Analysis on the Characteristic Aroma Components of Jasmine Scented Black Tea in Fuzhou

The aroma components of jasmine scented black tea in Fuzhou were detected to study the correlation between the aroma components and quality of jasmine scented black tea. By taking the samples of jasmine scented black tea from Tea Fight in Fuzhou as the research object, the aroma components of jasmine scented black tea were enriched by solid phase microextraction (SPME) and determined by gas chromatography-mass spectrometry (GC/MS), and then MPP and SPSS softwares were used to analyze the characteristic aroma components of jasmine scented black tea. The results showed that 36 aroma components were identified in the jasmine scented black tea of Fuzhou, including 6 alcohols, 7 esters, 3 N-containing compounds, 15 terpenes and 5 other types of compounds, among which the aroma components with high content were linalool (13.51%-22.94%), phenylcarbinol (7.25%-19.22%), cis-3-hexenol benzoate (12.34%-22.49%), benzyl acetate (12.54%-19.64%), α-farnesene (8.66%-15.61%) and methyl anthranilate (7.21%~9.89%). The principal component analysis showed that 27, 7 and 3 aroma components were significantly correlated with the first three principal components (load capacity>0.6 or<-0.6), respectively. The main characteristic aroma components of jasmine scented black tea were benzyl alcohol, linalool, benzyl acetate, methyl salicylate, δ-cadinene, α-farnesene, cis-3-hexenol benzoate, benzpyrole and methyl anthranilate, among which the first five aroma components were positively correlated with the quality of jasmine black tea, while the last four aroma components were negatively correlated with the quality of jasmine scented black tea.