Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS

Jingfang Shi

doi:10.11648/j.ijnfs.20180705.12

Abstract

FengHuang Dancong tea is famous for its excellent aroma quality. In order to characterize the volatile components in different aroma types of FengHuang Dancong tea, both fresh leaves and manufactured teas of seven well-known aroma types and their ancestor variety, which were harvested from the same places and manufactured using the same procedure, were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Results indicated that the volatile composition and contents of manufactured teas and fresh leaves, including HuangZhi, XingRen, GuiHua, MiLan, JiangHua, YuLan YeLai and Fenghuang Shuixian, were obviously different. Linalool, (E)-2-hexenal, cis-3-hexenyl acetate, linalool oxide, methyl salicylate, geraniol, and nerolidol were the major volatile components in fresh leaves, and their total relative contents ranged from 78.44-90.07%. But in manufactured teas, hotrienol, linalool, β-myrcene, D-limonene, 1-ethyl-1H-pyrrole-2-carboxaldehyde, β-ocimene, linalool oxide, benzyl nitrile, indole, jasmone, and nerolidol were the major volatile components, ranged from 60.12-93.97%. Although there were some similarities in the aroma composition and content among the manufactured teas of different aroma types, each type had unique aroma characteristics. The obvious difference between FengHuang Shuixian and other aroma types of manufactured teas may be due to the higher content of alkene and pyrrole derivatives and lower content of alcohols, especial terpene alcohols. Furthermore, the correlations between manufactured teas and the fresh leaves indicated that the volatile compounds profile of fresh leaves may affect the aroma quality of the manufactured tea. This study provided a comprehensive comparison of the volatile profile in different aroma types of Fenghuang Dancong tea, which is a scientific foundation for further quality assessment of Fenghuang Dancong variety in the future.

Highlights

Oolong tea is a semi-fermented Chinese traditional tea that dates back centuries and its unique characteristics are currently attracting more and more consumers worldwide [1]
Sensory evaluations were performed on extracted tea infusions from manufactured teas, including seven aroma types of FengHuang Dancong tea and the ancestral variety, FengHuang Shuixian
Results revealed that the major sensory characteristics for seven aroma types of FengHuang Dancong teas were flower-like aroma and honey-sweet taste, and FengHuang Shuixian had a sweet and pure aroma along with its fresh taste (Table 1)

Summary

Introduction

Oolong tea is a semi-fermented Chinese traditional tea that dates back centuries and its unique characteristics are currently attracting more and more consumers worldwide [1]. The numerous aromas of oolong tea are directly related to the type and extent of processing of the tea varieties [2]. Particular manufacturing processes give oolong tea unique flower and fruit flavors and variable aroma types [3]. In China, there are several famous oolong teas including Tie Guanyin tea, Wuyi rock tea, Dongding Oolong tea, and FengHuang Dancong [4]. FengHuang Dancong, one of the most famous oolong teas, is native to FengHuang town of Chao'an county in Guangdong Province [1]. FengHuang Dancong tea is famous for its compact appearance, high-quality aroma, and mellow taste. HuangZhi, XingRen, International Journal of Nutrition and Food Sciences 2018; 7(5): 160-172

Results

Discussion

Conclusion