Comparison of Changes in the Aroma Components of Ninghong Jinhao Stored for Different Periods
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To understand changes in the aroma components of Ninghong Jinhao black tea during storage, an analytical technique combining headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) was used and the aroma components of Ninghong Jinhao stored for 0, 1, 2, and 3 years were evaluated. A total of 81 aroma components were identified in Ninghong Jinhao stored for different durations, and significant differences were noted certain aroma components. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of the relative contents of aroma components could effectively distinguish Ninghong Jinhao stored for different periods. A total of 14 aroma components, including geraniol, methyl salicylate, benzyl alcohol, phenylacetaldehyde, phenylethyl alcohol, linalool, 2,4,6-tri-tert-butylphenol, (E)-linalool oxide (furanoid), benzaldehyde, cedrene, (Z)-linalool oxide (pyranoid), geranyl acetate, (E)-2-hexenal, and methyl geranate, were identified as the key compounds to distinguish Ninghong Jinhao stored for different periods. With the extension of storage periods, the contents of aroma components, including phenylethyl alcohol, cedrene, (E)-linalool oxide (furanoid), (Z)-linalool oxide (pyranoid), benzaldehyde, and (E)-2-hexenal, exhibited an increasing trend, whereas the contents of geranyl acetate, geraniol, and methyl salicylate showed a decreasing trend. These trends manifested as the honey and fruity aromas were enhanced, and floral aroma were weakened. These findings can provide theoretical support for the production, processing, and storage of Ninghong Jinhao in the future.
