Aromatics in Shaxian Red-edge Tea Made from Three High-aroma Tea Varieties

Objective The quality and aromatic characteristics of Shaxian Red-edge Tea (RET) made from the leaves of 3 high-aroma tea varieties were evaluated for producing the specialty product.

Method Experimental RET samples were prepared by using the newly cultivated high-aroma tea varieties 0318E, Huangmeigui, and Mingke 1, along with Fujian Shuixian as reference. Sensory evaluation and the headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were applied to analyze and compare the aromatic characteristics of the resulting specimens.

Result The sensory panel concluded that the floral fragrance pronounced in the sample made of 0318E and was outstanding in those of Huangmegui and Mingke 1, and that the taste of 0318E and Huangmegui RETs were fresh and mellow, while that of Mingke 1 rich, refreshing, and pleasing. Overall, the experimental samples were significantly improved in sensory quality over the reference. Specifically, 0318E RET was most abundant in the floral and fruity indole, hotrienol, 1-ethyl-1H-pyrrole, hexyl hexanoate, nerolidol, 2-pentylfuran, β-ionone, phenyl acetate, 3-furan formaldehyde, cis-3-hexenyl hexanoate, 5-hexenyl hexanoate, (E)-4,8-dimethylnona-1,3,7-triene, linalool oxide C, and so on; and Mingke 1 RET highest in the desirable terpenoids including α-farnesene, β-ocimene, linalool, and linalool oxides, and second only to 0318E RET in indole, hotrienol, and nerolidol.

Conclusion The highly aromatic RETs made of 0318E and Mingke 1 displayed a strong exquisite fragrance renown for the product category. These new cultivars could be additional resource of raw material for manufacturing the specialty tea.