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挥发组学辅助表征绿茶味红茶中的关键香气成分及其加工过程中的动态变化。

Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing.

作者信息

Yang Yanqin, Xie Jialing, Wang Qiwei, Wang Lilei, Shang Yan, Jiang Yongwen, Yuan Haibo

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.

Hangzhou Zhishan Tea Industry Co., LTD, Hangzhou 310000, China.

出版信息

Food Chem X. 2024 May 1;22:101432. doi: 10.1016/j.fochx.2024.101432. eCollection 2024 Jun 30.

DOI:10.1016/j.fochx.2024.101432
PMID:38764783
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11101678/
Abstract

Aroma plays a pivotal role in the quality of black tea. However, the acceptability of black tea is greatly limited by the green off-flavor (GOF) resulting from the inappropriate processing control. In this study, the key odorants causing GOF were investigated by volatolomics, and their dynamic changes and formation pathways were in-depth understood. Significant alterations in volatile metabolites were observed in the withering stage. A total of 14 key odorants were identified as contributors to GOF, including 2-methylpropanal, 3-methylbutanal, 1-hexanol, nonanal, -2,4-heptadienal, benzaldehyde, linalool, -3,5-octadiene-2-one, -cyclocitral, phenylacetaldehyde, -2,4-nonadienal, methyl salicylate, geraniol, and -ionone. Among them, -2,4-heptadienal (OAV = 3913), characterized by fatty, green, and oily aromas, was considered to be the most important contributor causing GOF. Moreover, it was found that lipid degradation served as the primary metabolic pathway for GOF. This study provides a theoretical foundation for off-flavor control and quality improvement of black tea.

摘要

香气对红茶品质起着关键作用。然而，由于加工控制不当导致的青气严重限制了红茶的可接受性。本研究通过挥发性组学研究了导致青气的关键气味物质，并深入了解了它们的动态变化和形成途径。在萎凋阶段观察到挥发性代谢产物有显著变化。共鉴定出14种导致青气的关键气味物质，包括2-甲基丙醛、3-甲基丁醛、1-己醇、壬醛、反-2,4-庚二烯醛、苯甲醛、芳樟醇、反-3,5-辛二烯-2-酮、环柠檬醛、苯乙醛、反-2,4-壬二烯醛、水杨酸甲酯、香叶醇和β-紫罗兰酮。其中，以脂肪、青香和油香为特征的反-2,4-庚二烯醛（气味活度值=3913）被认为是导致青气的最重要因素。此外，发现脂质降解是青气形成的主要代谢途径。本研究为红茶的异味控制和品质提升提供了理论基础。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/05d71e933254/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/c2f78bef4b8a/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/4c0a3f1cebe9/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/e4bae0d3651f/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/2350fbface42/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/7dddb1eb7e70/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/2e86a980e559/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/05d71e933254/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/c2f78bef4b8a/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/4c0a3f1cebe9/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/e4bae0d3651f/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/2350fbface42/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/7dddb1eb7e70/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/2e86a980e559/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8738/11101678/05d71e933254/gr6.jpg

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