HS-SPME-GC-MS技术结合ROAV分析五指山茶区三种红茶的关键香气物质  

HS-SPME-GC-MS Combined with ROAV Analysis of Key Aroma Compounds in Three Black Teas from the Wuzhishan Tea Region

作　　者：熊梦钒 鲁倩 陈泽文 李利亭 任玲 董蕊 周红杰[1] 李亚莉[1] XIONG Mengfan;LU Qian;CHEN Zewen;LI Liting;REN Ling;DONG Rui;ZHOU Hongjie;LI Yali(College of Tea Science,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学茶学院,云南昆明650201

出　　处：《现代食品科技》2025年第1期251-261,共11页Modern Food Science and Technology

基　　金：国家自然科学基金项目(31460215)。

摘　　要：为探究五指山茶区三个不同品种加工红茶的关键香气物质组分,采用顶空固相微萃取-气相色谱-质谱联用技术结合正交偏最小二乘判别分析、相对气味活度值筛选及感官审评,分析筛选三种红茶的关键香气成分。共鉴定出62种挥发性成分,以醇、酯、醛类为主;芳樟醇(29.59%~40.90%)、苯乙醛(2.62%~4.12%)、香叶醇(1.25%~5.93%)等15种挥发性成分的相对含量较高。正交偏最小二乘判别分析表明:苯乙醇、α-松油醇、叶醇等20种为三种红茶的标志性差异物。相对气味活度值分析表明:水杨酸甲酯、癸醛、芳樟醇、橙花醇、香叶醇等对三种红茶蜜糖香形成具有较大的贡献;香芹酚、百里香酚、1-辛烯-3-醇、芳樟醇、叶醇等是形成紫娟红茶“辛香”、“花果香”的重要贡献物质,β-紫罗兰酮、α-紫罗兰酮、β-环柠檬醛等是海南大叶种红茶“薯香”、云南大叶种红茶“花香”形成的关键香气物质。综上所述,五指山茶区三种红茶的特征香气为蜜糖香、花香、果香,紫娟引种海南后仍具有很好的红茶试制性。Headspace solid-phase microextraction-gas chromatography-mass spectrometry combined with orthogonal partial least squares discriminant analysis was used to explore key aroma components of three different varieties of processed black tea in Wuzhishan tea region.Relative odor activity value screening and sensory evaluation were used to analyze and screen the key aroma components of three kinds of black tea.A total of 62 volatile components were identified,mainly alcohols,esters,and aldehydes;15 volatile components such as linalool(29.59%~40.90%),phenylacetaldehyde(2.62%~4.12%),and geraniol(1.25%~5.93%)had relatively high relative contents.Orthogonal partial least squares discriminant results showed that 20 kinds of volatile components,such as phenylethanol,α-terpineol,and leucinol,differed among the three kinds of black tea.Relative odor activity value analysis showed that methyl salicylate,decanal,linalool,nerol,and geraniol greatly contributed to the formation of honey aroma in the three kinds of black tea:carvacrol,thymol,1-octen-3-ol,linalool,and leucinol were important contributors to the formation of“spicy aroma”and“flower and fruit aroma”in Zijuan black tea,and β-ionone,α-ionone,and β-cyclocitral were the key aroma components for the formation of“sweet potato aroma”in Hainan large-leaf variety black tea and“flower aroma”in Yunnan large-leaf variety black tea.In summary,the characteristic aroma of the three kinds of black tea in Wuzhishan tea region is honey aroma,flower aroma,and fruit aroma.Zijuan has better black tea trial production performance after being introduced to Hainan.

关 键 词：五指山红茶 紫娟 挥发性成分 气相色谱-质谱联用 相对香气活度值 

分 类 号：TS272.52[农业科学—茶叶生产加工] O657.63[轻工技术与工程—农产品加工及贮藏工程]