基于GC-MS/GC-O的不同地区红茶特征香气及分子感官分析  

Characteristic Aroma and Molecular Sensory Analysis of Black Teas from Different Regions by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry

作　　者：郑芳玲 甘诗雅 赵蕾 陈颖琦 赵潇奕 姜青 邱桐 张莹 郑鹏程 夏涛[1] 戴前颖[1] ZHENG Fangling;GAN Shiya;ZHAO Lei;CHEN Yingqi;ZHAO Xiaoyi;JIANG Qing;QIU Tong;ZHANG Ying;ZHENG Pengcheng;XIA Tao;DAI Qianying(State Key Laboratory of Tea Plant Biology and Utilization,School of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽农业大学茶与食品科技学院,茶树生物学及资源利用国家重点实验室,安徽合肥230036

出　　处：《食品科学》2023年第24期262-268,共7页Food Science

基　　金：现代农业(茶)产业技术体系建设专项(CARS-19);“十四五”国家重点研发计划重点专项(2021YFD1601102)。

摘　　要：为探究不同地区红茶特征香气差异,采用固相萃取结合气相色谱-质谱联用技术、气相色谱-嗅闻联用技术,并计算香气活度值(odor activity value,OAV)结合感官评价的相关性分析,研究安徽省祁门红茶、湖北省宜昌红茶、云南省滇红和广东省英德红茶的特征香气的感官属性及化学基础。结果表明,4个地区红茶在花香、甜香、草药香等7种特征香气感官属性上存在差异,并筛选出24种具有香气活性的关键差异化合物(P<0.05,OAV>1)。香叶醇对红茶香气贡献度最高,在祁红中OAV高达16581.33,其次依次是宜红(7463.65)、滇红(2832.13)和英红(467.96)。偏最小二乘回归分析和Pearson相关性分析表明β-紫罗酮、香叶醇和吲哚等化合物形成了祁红的花香和甜香,叶醇、α-松油醇等形成了滇红的果香和木质香,(Z)-呋喃型氧化芳樟醇、2-庚醇等形成了英红的草药香。在分子水平上,阐明了4个地区红茶特征香气轮廓及物质基础。In order to investigate the differences in the characteristic aroma of black teas from different regions,the volatile aroma compounds of Keemun black tea,Yichang black tea,Dianhong black tea and Yingde black tea were identified by solid phase extraction(SPE)combined with gas chromatography-mass spectrometry(GC-MS)and were evaluated by gas chromatography-olfactory(GC-O).Odor activity value(OAV)calculation and correlation analysis between sensory aroma profile and key aroma-active compounds were performed to analyze the sensory attributes and chemical basis of the characteristic aroma of black tea.The results showed that the four black teas differed in the sensory attributes of seven aroma notes such asfloral,sweet and herbal notes.Additionally,24 differential key aroma compounds were identified(P<0.05,OAV>1).Geraniol contributed most to black tea aroma with the highest OAV in Keemun black tea(16581.33),followed by Yichang black tea(7463.65),Dianhong black tea(2832.13)and Yingde black tea(467.96).Partial least squares(PLS)regression analysis and Pearson correlation analysis showed thatβ-ionone,geraniol and indole were responsible for thefloral and sweet aroma of Keemun black tea,(Z)-3-hexenol andα-terpineol contributed to the fruity and woody aroma of Dianhong black tea,and 2-heptanol and(Z)-linalooloxide were responsible for the herbal aroma of Yingde black tea.In conclusion,this study has preliminarily clarified the characteristic aroma profiles of black tea from the four regions and their material basis at the molecular level.

关 键 词：红茶香气 差异挥发性化合物 气相色谱-嗅闻仪联用技术 香气活度值 

分 类 号：TS272.5[农业科学—茶叶生产加工]