Analysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC–MS
Suwan Zhang, Lingli Sun, Shuai Wen, Ruohong Chen, Shili Sun, Xingfei Lai, Qiuhua Li, Zhenbiao Zhang, Zhaoxiang Lai, Zhigang Li, Qian Li, Zhongzheng Chen, Junxi Cao
Abstract
The reasons for the change in volatile metabolites and aroma of black tea during storage remain unclear. Therefore, we used HS-SPME and GC-MS methods to analyze the aroma compounds of new tea (2021) versus aged tea groups (2015, 2017, and 2019). A total of 109 volatile components were identified. During storage, 36 metabolites mainly with floral and fruity aromas decreased significantly, while 18 volatile components with spicy, sour, and woody aromas increased significantly. Linalool and beta-ionone mainly contributed to sweet and floral aromas of freshly-processed and aged black tea, respectively. Isovaleric acid and hexanoic acid mainly caused sour odor of aged black tea. The monoterpene biosynthesis and secondary metabolic biosynthesis pathways might be key metabolic pathways leading to changes in the relative content of metabolites during storage of black tea. Our study provides theoretical support for fully understanding the changes in the aroma quality of black tea during storage.