Comparative Analysis of Volatile Profiles Orthodox Black Teas and CTC Black Teas Using HS-SPME-GC-MS

A total of 14 different commercial brands of black teas including orthodox (OTD) and crush, tear and curl (CTC) teas were collected from markets in six regions of China as well as Sri Lanka, and their volatile flavor compounds (VFC) were comparatively analyzed using headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). In total, 59 volatiles were identified from these teas among which terpenes (10.38%- 60.34%), ketones (1.1%-22.09%) and esters (3.18%-41.83%) represented the most abundant compounds. The results showed that CTC teas contained a lower number of volatile components and lower contents of aldehydes and alcohols but higher contents of esters than did OTD teas. The data presented in this study also suggested that terpene index might be used as an alternative approach for the determination of the geographical origin of teas, but the accuracy is not sufficient yet, and other parameters are needed to identify the origin of tea products. © 2019, China Food Publishing Company. All right reserved.