Analysis of Aroma Components in Black Tea made of Wild Tea Community in Luokeng Guangdong

doi:10.11924/j.issn.1000-6850.2014-2407

Abstract

Abstract: To study the volatile aroma component in Guangdong Luokeng wild black tea and determine the main aroma components, the headspace solid- phase micro- extraction (HS- SPME) method and gas chromatography- mass spectrometry (GC-MS) were used to determine the aroma compounds in Luxi wild black tea, Huajiaoyan wild black tea, Shangxie wild black tea, Jianggong wild black tea, etc. The result showed that 66 aroma compounds in Guangdong Luokeng wild black tea were identified including alcohol, ester, aldehyde, ketones, terpene, hydrocarbon, etc., among which the alcohol and aldehydes were the most important compounds, representing more than 70% of the total aroma. Geraniol, benzaldehyde, β- linalool and methl salicylate, the four most important compounds, combined with phenylacetaldehyde, dehydro-linalool and β- ionone composed dominant aroma of wild black tea; among them benzaldehyde was the special aroma compound, which had almond aroma character. The result of sensory evaluation agreed with the analysis of aroma. Luokeng wild black tea had obvious almond aroma, with sweet aroma.

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