Characteristic Aroma Compounds of White Tea Made from ‘Fuhuang 1’, a New Tea Strain, and Their Dynamic Changes during Processing

This study aimed to evaluate the characteristic aroma compounds of white tea made from ‘Fuhuang 1’, an albino mutant of ‘Fuandabaicha’, and their dynamic changes during tea processing. The types and relative contents of volatile compounds in ‘Fuhuang 1’ and ‘Fuandabaicha’ tea leaves withered for 0, 12, 24, 36 and 48 h and in white tea made from each variety were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 560 aroma compounds were detected in all samples, among which terpenes, heterocyclic compounds, esters and hydrocarbons were the major aroma components of white tea. During the withering process, the total content of volatile metabolite in both cultivars gradually increased, reaching the highest value at 48 h. Based on their relative odor activity values (ROAVs), terpinolene, citral, 1-octen-3-one, and damascenone were identified as the key aroma components of ‘Fuandabaicha’ white tea, and these compounds together with methyl salicylate and benzaldehyde as the key aroma components of ‘Fuhuang 1’ white tea. 1-Octen-3-one and citral were accumulated in large amounts at the early stage of withering and then decreased. Terpenolene, benzaldehyde, methyl salicylate, and damascus ketone continuously increased during the whole withering process. Terpinolene, citral, 1-octen-3-one, and damascenone greatly contributed to the floral, fruity and sweet aroma of ‘Fuhuang 1’ and ‘Fuandabaicha’ white tea. 1-Octene-3-one, methyl salicylate, and benzaldehyde were the key compounds responsible for the clean and fresh aroma of ‘Fuhuang 1’ white tea. This study helps gain insights into the aroma characteristics of ‘Fuhuang 1’ white tea and provides a scientific basis for the research and development of white tea made from albino tea plant mutants.