@article{XIAO2025, 
author = {Tianxin XIAO and Yanfang CAO and Jinfa ZHANG and Shanhong LIU and Renhui CAI and Haibo YE and Jiayi CHEN and Weixuan CHEN and Binwei DAI and Linzuo SHI and Yuanyuan WU},
title = {Study on the Characteristic Aroma Components of Longquan Flowerscented Black Tea Using HS-SPME-GC-MS Analysis},
year = {2025},
journal = {China Tea Processing},
volume = {2025},
number = {1},
pages = {38-47},
keywords = {Flower-scented black tea, Volatile components, OAV, VIP},
url = {https://www.sciopen.com/article/10.15905/j.zgcyjg.2095-0306.2025.01.06},
doi = {10.15905/j.zgcyjg.2095-0306.2025.01.06},
abstract = {This study used headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile components of floral black tea produced from five local oolong tea varieties in Longquan. Alcohol compounds were identified as the main volatile components of the five Longquan floral black teas, accounting for over 50% of the total content. 19 volatile components with OAV values greater than 1 were screened, with linalool and its oxides, jasmone, geraniol, nerolidol, and decanal identified as the key contributors to the aroma of floral black tea. OPLS-DA analysis classified five floral black teas into four categories, with ‘Huangguanyin’ and ‘Meizhan’ teas showing minimal differences and high similarity in their aroma profiles. 30 volatile components with VIP values greater than 1 were selected, which can be used to distinguish the four types of black tea samples. The study has identified the characteristic aroma components and key aromatic contributors of Longquan floral black tea, providing a theoretical basis for improving its aroma quality.}
}