蜜桃乌龙复合茶中&#x0201c;桃香&#x0201d;关键挥发性成分分析

徐丽丽; 王佳童; 朱荫; 施江; 林智

doi:10.13305/j.cnki.jts.2023.02.005

茶叶科学 >

2023 , Vol. 43 >Issue 2: 237 - 249

DOI: https://doi.org/10.13305/j.cnki.jts.2023.02.005

研究报告

蜜桃乌龙复合茶中“桃香”关键挥发性成分分析

徐丽丽 ,
王佳童 ,
朱荫 ,
施江 ,
林智

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1.农业农村部茶树生物学与资源利用重点实验室,中国农业科学院茶叶研究所,浙江杭州 310008;
2.中国农业科学院研究生院,北京 100081

徐丽丽,女,硕士研究生,主要从事茶叶加工与品质调控方面的研究。

收稿日期: 2022-12-12

修回日期: 2023-03-09

网络出版日期: 2023-05-05

基金资助

财政部和农业农村部：国家现代农业产业技术体系建设专项（CARS-19）、中国农业科学院创新工程项目（CAAS-ASTIP-2019-TRICAAS）

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Identification of Key Volatile Components of “Peach Fragrance” in Blended Peach Oolong Tea

XU Lili ,
WANG Jiatong ,
ZHU Yin ,
SHI Jiang ,
LIN Zhi

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1. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received date: 2022-12-12

Revised date: 2023-03-09

Online published: 2023-05-05

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摘要

天然花果与传统茶组合能够显著提升复合茶的风味丰富度,蜜桃乌龙复合茶兼具乌龙茶与桃的特征性风味品质,深受茶叶消费者追捧,目前针对市售蜜桃乌龙复合茶特征风味品质形成机理的系统研究较为缺乏。利用搅拌棒吸附萃取（Stir bar sorptive extraction,SBSE）结合气相色谱质谱（Gas chromatography-mass spectrometry,GC-MS）技术,对14个具有典型“桃香”属性的蜜桃乌龙复合茶样品进行分析,鉴定出14个醇类、3个酚类、3个含氮杂环类、6个含氧杂环类、8个内酯类、14个醛类、16个酮类、8个烯类、5个有机酸类和41个酯类化合物,其中γ-癸内酯（16.75%）、γ-十一烷酸内酯（11.72%）、芳樟醇（10.31%）、δ-癸内酯（10.23%）、乙酸叶醇酯（5.28%）、γ-辛内酯（4.77%）、反式β-紫罗酮（3.30%）是较为重要的挥发性成分。此外,感官审评和相对气味活度值（Relative odor activity value,ROAV）分析结果表明,反式β-紫罗酮、大马士酮、芳樟醇、δ-癸内酯、乙酸异戊酯、γ-十一烷酸内酯、乙酸叶醇酯和正己酸乙酯是蜜桃乌龙复合茶关键风味贡献化合物,并通过与桃香精油的香气成分比对进一步分析其对桃香的贡献。本研究结果丰富了复合茶香气品质化学的理论基础,为传统茶与天然花果跨界利用及品质评价提供科学依据。

关键词： 蜜桃乌龙复合茶; 搅拌棒吸附萃取; 气相色谱-质谱联用; 相对气味活度值; 桃香

本文引用格式

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 . DOI: 10.13305/j.cnki.jts.2023.02.005

Abstract

The combination of natural flowers and fruits with traditional tea can significantly enrich the flavor of blended tea. The blended peach oolong tea has the characteristic flavor quality of oolong tea and peach, which is popular in tea consumers. However, there is a lack of systematic research on the formation mechanism of the characteristic flavor quality of commercially available blended peach oolong tea. In this study, stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze 14 blended peach oolong tea samples with typical “peach fragrance” properties. A total of 14 alcohols, 3 phenols, 3 nitrogen heterocycles, 6 oxygen heterocycles, 8 lactones, 14 aldehydes, 16 ketones, 8 alkenes, 5 organic acids and 41 esters were identified. Among them, γ-decalactone (16.75%), γ-undecalactone (11.72%), linalool (10.31%), δ-decalactone (10.23%), phytol acetate (5.28%), γ-octanolactone (4.77%), trans-β-ionone (3.30%) were the most abundant volatile components. In addition, the results of sensory evaluation and relative odor activity value (ROAV) analysis show that trans-β-ionone, damascenone, linalool, δ-decalactone, isoamyl acetate, γ-undecanoic acid lactone, phytol acetate and ethyl caproate were the key flavor contributing compounds of blended peach oolong tea, and their contributions to “peach fragrance” were further analyzed by comparing with the aroma components of peach essential oil. The results of this study enriched the theoretical basis of aroma quality chemistry of blended tea, and provided scientific basis for cross-border utilization and quality evaluation of traditional tea and natural flowers and fruits.

Key words： blended peach oolong tea; SBSE; GC-MS; ROAV; peach fragrance

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