Effects of Tea Green Leafhoppers Empoasca vitis Gothe Hazards on Volatiles of Jin Xuan Black Tea
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Abstract:
The volatiles from healthy intact tea shoots, tea shoots damaged by the tea green leafhopper (Empoasca vitis Gothe) and their black teas were analyzed by gas chromatography and mass spectrometry (GC-MS), extracted by headspace solid phase microextraction (HS-SPME). Jin xuan was selected as masteries. The results showed that alcohols were the main volatiles, of which terpene alcohols accounting for above ninety-two percentage in tea shoots and black teas. For tea shoots damaged by tea green leafhopper, terpene alcohols decreased, while these volatiles (fatty alcohols, aromatic alcohols, terpene ketones, aliphatic ketones, esters and hydrocarbons) increased. Terpene alcohols, fatty alcohols, terpene ketones and aliphatic ketones decreased in black teas made by damaged shoots. But esters increased in black teas made by damaged shoots. Based on principal component analysis (PCA) and cluster analysis, the volatiles of tea shoots and black teas could be divided into two distinct classes, terpene alcohols and esters could distinguish from the damaged tea shoots and its black teas. PCA results for main volatiles showed that terpene alcohols (including β-linalool, neroli, linalool-oxide ii, linalool-oxide I, geraniol), were the unique volatiles in intact tea shoots. For the damaged tea shoots, terpene alcohols decreased and aldehydes (β-cyclocitral, 3,7-dimethyl-2,6-octadienal, benzaldehyde) increased. Three kinds of black teas implied distinctive esters and terpene alcohols.
