Key Aroma Components and Seasonal Differences of Youxi Black Teas Processed from Different High-aroma Tea Tree Varieties

Abstract:

To investigate the key aroma components and the effects of growth seasons on Youxi high-aroma black teas from different tea tree varieties, this research was conducted using six high-aroma black teas, including spring and autumn teas of Zi Mudan, Rui Xiang, and Huang Meigui varieties, as the experimental materials. Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and Relative Odor Activity Value (ROAV) were employed to detect and analyze the aroma compositions. A total of 116 volatile compounds were identified in the six black teas, with alcohols, esters, heterocyclic compounds, aldehydes, and hydrocarbons being the main aroma components, accounting for 94.81% to 97.22% of the total aroma content. The results showed that 2-isopropyl-3-methoxypyrazine, β-ionone, benzyl mercaptan, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, and dimethyl trisulfide were the common key aroma components in the six types of high-aroma black teas. Linalool, myrcene, acetate eugenol, 2-isobutylpiperazine, propionic acid linalool ester, dihydromyrcenol, and linalool oxide IV can be used as the potential chemical markers to distinguish between spring and autumn black teas. The findings contribute to the understanding of the aroma characteristics of Zi Mudan, Rui Xiang, and Huang Meigui black teas, and provide theoretical support for the promotion and application of tea plant varieties.