Wang Weiwei, Feng Zhihui, Min Rui, Yin Junfeng, Jiang Heyuan
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
Foods. 2024 Oct 16;13(20):3283. doi: 10.3390/foods13203283.
Yellowing is the key processing technology of yellow tea, and environmental conditions have a significant impact on the yellowing process. In this study, volatile compounds of the yellowing process under different environmental conditions were analyzed by GC-MS. Results showed that a total of 75 volatile compounds were identified. A partial least squares discriminant analysis (PLS-DA) determined that 42 of them were differential compounds, including 12 hydrocarbons, 8 ketones, 8 aldehydes, 6 alcohols, and 8 other compounds, and compared the contents of differential compounds under the conditions of 40 °C with 90% humidity, 50 °C with 50% humidity, and 30 °C with 70% humidity, then analyzed the variation patterns of hydrocarbons under different yellowing environmental conditions. A 40 °C with 90% humidity treatment reduced the content of more hydrocarbons and increased the aldehydes. The content of 3-hexen-1-ol was higher when treated at 50 °C with 50% humidity and was consistent with the results of sensory evaluation. This study could provide a theoretical basis for future research on the aroma of yellow tea.
闷黄是黄茶的关键加工工艺，环境条件对闷黄过程有显著影响。本研究采用气相色谱-质谱联用（GC-MS）分析了不同环境条件下闷黄过程中的挥发性化合物。结果表明，共鉴定出75种挥发性化合物。偏最小二乘判别分析（PLS-DA）确定其中42种为差异化合物，包括12种烃类、8种酮类、8种醛类、6种醇类和8种其他化合物，并比较了40℃、湿度90%，50℃、湿度50%，30℃、湿度70%条件下差异化合物的含量，进而分析了不同闷黄环境条件下烃类的变化规律。40℃、湿度90%的处理降低了更多烃类的含量，增加了醛类的含量。50℃、湿度50%处理时3-己烯-1-醇的含量较高，且与感官评价结果一致。本研究可为今后黄茶香气研究提供理论依据。
