Aroma effects of critical volatile compounds during thermophilic bacteria pile-fermentation in dark tea using gas chromatography mass spectrometry and odor activity value

Thermophilic bacteria play an important role in aroma formation during pile-fermentation process of dark tea. With the aim to reveal impact thermophilic on volatile compounds tea, Bacillus licheniformis (thermophilic bacteria) were inoculated into sun-dried green tea for spontaneous fermentation. In this study, headspace solid phase microextraction combined gas chromatography mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV), principal component analysis (PCA) and orthogonal partial least squares discrimination (OPLS-DA) employed investigated characteristics pile-fermentation. According HS-SPME-GC-MS, a total 64 identified. PCA revealed that samples could be clearly discriminated from each other. Furthermore, sulcatone, hexanoic acid, linalool, 2-methyl-trans-decalin, myrtenal, α-ionone found samples, based OPLS-DA. addition, OAV effectively characterize contribution pile-fermentation, (Z)-linalool oxide (furanoid), α-ionone, (E)-2-nonenal, linalool critical quality This study provides insight