Chen Guohe, Xue Yajie, Zhu Guangmei, Xie He, Zhang Jing, Xiao Wanling, He Chuyi, Huang Jianan, Liu Zhonghua, Wang Chao
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.
Food Chem X. 2024 Oct 23;24:101925. doi: 10.1016/j.fochx.2024.101925. eCollection 2024 Dec 30.
The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and aroma characteristics of instant Pu-erh tea (IPET). Sensory evaluation, quantitative descriptive analysis (QDA) and HS-SPME-GC × GC-TOF/MS were utilized for analysis. The result showed that the optimal process condition of IPET was a tea-to-water ratio 1:8, an extraction temperature 75 °C, and an extraction time 60 min. A total of 235 volatile compounds were identified and 65 key odor-active compounds with ROAV>1 in all samples. Based VIP > 1, 19 key differential odor-active compounds were identified, including linalool oxide I, 1-dodecanol, linalool oxide II, etc. Further Pearson correlation analysis of key differential odor-active compounds and aroma characteristics showed that positive correlations between woody and ethyl nonanoate and 1-dodecanol, and between herbal and 1-methylnaphthalene. This research provides theoretical support for the production of high-quality IPET.
本研究的目的是探讨提取温度、提取时间和茶水比等提取因素对速溶普洱茶（IPET）感官品质和香气特征的影响。采用感官评价、定量描述分析（QDA）和顶空固相微萃取-气相色谱×气相色谱-飞行时间质谱（HS-SPME-GC×GC-TOF/MS）进行分析。结果表明，IPET的最佳工艺条件为茶水比1:8、提取温度75℃、提取时间60min。共鉴定出235种挥发性化合物，所有样品中共有65种相对气味活度值（ROAV）>1的关键气味活性化合物。基于变量重要性投影（VIP）>1，鉴定出19种关键差异气味活性化合物，包括氧化芳樟醇I、1-十二醇、氧化芳樟醇II等。关键差异气味活性化合物与香气特征的进一步Pearson相关性分析表明，木香与壬酸乙酯和1-十二醇之间、草香与1-甲基萘之间呈正相关。本研究为高品质IPET的生产提供了理论支持。
