Aroma components in different purple bud teas

【Objective】To analyze and compare the difference of aroma components and contents in different processing technology and varieties of purple bud tea, in order to further understand the influence of processing technology and tea plant varieties on the aroma components of purple bud tea, and provide reference for the improvement of processing technology and the control of aroma quality of purple bud tea.【Method】Four types of tea samplesdirect drying tea(control), green tea, white tea, black teamade from the purple buds and leaves of three tea tree varieties of Wuniuzao, Nanshan Baimao and Zijuan as the research objects, using the headspace solid phase microextraction-gas chromatograph-mass spectrometry (HS-SPME-GC-MS) technology to determine its aroma components, combined with sensory evaluation, analyze the effects of processing technology and tea varieties on the aroma components and content of purple buds.【Result】The sensory quality of Wuniuzao green tea was the best, the total score was 90.65. A total of 40 aroma components were detected from 12 tea samples. Among them, alcohols and aldehydes dominated the contents and types of aroma components, while the types and contents of esters, olefins, ketones and others were less. The highest relative contents of alco-hols and aldehydes were 84.37%(control of Wuniuzao) and 13.44%(Wuniuzao black tea) respectively. The content of β-linalool, oxidizes linalool(furan type), dehydrolinalool, geraniol, nerolidol, benzaldehyde and methyl salicylate were relatively high. The contents of β-linalool and linalool oxide in green tea were relatively low, and the contents of dehydrolinalool and olefins were relatively high. The contents of linalool of different varieties of purple bud tea trees ranked as Wuniuzao>Zijuan>Nanshan Baimao, the highest relative content was 54.05%(control of Wuniuzao), the lowest was 19.10%(Nanshan Baimao green tea). Oxidized linalool(furan type) content was relatively high in Nanshan Baimao tea, and the relative content in Nanshan Baimao white tea and Nanshan Baimao black tea was not much different. The content of geraniol ranked as Wuniuzao>Nanshan Baimao>Zijuan, the highest relative content was 6.39%(Wuniuzao black tea), and the lowest was 1.76%(Zijuan white tea). The total content of aldehydes in Zijuan tea samples was relatively low. In all tea samples, 26 common aroma components were detected. There were extremely significant correlation(P<0.01) among shared aroma components of different purple bud tea samples.【Conclusion】Affected by the processing technology and tea varieties, the aroma components and contents of the 12 purple bud teas are different, and the contents of the same components in different teas are also different. The purple bud of Wuniuzao has certain advantages for the preparation of green tea, while the purple bud of Nanshan Baimao and Zijuan are both suitable for the preparation of white tea.