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Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS

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Abstract

To explore the main aroma components and aroma differences of black tea produced from two tea cultivars, Fuyun 6 and Jinguanyin, E-nose and GC–MS were adopted. The results showed that black tea made of Jinguanyin had a floral aroma, while black tea of Fuyun 6 had a sweet aroma in the sensory review. Forty-six aroma substances in the 2 cultivars were found by GC–MS; 9 aroma substances had significant differences, including heptaldehyde, furfural, 2,2,6-trimethylcyclohexanone, 2-pentadec-2-enylfuran, cis-3-hexenyl acetate, carveol, methyl salicylate, 5-methyl-2-hexanone, and hexanal. Furthermore, the results of the E-nose showed that five out of the ten sensors were able to discriminate the two cultivars, especially, S2 (sulphide and hydrogen sulphide), S6 (biogas, hydrocarbons, and methane), S7 (combustible gases) and S10 (combustible gases and alkanes) were necessary sensors for identifying the differences between the two cultivars. The results of this study clarified the characteristics of the aroma compositions and the distinctions between black teas made of Jinguanyin and Fuyun 6. Furthermore, they provided a theoretical basis for the classification of the different cultivars and types of black tea.

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Acknowledgements

Thanks to You Fangning of Fu'an Nongken Group, Lin Jiaojiao of Xintanyang Tea Group and the Fu'an Tea Bureau for their support of the samples. Thanks to Mr Gao from the College of Horticulture, Fujian Agriculture and Forestry University for his support of the GC–MS instrument and its use. Thanks to Wang Suyan from the College of Horticulture, Fujian Agriculture and Forestry University for their support in the use of E-nose.

Funding

This research was funded by the Fujian Province “2011 Collaborative Innovation Center” Chinese Oolong Tea Industry Innovation Center special project (J2015-75), Special Fund for Science and Technology Innovation of Fujian Zhang Tianfu Tea Development Foundation (FJZTF01).

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Author notes

  1. Zheng Deyong and Yang Jiangfan contributed equally to this work.

Authors and Affiliations

  1. College of Horticulture, Fujian Agriculture and Forestry University, No. 15 Shangxia Dian Road, Fuzhou, 350002, Fujian, China

    Tingyu Yan, Jiexin Lin, Jianxin Zhu, Naixing Ye, Jianfeng Huang, Shan Jin & Jiangfan Yang

  2. Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, No. 15 Shangxia Dian Road, Fuzhou, 350002, Fujian, China

    Tingyu Yan, Jiexin Lin, Jianxin Zhu, Naixing Ye, Jianfeng Huang, Pengjie Wang, Shan Jin, Deyong Zheng & Jiangfan Yang

  3. College of Materials Engineering, Fujian Agriculture and Forestry University, No. 15 Shangxia Dian Road, Fuzhou, 350002, Fujian, China

    Deyong Zheng

  4. Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, No. 97 Buxin Road, Shenzhen, 518120, Guangdong, China

    Pengjie Wang

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  1. Tingyu Yan
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Contributions

YJ, ZD, and YN provided experimental guidance in the course of this work. YT conducted the experiments, analysed the data and wrote the manuscript. Jin Shan is responsible for the sensory review. LJ and ZJ are performed the experiments. HJ and WP analysed the data. All the authors read and approved the manuscript.

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Correspondence to Deyong Zheng or Jiangfan Yang.

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Yan, T., Lin, J., Zhu, J. et al. Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS. Eur Food Res Technol 248, 947–961 (2022). https://doi.org/10.1007/s00217-021-03930-8

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  • DOI: https://doi.org/10.1007/s00217-021-03930-8

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