HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

Wenji Zhang; Junxi Cao; Zhigang Li; Qiuhua Li; Xingfei Lai; Lingli Sun; Ruohong Chen; Shuai Wen; Shili Sun; Zhaoxiang Lai

doi:10.1016/j.foodchem.2021.129654

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

Food Chem. 2021 Apr 2:357:129654. doi: 10.1016/j.foodchem.2021.129654. Online ahead of print.

Authors

Affiliations

¹ Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
² Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: sunshili@zju.edu.cn.

PMID: 33866239
DOI: 10.1016/j.foodchem.2021.129654

Abstract

Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HS-SPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong No. 9 during pile-fermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds. Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in subsequent procedures, while 17 metabolites remained unchanged in the early stage and progressively increased during the last 20 days of pile fermentation, indicating that they are characteristic volatile compounds of raw material sun-dried green tea and dark tea, respectively. β-ionone, phenylethyl alcohol, and a-ionone could be the top three contributed aroma compounds in the final dark tea. Our study provides a theoretical basis for process and quality improvement of Yinghong No. 9.

Keywords: Aromatic components; Camellia sinensis; Dark tea; Pile fermentation.