Zhou Xiaohui, Tian Di, Zhou Hongjie, Dong Rui, Ma Chenyang, Ren Ling, Yang Xueyi, Wang Qingyi, Chen Ning, Yang Liubo, Tang Xuan, Bi Yixin, Liu Yapeng, Deng Xiujuan, Wang Baijuan, Li Yali
College of Tea Science, Yunnan Agricultural University, Kunming 650500, China.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650500, China.
Foods. 2024 Aug 19;13(16):2595. doi: 10.3390/foods13162595.
To further develop Liupao tea products and enhance their flavor, this study investigated the effects of different fermentation methods on the aroma quality of Liupao tea. The aroma quality of Liupao tea was comprehensively analyzed using HS-SPME in combination with GC-Q-TOF-MS, electronic nose, and sensory evaluations. Electronic nose detection showed that the aroma fingerprints of Liupao tea samples with different fermentation methods were different. Sulfides, alcohols, ketones, and methyls were the main aroma categories affecting the aroma of the four groups of Liupao tea samples. GC-Q-TOF-MS analysis revealed significant differences in the composition of aroma components among the four fermentation methods of Liupao tea ( < 0.05). Furthermore, the total amount of aroma compounds was found to be highest in the group subjected to hot fermentation combined with the inoculation of (DMl group). Based on the OPLS-DA model, candidate differential aroma components with VIP > 1 were identified, and characteristic aroma compounds were selected based on OAV > 10. The key characteristic aroma compounds shared by the four groups of samples were 1,2,3-Trimethoxybenzene with a stale aroma and nonanal with floral and fruity aromas. The best sensory evaluation results were obtained for the DMl group, and its key characteristic aroma compounds mainly included 1,2,3-Trimethoxybenzene, nonanal, and cedrol. The results of this study can guide the development of Liupao tea products and process optimization.
为进一步开发六堡茶产品并提升其风味，本研究考察了不同发酵方法对六堡茶香气品质的影响。采用顶空固相微萃取（HS-SPME）结合气相色谱-四级杆-飞行时间质谱（GC-Q-TOF-MS）、电子鼻和感官评价对六堡茶的香气品质进行了综合分析。电子鼻检测表明，不同发酵方法的六堡茶样品香气指纹图谱不同。硫化物、醇类、酮类和甲基类是影响四组六堡茶样品香气的主要香气类别。GC-Q-TOF-MS分析显示，六堡茶四种发酵方法的香气成分组成存在显著差异（<0.05）。此外，发现热发酵结合接种（DMl组）的香气化合物总量最高。基于正交偏最小二乘法判别分析（OPLS-DA）模型，鉴定出变量重要性投影（VIP）>1的候选差异香气成分，并基于香气活度值（OAV）>10筛选出特征香气化合物。四组样品共有的关键特征香气化合物为具有陈香的1,2,3-三甲氧基苯和具有花香和果香的壬醛。DMl组感官评价结果最佳，其关键特征香气化合物主要包括1,2,3-三甲氧基苯、壬醛和雪松醇。本研究结果可为六堡茶产品开发和工艺优化提供指导。
