Aromatics of Shouning Jinhua White Teas Determined by HS-SPME-GC-MS

Objective Aromatics of the famed Jinhua Shoumei and Gongmei white teas produced in Shouning were determined using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) for comparison.

Method The aromatic compositions of the white teas (Jinhua Shoumei and Gongmei) made from plucked leaves of two different tenderness were analyzed using HS-SPME-GC-MS. Orthogonal partial least square discriminant analysis (OPLS-DA) was conducted to obtain a heat map on the substances, and SPSS used on a single factor analysis with VIP≥1 and P<0.05.

Result Seventy-one volatiles were identified in the teas. The heat map and SPSS indicated there were 41 distinctively different aromatics among them. The main aromatic components of Shoumei white tea included methyl salicylate, phenylethanol, and 2-hexyl furoate with methyl salicylate being the greatest in content and having a characteristic clean, refreshing aroma. In contrast, the Gongmei white tea contained mainly phenylethanol, methyl salicylate, and β-ionone with phenylethanol being predominant and of a floral, sweet connotation.

Conclusion The aromatics of the two Jinhua white teas differed in composition that rendered them the characteristic fragrance and taste.