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揭示甜香花香型红茶加工过程中挥发性成分的动态变化

Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing.

作者信息

Yang Yanqin, Wang Qiwei, Xie Jialing, Deng Yuliang, Zhu Jiayi, Xie Zhongwen, Yuan Haibo, Jiang Yongwen

机构信息

Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.

State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.

出版信息

Foods. 2024 Feb 28;13(5):728. doi: 10.3390/foods13050728.

DOI:10.3390/foods13050728
PMID:38472841
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10930892/
Abstract

Aroma is an indispensable factor that substantially impacts the quality assessment of black tea. This study aims to uncover the dynamic alterations in the sweet and floral aroma black tea (SFABT) throughout various manufacturing stages using a comprehensive analytical approach integrating gas chromatography electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and gas chromatography-mass spectrometry (GC-MS). Notable alterations in volatile components were discerned during processing, predominantly during the rolling stage. A total of 59 typical volatile compounds were identified through GC-IMS, whereas 106 volatile components were recognized via GC-MS throughout the entire manufacturing process. Among them, 14 volatile compounds, such as linalool, -ionone, dimethyl sulfide, and 1-octen-3-ol, stood out as characteristic components responsible for SFABT with relative odor activity values exceeding one. This study serves as an invaluable theoretical platform for strategic controllable processing of superior-quality black tea.

摘要

香气是影响红茶品质评价的一个不可或缺的因素。本研究旨在采用气相色谱电子鼻、气相色谱-离子迁移谱（GC-IMS）和气相色谱-质谱联用（GC-MS）等综合分析方法，揭示甜香和花香红茶（SFABT）在各个制造阶段的动态变化。在加工过程中，尤其是在揉捻阶段，挥发性成分出现了显著变化。通过GC-IMS共鉴定出59种典型挥发性化合物，而在整个制造过程中，通过GC-MS识别出106种挥发性成分。其中，芳樟醇、β-紫罗兰酮、二甲基硫醚和1-辛烯-3-醇等14种挥发性化合物作为SFABT的特征成分脱颖而出，其相对气味活性值超过1。本研究为优质红茶的可控加工提供了宝贵的理论平台。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/85b8c2b5010b/foods-13-00728-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/023ab04ff708/foods-13-00728-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/f4ac42dac0cc/foods-13-00728-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/228c554840e7/foods-13-00728-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/e34cfcd292b8/foods-13-00728-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/e803fe5cfb92/foods-13-00728-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/85b8c2b5010b/foods-13-00728-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/023ab04ff708/foods-13-00728-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/f4ac42dac0cc/foods-13-00728-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/228c554840e7/foods-13-00728-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/e34cfcd292b8/foods-13-00728-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/e803fe5cfb92/foods-13-00728-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/53b7/10930892/85b8c2b5010b/foods-13-00728-g006.jpg

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