Ma Chenyang, Wang Qingyi, Tian Di, Yuan Wenxia, Tang Xuan, Deng Xiujuan, Liu Yapeng, Gao Chang, Fan Guofu, Xiao Xue, Wang Baijuan, Li Yali, Zhou Hongjie
College of Tea Science, Yunnan Agricultural University, Kunming 650000, China.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650000, China.
Food Chem X. 2024 Nov 17;24:101965. doi: 10.1016/j.fochx.2024.101965. eCollection 2024 Dec 30.
Anaerobic processing is a crucial factor influencing the formation of flavor quality in Gamma-aminobutyric acid (GABA) tea. In this study, headspace solid-phase microextraction combined with gas chromatography and mass spectrometry was employed to explore the flavor characteristics of different types of GABA tea. We utilized multivariate analyses to identify at least 146 volatile components (VOCs) across 12 functional groups in the GABA tea samples via principal component analysis (PCA). At least 40 differential VOCs were screened from the GABA tea samples via orthogonal partial least squares-discriminant analysis. Subsequently, a minimum of four VOCs were identified in the GABA tea samples via the Pearson correlation coefficient combined with relative odor activity values as potential markers for flowery and fruity aromas, clarifying the impact of the VOCs on these characteristics. The results of this study provide a theoretical basis for understanding the formation of flowery and fruity flavor characteristics in GABA tea.
厌氧加工是影响γ-氨基丁酸（GABA）茶风味品质形成的关键因素。在本研究中，采用顶空固相微萃取结合气相色谱和质谱法来探究不同类型GABA茶的风味特征。我们利用多变量分析，通过主成分分析（PCA）在GABA茶样品中鉴定出至少146种挥发性成分（VOCs），分属于12个官能团。通过正交偏最小二乘法判别分析，从GABA茶样品中筛选出至少40种差异VOCs。随后，通过皮尔逊相关系数结合相对气味活性值，在GABA茶样品中鉴定出至少4种VOCs作为花香和果香的潜在标志物，阐明了VOCs对这些特征的影响。本研究结果为理解GABA茶花香和果香风味特征的形成提供了理论依据。
