Yin Peng, Wang Jing-Jing, Kong Ya-Shuai, Zhu Yao, Zhang Jun-Wei, Liu Hao, Wang Xiao, Guo Gui-Yi, Wang Guang-Ming, Liu Zhong-Hua
Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, Henan Engineering Research Center of Tea Processing and Testing, College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China.
Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Foods. 2022 Sep 2;11(17):2682. doi: 10.3390/foods11172682.
Xinyang Maojian (XYMJ) is one of the premium green teas and originates from Xinyang, which is the northernmost green tea production area in China. The special geographic location, environmental conditions, and manufacturing process contribute to the unique flavor and rich nutrition of XYMJ green tea. Aroma is an important quality indicator in XYMJ green tea. In order to illustrate the aroma of XYMJ green tea, the key odorants in XYMJ green tea and their dynamic changes during the manufacturing processes were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 73 volatile compounds of six different chemical classes were identified in the processed XYMJ green tea samples, and the manufacturing processes resulted in the losses of total volatile compounds. Among the identified volatile compounds, twenty-four aroma-active compounds, such as trans-nerolidol, geranylacetone, nonanal, (+)-δ-cadinene, linalool, (Z)-jasmone, cis-3-hexenyl butyrate, cis-3-hexenyl hexanoate, methyl jasmonate, and β-ocimene, were identified as the key odorants of XYMJ green tea based on odor activity value (OAV). The key odorants are mainly volatile terpenes (VTs) and fatty acid-derived volatiles (FADVs). Except for (+)-δ-cadinene, copaene, cis-β-farnesene, (Z,E)-α-farnesene and phytol acetate, the key odorants significantly decreased after fixing. The principal coordinate analysis (PCoA) and the hierarchical cluster analysis (HCA) analyses suggested that fixing was the most important manufacturing process for the aroma formation of XYMJ green tea. These findings of this study provide meaningful information for the manufacturing and quality control of XYMJ green tea.
信阳毛尖是优质绿茶之一，原产于中国最北部的绿茶产区——信阳。特殊的地理位置、环境条件和制作工艺造就了信阳毛尖绿茶独特的风味和丰富的营养。香气是信阳毛尖绿茶的一项重要品质指标。为了阐明信阳毛尖绿茶的香气，采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）技术，分析了信阳毛尖绿茶中的关键气味成分及其在制作过程中的动态变化。在加工后的信阳毛尖绿茶样品中，共鉴定出73种属于6种不同化学类别的挥发性化合物，制作过程导致总挥发性化合物有所损失。在鉴定出的挥发性化合物中，根据气味活性值（OAV），反式橙花叔醇、香叶基丙酮、壬醛、（+）-δ-杜松烯、芳樟醇、（Z）-茉莉酮、顺式-3-己烯基丁酸酯、顺式-3-己烯基己酸酯、茉莉酸甲酯和β-罗勒烯等24种香气活性化合物被确定为信阳毛尖绿茶的关键气味成分。关键气味成分主要是挥发性萜类化合物（VTs）和脂肪酸衍生挥发性化合物（FADVs）。除了（+）-δ-杜松烯、古巴烯、顺式-β-法尼烯、（Z,E）-α-法尼烯和植醇乙酸酯外，关键气味成分在杀青后显著减少。主坐标分析（PCoA）和层次聚类分析（HCA）表明，杀青是信阳毛尖绿茶香气形成最重要的制作工序。本研究的这些发现为信阳毛尖绿茶的制作和质量控制提供了有意义的信息。
