综合 GC-MS、ROAV 和化学计量学方法对来自不同地理区域的五种黑茶中关键差异香气化合物的特征描述。
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC-MS, ROAV and chemometrics approaches.
机构信息
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha 410128, China; Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
出版信息
Food Res Int. 2024 Oct;194:114928. doi: 10.1016/j.foodres.2024.114928. Epub 2024 Aug 15.
Dark tea (DT) holds a rich cultural history in China and has gained sizeable consumers due to its unique flavor and potential health benefits. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), relative odor activity value (ROAV), and chemometrics approaches were used to detect and analyze aroma compounds differences among five dark teas from different geographical regions. The results revealed that the five DTs from different geographical regions differed in types, quantities, and relative concentrations of volatile compounds. A total of 1372 volatile compounds of were identified in the 56 DT samples by HS-SPME-GC-MS. Using ROAV and chemometrics approaches, based on ROAV>1 and VIP>1. Eighteen key aroma compounds can be used as potential indicators for DT classification, including dihydroactinidiolide, linalool, 1,2,3-trimethoxybenzene, geranyl acetone, 1,2,4-trimethoxybenzene, cedrol, 3,7-dimethyl-1,5,7-octatrien-3-ol, β-ionone, 4-ethyl-1,2-dimethoxybenzene, methyl salicylate, α-ionone, geraniol, linalool oxide I, linalool oxide II, 6-methyl-5-hepten-2-one, α-terpineol, 1,2,3-trimethoxy-5-methylbenzene, and 1,2-dimethoxybenzene. These compounds provide a certain theoretical basis for distinguishing the differences in five DTs from different geographical regions. This study provides a potential method for identifying the volatile substances in DTs and elucidating the differences in key aroma compounds. Abbreviations: DT, dark tea; FZT, Fuzhuan tea; LPT, Guangxi Liupao tea; QZT, Hubei Qingzhuan tea; TBT, Sichuan Tibetan tea; PET, Yunnan Pu-erh tea; ROAV, Relative odor activity value; OT, Odor threshold; HS-SPME, Headspace solid-phase microextraction; GC-MS, Gas chromatography-mass spectrometry; PCA, Principal components analysis; PLS-DA, Partial least squares-discriminant analysis; HCA, Hierarchical clustering analysis.
黑茶在中国拥有丰富的文化历史，因其独特的风味和潜在的健康益处而拥有大量消费者。本研究采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）、相对气味活度值（ROAV）和化学计量学方法，检测和分析来自不同地理区域的五种黑茶的香气化合物差异。结果表明，来自不同地理区域的五种黑茶在挥发性化合物的类型、数量和相对浓度上存在差异。通过 HS-SPME-GC-MS 在 56 个 DT 样品中共鉴定出 1372 种挥发性化合物。使用 ROAV 和化学计量学方法，基于 ROAV>1 和 VIP>1，可将 18 种关键香气化合物用作 DT 分类的潜在指标，包括二氢猕猴桃内酯、芳樟醇、1,2,3-三甲氧基苯、橙花叔醇、1,2,4-三甲氧基苯、柏木脑、3,7-二甲基-1,5,7-辛三烯-3-醇、β-紫罗兰酮、4-乙基-1,2-二甲氧基苯、水杨酸甲酯、α-紫罗兰酮、香叶醇、芳樟醇氧化物 I、芳樟醇氧化物 II、6-甲基-5-庚烯-2-酮、α-萜品醇、1,2,3-三甲氧基-5-甲基苯、1,2-二甲氧基苯。这些化合物为区分来自不同地理区域的五种 DT 的差异提供了一定的理论依据。本研究为鉴定黑茶中的挥发性物质和阐明关键香气化合物的差异提供了一种潜在方法。缩写：DT，黑茶；FZT，茯砖茶；LPT，广西六堡茶；QZT，湖北青砖茶；TBT，四川藏茶；PET，云南普洱；ROAV，相对气味活度值；OT，气味阈值；HS-SPME，顶空固相微萃取；GC-MS，气相色谱-质谱联用；PCA，主成分分析；PLS-DA，偏最小二乘判别分析；HCA，层次聚类分析。
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