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HS-SPME-GC-MS分析武夷岩茶呈香挥发性物质
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S 571.1

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福建省科技计划项目（2021N3010，2022L3064）；福建张天福茶叶发展基金会科技创新基金项目（FJZTF01）


Analysis of Aroma Volatile Compounds in Wuyi Rock Tea Based on HS-SPME-GC-MS
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    摘要:

    为探究4个茶树品种所制武夷岩茶风味特征、挥发性物质的差异及其品种香形成的物质基础，使用定量描述分析(quantitative description analysis，QDA)、顶空固相微萃取-气质联用(headspace-solid phase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS)、香气活力值（odor activity value，OAV）分析等方法结合化学计量学，对4个茶树品种所制武夷岩茶进行风味特征比对与挥发性物质差异性分析。结果表明，4个茶树品种所制的武夷岩茶香气属性相似，花果香显，‘肉桂’品种所制武夷岩茶具有特殊且明显的桂皮香。使用化学计量学分析并以VIP＞1且OAV可计算为准则，共计14种香气成分被认为是4个茶树品种所制武夷岩茶香气差异的原因。芳樟醇、β-紫罗酮、吲哚对4个茶树品种所制武夷岩茶花香的形成具有关键作用；β-环柠檬醛、香叶醇、苯乙醛对‘水仙’，芳樟醇氧化物II对‘瑞香’，（E）-2-壬烯醛对‘黄观音’所制武夷岩茶的花香呈现具有突出贡献；苯乙醇、己酸己酯、反式肉桂醛可能与‘肉桂’所制武夷岩茶的桂皮香形成有关。研究结果为武夷岩茶香型多元化及不同品种的品种香关键呈香物质基础研究提供理论参考。

    Abstract:

    To investigate the flavor characteristics, volatile compound differences, and the material basis of aroma formation of special varieties in Wuyi rock tea produced from four tea plant varieties, quantitative description analysis (QDA), headspace-solid phase microextraction-gas chromatography- mass spectrometry (HS-SPME-GC-MS), and odor activity value (OAV) combined with chemometrics were employed. The comparative analysis of flavor characteristics and differences of volatile compounds in Wuyi rock tea produced from four tea plant varieties was conducted. The results showed that the aroma attributes of Wuyi rock tea produced from four tea plant varieties were similar, with obvious floral and fruity aromas, and the Wuyi rock tea produced by the 'Rougui' variety exhibited a unique and distinct cinnamon-like aroma. Chemometric analysis identified a total of 14 aroma components as the cause of the differences in the aroma of Wuyi rock tea produced from four tea plant varieties, using VIP＞1 and computable OAV as the criteria. Linalool, β-ionone, and indole played a key role in the formation of floral aroma in Wuyi rock tea produced from four tea plant varieties. β-Cyclocitral, geraniol and phenylacetaldehyde significantly contributed to the floral aroma in Wuyi rock tea produced from 'Shuixian', while linalool oxide II was responsible for 'Ruixiang', and trans-2-nonenal for 'Huangguanyin'. Phenylethyl alcohol, hexyl hexanoate, and trans-cinnamaldehyde might be related to the formation of cinnamon-like aroma in Wuyi rock tea produced from 'Rougui'. The results provide theoretical references for the diversification of aroma types of Wuyi rock tea and the material basis of key aroma compounds in Wuyi rock tea produced from different varieties.

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梁轶琳,张灵枝,戴浩民,王治会,张黎剑,荣杰峰,岳 彬,孙威江. HS-SPME-GC-MS分析武夷岩茶呈香挥发性物质[J].食品与生物技术学报,2024,43(5):110-121.

LIANG Yi-lin, ZHANG Ling-zhi, DAI Hao-min, WANG Zhi-hui, ZHANG Li-jian, RONG Jie-feng, YUE Bin, SUN Wei-jiang. Analysis of Aroma Volatile Compounds in Wuyi Rock Tea Based on HS-SPME-GC-MS[J]. Journal of Food Science and Biotechnology,2024,43(5):110-121.

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  • 在线发布日期: 2024-07-18
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