Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
Food Res Int. 2021 Dec;150(Pt A):110784. doi: 10.1016/j.foodres.2021.110784. Epub 2021 Oct 25.
This study aims to investigate the influence of different harvesting seasons on the aroma of black tea and the trend in the tea aroma variation. A total of 68 volatile substances was identified by gas chromatography coupled with ion-mobility spectrometry (GC-IMS), and 20 characteristic aroma-active compounds were quantitatively analyzed by gas chromatography-olfactometry coupled with aroma extract dilution analysis (GC-O AEDA) and odor activity value (OAV) analysis. These aroma-active compounds are mainly linalool, β-damascenone, and benzeneacetaldehyde. Both methods confirmed that the aroma of tea changes with the harvesting seasons, showing a downward trend followed by an upward trend. Besides, black teas harvested in different seasons have their characteristic volatile compounds and metabolism precursors. The degradation of glycosides, carotenes, and amino acids are the most important degradation pathways for the formation of tea aroma. The PLSR results of GC-O-AEDA, OAV, and DSA data agree with each other, showing that five aroma attributes of the autumn tea have strong correlations. The autumn tea has the richest aroma, followed by the spring tea and the summer tea.
本研究旨在探讨不同采摘季节对红茶香气的影响及茶叶香气变化趋势。采用气相色谱-离子迁移谱联用（GC-IMS）技术共鉴定出 68 种挥发性成分，采用气相色谱-嗅闻-气味活度值分析联用（GC-O-AEDA）和香气活度值（OAV）分析法对 20 种特征香气活性化合物进行定量分析，这些香气活性化合物主要为芳樟醇、β-大马酮和苯乙醛。两种方法均证实，茶叶香气随采摘季节变化而变化，呈现先下降后上升的趋势。此外，不同季节采摘的红茶具有其特征挥发性化合物和代谢前体。糖苷、类胡萝卜素和氨基酸的降解是形成茶叶香气的最重要的降解途径。GC-O-AEDA、OAV 和 DSA 数据的 PLSR 结果相互一致，表明秋季茶的五个香气属性具有很强的相关性。秋季茶香气最浓郁，其次是春季茶和夏季茶。
