基于GC-O-MS评价芽叶型黄茶的香气类型及其关键香气组分的呈香贡献

周虹余; 王瑗媛; 李法鑫; 聂枞宁; 冯德建; 赵悦伶; 杜晓

doi:10.13305/j.cnki.jts.2024.06.004

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茶叶科学 ›› 2024, Vol. 44 ›› Issue (6) : 985-1004. DOI: 10.13305/j.cnki.jts.2024.06.004

研究报告

基于GC-O-MS评价芽叶型黄茶的香气类型及其关键香气组分的呈香贡献

周虹余¹, 王瑗媛¹, 李法鑫¹, 聂枞宁², 冯德建³, 赵悦伶^1,*, 杜晓^1,*

作者信息 +

Evaluation of Aroma Types and Key Aroma Components of Bud-leaf Type Yellow Tea Based on GC-O-MS

ZHOU Hongyu¹, WANG Yuanyuan¹, LI Faxin¹, NIE Congning², FENG Dejian³, ZHAO Yueling^1,*, DU Xiao^1,*

Author information +

文章历史 +

摘要

为全面探析芽叶型黄茶的特征香气成分,采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）和气相色谱-嗅觉（GC-O）技术,并辅以感官审评及化学计量学方法,对芽叶型黄茶香气物质进行分析。研究发现,芽叶型黄茶以清甜香为主,通过感官审评细分为鲜嫩香、栗甜香及甜香3类。利用GC-MS共检测到119种挥发性成分,并通过聚类分析（HCA）与正交偏最小二乘法判别分析（OPLS-DA）的变量投影重要性（VIP）筛选不同香型间的候选差异挥发物,采用相对香气活度值（ROAV）与GC-O分析明确了芽叶型黄茶的关键香气化合物。芽叶型黄茶有60种ROAV>1的特征香气成分,其中鲜嫩香型以醛类为主导,栗甜香型醇类占据主导,甜香型中2-乙基-5-甲基吡嗪与2,3-二乙基-5-甲基吡嗪贡献显著。嗅闻结果显示,苯乙醇是黄茶清甜香属性的重要成分;鲜嫩香的关键呈香物质包括苯乙醇、茉莉酮、苯乙烯、芳樟醇、壬醛等;栗甜香则主要来源于庚醛、β-大马士酮、2-正戊基呋喃等成分;甜香以吡嗪类与醛类为主,呈现出独特的甜香与焦糖香气。研究揭示了芽叶型黄茶香气成分的多样性,并深入阐明了各香型间的香气差异与成因。

Abstract

To comprehensively analyze the characteristic aroma components of bud-leaf type yellow tea, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), sensory evaluation and chemometrics were used to determine the aroma components of bud-leaf type yellow tea. It was found that the bud-leaf yellow tea was mainly characterized by a clear and sweet aroma, which was divided into three categories of “fresh-tender aroma”, “chestnut-sweet aroma” and “sweet aroma” by sensory evaluation. A total of 119 volatile components were detected by GC-MS, and then the candidate volatiles were screened out by the VIP values of cluster analysis (HCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Further, ROAV with GC-O analysis was used to clarify the key aroma components of bud-leaf type yellow tea. There were 60 characteristic aroma components with ROAV>1 in the bud-leaf type yellow tea, among which aldehydes dominated the “fresh-tender” type, alcohols dominated the “chestnut-sweet” type, 2-ethyl-5-methylpyrazine and 2,3-diethyl-5-methylpyrazine contributed significantly to the “sweet” type. The olfactory validation indicates that phenylethanol was the most important component for the fresh and sweet aroma of yellow tea. The key aroma of “fresh-tender” included phenylethanol, jasmine ketone, styrene, linalool, nonanal. The “chestnut-sweet aroma” was mainly derived from the components of heptanal, β-damascenone and 2-n-pentylfuran, while the “sweet aroma” was dominated by pyrazines and aldehydes, which presented a unique sweet and caramelized aroma. This study reveals the diversity of aroma components in bud-leaf type yellow tea, and elucidates the aroma differences between aroma types and their causes.

导出引用

周虹余, 王瑗媛, 李法鑫, 聂枞宁, 冯德建, 赵悦伶, 杜晓. 基于GC-O-MS评价芽叶型黄茶的香气类型及其关键香气组分的呈香贡献[J]. 茶叶科学. 2024, 44(6): 985-1004 https://doi.org/10.13305/j.cnki.jts.2024.06.004

ZHOU Hongyu, WANG Yuanyuan, LI Faxin, NIE Congning, FENG Dejian, ZHAO Yueling, DU Xiao. Evaluation of Aroma Types and Key Aroma Components of Bud-leaf Type Yellow Tea Based on GC-O-MS[J]. Journal of Tea Science. 2024, 44(6): 985-1004 https://doi.org/10.13305/j.cnki.jts.2024.06.004

中图分类号： S571.1 O657.63

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