摘要
为了探究六堡茶槟榔香风味构成的关键香气物质,该研究采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)结合气相色谱-嗅闻仪-质谱仪(gas chromatography-olfactometry-mass spectrometry,GC-O-MS)和气味活力值(odor activity value,OAV)分析槟榔香六堡茶气味化合物组成,筛选其中的关键香气物质。经GC-O-MS分析,从槟榔香六堡茶样品中嗅闻、鉴定出37种气味化合物,气味强度(odor intensity,OI)中等及以上的化合物为19种,其中二氢-β-紫罗兰酮、β-紫罗兰酮、β-芳樟醇、雪松醇和1,2,3-三甲氧基苯展现出了较高的香气强度。在GC-O-MS分析的基础上,采用OAV法进一步分析,发现槟榔香六堡茶中OAV≥1的气味化合物有18种,其中,二氢-β-紫罗兰酮、β-紫罗兰酮、苯乙醇、脱氢二氢-β-紫罗兰酮、(E,Z)-2,6-壬二烯醛、β-芳樟醇、癸醛和1,2,3-三甲氧基苯的OAV≥50,可以说明这些化合物对槟榔香六堡茶整体香气形成贡献度较大。通过比较GC-O-MS和OAV分析,2种分析方法筛选槟榔香六堡茶关键香气物质的结果基本一致,该研究为六堡茶陈化过程中“槟榔香”的形成提供理论依据以及对于定向加工“槟榔香”六堡茶具有指导意义。
To explore the key aroma compounds in the flavor composition of areca-flavor Liupao tea,the headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-olfactometry-mass spectrometry(GC-O-MS)and odor activity value(OAV)was used to analyze the odor-active compounds in areca-flavor Liupao tea and screen for key aroma compounds.Thirty-seven odor-active compounds were captured and identified in areca-flavor Liupao tea by using GC-O-MS.Among them,19 odor-active compounds with moderate or higher odor intensity(OI)were identified,including dihydro-β-ionone,β-ionone,β-linalool,cedrol,and 1,2,3-trimethoxybenzene.On the basis of GC-O-MS analysis,further analysis was conducted by using the OAV method.Results showed that there were 18 odor-active compounds with OAV≥1 in areca-flavor Liupao tea.Among them,the OAVs of dihydro-β-ionone,β-ionone,phenylethyl alcohol,dehydro-β-ionone,(E,Z)-2,6-nonadienal,β-linalool,decanal,and 1,2,3-trimethoxybenzene were greater than 50,indicating that these compounds contributed significantly to the overall aroma profile formation of areca-flavor Liupao tea.By comparing GC-O-MS and OAV analysis,the results of the two methods for screening the key aroma compounds in areca-flavor Liupao tea were basically consistent.This study provides a theoretical basis for the formation of areca-flavol during the aging process of Liupao tea and is of guiding significance for the directional processing of areca-flavol Liupao tea.
作者
陈国和
胡腾飞
王乐涯
欧行畅
李勤
黄建安
刘仲华
王超
CHEN Guohe;HU Tengfei;WANG Leya;OU Xingchang;LI Qin;HUANG Jianan;LIU Zhonghua;WANG Chao(The Key Laboratory of Tea Science,Ministry of Education,Hunan Agricultural University,Changsha 410128,China;National Engineering Research Center for the Utilization of Plant Functional Ingredients,Changsha 410128,China;Collaborative Innovation Center for the Utilization of Plant Functional Ingredients of Hunan Province,Changsha 410128,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第8期271-277,共7页
Food and Fermentation Industries
基金
国家茶叶产业技术体系(CARS-19)
广西六堡茶“八新双增”关键技术研究与产业化示范(桂科AA20302018-9)
中国茶产业高质量发展战略研究(2023-XY-29)。
关键词
六堡茶
槟榔香
关键香气物质
气相色谱-嗅闻仪-质谱
气味活力值
Liupao tea
areca-flavor
key aroma compound
gas chromatography-olfactometry-mass spectrometry(GC-O-MS)
odor activity value(OAV)
