International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom..
International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.; Graduate School of Materials, Food and Chemistry - ENSMAC in Bordeaux, France.
Food Chem. 2025 Feb 1;464(Pt 1):141537. doi: 10.1016/j.foodchem.2024.141537. Epub 2024 Oct 4.
The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC-MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oolong tea infusions for two types of oolong tea (type A- Shuixian, type B- Rougui). GC-MS identified 48 aroma compounds, with type B having a higher abundance of most compounds. GC-O-MS analysis determined the noticeable aroma difference based on 20 key aroma compounds, facilitating the creation of an analytical "Aroma Wheel" with 8 key odour descriptors. APCI-MS/MS assessed real-time aroma release during successive brews linked with the "Chinese tea ceremony" (Gongfu Cha). Multivariate Polynomial Regression (MPR) and Long Short-Term Memory (LSTM) network approaches were applied to aroma and colour data from seven successive brews. The results revealed a progressive decline in both colour and aroma with seven repeated brews, particularly notable after the fourth brew.
茶作为一种风靡全球的饮品，其风味已被广泛研究。本研究旨在以创新的方式应用已建立的风味分析技术（GC-MS、GC-O-MS 和 APCI-MS/MS），对两种乌龙茶（A 类-铁观音，B 类-肉桂）的乌龙茶浸提液的风味特征进行分析。GC-MS 鉴定出 48 种香气化合物，B 类的大多数化合物含量更高。GC-O-MS 分析基于 20 种关键香气化合物确定了明显的香气差异，有助于创建一个具有 8 个关键气味描述符的分析“香气轮”。APCI-MS/MS 评估了与“中国茶艺”（功夫茶）相关的连续冲泡过程中的实时香气释放。多元多项式回归（MPR）和长短期记忆（LSTM）网络方法被应用于七次连续冲泡的香气和颜色数据。结果表明，在经过七次重复冲泡后，颜色和香气都呈现出逐渐下降的趋势，尤其是在第四次冲泡后更为明显。
