Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (3): 437-446.DOI: 10.3969/j.issn.1004-1524.2022.03.03

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Analysis of aroma characteristics of Longjing tea made from different tea cultivars

WU Xiaoqing1(), ZHOU Feifei1, YE Ying1, HUANG Yanmei1, YANG Leiyu1, HUANG Haitao2,*(), WU Yuanyuan1,*()   

  1. 1. Department of Tea Science, Zhejiang University, Hangzhou 310058, China
    2. Institute of Tea Research, Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, China
  • Received:2020-09-29 Online:2022-03-25 Published:2022-03-30
  • Contact: HUANG Haitao,WU Yuanyuan

Abstract:

Longjing tea is one of the traditional high-grade tea in China. The tea cultivars have a significant effect on the aroma quality of Longjing tea. In this study, the aroma of 20 varieties of Longjing tea was evaluated by tea sensory evaluation method. The headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS) was used to analyze the relative contents of aroma compounds from 20 Longjing tea samples which were made from different tea cultivars. A total of 74 main aroma components were detected from these samples. By the partial least squares discriminant analysis (PLS-DA), significant differences in the chemical composition of aroma components from different Longjing tea samples were found and characterized as different aroma types. Jiukeng single plant clone cultivars J1132, J1137, J1142, JK8, JK12, JK211, and LF Longjing tea samples were rich in volatile components with chestnut aroma, which were easy to process Longjing tea with chestnut flavor. The aroma types of Longjing tea samples made from different Longjing cultivars were also different. Tea samples of L2 and L5 were characterized with chestnut fragrance, LJ43 sample was fresh fragrance, ZC108, LJCY were floral fragrance. Fuyun hybrid cultivars were easy to process floral fragrance Longjing.

Key words: tea cultivars, Longjing tea, aroma

CLC Number: