Abstract:Headspace solid-phase microextraction-gas chromatography-mass spectrometry combined with orthogonal partial least squares discriminant analysis was used to explore key aroma components of three different varieties of processed black tea in Wuzhishan tea region. Relative odor activity value screening and sensory evaluation were used to analyze and screen the key aroma components of three kinds of black tea. A total of 62 volatile components were identified, mainly alcohols, esters, and aldehydes; 15 volatile components such as linalool (29.59%~40.90%), phenylacetaldehyde (2.62%~4.12%), and geraniol (1.25%~5.93%) had relatively high relative contents. Orthogonal partial least squares discriminant results showed that 20 kinds of volatile components, such as phenylethanol, α-terpineol, and leucinol, differed among the three kinds of black tea. Relative odor activity value analysis showed that methyl salicylate, decanal, linalool, nerol, and geraniol greatly contributed to the formation of honey aroma in the three kinds of black tea: carvacrol, thymol, 1-octen-3-ol, linalool, and leucinol were important contributors to the formation of “spicy aroma” and “flower and fruit aroma” in Zijuan black tea, and β-ionone, α-ionone, and β-cyclocitral were the key aroma components for the formation of “sweet potato aroma” in Hainan large-leaf variety black tea and “flower aroma” in Yunnan large-leaf variety black tea. In summary, the characteristic aroma of the three kinds of black tea in Wuzhishan tea region is honey aroma, flower aroma, and fruit aroma. Zijuan has better black tea trial production performance after being introduced to Hainan.
