基于OAV和AEDA对工夫红茶的PLSR分析  

Analysis of Aroma Components in Four Chinese Congou Black Teas by Odor Active Values and Aroma Extract Dilution Analysis Coupled with Partial Least Squares Regression

作　　者：肖作兵 王红玲 牛云蔚 朱建才 马宁 XIAO Zuobing;WANG Hongling;N;ZHU Jiancai;MA Ning(School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai 200232, China)

机构地区：[1]上海应用技术大学香料香精技术与工程学院,上海201418 [2]上海香料研究所,上海200232

出　　处：《食品科学》2018年第10期242-249,共8页Food Science

基　　金："十三五"国家重点研发计划重点专项(2016YFA0200304);上海香料香精工程技术研究中心能力提升项目(15DZ2280100)

摘　　要：采用顶空蒸汽蒸馏提取结合气相色谱-质谱联用技术及气相色谱-嗅闻技术,对4种中国工夫红茶进行定性、定量分析。根据香气成分的香气活力值和芳香萃取物稀释分析分别筛选出30、36种挥发性成分作为香气成分,结合2种方法确定22种香气成分为工夫红茶的香气关键成分,并将其与感官属性和红茶样品进行偏最小二乘法相关性分析。确定对工夫红茶香气起重要作用的22种关键香气物质为:1-戊醇、叶醇、1-辛烯-3-醇、反式氧化芳樟醇、芳樟醇、顺-6-壬烯醇、香叶醇、苯甲醇、苯乙醇、橙花叔醇、戊醛、己醛、反-2-己烯醛、糠醛、(反,反)-2,4-庚二烯醛、苯乙醛、(反,反)-2,4-癸二烯醛、水杨酸甲酯、丙位-壬内酯、2,3-丁二酮、2-庚酮和香豆素。The volatile components of four Chinese congou black teas were qualitatively and quantitatively investigated by headspace steam distillation extraction（HSDE） followed by gas chromatography-mass spectrometry（GC-MS） and gas chromatography-olfactometry（GC-O）. Thirty, thirty six and twenty two volatile components were identified as aroma-active compounds by odor active values（OAV）, aroma extract dilution analysis（AEDA） and their combination, respectively. The correlations between sensory attributes and key aroma-active compounds were modeled by partial least squares regression（PLSR）. Twenty two key aroma-active compounds were found to make an important contribution to the aroma of Chinese congou black tea, including 1-pentanol, cis-3-hexen-1-ol, 1-octen-3-ol, trans-linalool oxide, linalool, cis-6-nonenol, geraniol, benzyl alcohol, phenylethyl alcohol, nerolidol, valeraldehyde, hexanal, trans-2-hexenal, furfural,（E,E）-2,4-heptadienal, phenylacetaldehyde,（E,E）-2,4-decedienal, methyl salicylate, γ-nonalactone, 2,3-butanedione, 2-heptanone, and coumarin.

关 键 词：中国工夫红茶 香气成分 顶空蒸汽蒸馏提取 气相色谱-质谱联用 气相色谱-嗅觉测量法 香气活力值 芳香萃取物稀释分析 偏最小二乘回归法 

分 类 号：TS272[农业科学—茶叶生产加工]