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厌氧处理对γ-氨基丁酸白茶挥发性风味特征形成的影响。

Effect of Anaerobic Treatment on the Formation of Volatile Flavor Characteristics in GABA White Tea.

作者信息

Su Dan, Wang Zhixia, Zhou Jia, Ren Hongtao, Sun Mufang, Zhou Hongjie

机构信息

College of Tea, Xinyang Agriculture and Forestry University, Xinyang 464000, China.

Dabie Mountain Laboratory, Xinyang 464000, China.

出版信息

Foods. 2025 Mar 26;14(7):1153. doi: 10.3390/foods14071153.

DOI:10.3390/foods14071153
PMID:40238334
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11988505/
Abstract

This study investigated the volatile flavor characteristics of Fujian white tea (FWT), Yunnan white tea (YWT), and GABA-enriched white tea (GWT) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Cluster analysis and sensory evaluations were employed to compare the relative content changes in volatile compounds and their contributions to freshness-related aroma. A total of 85 volatile compounds were identified, with cis-3-Hexenyl isovalerate, -Ocimene, and nerol identified as key contributors to the fresh aroma of white tea. Comparative analysis of 2023 and 2024 GABA white tea batches revealed significant differences in volatile compounds, highlighting the role of anaerobic treatment in enhancing freshness and purity. The findings provide theoretical support for optimizing GABA white tea production and advancing functional tea research.

摘要

本研究采用顶空固相微萃取结合气相色谱-质谱联用技术（HS-SPME-GC-MS），对福建白茶（FWT）、云南白茶（YWT）和富含γ-氨基丁酸的白茶（GWT）的挥发性风味特征进行了研究。采用聚类分析和感官评价方法，比较挥发性化合物的相对含量变化及其对清新香气的贡献。共鉴定出85种挥发性化合物，其中顺式-3-己基异戊酸酯、罗勒烯和橙花醇被确定为白茶清新香气的关键贡献成分。对2023年和2024年批次的γ-氨基丁酸白茶进行比较分析，发现挥发性化合物存在显著差异，突出了厌氧处理在提高清新度和纯度方面的作用。研究结果为优化γ-氨基丁酸白茶生产和推进功能性茶研究提供了理论支持。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d31b/11988505/53573c610667/foods-14-01153-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d31b/11988505/d33a7180a9c6/foods-14-01153-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d31b/11988505/53573c610667/foods-14-01153-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d31b/11988505/d33a7180a9c6/foods-14-01153-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d31b/11988505/53573c610667/foods-14-01153-g002.jpg

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Analysis of aroma-active volatiles in an SDE extract of white tea.白茶同时蒸馏萃取物中香气活性挥发物的分析
Food Sci Nutr. 2021 Jan 9;9(2):605-615. doi: 10.1002/fsn3.1954. eCollection 2021 Feb.
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Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.鉴定白茶香气成分和关键气味物质对其香气特征的贡献。
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Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).应用气味活度值（OAV）、气相色谱-质谱-嗅觉测量法（GC-MS-O）和全二维气相色谱质谱联用（GC×GC-qMS）分析崂山绿茶中的关键香气化合物。
Food Chem. 2021 Mar 1;339:128136. doi: 10.1016/j.foodchem.2020.128136. Epub 2020 Sep 21.
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Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying.冻干速溶白茶香气特征的研究。
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