Analysis of Quality Components and Aroma Characteristics of Hakka Roasted Green Tea
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Abstract:
In order to explore the material basis and main aroma components of Hakka roasted green tea, headspace solid-phase microextraction coupled with GC-MS was used to compare and analyze the main quality components and aroma components of Xianhu tea, a representative tea in the Guangdong Hakka area. The results showed that the contents of tea polyphenols, free amino acids, caffeine and soluble sugars in the Hakka roasted green tea from different sources differed significantly, and the tea polyphenols, amino acids and phenol-ammonia ratio were significantly correlated with the quality evaluation score of the roasted green teas, which was the main influencing factor for the quality difference of the roasted green teas. A total of 44 aroma compounds were identified from the Hakka green tea samples, including aldehydes (15.51%~30.84%), alcohols (20.82%~54.92%), esters (5.25%~11.83%), ketones (7.91%~23.91%) and hydrocarbons (9.62%). The relative contents of nonanal, trans-linalool oxide and linalool in all the aroma compounds were high with RVOA>1, exhibiting floral and chestnut aromas. It is presumed that they are the main characteristic components of the aroma of Hakka Roasted Green Tea.
