Unraveling the contribution of aroma‐active and chiral compounds to different grade of Yashi Xiang teas using stir bar sorptive extraction

Abstract

AbstractYashi Xiang (YSX) is a flavor of Fenghuang Dancong tea and famous for its name and floral aroma, which is a type of semi‐fermented oolong tea. However, previous research into the aroma characteristics of YSX tea mostly focused on the aroma compounds, and little research on chiral compounds in YSX has been performed. Therefore, the current study was conducted to explore the aroma characteristics of YSX tea from the perspective of enantiomers of chiral compounds. A total of 12 enantiomers were determined in this study, among them, (R)‐(‐)‐α‐ionone, (S)‐(+)‐linalool, (1S,2S)‐(+)‐methyl jasmonate, (S)‐z‐nerolidol, (R)‐(+)‐limonene, and (S)‐(‐)‐limonene have important effects on the aroma components of YSX tea. The ER ratios of the enantiomers were different in samples of different grades. Therefore, this parameter can be used to identify the grade and authenticity of YSX tea.Practical ApplicationThe study illuminates the aroma characteristics of YSX tea from the perspective of enantiomers of chiral compounds, which have important effects on the aroma components of YSX tea. It established an ER ratio system to effectively distinguish the grade and authenticity of YSX tea by comparing the ER of YSX tea. Focusing on analyzing the chiral compounds in the aroma of YSX tea is helpful in providing a theoretical basis for the authenticity of the precious tea and improving of the quality of YSX tea products.