Comparison of volatile components in Qingzhuan tea with different storage time

doi:10.14088/j.cnki.issn0439-8114.2024.12.030

Abstract

Abstract: Using Qingzhuan tea with different storage time as experimental materials, four types of tea samples were collected： tea leaves from 1999 Qingzhuan tea （OT）, tea powder from 1999 Qingzhuan tea （OP）, tea leaves from 2023 Qingzhuan tea （NT）, and tea powder from 2023 Qingzhuan tea （NP）,the volatile component composition of various tea samples was determined using headspace solid-phase microextraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）, and the differences in volatile components of Qingzhuan tea stored for different times were analyzed. The results showed that a total of 131 volatile components were detected in the four samples of Qingzhuan tea, mainly including ketones （34）, aldehydes （24）, alcohols （22）, and aromatics （15）. 55 and 58 volatile components were detected in the NT and OT samples of Qingzhuan tea, respectively, with a total of 20 common volatile components; 38 and 43 volatile components were detected in the NP and OP tea samples of Qingzhuan tea, respectively, with a total of 15 common volatile components;there were 14 common volatile components in the OP and OT samples of Qingzhuan tea. The common volatile components with higher content in the OP tea sample included nonanoic acid （5.04%）, dihydrokiwilactone （4.68%）, benzaldehyde （4.67%）, etc. The common volatile components with higher content in the OT tea sample included 2,4-di-tert-butylphenol （10.22%）, benzaldehyde （6.65%）, dihydrokiwilactone （4.71%）, etc. In the boiling mode, a total of 93 volatile components were detected in the Qingzhuan tea sample, and in the brewing mode, a total of 66 volatile components were detected in the Qingzhuan tea sample.

Key words: storage time, Qingzhuan tea, headspace solid-phase microextraction method, gas chromatography-mass spectrometry technology, volatile components

CLC Number:

TS272

YIN Dong-jie, CHEN Liang-rong, CHEN Shi-hou, LIU Xin-yi, LIU Hong, XIONG Hai-rong. Comparison of volatile components in Qingzhuan tea with different storage time[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(12): 163-170.

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