Study on Aroma Identification and Quality Characteristics of Fenghuang Dancong Tea with Different Aroma Types

In order to explore the differences of main biochemical components and aroma characteristics of different flavor types of Fenghuang Dancong tea, the electronic nose aroma detection technology, the determination of biochemical components of tea and sensory evaluation were used to compare 8 flavor types and 17 Fenghuang Dancong tea samples produced in Chaozhou, Guangdong province. The results showed that the response values of 8 scented Fenghuang Dancong tea soup method and leaf bottom method were significantly higher than that of dry tea method, and the contribution rates of sulfide and terpenes to the aroma were the highest, reaching 188.24 and 178.79, respectively. The principal component analysis (PCA) of tea soup method was more accurate and effective than dry tea method and leaf base method. Linear discriminant analysis (LDA) was better than PCA in discriminating aroma types of tea. Loading analysis showed that nitroxides, sulfides and terpenes, alcohols and aldehydes, organic sulfides and methyl groups h