College of Food Science, Southwest University, Chongqing 400715, China.
Fuling District Agriculture and Rural Affairs Committee of Chongqing, Chongqing 408000, China.
Food Res Int. 2020 Oct;136:109355. doi: 10.1016/j.foodres.2020.109355. Epub 2020 May 25.
Fangping green tea (FPGT) produced by Zhonghuang 1 (C. sinensis var. sinensis cv. Zhonghuang 1), a new tea variety, has a classical cooked corn-like aroma, which is completely different from the green tea aroma. In order to illustrate the aroma characteristics of the green tea, the volatiles of FPGT was analyzed with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The results showed that odor activity value (OAV) of dimethyl sulfide (DMS) was 1195.21 and the odor intensity about DMS was 6.2 in FPGT. Aroma recombination experiment also confirmed the important contribution of DMS to cooked corn-like aroma. Aroma character impact (ACI) values of DMS in tea processed by Zhonghuang 1 and Fudingdabai were 72.01% and 37.86%, respectively. This indicated that the high proportion of DMS was the dominant character of green tea with cooked corn-like aroma. In addition, the S-methylmethionine (SMM) content in fresh leaves of Zhonghuang 1 (0.21 mg/g) was significantly higher than that of Fudingdabai (0.16 mg/g), which was an important reason for high DMS content.
中黄 1 （C.sinensis var.sinensis cv. Zhonghuang 1）创制的新品系方坪绿茶（FPGT）具有经典的煮玉米香气，与绿茶香气完全不同。为了说明绿茶的香气特征，采用气相色谱-质谱联用（GC-MS）和气相色谱-嗅闻（GC-O）法分析了 FPGT 的挥发性成分。结果表明，FPGT 中二甲基硫（DMS）的气味活度值（OAV）为 1195.21，DMS 的气味强度约为 6.2。香气重组实验也证实了 DMS 对煮玉米香气的重要贡献。DMS 在中黄 1 和福鼎大白加工的茶叶中的香气特征影响值（ACI）分别为 72.01%和 37.86%。这表明 DMS 的高比例是具有煮玉米香气的绿茶的主要特征。此外，中黄 1 新鲜叶片中的 S-甲基甲硫氨酸（SMM）含量（0.21mg/g）明显高于福鼎大白（0.16mg/g），这是 DMS 含量高的重要原因。
