Abstract:[Objective]This study explores the unique flavor characteristics and volatile compounds of black tea produced from the large-leaf variety in northern Guangxi, aiming to reveal the material basis of aroma formation of this variety.[Method]Sensory evaluation, determination of biochemical parameters, headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and odor activity value (OAV) analysis were performed in combination with chemometrics analysis to analyze the flavor characteristics and volatile compounds of the black tea.[Result]The black tea samples produced from the large-leaf variety in northern Guangxi had similar aroma properties and were characterized by distinct floral and fruity aromas. A total of 88 volatile compounds including alcohols, esters, aldehydes, ketones, and acids were identified from the black tea samples. The mass concentrations of esters, aldehydes, and ketones were higher. Six key aroma components were selected by the chemometrics analysis, with the criteria of variable importance in the projection (VIP)>1 and OAV>1.0. Among them, linalool, geraniol, and α-myrcene were the characteristic aroma compounds conferring the floral and fruity aromas of the black tea. Nonanal, methyl salicylate, and β-ionone were the characteristic aroma compounds conferring the floral aroma, the mint aroma, and the strong floral and creamy aroma, respectively. These components were considered to be the key factors for the aroma formation of the black tea produced from the large-leaf variety in northern Guangxi.[Conclusion]The black tea produced from the large-leaf variety in northern Guangxi is characterized by floral and fruity aromas. The key aroma compounds are linalool, geraniol, α-myrcene, nonanal, methyl salicylate, and β-ionone, which together constitute the unique aroma characteristics of the black tea in this area.
