Zhang Wenji, Cao Junxi, Li Zhigang, Li Qiuhua, Lai Xingfei, Sun Lingli, Chen Ruohong, Wen Shuai, Sun Shili, Lai Zhaoxiang
Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Resources Innovation & Utilization, Guangzhou 510640, China.
Food Chem. 2021 Apr 2;357:129654. doi: 10.1016/j.foodchem.2021.129654.
Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HS-SPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong No. 9 during pile-fermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds. Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in subsequent procedures, while 17 metabolites remained unchanged in the early stage and progressively increased during the last 20 days of pile fermentation, indicating that they are characteristic volatile compounds of raw material sun-dried green tea and dark tea, respectively. β-ionone, phenylethyl alcohol, and a-ionone could be the top three contributed aroma compounds in the final dark tea. Our study provides a theoretical basis for process and quality improvement of Yinghong No. 9.
由于品种、加工工艺和产地的不同，每种茶都有其独特的挥发性成分特征。我们采用顶空固相微萃取（HS-SPME）和气相色谱/质谱联用（GC/MS）技术，每隔10天分析一次英红九号品种在渥堆发酵过程中挥发性成分的变化。在总共60天的时间里，共有94种化合物表现出显著差异，主要包括烷烃、酮类、酯类、萜类、芳烃和杂环化合物。有趣的是，13种代谢产物在前20天逐渐减少，在后续过程中保持不变，而17种代谢产物在早期保持不变，在渥堆发酵的最后20天逐渐增加，这表明它们分别是原料晒青毛茶和黑茶的特征挥发性化合物。β-紫罗兰酮、苯乙醇和α-紫罗兰酮可能是最终黑茶中贡献最大的三种香气化合物。我们的研究为英红九号的加工工艺和品质提升提供了理论依据。
