| 【Objective】Investigated the aroma quality characteristics of Congou black tea with tea tree resources
Rucheng Baimao Tea, Jianghua Kucha and Sangzhi Daye.【Method】The aroma components were identified by solid phase
microextraction and GC/MS. 【Result】The aroma of Jianghua Kucha was sweet and fragrant, while that of Rucheng Baimao
Tea was rich and lasting. The aroma of Sangzhi Daye was high and sweet. A total of 44 aroma components were identified,
including geraniol, methyl salicylate, beta-linalool, nerolidol, beta-ionone, trans-3,7-dimethyl-2,6- octadiennoic acid,
phenylethanol, linalool oxide Ⅱ (furan type), 3-methyl furan, benzyl alcohol, benzaldehyde, maleic acid-3-hexenol ester,
linalool oxide I (furan type). Furan, citronellal, dehydrolinalool, delta-ginsene, dimethyl sulfide, cis-jasmone, 1-ethyl-2-
formylpyrrole, methyl folate, etc. The variance analysis showed that there were significant differences（P<0.05） in the
relative contents of 28 components among the resources, which could be grouped into three groups by clustering. The first
group was dominated by flower glassy cinnamon aroma substances, the second group was dominated by the anther and herb,
and the third group was dominated by the sweet aroma substances. 【Conclusion】The difference of the relative content of
the three kinds of aroma components is basically the same as that of the sensory evaluation. |
