Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P. R. China.
Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China.
J Sci Food Agric. 2023 Nov;103(14):7136-7152. doi: 10.1002/jsfa.12798. Epub 2023 Jul 1.
White tea has become more and more popular with consumers due to its health benefits and unique flavor. However, the key aroma-active compounds of white tea during the aging process are still unclear. Thus, the key aroma-active compounds of white tea during the aging process were investigated using gas chromatography-time-of-flight-mass spectrometry (GC-TOF-MS) and gas chromatography-olfactometry (GC-O) combined with sensory-directed flavor analysis.
A total of 127 volatile compounds were identified from white tea samples with different aging years by GC-TOF-MS. Fifty-eight aroma-active compounds were then determined by GC-O, and 19 of them were further selected as the key aroma-active compounds based on modified frequency (MF) and odor activity value (OAV).
Aroma recombination and omission testing confirmed that 1-octen-3-ol, linalool, phenethyl alcohol, geraniol, (E)-β-ionone, α-ionone, hexanal, phenylacetaldehyde, nonanal, (E, Z)-(2,6)-nonadienal, safranal, γ-nonalactone and 2-amylfuran were the common key aroma-active compounds to all samples. Cedrol, linalool oxide II and methyl salicylate were confirmed peculiar in new white tea, while β-damascenone and jasmone were peculiar in aged white tea. This work will offer support for further studies on the material basis of flavor formation of white tea. © 2023 Society of Chemical Industry.
白茶因其具有的健康益处和独特风味而越来越受到消费者的欢迎。然而，白茶在陈化过程中的关键香气活性化合物仍不清楚。因此，本研究采用气相色谱-飞行时间质谱联用（GC-TOF-MS）和气相色谱-嗅闻联用（GC-O）结合感官导向的风味分析，研究了白茶在陈化过程中的关键香气活性化合物。
GC-TOF-MS 共从不同陈化年份的白茶样品中鉴定出 127 种挥发性化合物。然后通过 GC-O 确定了 58 种香气活性化合物，其中 19 种根据修正频率（MF）和气味活度值（OAV）被进一步选为关键香气活性化合物。
香气重组和遗漏测试证实，1-辛烯-3-醇、芳樟醇、苯乙醇、香叶醇、（E）-β-紫罗兰酮、α-紫罗兰酮、己醛、苯乙醛、壬醛、（E，Z）-（2,6）-壬二烯醛、肉桂醛、芳樟醇氧化物 II 和甲基水杨酸酯是所有样品共有的关键香气活性化合物。柏木醇、氧化芳樟醇 II 和甲基水杨酸酯被证实是新白茶特有的，而β-大马酮和茉莉酮则是陈化白茶特有的。本工作将为进一步研究白茶风味形成的物质基础提供支持。© 2023 化学工业协会。
