Abstract:Headspace sampling combined with gas chromatography-mass spectrometry (GC-MS) was used to determine the aroma components of six aroma types of white teas including grassy aroma, floral aroma, pekoe aroma, reed leaf aroma, jujube aroma and medicinal aroma. Their differences were analyzed by cluster analysis and principal component analysis. There were totally 48 kinds of aroma substances identified in six aroma types. The main characteristic components of grassy aroma were linalool, 1-penten-3-ol, hexanal, (Z)-3-hexen-1-ol and 2-methyl-1-butanol. The floral aroma was composed of linalool, 1-penten-3-ol, hexanal, 2-methyl-1-butanol and geraniol. Linalool, 1-penten-3-ol, 2-methyl-1-butanol, hexanal and geraniol were the main components of pekoe aroma. The reed leaf aroma components were mainly characterized by 1-penten-3-ol, 2-methyl-1-butanol, hexanal, linalool and 2-ethylfuran. And the main characteristic components of jujube aroma were 1-penten-3-ol, 2-methyl-1-butanol, hexanal, linalool and (Z)-3-hexen-1-ol. The main components of medicine aroma were 1-penten-3-ol, 2-methyl-1-butanol, linalool, hexanal and 2-ethylfuran. Six types of white tea aroma were divided into two categories by cluster analysis. Grassy aroma, floral aroma and pekoe aroma were clustered in one category, while reed leaf aroma, jujube aroma and medicinal aroma belong to another. Among all the aroma components, 1-penten-3-ol and linalool are important aroma compenents for distinguishing the different aroma types of white tea.
