Full
Outline
To investigate the characteristic volatile component differences among premium grade(YK-T), second grade (YK-A) and fourth grade (YK-B) raw Pu-erh tea storage samples.
Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with principal component analysis (PCA) validation, orthogonal partial least squares discriminant analysis and calculation of relative odor activity value (ROAV) were used to analyze and screen key aroma components of the 3 grades of raw Pu-erh tea storage samples.
A total of 92 volatile compounds were detected across the different grade samples, primarily consisting of aromatic hydrocarbons, alcohols, esters and hydrocarbon compounds. The differences in the number of volatile components among the 3 grades of aged raw Pu-erh tea samples were relatively small. However, the total volatile content in the YK-T sample was significantly higher than in the other 2 grades.Additionally, after long-term storage, the ester content in the volatile components of the YK-T aged raw Pu-erh tea sample was significantly higher than in the other 2 grades. Based on variable importance projection (VIP)>1 and P<0.05, 19 kinds of volatile compounds were identified as key differentiators: Pinene acetate, (+)-limonene, (S)-α-pinene, linalool, methyl linoleate, 2, 2, 6-trimethyl-6-vinyl-tetrahydro-2H-furan-3-ol, camphene, methyl salicylate, 1, 10-decanediol, and 1, 2, 3-trimethoxybenzene as key differential volatile compounds among the three grades of stored raw Pu-erh tea samples. Further calculations yielded ROAV values for 14 kinds of volatile compounds, revealing that rosin acetate, (+)-limonene, (S)-α-terpineol, linalool, camphene, methyl salicylate, and 1, 2, 3-trimethoxybenzene exhibited ROAV>1, indicating these key aroma compounds contribute significantly to the flavor profiles of different grade raw Pu-erh tea storage samples.
The overall aroma profile of YK-T is dominated by floral, citrus, and aged notes presented by linalool, (+)-limonene and 1, 2, 3-trimethoxybenzene.Terpineol acetate, which exhibits a herbal aroma, is detected exclusively in YK-T, distinguishing this grade from the other 2. The volatile components of YK-A and YK-B primarily exhibit woody notes from camphene and floral notes from linalool. Notably, YK-A possesses the highest ROAV value for camphene among all key differentiating aroma compounds, resulting in its pronounced woody character. This study establishes a theoretical foundation for understanding quality differences among Pu-erh tea grades and provides data support for constructing discriminant profiles for raw Pu-erh tea of varying grades.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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