摘要
运用定量描述分析法、顶空固相微萃取法、气相色谱-质谱-嗅闻(gas chromatography-mass spectrometryolfactory,GC-MS-O)联用仪,并结合多元统计方法分析橘红茶及其原料的主要香气轮廓及挥发性风味成分。结果表明,橘红茶的主体香气是果香和甜香。GC-MS共鉴定出92种挥发性物质,其中醛类23种,醇类23种,烯类20种,酮类9种,酯类9种和其他类8种,烯类和醇类是主导香气化合物。综合GC-O及气味活度值分析,柠檬烯、β-紫罗酮、芳樟醇、癸醛、β-大马烯酮、(E,E)-2,4-癸二烯醛和辛醛可能是橘红茶中重要的致香物质。相关性分析结果表明,月桂烯、苯乙醛、芳樟醇等11个挥发性成分对果香、花香、甜香、青香和木香风味属性的表征有较大的贡献。通过正交偏最小二乘判别分析得出了橘红茶与其原料间的标志差异性挥发性成分。本实验可为研究橘红茶及其他柑橘代用茶的香气质量提供参考依据。
This study aimed to analyze the main volatile compounds and aroma profiles of Juhong tea and its raw materials.The volatiles were analyzed by combined use of quantitative descriptive analysis(QDA),headspace solid phase microextraction(HP-SPME)coupled with gas chromatography-mass spectrometry(GC-MS),gas chromatography-mass spectrometry-olfactometry(GC-MS-O),and multivariate statistical analysis.Sensory evaluation showed that fruity and sweet notes were the main odors of Juhong tea.A total of 92 volatile components,including 23 aldehydes,23 alcohols,20 alkenes,9 ketones,9 esters and 8 other compounds,were identified from Juhong tea and its raw materials.Alkenes and alcohols were the principal aroma types.The results of GC-O analysis combined with odor activity value indicated that limonene,β-ionone,linalool,decanal,β-damascenone,(E,E)-2,4-decadienal and octanal were the main aroma-active components.The results of correlation analysis showed that 11 volatile components,including myrcene,phenylacetaldehyde and linalool,contributed significantly to the fruity,floral,sweet,green and woody flavors.Orthogonal partial least squares discriminant analysis was performed,revealing the typical volatile components that differed between Juhong tea and its raw materials.These results provide an experimental basis for future studies on the aroma of Juhong tea and other herbal teas made from citrus fruits.
作者
刘盼盼
郑鹏程
龚自明
常泽睿
苏方俊
黄波
冯琳
高士伟
郑琳
LIU Panpan;ZHENG Pengcheng;GONG Ziming;CHANG Zerui;SU Fangjun;HUANG Bo;FENG Lin;GAO Shiwei;ZHENG Lin(Hubei Tea Engineering and Technology Research Centre,Institute of Fruit and Tea,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Key Laboratory of Tea Science,Ministry of Education,Hunan Agricultural University,Changsha 410128,China;College of Horticulture and Forestry Science,Huazhong Agricultural University,Wuhan 430070,China;Hubei Jinguo Tea Industry Co.Ltd.,Enshi 444333,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第8期198-205,共8页
Food Science
基金
现代农业(茶叶)产业技术体系建设专项(CARS-19)
国家自然科学基金青年科学基金项目(31902081)
湖北省重大科技创新计划项目(2014ABA023)
湖北省农业科技创新中心创新团队项目(2019-620-000-001-24)。
关键词
橘红茶
气相色谱-质谱联用仪
嗅闻仪
挥发性成分
顶空固相微萃取
Juhong tea
gas chromatography-mass spectrometry
olfactometry
volatile components
headspace-solid phase microextraction
