Research and comparison of the aroma components in Guangdong renhua Baimao black tea

For the purpose of studying the volatile aroma component in black tea processed with Guangdong native tea variety-Renhua Baimao tea as material and determining the main aroma components,the headspace solid-phase micro-extraction method and gas chromatography-mass spectrometry were used to determine the aroma compounds of 3 black tea products and their contribution to the total aroma.The results showed that more than 50 aroma compounds were identified including alcohol,ester,aldehyde,ketones,terpene,hydrocarbon and etc,among which the alcohol was the most important compound,ester and aldehyde were next to it.Predominant components in Renhua Baimao tea variety-black tea were linalool,methl salcylate,nonanal,Neroli and linalool oxide,representing 27.78%,9.85%,7.99%,7.42% and 6.84% of the total aroma respectively.Baimao black tea contained more flower fruit-like(eg.linalool,nonanal,Neroli and etc).than Sri Lanka Wuwa black tea(CK3) and less than Yinghong 9(CK1).However,the fragrant oil compounds in Baimao black tea were less than CK3 and higher than CK1.It might be the reason that in sensory Baimao black tea had fresh and thick sweet aroma liked CK1 as well as persistent fine sharp aroma liked CK3.