Aromatic Volatile Substances in Different Types of Guangnan Dixu Tea Based on HS-SPME-GC-MS Odor Activity Value.

ABSTRACT: Dixu tea is one of the characteristic tea germplasm resources of southeastern Yunnan, and is also a precious wild tea germplasm resource. Background: In order to further develop Dixu tea products and improve their flavor, this article studies the effects of different processing methods on the aroma quality of Dixu tea. Methods: A comprehensive analysis of the aroma quality of Diwei tea was conducted using HS-SPME combined with GC-MS and multivariate statistical analysis. A principal component analysis (PCA) was applied to process the detected volatile substances and an orthogonal partial least squares-discriminant analysis (OPLS-DA) model was established. We evaluated the contribution of major compounds in the tea aroma by calculating the odor activity value (OAV). Results

SUBMITTER: Feng Y 

PROVIDER: S-EPMC12029467 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature