Determination of volatile aroma components in different varieties of Oolong tea by SBSE-TD/GC-MS

doi:10.14088/j.cnki.issn0439-8114.2026.08.023

Abstract

Abstract: To investigate the volatile aroma characteristics of Oolong tea, the stir rod adsorption- extraction and thermal desorption combined with gas chromatography-mass spectrometry (SBSE-TDU/GC-MS) was employed to identify the volatile aroma compounds in four representative Oolong teas: Tieguanyin, Fenghuang Dancong, Dongding Oolong, and Dahongpao. The key aroma substances were analyzed in combination with sensory evaluation and odor activity values (OAV). The results showed that Tieguanyin, Fenghuang Dancong, Dongding Oolong, and Dahongpao each had their own unique characteristic aromas. Tieguanyin had a distinct floral aroma with fruity and jasmine-like notes. Fenghuang Dancong had a strong roasted aroma with a hint of greenness and a slightly bitter tea flavor. Dongding Oolong had a floral aroma with a hint of honey sweetness and a slight roasted note. Dahongpao had a smoky and roasted flavor with a bitter and astringent tea taste. Based on GC-MS analysis and OAV, key compounds responsible for the different aromas of Oolong tea included nerolidol, linalool, cis-4-heptenal, indole, methyl jasmonate, and beta-ionone. This study revealed the chemical basis of Oolong tea aroma and provided a theoretical foundation for understanding the formation mechanism of the characteristic aroma of Oolong tea.

Key words: Oolong tea, volatile aroma components, GC-MS, stirring rod adsorption extraction, odor activity value（OAV）

CLC Number:

ZOU Wan-ting, CHEN Jing. Determination of volatile aroma components in different varieties of Oolong tea by SBSE-TD/GC-MS[J]. HUBEI AGRICULTURAL SCIENCES, 2026, 65(8): 153-162.

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