NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2018, Vol. 30 ›› Issue (7): 1195-1201. doi: 10.16333/j.1001-6880.2018.7.017

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Analysis of Aroma of Different Varieties of Wuyi Rock Tea by PTR-TOF-MS and GC-MS

QIU Xiao-hong1,ZHANG Dan-dan1,WEI Hang2,ZHENG De-yong1,LI Xiao-jing2,LIN Yan-ping3,YE Nai-xing1*   

  1. 1College of Horticulture，Fujian Agriculture and Forestry University /Key Laboratory of Tea Science in Universities of Fujian Province，Fuzhou 350002，China;
    2Quangzhou Entry-Exist Inspection& quarantine bureau of P.R.C,Quangzhou 362000，China; 3College of Life Sciences，Fujian Agriculture and Forestry University，Fuzhou 350002,China
  • Online:2018-08-08 Published:2018-08-08

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Abstract: The volatile compositions of two different cultivated varieties of Wuyi Rock Tea,which named Wuyi Rougui and Wuyi Shuixian,were analysised by proton transfer teaction-time of flight-mass spectrometry (PTR-TOF-MS ) and gas chromatography-mass spectrometry (GC-MS).The results show that,the volatile compositons of WuyiShuixian were mainly trans-nerolidol,(E,E) -2,4-heptadienal,linalool and its oxide,while there were trans-nerolidol,α-farnesene,benzaldehyde and its relative content in WuyiRougui.Meanwhile the concentration of m/z 207,223,281,291 were high in WuyiRougui.The compositions of volatile compounds detected in Wuyi Rock tea were great different by appling different analysis methods.It also indicated that the combination analysis was needed to provide a more complete and accurate results of the aroma.PTR-TOF-MS could be a good method to determine the aroma of tea leaves.

Key words: Wuyi rock tea, proton transfer reaction-time of flight-mass spectrometry(PTR-TOF-MS ), gas chromatography-mass spectrometry (GC-MS), aroma components

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