Analysis of Key Odorants Responsible for Honey Orchid-like Aroma of Black Teas Processed from Tea Cultivar ‘Gougunao No.2’
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Abstract:
The black tea processed from ‘Gougunao No. 2’ (GGN), a new cultivar developed in Jiangxi Province, has a unique aroma. To clarify the aroma composition of this tea, the aromas of black teas processed from GGN and other main tea cultivars in Jiangxi province-including ‘Fudingdabai’ (FD), ‘Yingshuang’ (YS), and ‘Quntizhong’ (QTZ)-were analyzed through sensory evaluation, electronic nose, and gas chromatography-mass spectrometry (GC-MS). The sensory evaluation data showed that GGN black tea, which possessed a rich honey- and orchid-like aroma, had the highest aroma score (95.33), followed by YS black tea (floral aroma, 92.33), FD black tea (sweet potato-like aroma, 91.00), and QTZ black tea (sweet aroma, 89.33). The electronic nose identified aroma differences among the black teas processed from different cultivars. GC-MS analysis showed that the contents of total volatiles, alcohols, aldehydes, esters, and heterocyclic compounds in GGN black tea were significantly higher than those in other cultivars. Compared with GGN black tea, 333, 294, and 240 differential components were screened in YS, QTZ, and FD black tea, respectively, including 92 common differential components. As revealed by odor activity value analysis, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 1-octen-3-one, methyl salicylate, (E,E)-2,4-nonadienal, trans-2,4-decadienal, octen-3-ol, 2-pentylfuran, p-cresol, hexanal, and benzaldehyde contribute remarkably to the honey- and orchid-like aroma of GGN black tea. The results are of great significance for guiding the production of high-quality Jiangxi black tea.
