Analysis of aroma components of dark teas from five different production regions by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry

作者：Lv Shi Dong; Wu Yuan Shuang; Zhou Jiang Sheng; Lian Ming; Meng Qing Xiong^*

来源：Journal of Chemical and Pharmaceutical Research, 2014, 6(1): 246-253.

• Aroma components
• Dark tea
• Different production regions
• GC-MS
• HS-SPME

With the aim to study the volatile aroma component of dark teas from five different production regions (Yunnan, Hunan, Sichuan, Guangxi, and Hubei) in China, the fully automatic headspace solid-phase microextraction (HS-SPME) method was constructed for extracting the volatiles and gas chromatography-mass spectrometry (GC-MS) coupled with retention index (RI) of the volatiles were used to determine the volatiles variety in dark tea samples. The result showed that 105 aroma constituents were determined in five dark teas, mainly including alcohols, ketones, hydrocarbons, and methoxy-phenolic compounds, etc. Among which the methoxy-phenolic compounds were the most abundant components in the Pu-erh ripe tea, mainly including 1,2,3-trimethoxybenzene, 1,2,3-trimethoxy-5-methylbenzene, and 1,2,4-trimethoxy benzene. Ketones were the most abundant components in the Heimao tea and Yaan dark tea, mainly including β-ionone, geranyl acetone, and 6,10,14-trimethyl-2-pentadecanone. While the hydrocarbons were the most abundant components in the Liubao tea and Qingzhuan tea, mainly including 2,6,10,14-tetramethyl-pentadecane, 2,6,10,14-tetramethyl-hexadecane, and heptadecane, etc. In comparison, there were remarkable differences in flavor and aroma composition of the five types of dark tea, which may be related to the different species or subspecies, growing region and processing technology.

• 出版日期2014