Comparative Analysis of Volatiles of Flowery Black Teas and Dancong Teas from Guangdong Province
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Abstract:
To provide reference for further understanding the characteristics of tea varieties, black teas and dancing teas processed by tea varieties with different genetic backgrounds as experimental materials, the volatiles were analyzed by gas chromatography and mass spectrometry (GC-MS), extracted by headspace solid phase microextraction (HS-SPME). The characteristic volatiles of black teas from different tea varieties were identified. The results showed that terpene alcohols were the most abundant volatiles in black teas made by tea plants of Hongyan 12 (HY12), Daye qilan 10(QL10), and dancing teas made by Lingtou dancong (LT) and Wuye dancong (WY). Terpene alcohols and aromatic aldehydes were the main volatiles of HY12 and QL10. Terpenes, hydrocarbons, terpene ketones, and fatty ketones were the important volatiles of LT and WY. And indoles may distinguished the flavors between LT and WY. Partial least squares discriminant analysis further confirmed that the aromas had slightly differences between WY and LT, due to similar genetic background and t identical processing technique. The aroma profiles were different between, in term of different genetic background. Therefore, the principal volatiles of all teas were the same through identical processing technique, QL10 and HY12 but the genetic background determines the aroma profile of tea varieties.
