Comparative Analysis of the Aroma Components in Tea Cultivar Zhongming66 and Longjing43 by GC-MS

doi:10.3969/j.issn.1673-1689.2019.08.006

Home > Archive>Volume 38, Issue 8, 2019 >39-45. DOI:10.3969/j.issn.1673-1689.2019.08.006

Comparative Analysis of the Aroma Components in Tea Cultivar Zhongming66 and Longjing43 by GC-MS
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                        10.3969/j.issn.1673-1689.2019.08.006
                    
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Aroma is one of the most important factors affecting tea quality. The sensory qualities and aroma compositions in two tea cultivars（Longjing43 and Zhongming66） were determined by sensory evaluation and gas chromatography- mass spectrometry（GC-MS）. The results showed that aroma quality of Zhongming66 was better than that of Longjing43. Totally 65 aroma components were identified by GC-MS with alcohol，ester and hydrocarbon compounds as the main aroma components. Higher alcohol contents，such as geraniol（22.03%），linalool（17.89%），trans-linalool oxide（furanoid）（5.84%） and cis-linalool oxide（furanoid）（4.52%） were identified in Longjing43. These compounds might offer fragrance of flowers to Longjing43. Meanwhile，the ester compounds were higher in Zhongming66，especially for hexanoic acid，3-hexenyl ester（7.53%） and cis-3-Hexenyl butyrate（6.08%）. Higher 1-octanol（3.39%），citronellol（1.42%） and indole（1.21%） were also found in Zhongming66，which might be closely correlated with the aroma quality of Zhongming66. Further study in this field is necessary and will benefit future breeding of Longjing tea with high aroma quality.

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WEI Kang, WANG Liyuan, YU Jizhong, ZHENG Xuxia, RUAN Li, CHENG Hao. Comparative Analysis of the Aroma Components in Tea Cultivar Zhongming66 and Longjing43 by GC-MS[J]. Journal of Food Science and Biotechnology,2019,38(8):39-45.

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Online: March 27,2020
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