福建农林大学园艺学院叶乃兴教授|基于ATD-GC-MS 技术的不同品种白牡丹茶香气成分分析

Automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was used to determine the aroma components of white peony tea from Zhenghe Dabai, Jiulong Dabai, Fuding Dahao, Fuyun 6 and Fuyun 595. The aroma detection and analysis were carried out, and the characteristics of their aroma components were explored. A total of 50 volatile components were detected in five samples. Hexanal, nonanal, decanal, benzyl alcohol, linalool 1-pentanol and β-Ionone were the main aroma components, and these aroma components interacted with each other or with other aroma components to indirectly participate in the formation of the aroma of white peony tea, which laid the aroma foundation of white tea. A total of 44 kinds of aroma components were significantly different by univariate analysis (P<0.05). Moreover, the value of aroma activity (OAV) also differed among different cultivars of white peony tea. Zhenghe Dabai contained higher aldehydes and alcohols, such as nonanal, 1-pentanol, linalool, benzyl alcohol and decanal; Fuding Dahao was richer in alcohols, such as 1-pentanol and linalool; Fuyun 6 contained higher aldehydes and hydrocarbons, such as pentanal, n-hexanal, octanal, nonanal, decanal and 1-pentanal; Jiulong Dabai and Fuyun 595 contained higher alcohols and hydrocarbons, such as 1-pentanol, linalool and benzyl alcohol, and it is suggested that these aroma components may contribute more to the aroma characteristics of the five white peony varieties of tea. This study can provide reference for further exploring the classification of aroma types of white tea cultivars.