采用气相色谱-质谱联用（GC-MS）和气相色谱-离子迁移谱（GC-IMS）对三种茶树品种制成的乌龙茶香气成分进行表征。

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMS.

作者信息

Guo Xiangyang, Schwab Wilfried, Ho Chi-Tang, Song Chuankui, Wan Xiaochun

机构信息

State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W, Hefei, Anhui 230036, People's Republic of China; College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W, Hefei, Anhui 230036, People's Republic of China.

State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W, Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W, Hefei, Anhui 230036, People's Republic of China; Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany.

出版信息

Food Chem. 2021 Dec 23;376:131933. doi: 10.1016/j.foodchem.2021.131933.

DOI:10.1016/j.foodchem.2021.131933

PMID:34971890

Abstract

Tea cultivar is crucial for oolong tea aroma quality. However, the aroma characteristics of oolong tea made from different cultivars have rarely been studied. The aroma profiles of fresh tea leaves and oolong teas derived from Shuixian (SX), Huangmeigui (HMG) and Zimudan (ZMD) cultivars were comprehensively analyzed by gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry (GC-IMS), sensory evaluation and odor activity value (OAV) determination. 12 volatiles (OAV＞1) contributed to the overall aroma, of which benzeneacetaldehyde (OAV 2.14) and 3,5-diethyl-2-methylpyrazine (OAV 1.25) were the aroma-active compounds for HMG tea. Significantly more volatiles and stronger floral odor were from HMG and ZMD than the SX tea. Moreover, popcorn-like, creamy odors with high-intensity, and caramel-like odor were only recorded in HMG and ZMD samples. Additionally, 27 volatiles were identified by GC-IMS only, indicating the benefits of combined method for a better understanding of the impact of cultivars on tea aroma profiles.

摘要

茶树品种对乌龙茶香气品质至关重要。然而，不同品种制成的乌龙茶的香气特征鲜有研究。采用气相色谱 - 质谱联用、气相色谱 - 离子迁移谱（GC - IMS）、感官评价和气味活性值（OAV）测定等方法，对水仙（SX）、黄玫瑰（HMG）和紫牡丹（ZMD）品种的鲜叶和乌龙茶的香气特征进行了综合分析。12种挥发性成分（OAV＞1）对整体香气有贡献，其中苯乙醛（OAV 2.14）和3,5 - 二乙基 - 2 - 甲基吡嗪（OAV 1.25）是HMG茶的香气活性成分。HMG和ZMD的挥发性成分明显多于SX茶，花香气味也更强。此外，高强度的爆米花样、奶油样气味以及焦糖样气味仅在HMG和ZMD样品中被检测到。此外，仅通过GC - IMS鉴定出了27种挥发性成分，表明联合方法有助于更好地理解品种对茶叶香气特征的影响。