Wu Qingyang, Zhou Ziwei, Zhang Yining, Huang Huiqing, Ou Xiaoxi, Sun Yun
Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Life Science, Ningde Normal University, Ningde 352000, China.
Foods. 2023 Apr 26;12(9):1794. doi: 10.3390/foods12091794.
A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT). We used gas chromatography-mass spectrometry (GC-MS) to reveal the profile of the chemical compounds integrated into JBT and identified terpenoids, heterocyclic, and esters that contribute to its floral and fruity aroma. Under the PCA and PLS-DA modes, JBT and Fuyun NO. 6 black tea (FBT) can be divided into two classes, respectively (class 1 and class 2); several compounds, including indole, methyl salicylate, and δ-decalactone, have a higher VIP value (Variable Importance in Projection), and it has been found that δ-decalactone was the characteristic aromatic compound of peach fruit. Gas chromatography-olfactometry (GC-O) and the odor activity value (OAV) indicated that, in JBT, linalool, phenylacetaldehyde, and δ-decalactone could be considered aroma-active compounds (AACs). However, in FBT, the high content of heterocyclic compounds contribute to its caramel-like aroma. As for the biochemical compounds measurement, JBT has a higher content of theaflavins (TFs), thearubigins (TRs), and flavonoids. These results provide a theoretical basis for the quality and processing improvement in JBT.
果香被视为红茶品质评价的一个重要因素。然而，对形成独特果香的化合物仍较少受到关注。在本研究中，我们旨在鉴定金牡丹红茶（JBT）类似桃子香气的香气活性化合物。我们使用气相色谱 - 质谱联用仪（GC - MS）来揭示融入JBT中的化合物概况，并鉴定出对其花香和果香有贡献的萜类、杂环类和酯类化合物。在主成分分析（PCA）和偏最小二乘法判别分析（PLS - DA）模式下，JBT和福云六号红茶（FBT）可分别分为两类（第1类和第2类）；包括吲哚、水杨酸甲酯和δ - 癸内酯在内的几种化合物具有较高的投影变量重要性值（VIP值），并且已发现δ - 癸内酯是桃子果实的特征香气化合物。气相色谱 - 嗅觉测量法（GC - O）和气味活性值（OAV）表明，在JBT中，芳樟醇、苯乙醛和δ - 癸内酯可被视为香气活性化合物（AACs）。然而，在FBT中，高含量的杂环化合物形成了其类似焦糖的香气。至于生化成分测定，JBT的茶黄素（TFs）、茶红素（TRs）和黄酮类化合物含量较高。这些结果为JBT的品质和加工改进提供了理论依据。
