Analysis of Volatile Components in Baihaoyinzhen white tea co-fermented with Vanilla and Citri Grandis Exocarpium by HS-SPME-GC-MS

Abstract

Flavor, bioactivity, and commercial value are different in various kinds of tea. To improve the aroma and quality of Baihaoyinzhen white tea (BHYZ), different BHYZ was prepared by co-fermented with Vanilla (BHYZ-V) or Citri Grandis Exocarpium (BHYZ-C). The results showed that the volatile components of BHYZ were significantly changed after co-fermented, when HS-SPME-GC-MS was used for analysis. Thirty-nine, thirty-eight, and forty-four volatile compounds were identified by MS similarity in BHYZ, BHYZ co-fermented with Vanilla and BHYZ co-fermented with Citri Grandis Exocarpium (CGE), respectively. The volatile components in BHYZ-V with high content were similar to the BHYZ, but the content of most components increased. However, twenty-eight volatile components were only found in BHYZ-C, of which the predominant aroma compounds were D-limonene (39.28%), γ-terpinene (9.03%), 2,2,4-trimethyl-1,3-pentanediol diisobutyrate (8.51%), linalool (7.25%), and germacrene D (4.61%). The results indicated that CGE enhanced aroma characteristic of BHYZ rather than Vanilla, which would be a feasible way to improve the quality of BHYZ.