Abstract:To explore the differences of aroma components of mulberry leaf tea from different raw materials using headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) combined with partial least squares discriminant analysis (PLS-DA). The aroma components of five different mulberry leaf teas, including spring shoots, buds, one bud and one leaf, tender leaves, and mature leaves were analyzed. The results showed that 25 volatile components were identified by GC-MS, whereas 62 volatile components were identified by GC-IMS, respectively. Through PLS-DA, clear differences between different mulberry leaf teas made of spring shoots, buds, one bud and one leaf, tender leaves, and mature leaves were identified. The variable importance in projection (VIP) of predictors was calculated, and 17 characteristic aroma components were screened: Cedrol, (z)-5-Tridecene, 2-Pentylfuran, 2-6-Dimethylcyclohexanol, Benzoyl isothiocyanate, Phenylacetaldehyde, Octanol, 1-Heptene, 2-Butanone, 2-Heptanone, Methyl acetate, Acetic acid, 2-Hexenal, Ethyl acetate, Methional, 2-Hexanone, and 3-Hydroxy-2-butanone. These characteristic aroma substances mainly present sensory characteristics such as fruit, soybean, butter, spicy, wood incense, and nuts. This study provides support for the selection of mulberry leaf tea raw materials.
