Analysis of Aroma Components in Anxi Huang Jingui Oolong Tea Using Different Wrapping-twisting Methods via HS-SPME-GC-MS

To investigate the aroma quality characteristics of Anxi Huang Jingui Oolong tea under various rolling methods, this study used headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) in conjunction with sensory evaluation to analyze aroma components. Sensory evaluation results revealed that Anxi Huang Jingui exposed to the wrapping-rolling method had a unique fruity perfume, but the tea that processed using the extruding-rolling method had a pronounced honey scent. Using HS-SPME-GC-MS, 605 tea aroma components in total were detected, and 49 primary differential aroma compounds were screened using the VIP>1 and P<0.05 criteria. Odor activity value (OAV) and aroma character impact value (ACI) analysis revealed that Anxi Huang Jingui with extruding-rolling method produced higher levels of phenylacetaldehyde and β-ocimene, resulting in a honey aroma. While wrapping-rolling Anxi Huang Jingui produced higher levels of nerol, phyllobutyrate, geranyl isobutyrate, and indole, contributing to the unique fruit formation. The findings of this study would contribute to elucidating the aroma quality characteristics of Anxi Huangjingui Oolong tea and provide a scientific basis for the production of Anxi Huangjingui and the protection of its geographical indication products.