Wang Lilei, Xie Jialing, Miao Yiwen, Wang Qiwei, Hu Jiajing, Jiang Yongwen, Wang Jinjin, Tong Huarong, Yuan Haibo, Yang Yanqin
Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
College of Food Science, Southwest University, Beibei District, Chongqing 400715, China.
Food Chem X. 2024 Jul 6;23:101634. doi: 10.1016/j.fochx.2024.101634. eCollection 2024 Oct 30.
Geographical regions profoundly influence the flavor characteristics of Congou black tea (CBT). In this study, 35 CBT samples from 7 geographical regions were comprehensively characterized by integrated multiple intelligent sensory technologies and untargeted metabolomics analysis. A satisfactory discrimination was achieved through the fusion of multiple intelligent sensory technologies (RY = 0.918, Q = 0.859). A total of 104 non-volatile and 169 volatile metabolites were identified by UHPLC-HRMS and GC-MS, respectively. Of these, 45 critical differential non-volatile metabolites and 76 pivotal differential volatile metabolites were pinpointed based on variable importance in projection >1 and < 0.05. Moreover, 52 key odorants with OAV ≥ 1 were identified, with hexanal, phenylacetaldehyde, linalool, -cyclocitral, methyl salicylate, geraniol, -ethylidene phenylacetaldehyde, and trans--ionone being recognized as the common odorants across 7 geographical regions. The results provide theoretical support for a comprehensive understanding of the effect of geographical regions on the flavor of black tea.
地理区域对工夫红茶（CBT）的风味特征有深远影响。在本研究中，运用多种智能感官技术和非靶向代谢组学分析对来自7个地理区域的35个工夫红茶样品进行了全面表征。通过多种智能感官技术的融合实现了令人满意的区分（RY = 0.918，Q = 0.859）。分别采用超高效液相色谱-高分辨质谱（UHPLC-HRMS）和气相色谱-质谱联用（GC-MS）鉴定出104种非挥发性代谢物和169种挥发性代谢物。其中，基于投影变量重要性>1且P<0.05，确定了45种关键差异非挥发性代谢物和76种关键差异挥发性代谢物。此外，鉴定出52种气味活性值（OAV）≥1的关键气味物质，己醛、苯乙醛、芳樟醇、β-环柠檬醛、水杨酸甲酯、香叶醇、α-亚乙基苯乙醛和反式-β-紫罗酮被认为是7个地理区域共有的气味物质。研究结果为全面了解地理区域对红茶风味的影响提供了理论支持。
