基于SBSE-GC-O-MS技术‘梅占’茶关键香气成分分析  

Key Aromatic Compounds Analysis of‘Meizhan'Tea Based on SBSE-GC-O-MS Technology

作　　者：欧晓西 黄慧清 李秋明 余欣茹 姜能宝 林宏政[1] 郑玉成 孙云[1] OU Xiaoxi;HUANG Huiqing;LI Qiuming;YU Xinru;JIANG Nengbao;LIN Hongzheng;ZHENG Yucheng;SUN Yun(College of Horticulture,Fujian Agriculture and Forestry University/Key Laboratory of Tea Science,Fuzhou 350002,China;Youxi Tea Technology Extension Station,Sanming 353000,China;College of Tea and Food,Wuyi University/Tea Engineering Research Center of Fujian Province/Institute of Tea Science,Wuyi University,Wuyishan 354300,China)

机构地区：[1]福建农林大学园艺学院/茶学福建省高校重点实验室,福建福州350002 [2]尤溪县茶叶技术推广站,福建三明353000 [3]武夷学院茶与食品学院/茶叶福建省高校工程研究中心/武夷学院茶叶科学研究所,福建武夷山354300

出　　处：《食品工业科技》2025年第2期271-279,共9页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系(CARS-19);福建张天福茶叶发展基金会科技创新基金(FJZTF01)。

摘　　要：‘梅占’品种因其独特的品种特征香气深受人们的喜爱。为探究‘梅占’茶品种关键香气特征,本研究通过气相色谱-嗅闻-质谱联用(Gas Chromatography-Olfactory-Mass Spectrometry,GC-O-MS)技术对‘梅占’红茶、‘梅占’绿茶、‘梅占’乌龙茶三个茶类关键香气活性化合物进行鉴定和描述,同时结合香气活性值(Odor Activity Value,OAV)、香气特征影响值(Aroma Character Impact Value,ACI)和感官审评进行对比分析。感官审评结果表明‘梅占’红茶、‘梅占’绿茶、‘梅占’乌龙茶均具有明显的品种特征香气,其中‘梅占’红茶花香浓郁带甜香,‘梅占’绿茶花香清雅,嫩香持久,‘梅占’乌龙花香馥郁具奶香。偏最小二乘法(OPLS-DA)与OAV分析发现,芳樟醇、香叶醇、水杨酸甲酯、苯乙醇、茉莉内酯和吲哚是‘梅占’不同茶类香气差异的关键化合物。结合GC-O和OAV分析结果表明,芳樟醇、香叶醇、β-紫罗兰酮、茉莉酮等赋予了‘梅占’茶馥郁的花香、奶香等风味。通过本研究揭示了‘梅占’茶香气的化学基础,为研究‘梅占’茶特征香气形成机理提供了理论基础。The Camellia sinensis cv.‘Meizhan'is highly favored for its distinctive varietal aroma.To investigate the key aroma characteristics of‘Meizhan'tea varieties,this study employed gas chromatography-olfactory-mass spectrometry(GC-O-MS)to identify and describe the crucial aroma-active compounds in‘Meizhan'black tea,green tea,and oolong tea.Additionally,comparative analysis was conducted integrating odor activity value(OAV),aroma character impact value(ACI),and sensory evaluation.Sensory evaluation results indicated that‘Meizhan'black tea,green tea,and oolong tea all exhibited prominent varietal aroma characteristics.Specifically,‘Meizhan'black tea featured a rich floral aroma with a hint of sweetness,‘Meizhan'green tea presented a refreshing floral aroma with persistent freshness,while‘Meizhan'oolong tea offered a fragrant floral aroma with milky undertones.OPLS-DA and OAV analysis revealed that linalool,geraniol,methyl salicylate,phenylethanol,jasmine lactone,and indole were crucial compounds contributing to the aroma differences among‘Meizhan'tea varieties.Combined GC-O and OAV analysis results demonstrated that compounds such as linalool,geraniol,β-ionone,and jasmine ketone imparted distinctive floral and milky aromas to‘Meizhan'tea.This study unveils the chemical basis of'Meizhan'tea aroma,providing a theoretical foundation for investigating the formation mechanism of its characteristic aroma.

关 键 词：‘梅占’茶 搅拌棒吸附萃取 气相色谱-嗅闻-质谱 香气活性化合物 香气活性值 

分 类 号：TS272.5[农业科学—茶叶生产加工]