Longping Branch Graduate School, Hunan University, Changsha 410125, China.
Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
Molecules. 2020 Dec 19;25(24):6027. doi: 10.3390/molecules25246027.
Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, -lonone, -ionone, -myrcene and -limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production.
柑橘茶是一种新兴的茶饮，由茶叶和柑橘果皮制成，由于其潜在的健康功效和独特的风味，越来越受到消费者的青睐。本研究首次通过顶空气相色谱-离子迁移谱（HS-GC-IMS）和顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS），同时结合不同柑橘茶的特征挥发性指纹图谱和气味活度值（OAV）。结果表明，基于 HS-GC-IMS 数据建立柑橘茶风味指纹图谱，可为不同柑橘品种的快速识别和溯源提供有效手段。此外，通过 HS-SPME-GC-MS 鉴定出 68 种挥发性化合物（OAV>1），反映了香气化合物对样品特征风味的贡献。其中，具有甜花香的芳樟醇贡献最高。具有果香、花香、青草香的癸醛、-突厥酮、-紫罗兰酮、-月桂烯和-柠檬烯等气味物质也对所有样品有显著贡献。根据主成分分析，不同柑橘茶的样品明显分离。基于 Pearson 相关系数的可视化分析表明，关键化合物之间的相关性得到了阐明。对柑橘茶香气的综合评价将指导柑橘茶风味的质量控制和大规模生产。
