HS-SPME-GC-MS结合OAV对乌龙茶树品种制花香型红茶的香气评价  

HS-SPME-GC-MS Coupled with OAV to Evaluate the Aroma of Flowery Black Tea Made from Oolong Tea Varieties

作　　者：阳景阳 陈远权 梁贤智 王明释 骆妍妃 覃潇敏 廖春文 巫虹颖 YANG Jingyang;CHEN Yuanquan;LIANG Xianzhi;WANG Mingshi;LUO Yanfei;QIN Xiaomin;LIAO Chunwen;WU Hongying(Guangxi South Subtropical Agricultural Science Research Institute,Chongzuo 532415,China)

机构地区：[1]广西南亚热带农业科学研究所,广西崇左532415

出　　处：《食品工业科技》2025年第6期315-324,共10页Science and Technology of Food Industry

基　　金：广西重点研发计划(桂科AB23026086);广西农科院基本业务专项(桂农科2021YT164);广西农业科技创新联盟项目(桂农科盟202406-1)。

摘　　要：为探究乌龙茶树品种制作花香型红茶的挥发性成分组成和呈香物质差异。本研究采用顶空固相微萃取-气质联用技术(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)鉴定茶叶香气,气味活度值(odor activity value,OAV)法确定关键及修饰性风味组分,结合层次聚类分析(hierarchical clustering analysis,HCA)、主成分分析(principal component analysis,PCA)、正交偏最小二乘判别分析(orthogonal partial least squares discrimination analysis,OPLS-DA)及感官审评对花香型红茶香气进行对比评价。结果表明,从鉴定出的54种香气成分中筛选出22种关键及修饰性风味组分,层次聚类将其分为五类;PCA模型(R^(2)_(X(cum))=0.892,Q^(2)_((cum))=0.645)和OPLS-DA模型(R^(2)_(X(cum))>0.7,Q^(2)_((cum))>0.9)解释率较高,传统品种红茶与乌龙茶品种所制花香型红茶差异香气成分为芳樟醇、芳樟醇氧化物I、芳樟醇氧化物II和2-甲基丁醛,花香型红茶与同品种乌龙茶的差异成分为β-环柠檬醛、芳樟醇氧化物I、(E,E)-2,4-壬二烯醛、己醛、1-戊烯-3-酮、芳樟醇氧化物II、芳樟醇和香叶醇;OAV法结合化学计量学方法对目标茶类香气特点的分析判断与感官评价基本契合。本试验结果可为明确花香型红茶呈香物质差异以及优化挥发性成分分析方法提供参考。To analyze the difference in aroma components and aroma characteristics of flowery black tea made from oolong tea varieties.The aroma components extracted with headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and odor activity value(OAV)was used to determine the key and modified flavor components.Combined with hierarchical clustering analysis(HCA),principal component analysis(PCA),orthogonal partial least squares discrimination analysis(OPLS-DA)and sensory evaluation,the aroma of flowery black tea was comprehensively evaluated.Results showed that 22 key and modified flavor components were selected from 54 identified aroma components,hierarchical clustering divided them into five categories.The models of PCA(R^(2)_(X(cum))=0.892,Q^(2)_((cum))=0.645)and OPLS-DA(R^(2)_(X(cum))>0.7,Q^(2)_((cum))>0.9)had a high degree of fitting.The main difference components between traditional black tea and flowery black tea were linalool,linalool oxide I,linalool oxide II and 2-methylbutyraldehyde.The main difference components between flowery black tea and oolong tea wereβ-cyclocitral,linalool oxide I,trans,trans-nona-2,4-dienal,hexanal,1-penten-3-one,linalool oxide II,linalool and geraniol.Determination of flowery black tea aroma characteristics by OAV combined with chemometrics methods was consistent with the sensory results.The results of this experiment can clarify the differences in volatile substances in flowery black tea and provide for further optimization of volatile component analysis methods.

关 键 词：乌龙茶树品种 花香型红茶 气味活度值 香气成分 正交偏最小二乘判别分析(OPLSDA) 

分 类 号：TS272.5[农业科学—茶叶生产加工]