Shen Shanshan, Wu Huiting, Li Tiehan, Sun Haoran, Wang Yujie, Ning Jingming
Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China.
Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China.
Food Chem. 2023 Jun 15;411:135487. doi: 10.1016/j.foodchem.2023.135487. Epub 2023 Jan 16.
The aim of this study was to reveal the molecular basis of aroma changes during storage of An tea (AT). The key volatile compounds in AT were screened using SPME-GC-MS and SPE-GC-MS analytical techniques in combination with odor activity value (OAV) and flavor dilution factor (FD). The results showed that with the increase of storage time the stale and woody aromas were revealed. Esters, acids and hydrocarbons are the main types of volatile compounds in AT, and their content accounts for 52.69 %-61.29 % of the total volatile compounds. The key volatile compounds with stale and woody aromas during AT storage were obtained by OAV value and FD value, namely ketoisophorone (flavor dilution factor, FD = 64), linalool oxide C (FD = 64), 1-octen-3-ol (OAV > 1, FD = 32), 1,2-dimethoxybenzene (FD = 16), naphthalene (OAV > 1, FD = 32), 3,4-dimethoxytoluene (FD = 16), and 1,2,3-trimethoxybenzene (FD = 8). Our research provides a scientific basis and insights for the improvement of quality during the storage of dark tea.
本研究旨在揭示安化黑茶（AT）贮藏过程中香气变化的分子基础。采用固相微萃取-气相色谱-质谱联用（SPME-GC-MS）和固相萃取-气相色谱-质谱联用（SPE-GC-MS）分析技术，结合气味活性值（OAV）和风味稀释因子（FD），筛选出AT中的关键挥发性化合物。结果表明，随着贮藏时间的延长，出现了陈香和木香。酯类、酸类和烃类是AT中挥发性化合物的主要类型，其含量占挥发性化合物总量的52.69%-61.29%。通过OAV值和FD值得到了AT贮藏过程中具有陈香和木香的关键挥发性化合物，即异佛尔酮（风味稀释因子，FD = 64）、氧化芳樟醇C（FD = 64）、辛烯-3-醇（OAV > 1，FD = 32）、1,2-二甲氧基苯（FD = 16）、萘（OAV > 1，FD = 32）、3,4-二甲氧基甲苯（FD = 16）和1,2,3-三甲氧基苯（FD = 8）。本研究为黑茶贮藏期间品质提升提供了科学依据和见解。
