Aromatic Volatile Substances in Different Types of Guangnan Dixu Tea Based on HS-SPME-GC-MS Odor Activity Value.

Abstract

Dixu tea is one of the characteristic tea germplasm resources of southeastern Yunnan, and is also a precious wild tea germplasm resource. Background: In order to further develop Dixu tea products and improve their flavor, this article studies the effects of different processing methods on the aroma quality of Dixu tea. Methods: A comprehensive analysis of the aroma quality of Diwei tea was conducted using HS-SPME combined with GC-MS and multivariate statistical analysis. A principal component analysis (PCA) was applied to process the detected volatile substances and an orthogonal partial least squares-discriminant analysis (OPLS-DA) model was established. We evaluated the contribution of major compounds in the tea aroma by calculating the odor activity value (OAV). Results: The results showed that a total of 67 compounds were identified. A total of 27 major aromatic volatile compounds (OAV > 1) were screened, and 17 key differential volatile compounds were identified in different tea samples, including octanoic acid, d-citrol, laurene, hexanal, citral, β-cyclic citral, trans-2-hexenal, γ-nonanolide, β-ionone, geranylacetone, 1,1,6-trimethyl-1,2-dihydronaphthalene, geraniol, methyl salicylate, linalool, nerolidol, and 7,11-dimethyl-3-methylene-1,6,10-dodecatriene. Combined with the OAV analysis, it is shown that a floral fragrance is a common feature of Guangnan Dixu tea varieties. In addition, white tea also has a fragrant aroma, while black tea, green tea, and bamboo tube tea are all accompanied by a fruity aroma. Conclusions: In summary, processing techniques regulate the aroma characteristics of various types of tea by changing the types and contents of volatile aroma compounds. This provides a theoretical basis for exploring and utilizing tea production resources in the future.