摘要
为明确印度不同产地红茶香气关键代谢物,利用非靶向代谢组学结合顶空固相微萃取、气相色谱-质谱联用技术对印度不同产地红茶香气代谢物进行分析。结果表明,在印度红茶中共鉴定出140种香气成分,根据其化学结构分为醇类、酸类、醛类、酮类、酯类、烯烃类、杂环类化合物等12类物质。大吉岭红茶醇类物质相对含量为40.58%,酯类相对含量为14.33%,显著高于阿萨姆红茶;而阿萨姆红茶中醛类(13.70%)、酮类(13.51%)和烷烃类(10.47%)等物质的相对含量均高于大吉岭红茶。感官审评结果表明,阿萨姆红茶具有甜香、清香细锐及薄荷香特征,香气持久;大吉岭红茶普遍具有甜香,个别具有花香和麝香、清香特征,T2-4红茶香气感官评分最高(94.0)。正交偏最小二乘法判别分析(orthogonal partial least squares-discrimination analysis,OPLS-DA)表明,不同产地印度红茶分别聚类到不同的区域,香气代谢物差异比较明显。香气重要贡献度因子(variable importance in projection,VIP)>1的香气代谢物有27种,包括芳樟醇、(E,E)-2,4-庚二烯醛、苯乙醛、戊酸、苯甲醛、十八烷、十三烷、(E)-6,10-二甲基-5,9-十一烯-2-酮等,其中具有香气活性(气味活性值>1)的物质包括芳樟醇、苯乙醇、苯乙醛、水杨酸甲酯、戊酸、己醛、1-甲基萘、香叶醇8种。在阿萨姆红茶中己醛、苯乙醇、戊酸、苯乙醛、1-甲基萘是区别于大吉岭红茶的关键活性香气代谢物;而大吉岭红茶中,芳樟醇、水杨酸甲酯、香叶醇是区别于阿萨姆红茶的关键活性香气代谢物。
Non-targeted metabolomics combined with headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)was employed to analyze the aroma metabolites and identify the key metabolites present in the black tea produced in different regions of India.A total of 140 aroma compounds were identified in the black tea produced in India,spanning 12 categories such as alcohols,acids,aldehydes,ketones,esters,alkenes,and heterocyclic compounds.Notably,Darjeeling black tea exhibited higher relative content of alcohols(40.58%)and esters(14.33%)than Assam black tea.Conversely,Assam black tea had higher relative content of aldehydes(13.70%),ketones(13.51%),and alkanes(10.47%)than Darjeeling black tea.Assam black tea was noted for its sweet,fresh,and minty aromas with a lasting fragrance.Darjeeling black tea generally featured a sweet aroma,occasionally floral and musky aromas.T2-4 black tea stood out with the highest sensory evaluation score of 94.0 points.The orthogonal partial least squaresdiscrimination analysis(OPLS-DA)revealed discernible clustering of Indian black tea products from different regions,indicating significant differences in aroma metabolites.A total of 27 compounds with variable importance in projection(VIP)values surpassing 1 were identified,including linalool,(E,E)-2,4-heptadienal,phenylacetaldehyde,pentanoic acid,benzaldehyde,octadecane,tridecane,and(E)-6,10-dimethyl-5,9-un-decene-2-one.Notably,eight compounds(linalool,phenylethanol,phenylacetaldehyde,methyl salicylate,pentanoic acid,hexanal,1-methylnaphthalene,and geraniol)with odor activity value above 1 were acknowledged as active aromatic compounds.In Assam black tea,specific compounds such as hexanal,phenylethanol,pentanoic acid,phenylacetaldehyde,and 1-methylnaphthalene emerged as key active aroma compounds enabling the discrimination of Assam black tea from Darjeeling black tea.In Darjeeling black tea,linalool,methyl salicylate,and geraniol were recognized as crucial aroma compounds setting Darjeeling black tea apart from
作者
王秋霜
秦丹丹
方开星
姜晓辉
王青
李波
李红建
倪尔冬
潘晨东
吴华玲
WANG Qiushuang;QIN Dandan;FANG Kaixing;JIANG Xiaohui;WANG Qing;LI Bo;LI Hongjian;NI Erdong;PAN Chendong;WU Hualing(Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization,Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,Guangdong,China)
出处
《食品研究与开发》
CAS
2024年第21期152-163,共12页
Food Research and Development
基金
广东省重点领域研发计划项目(2022B0202070001)
国家现代农业产业技术体系建设专项项目(CARS-19)
清远市科技计划项目(2023KJJ008)
广东省驻镇帮镇扶村农村科技特派员项目(KTP20210176、KTP20240150)
江门市科技计划项目(2023760100380008177)。
关键词
非靶向代谢组
气相色谱-质谱法
印度红茶
香气代谢物
活性
non-targeted metabolomics
gas chromatography-mass spectrometry
Indian black tea
aroma metabolites
activity
