Rong Yuting, Xie Jialing, Yuan Haibo, Wang Lilei, Liu Fuqiao, Deng Yuliang, Jiang Yongwen, Yang Yanqin
Yunnan Shuangjiang Mengku Tea Co., Ltd., Lincang 677000, China.
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
Food Chem X. 2023 Apr 25;18:100693. doi: 10.1016/j.fochx.2023.100693. eCollection 2023 Jun 30.
Storage time is one of the important factors affecting the aroma quality of Pu-erh tea. In this study, the dynamic changes of volatile profiles of Pu-erh teas stored for different years were investigated by combining gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). GC-E-Nose combined with partial least squares-discriminant analysis (PLS-DA) realized the rapid discrimination of Pu-erh tea with different storage time (RY = 0.992, Q = 0.968). There were 43 and 91 volatile compounds identified by GC-MS and GC-IMS, respectively. A satisfactory discrimination (RY = 0.991, and Q = 0.966) was achieved by using PLS-DA based on the volatile fingerprints of GC-IMS. Moreover, according to the multivariate analysis of VIP > 1.2 and univariate analysis of < 0.05, 9 volatile components such as linalool and (E)-2-hexenal were selected as key variables to distinguish Pu-erh teas with different storage years. The results provide theoretical support for the quality control of Pu-erh tea.
储存时间是影响普洱茶香气品质的重要因素之一。本研究通过结合气相色谱电子鼻（GC-E-Nose）、气相色谱-质谱联用（GC-MS）和气相色谱-离子迁移谱（GC-IMS），对不同年份储存的普洱茶挥发性成分的动态变化进行了研究。GC-E-Nose结合偏最小二乘判别分析（PLS-DA）实现了对不同储存时间普洱茶的快速判别（RY = 0.992，Q = 0.968）。GC-MS和GC-IMS分别鉴定出43种和91种挥发性化合物。基于GC-IMS的挥发性指纹图谱，使用PLS-DA实现了令人满意的判别（RY = 0.991，Q = 0.966）。此外，根据VIP > 1.2的多变量分析和p < 0.05的单变量分析，选择了芳樟醇和（E）-2-己烯醛等9种挥发性成分作为区分不同储存年份普洱茶的关键变量。研究结果为普洱茶的品质控制提供了理论支持。
