不同等级径山茶特征香气成分分析

doi:10.13305/j.cnki.jts.2024.01.009

茶叶科学 ›› 2024, Vol. 44 ›› Issue (1): 101-118.doi: 10.13305/j.cnki.jts.2024.01.009

不同等级径山茶特征香气成分分析

张汇源¹, 马宽², 高婧³, 金俞谷¹, 王玉洁³, 苏祝成¹, 宁井铭³, 陈红平^4,*, 侯智炜^1,*

1.浙江农林大学茶学与茶文化学院,浙江杭州 311300;
2.杭州径山五峰茶业有限公司,浙江杭州 311123;
3.安徽农业大学茶树生物学与资源利用国家重点实验室,安徽合肥 230036;
4.中国农业科学院茶叶研究所,浙江杭州 310008

收稿日期:2023-10-08 修回日期:2023-11-16 出版日期:2024-02-25 发布日期:2024-03-13
通讯作者: *thean27@tricaas.com;houzhiweitea@163.com
作者简介:张汇源,女,本科在读,从事茶叶品质分析方面研究。
基金资助:
国家自然科学基金项目（32302608）、浙江农林大学科研发展基金人才启动项目（2022FR025）、径山茶国家现代农业全产业链标准化示范基地项目（TRIKJ2023070）、国家级大学生创新创业训练计划资助（202310341070）

Analysis of the Major Characteristic Aroma Compounds in Different Grades of Jingshan Tea

ZHANG Huiyuan¹, MA Kuan², GAO Jing³, JIN Yugu¹, WANG Yujie³, SU Zhucheng¹, NING Jingming³, CHEN Hongping^4,*, HOU Zhiwei^1,*

1. College of Tea Science and Tea Culture, Zhejiang A&F University, Hangzhou 311300, China;
2. Hangzhou Jingshan Wufeng Tea Co., Ltd, Hangzhou 311123, China;
3. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China;
4. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China

Received:2023-10-08 Revised:2023-11-16 Online:2024-02-25 Published:2024-03-13

摘要/Abstract

摘要： 为深入探究不同等级径山茶的香气差异,采用搅拌棒吸附萃取-气相色谱-质谱-联用技术（SBSE-GC-MS）、顶空固相微萃取-气相色谱质谱联用技术（HS-SPME-GC-MS）以及气相色谱-嗅闻分析技术（GC-O）对特级、一级、二级、三级径山茶的挥发性物质进行分析。从4个等级的径山茶中共鉴定出161种挥发性化合物。通过主成分分析（PCA）和聚类分析（HCA）揭示了不同等级的径山茶之间的差异。运用正交偏最小二乘法判别分析（OPLS-DA）的变量投影重要性（VIP）确定不同等级茶叶样品间的候选差异挥发物并通过相对香气活度值（ROAV）和GC-O的分析进一步对差异化合物进行筛选。18种挥发性化合物,芳樟醇、香叶醇、吲哚、(Z)-茉莉酮、二甲基硫醚等物质被鉴定为不同等级径山茶的关键差异挥发性化合物。其中,二氢芳樟醇、茉莉酸甲酯和吲哚在特级径山茶样品中的含量显著高于其他等级,并与(Z)-茉莉酮、δ-癸内酯和1-辛烯-3-醇等香气活性物质共同构成了特级径山茶样品中清花香的特征香气品质。本研究揭示了不同等级径山茶的特征性挥发物具有显著差异,从化学计量学和多元统计分析的角度为绿茶的等级区分提供参考。

关键词: 径山茶, 茶叶香气, 茶叶等级, 气相色谱-质谱联用, 气相色谱-嗅觉计

Abstract: To characterize the difference of odorants among different grades of Jingshan tea, we investigated the super grade, the first grade, the second grade and the third grade of Jingshan tea by stir bar sorptive extraction gas chromatography-mass spectrometry (SBSE-GC-MS), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-olfactometry (GC-O) analysis. Herein, we detected and identified 161 volatile organic compounds. The differences between the four grades of Jingshan tea were revealed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). The variable importance in projection (VIP) of the orthogonal partial least squares discriminant analysis (OPLS-DA) was used to determine candidate differential volatile compounds among tea samples of different grades and further screening of differential compounds was carried out through analysis of relative odor activity value (ROAV) and GC-O analysis. A total of 18 volatile compounds were identified as key odorants for the discrimination of different grades of Jingshan tea, including linalool, geraniol, indole, (Z)-jasmone, dimethyl sulfide, etc. Among them, the contents of hoterienol, methyl jasmonate, and indole in the super grade Jingshan tea were significantly higher than those in other grades, and together with (Z)-jasmone, δ-decalactone, and 1-octen-3-ol and other aroma-active compounds constitute the characteristic floral aroma of super grade Jingshan tea samples. This study revealed significant differences in the characteristic volatile compounds among different grades of Jingshan tea, providing a reference for distinguishing the grades of green teas by chemometrics combined with multivariate statistical analysis.

Key words: Jingshan tea, tea aroma, tea quality grade, GC-MS, GC-O

中图分类号:

张汇源, 马宽, 高婧, 金俞谷, 王玉洁, 苏祝成, 宁井铭, 陈红平, 侯智炜. 不同等级径山茶特征香气成分分析[J]. 茶叶科学, 2024, 44(1): 101-118. doi: 10.13305/j.cnki.jts.2024.01.009.

ZHANG Huiyuan, MA Kuan, GAO Jing, JIN Yugu, WANG Yujie, SU Zhucheng, NING Jingming, CHEN Hongping, HOU Zhiwei. Analysis of the Major Characteristic Aroma Compounds in Different Grades of Jingshan Tea[J]. Journal of Tea Science, 2024, 44(1): 101-118. doi: 10.13305/j.cnki.jts.2024.01.009.

参考文献

[1] 俞燎远. 浙江省十大名茶产业现状与发展思路[J]. 茶叶, 2004(4): 195-196, 202.
Yu L Y.Present situation and development thinking of ten famous tea industries in Zhejiang Province[J]. Journal of Tea, 2004(4): 195-196, 202.
[2] 金晶, 陈峰, 杜颖颖, 等. 径山茶自动化生产线应用技术分析[J]. 中国茶叶加工, 2016(1): 24-27.
Jin J, Chen F, Du Y Y, et al.Application technology analysis of Jingshan tea automatic production line[J]. China Tea Processing, 2016(1): 24-27.
[3] Li Y C, Ran W, He C, et al.Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea[J]. Food Chemistry: X, 2022, 14: 100289. doi: 10.1016/j.fochx.2022.100289.
[4] Schuh C, Schieberle P.Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion[J]. Journal of Agricultural and Food Chemistry, 2006, 54(3): 916-924.
[5] 梁颖, 李艺, 张留娟, 等. 食用农产品特征性品质指标筛选方法探讨[J]. 中国农业科学, 2019, 52(18): 3155-3162.
Liang Y, Li Y, Zhang L J, et al.Discussion on the definition and screening method of characteristic quality indicators of edible agricultural products[J]. Scientia Agricultura Sinica, 2019, 52(18): 3155-3162.
[6] 王梦琪, 邵晨阳, 朱荫, 等. 龙井茶香气成分的产区差异分析[J]. 茶叶科学, 2018, 38(5): 508-517.
Wang M Q, Shao C Y, Zhu Y, et al.Aroma constituents of Longjing tea produced in different areas[J]. Journal of Tea Science, 2018, 38(5): 508-517.
[7] Su D, He J J, Zhou Y Z, et al.Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics[J]. Food Chemistry, 2022, 373: 131587. doi: 10.1016/j.foodchem.2021.131587.
[8] Han Z S, Wen M C, Zhang H W, et al.LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea[J]. Food Chemistry, 2022, 374: 131796. doi: 10.1016/j.foodchem.2021.131796.
[9] Wang J T, Shi J, Zhu Y, et al.Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’[J]. Food Chemistry, 2022, 377: 132048. doi: 10.1016/j.foodchem.2022.132048.
[10] Migaku K, Rie I, Koichi S, et al.Novel stir bar sorptive extraction methods for environmental and biomedical analysis[J]. Journal of Pharmaceutical and Biomedical Analysis, 2006, 40(3): 500-508.
[11] Flaig M, Qi C S, Wei G, et al.Characterisation of the key aroma compounds in Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves[J]. European Food Research and Technology, 2020, 246(12): 2411-2425.
[12] Yin P, Kong Y S, Li P P, et al.A critical review of key odorants in green tea: identification and biochemical formation pathway[J]. Trends in Food Science & Technology, 2022, 129: 221-232.
[13] Zhao M, Li T, Yang F, et al.Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC×GC-O-MS[J]. Food Chemistry, 2022, 385: 132659. doi: 10.1016/j.foodchem.2022.132659.
[14] Marsili R.Flavor, fragrance, and odor analysis, second edition [M]. Boca Raton: CRC Press, 2011
[15] 中华全国供销合作总社. 径山茶: GH/T 1127—2016 [S]. 杭州: [出版者不详], 2016.
All China Federation of Supply and Marketing Cooperatives. Jingshan tea: GH/T 1127-2016 [S]. Hangzhou: [s.n.], 2016.
[16] Xiao Y, Huang Y X, Chen Y L, et al.Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS[J]. Current Research in Food Science, 2022, 5: 1788-1807.
[17] Huang W J, Fang S M, Wang J, et al.Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea[J]. Food Chemistry, 2022, 395: 133549. doi: 10.1016/j.foodchem.2022.133549.
[18] Wang M Q, Ma W J, Shi J, et al.Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination[J]. Food Research International, 2020, 130: 108908. doi: 10.1016/j.foodres.2019.108908.
[19] The National Institute of Standards and Technology. NIST inorganic crystal structure database, NIST standard reference database [DB/OL].[2023-09-25] https://webbook.nist.gov/chemistry.
[20] 中华全国供销合作总社. 茶叶感官审评方法: GB/T 23776—2018 [S]. 北京: 中国标准出版社, 2018.
All China Federation of Supply and Marketing Cooperatives. Methodology for sensory evaluation of tea: GB/T 23776-2018 [S]. Beijing: Standards Press of China, 2018.
[21] Kreissl J, Mall V, Steinhaus P, et al.Leibniz-LSB@TUM Odorant Database [DB/OL]. [2023-09-25].https://www.leibniz-lsb.de/en/databases/leibniz-lsbtum-odorant-database.
[22] Guo X Y, Schwab W, Ho C T, et al.Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMS[J]. Food Chemistry, 2022, 376: 131933. doi: 10.1016/j.foodchem.2021.131933.
[23] Li M Q, Feng Z H, Wang F, et al.Effects of brewing water on the volatile composition of tea infusions[J]. Food Chemistry, 2023, 429: 136971. doi: 10.1016/j.foodchem.2023.136971.
[24] Flaig M, Qi S, Wei G D, et al.Characterization of the key odorants in a high-grade chinese green tea beverage (Camellia sinensis; Jingshan cha) by means of the sensomics approach and elucidation of odorant changes in tea leaves caused by the tea manufacturing process[J]. Journal of Agricultural and Food Chemistry, 2020, 68(18): 5168-5179.
[25] Ho C T, Zheng X, Li S.Tea aroma formation[J]. Food Science and Human Wellness,2015, 4(1): 9-27.
[26] Guo X Y, Ho C T, Wan X C, et al.Changes of volatile compounds and odor profiles in Wuyi rock tea during processing[J]. Food Chemistry, 2021, 341: 128230. doi: 10.1016/j.foodchem.2020.128230.
[27] Zhang J X, Xia D Z, Li T H, et al.Effects of different over-fired drying methods on the aroma of Lu'an Guapian tea[J]. Food Research International, 2023, 173: 113224. doi: 10.1016/j.foodres.2023.113224.
[28] Feng Z H, Li Y F, Li M, et al.Tea aroma formation from six model manufacturing processes[J]. Food Chemistry, 2019, 285: 347-354.
[29] Zhu J C, Niu Y W, Xiao Z B.Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-qMS)[J]. Food Chemistry, 2021, 339: 128136. doi: 10.1016/j.foodchem.2020.128136.
[30] Yang J, Zhou X C, Wu S H, et al.Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processing[J]. Food Research International, 2021, 142: 110183. doi: 10.1016/j.foodres.2021.110183.
[31] Xu C H, Liang L, Li Y H, et al.Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity[J]. LWT, 2021, 142: 111055. doi: 10.1016/j.lwt.2021.111055.
[32] Wang L F, Lee J Y, Chung J O, et al.Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds[J]. Food Chemistry, 2008, 109(1): 196-206.
[33] 严寒. 福鼎白茶中挥发性内酯类及萜类化合物的对映异构体研究[D]. 北京: 中国农业科学院, 2019.
Yan H.Study on the enantiomers of volatile lactones and terpenoids in Fuding white tea [D]. Beijing: Chinese Academy of Agricultural Sciences, 2019.
[34] Ye M, Liu M M, Erb M, et al.Indole primes defence signalling and increases herbivore resistance in tea plants[J]. Plant Cell Environment, 2021, 44(4): 1165-1177.
[35] Zeng L T, Zhou Y, Gui J D, et al.Formation of volatile tea constituent indole during the oolong tea manufacturing process[J]. Journal of Agricultural and Food Chemistry, 2016, 64(24): 5011-5019.
[36] Xu Y Q, Liu P P, Shi J, et al.Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots[J]. Food Chemistry, 2018, 249: 176-183.
[37] Zhang J, Jia H Y, Zhu B Y, et al.Molecular and biochemical characterization of jasmonic acid carboxyl methyltransferase involved in aroma compound production of methyl jasmonate during black tea processing[J]. Journal of Agricultural and Food Chemistry, 2021, 69(10): 3154-3164.

不同等级径山茶特征香气成分分析

Analysis of the Major Characteristic Aroma Compounds in Different Grades of Jingshan Tea

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 10

Metrics

本文评价

推荐阅读 10

[1]	徐丽丽, 王佳童, 朱荫, 施江, 林智. 蜜桃乌龙复合茶中“桃香”关键挥发性成分分析[J]. 茶叶科学, 2023, 43(2): 237-249.
[2]	魏昊, 蓝天梦, 缪伊雯, 孟庆, 坤吉瑞, 张玉, 童华荣. 基于感官组学分析不同足火方式对金牡丹工夫红茶香气的影响[J]. 茶叶科学, 2023, 43(1): 109-123.
[3]	陈慧, 杨丽玲, 陈金华, 黄建安, 龚雨顺, 李适. 控温渥堆对黑毛茶香气品质的影响[J]. 茶叶科学, 2022, 42(5): 717-730.
[4]	张俊杰, 傅天龙, 傅天甫, 林兴荣, 郭晨, 饶耿慧, 彭姗姗, 方彩. 福州茉莉花茶窨制次数与香气成分的关联分析[J]. 茶叶科学, 2021, 41(1): 113-121.
[5]	范培珍, 潘铖, 王梦馨, 崔林, 韩宝瑜. 内山六安瓜片4个等级茶叶香气的组成及其差异[J]. 茶叶科学, 2020, 40(5): 665-675.
[6]	姚雪倩, 岳川, 杨国一, 陈丹, 张冬桃, 陈桂信, 叶乃兴. 茶树牻牛儿基牻牛儿基焦磷酸合成酶基因CsGGDPS的克隆及表达分析[J]. 茶叶科学, 2017, 37(1): 86-96.
[7]	贺志荣, 项威, 徐燕, 高丽萍, 夏涛, 魏书. 茶树挥发性萜类物质及其糖苷化合物生物合成的研究进展[J]. 茶叶科学, 2012, 32(1): 1-8.
[8]	张正竹, 宛晓春, 坂田完三. 茶叶-葡萄糖苷酶亲和层析纯化与性质研究[J]. 茶叶科学, 2005, 25(1): 16-22.
[9]	朱旗, 施兆鹏, 任春梅. 绿茶香气不同提取方法的研究[J]. 茶叶科学, 2001, 21(01): 38-43.
[10]	阮宇成, 徐正炳. 论我国分级紅茶生产的几个问題[J]. 茶叶科学, 1964, 1(01): 7-13.