Foods, Vol. 13, Pages 1252: Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry

Foods, Vol. 13, Pages 1252: Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry

Foods doi: 10.3390/foods13081252

Authors: Yinxiang Gao Zhiyong Lei Jigang Huang Yongming Sun Shuang Liu Liping Yao Jiaxin Liu Wenxin Liu Yanan Liu Yan Chen

Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), orthogonal partial least-squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods combined with sensory evaluation identified cis-jasmone, nonanal, and linalool as the key aroma compounds in the intercropping group. Benzaldehyde, α-farnesene, and methyl benzene were identified as the main volatile compounds in the flowering cherry using headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS). These findings will enrich the research on tea aroma chemistry and offer new insights into the product development and quality improvement of LSYWT.