@article{LU2022, 
author = {Danmin LU and Jin CHAO and Feiyang YIN and Fuyi LIU and Zhongnan KE and Hanzhong YE and Jian’an HUANG and Zhonghua LIU},
title = {Identification of Aroma Components of Dancong Tea},
year = {2022},
journal = {Food Science},
volume = {43},
number = {8},
pages = {288-296},
keywords = {Dancong tea, aroma components, aroma type, flowery aroma, honey-like aroma},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210506-041},
doi = {10.7506/spkx1002-6630-20210506-041},
abstract = {In this study, the aroma quality and volatile components of Dancong tea were analyzed by sensory evaluation and gas chromatography-mass spectrometry (GC-MS), respectively, and the aroma components were identified using a variety of statistical analyses. The results showed that the most important volatile substances in Dancong tea were indole, dehydrolinalool, linalool, jasmine lactone, safflower aldehyde and β-cyclic citral, followed by neroliol and benzylacetonitrile and α, 4-dimethyl-3-cyclohexene-1-acetaldehyde. Among these volatile components, alcohols mainly contributing to the floral and fruity aroma were the most abundant, followed by nitrogen-containing compounds. In correlation analysis and cluster analysis, the honeysuckle-like and osmanthus-like aroma types of Dancong tea had unique volatile composition. The honey-like and floral aroma types were well classified by principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA). The applicability and testing results of the established OPLS-DA model were good. These results provide a scientific basis for evaluating the aroma quality of Dancong tea and improving product quality.}
}