Effect of Aging Time on the Composition of the Volatile Components of An–tea

To investigate the effects of different aging times, three An–tea samples were selected for comparison with a non-aged sample as control (CK, one-year-old) and labeled high-aged (HAS, 12 years old), medium-aged (MAS, 7 low-aged (LAS, 2 old). Changes in volatile components investigated using headspace–solid-phase microextraction (HS-SPME) combined gas chromatography–mass spectrometry (GC-MS). The consisted eight types compounds. Aldehydes hydrocarbons dominant LAS, while esters, ketones, alcohols, nitrogen-containing compounds, ethers most abundant compound MAS. Esters HAS, phenols only present LAS CK. As time increased, number identical compounds gradually decreased, relative contents alcohols also decreased. Except CK, ketones aldehydes decreased increased. content greatly increased during initial period. Ketones esters had markedly their abundance was close to that comprehensive quality score obtained by principal component analysis highest MAS, followed HAS CK having lowest score.