Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS

To explore the main aroma components and aroma differences of black tea produced from two tea cultivars, Fuyun 6 and Jinguanyin, E-nose and GC–MS were adopted. The results showed that black tea made of Jinguanyin had a floral aroma, while black tea of Fuyun 6 had a sweet aroma in the sensory review....

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Published inEuropean food research & technology Vol. 248; no. 4; pp. 947 - 961
Main Authors Yan, Tingyu, Lin, Jiexin, Zhu, Jianxin, Ye, Naixing, Huang, Jianfeng, Wang, Pengjie, Jin, Shan, Zheng, Deyong, Yang, Jiangfan
Format Journal Article
LanguageEnglish
Published Berlin/Heidelberg Springer Berlin Heidelberg 01.04.2022
Springer Nature B.V
Subjects
Acetic acid
Agriculture
Alkanes
Analytical Chemistry
Aroma
Aroma compounds
Biogas
Biotechnology
Black tea
Carveol
Chemistry
Chemistry and Materials Science
Cocoa
Cultivars
Electronic noses
Flammability
Food Science
Forestry
Furfural
Hexanal
Hydrogen sulfide
Methylhexanone solutions
Original Paper
Salicylic acid
Sensors
Sensory evaluation
Sulfides
Sweet taste
Tea
Fuyun 6
GC–MS
Black tea
Fu'an
Jinguanyin
E-nose
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Summary:To explore the main aroma components and aroma differences of black tea produced from two tea cultivars, Fuyun 6 and Jinguanyin, E-nose and GC–MS were adopted. The results showed that black tea made of Jinguanyin had a floral aroma, while black tea of Fuyun 6 had a sweet aroma in the sensory review. Forty-six aroma substances in the 2 cultivars were found by GC–MS; 9 aroma substances had significant differences, including heptaldehyde, furfural, 2,2,6-trimethylcyclohexanone, 2-pentadec-2-enylfuran, cis-3-hexenyl acetate, carveol, methyl salicylate, 5-methyl-2-hexanone, and hexanal. Furthermore, the results of the E-nose showed that five out of the ten sensors were able to discriminate the two cultivars, especially, S2 (sulphide and hydrogen sulphide), S6 (biogas, hydrocarbons, and methane), S7 (combustible gases) and S10 (combustible gases and alkanes) were necessary sensors for identifying the differences between the two cultivars. The results of this study clarified the characteristics of the aroma compositions and the distinctions between black teas made of Jinguanyin and Fuyun 6. Furthermore, they provided a theoretical basis for the classification of the different cultivars and types of black tea. Graphical abstract
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-021-03930-8