College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China.
Xinyang Academy of Agricultural Sciences, Xinyang 464000, China.
Food Res Int. 2023 Feb;164:112387. doi: 10.1016/j.foodres.2022.112387. Epub 2022 Dec 29.
Xinyang black tea (XYBT) is characterized by the honey sugar-like aroma which is produced during the fermentation process. However, the formation of this typical aroma is still unclear. We here performed widely targeted volatileomics analysis combined with GC-MS and detected 116 aroma active compounds (AACs) with OAV > 1. These AACs were mainly divided into terpenoids, pyrazine, volatile sulfur compounds, esters, and aldehydes. Among them, 25 significant differences AACs (SDAACs) with significant differences in fermentation processes were identified, comprising phenylacetaldehyde, dihydroactinidiolide, α-damascenone, β-ionone, methyl salicylate, and so forth. In addition, sensory descriptions and partial least squares discriminant analysis demonstrated that phenylacetaldehyde was identified as the key volatile for the honey sugar-like aroma. We further speculated that phenylacetaldehyde responsible for the aroma of XYBT was probably produced from the degradation of L-phenylalanine and styrene. In conclusion, this study helps us better understand the components and formation mechanism of the honey sugar-like aroma of XYBT, providing new insight into improving the processing techniques for black tea quality.
信阳红茶（XYBT）的特点是在发酵过程中产生的蜂蜜糖样香气。然而，这种典型香气的形成仍不清楚。我们在这里进行了广泛的靶向挥发物组学分析，结合 GC-MS 检测到 116 种香气活性化合物（AACs），其 OAV>1。这些 AACs 主要分为萜烯类、吡嗪类、挥发性硫化合物、酯类和醛类。其中，鉴定出 25 种在发酵过程中有显著差异的显著差异香气活性化合物（SDAACs），包括苯乙醛、二氢actinidiolide、α-大马酮、β-紫罗兰酮、甲基水杨酸酯等。此外，感官描述和偏最小二乘判别分析表明，苯乙醛被确定为蜂蜜糖样香气的关键挥发性物质。我们进一步推测，负责 XYBT 香气的苯乙醛可能是由 L-苯丙氨酸和苯乙烯降解产生的。总之，本研究有助于我们更好地理解 XYBT 蜂蜜糖样香气的成分和形成机制，为提高红茶品质的加工技术提供了新的见解。
