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In this study, sensory evaluation, high performance liquid chromatography (HPLC), high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to analyze the major flavor components of different aroma types of Anxi Huangjingui tea. The results indicated that Anxi Huangjingui tea had an intense aroma as well as a mellow and sweet aftertaste. Each type of Anxi Huangjingui tea had their own unique sensory characteristics. Specifically, the light-aroma type had a long-lasting refreshing fruity aroma and a fresh, mellow, sweet, and brisk aftertaste, whereas the strong-aroma type had a strong sweet aroma and a heavy, mellow, sweet, and brisk aftertaste. A total of 61 differential aroma compounds were identified between the two aroma types. The light-aroma type showed significantly higher aroma character impact (ACI) values for methyl heptenone, methyl salicylate, hexanal, and isoamyl alcohol than did the strong-aroma type. Combining this finding with their odor activity values (OAV), we inferred that the above four compounds were key contributors to fresh, floral, and fruity aromas. Meanwhile, dehydrolinalool, myrtenol, 2,5-dimethyl-3-ethylpyrazine, 2-acetyl-3-methylpyrazine, limonene, and crocinaldehyde exhibited significantly higher ACI values in the strong-aroma type, indicating that these compounds may contribute to baked, floral, and fruity aroma characteristics. This study provides a scientific basis for understanding the flavor characteristics of Anxi Huangjingui tea with different aroma characteristics.
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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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