摘要
为探究永泰菜茶与金牡丹加工的花果香型红茶特征香气成分,采用顶空固相微萃取-气相色谱-飞行时间质谱联用(HS-SPME-GC-TOF-MS)技术,结合正交偏最小二乘判别分析(OPLS-DA)与相对气味活度值(ROAV)分析金牡丹红茶和6个永泰(Y-122、Y-127、Y-128、Y-170、Y-192、Y-193)加工的花果香红茶香气成分。7个红茶样中共鉴定出82种挥发性物质,包括醇类、酯类、醛类、酮类、酸类、烯类等,其中醇类、酮类、酯类物质相对含量较高,依据变量重要性投影(VIP)筛选出21种特征挥发性物质(VIP>1,P<0.05),进一步结合相对气味活度值(ROAV)筛选出13种特征香气物质(VIP>1,ROAV>1.00),其中橙花叔醇、苯乙醇和己酸叶醇酯是构成金牡丹红茶果香带花香的特征香气物质,水杨酸甲酯是Y-122呈现杏仁香的特征香气物质,芳樟醇是Y-127呈现馥郁花香带果香的特征香气物质,γ-壬内酯和α-法呢烯为Y-192呈现清花香带果香的特征香气物质。可见,7个花果香型红茶香气特征物质存在差异,具有花果香特征的芳樟醇、水杨酸甲酯、γ-壬内酯和α-法呢烯是永泰菜茶红茶的关键呈香物质,为特殊香型红茶种质资源挖掘与品质调控提供参考。
In order to explore the characteristic aroma compounds of flower and furit scented black tea processed with Yongtai Caicha and Jinmudan(JMD),this study applied headspace solid phase microextraction gas chromatography-time-of-flight mass spectrometry(HS-SPME-GC-TOF-MS)combined with orthogonal partial least squares discriminant analysis(OPLS-DA)and relative odor activity value(ROAV)to analysis aroma compounds of six Yongtai Caicha samples(Y-122,Y-127,Y-128,Y-170,Y-192,Y-193)and a JMD sample.The 82 types of volatile compounds were identified from seven black tea samples,including alcohols,esters,aldehydes,ketones,acids,alkenes,etc.,among which the contents of alcohols,ketones,esters were relatively higher.Twenty-ong characteristic volatile compounds were screened by variable importance in projection(VIP>1,P<0.05),further more,13 characteristic aroma compounds were selected(VIP>1,ROAV>1.00)combined with ROAV.Nerolidol,phenylethyl alcohol and 3-hexenyl hexanoate were the characteristic aroma compounds of the fruity and floral aroma in JMD black tea.Methyl salicylate was the characteristic aroma compounds of the almond aroma in Y-122,while linalool was the characteristic aroma compound of the fragrant floral with fruity aroma in Y-127,γ-nonanolide andα-farnesene were the characteristics aroma compound of the clear floral with fruity aroma in Y-192.Overall,there were differences in the characteristic aroma compounds of seven black tea samples.Linalool,methyl salicylate,γ-nonanolide andα-farnesene with floral-fruity characteristics are the crucial aroma compounds of Yongtai Chacai black tea,which provides reference for germplasm resources mining and quality control of special flavor black tea.
作者
王金源
张佳慧
庄莉萍
林宏政
封娇
田维素
陈章盛
郝志龙
WANG Jin-yuan;ZHANG Jia-hui;ZHUANG Li-ping;LIN Hong-zheng;FENG Jiao;TIAN Wei-su;CHENG Zhang-shen;HAO Zhi-long(College of Horticulture,Fujian Agriculture and Forestry University;Key Laboratory of Tea Science in Universities of Fujian Province;Fujian Xianshanyan Tea Plantation Co.,Ltd.,Fuzhou 350000,China)
出处
《天然产物研究与开发》
CAS
CSCD
2023年第12期2015-2026,共12页
Natural Product Research and Development
基金
福建省现代农业(茶叶)产业技术体系专项(2021-637)
福建张天福茶叶发展基金会科技创新基金(FJZTF01-FJZTF03)。
