Comparison of the Aroma Qualities of Tieguanyin and Baiyaqilan Teas Based on GC-MS-O and OAV
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Abstract:
In order to clarify the differences in the aroma quality and its material basis between Tieguanyin tea and Baiyaqilan tea, the overall aroma profiles and the key aroma components of the two teas were analyzed by quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), and odor activity value (OAV). Except for the intensity of grassy note, the intensities of floral, sweet, caramel and roasted notes of Tieguanyin were significantly lower than those of Baiyaqilan tea (p ˂ 0.05). The total contents of the volatile compounds from the aqueous solutions of Tieguanyin and Baiyaqilan teas were 19 314.76 μg/L and 5 685.77 μg/L, respectively. GC-MS-O combined with OAV analysis showed that the key aroma-active components of Tieguanyin mainly included indole, cis-iasmine lactone, benzeneacetaldehyde, cis-jasmone and trans-nerolidol. The key aroma-active components of Baiyaqilan tea mainly included hotrienol, geraniol, cis-iasmine lactone, β-cyclocitral, trans-α-ionone, cis-jasmone, 3-ethyl-2,5-dimethyl-pyrazine, indole and safranal. The above results clarified the main aroma components accounting for the difference in aroma quality between Tieguanyin tea and Baiyaqilan tea, which provides a data reference for the precise control of tea quality.
