Analysis of Meitan Cuiya Tea Aroma Components by GC-MS

The volatile components of Meitan Cuiya tea in Guizhou were determined, which provides theoretical basis to improve and enhance the aroma quality of Meitan Cuiya tea. Headspace solid-phase microextraction method (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used for the analysis of aroma components from Meitan Cuiya tea. The relative contents of volatile substances in samples were determined and compared. Meitan Cuiya tea had 43 kinds of volatile compounds, among them, the predominant compounts were alcohols, esters, aldehydes, ketones, hydrocarbons and others, of which the major ones were ethanal (2.444%), methyl sulfide (5.264%), linalool (5.106%), trans-Geraniol (2.587%), dihydroactinidiolide (2.364%), hexadecane (3.605%) and caffeine (26.348%). The GC-MS method had the advantages of rapid, simple and accurate and it was suitable for the study of aroma components in Meitan Cuiya tea. It provides advanced technical support for further studies on the chemical composition of tea aroma components and formation mechanism of Meitan Cuiya tea aroma quality.