SPME/GC-MS Analysis of Aroma Quality of Black Tea from Different Producing Areas

In order to explore the material basis of black tea aroma and the characteristics of main aromatic components in Yunnan, Fujian and Yichang, the volatile aroma components of black tea from three different regions were analyzed by using sensory evaluation method and headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).The results showed that all the 6 kinds of black teas were dominated by sweet aroma, but dianhong had strong sweet aroma, fuding black tea had both floral fragrance and sweet aroma, and Yichang black tea had pure sweet aroma.A total of 67 kinds of aroma compounds were isolated and identified in 6 kinds of black tea by GC-MS, including alcohols, aldehydes, ketones, esters, olefins, alkanes and acids.Among them, the main aroma contribution components were alcohol compounds.The content of aroma components in various black tea was higher.The main aroma components include: Linalool and its oxides; 3,7,11-Trimethyldodeca-1,6,10-trien-3-ol; 5,9-Undecadien-2-one, 6,10-dimethyl-, (E)-;3-Buten-2-one, 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-, (E)-; 5,9-Undecadien-2-one, 6,10-dimethyl-, (E)-;Methyl Salicylateetc.Among them, linalool and its oxide were characteristic aroma components in Yunnan black tea;β-dihydroionone and β-cylinne were characteristic aroma components in Fuding black tea, while in Yichang black tea, geranyl alcohol and palmitic acid were the characteristic aroma components.The study clarified the chemical basis of the formation by the aroma quality of black tea from different origins from the perspective of aroma components, which provided a theoretical basis for the quality improvement and origin identification of black tea.