Jiang Ronggang, Ouyang Jian, Chen Hongyu, Zhang Xinyi, Xu Hao, Wang Kuofei, Peng Yun, Chen Jinhua, Liu Zhonghua, Huang Jianan
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. 2025 Apr 5;27:102426. doi: 10.1016/j.fochx.2025.102426. eCollection 2025 Apr.
Huangjincha (HJC) is a cultivar rich in amino acids making it ideal for producing high-quality black tea. In this study, the aroma composition of HJC black tea from four different cultivars (HJC1, HJC2, HJC18, and HJC168) was analyzed by aroma sensory evaluation combined with volatile compound analysis. Among 271 identified volatiles, with 39 compounds as key odorants contributing to the diverse aromas of HJC black teas. The OAV and GC-O results indicated that geraniol and benzeneacetaldehyde (HJC1), 3-methylbutanal and 1-penten-3-ol (HJC2), (E, E)-2,4-hexadienal and damascenone (HJC18), as well as methyl salicylate and citral (HJC168) were the most significant aroma compounds. Furthermore, PLS analysis revealed four odorants contributed to floral characteristic, three were related to fruity attribute, four were associated with green attribute, three were connected to fresh attribute, three were linked to nutty profile, and three were tied to the sweet profile.
黄金茶（HJC）是一种富含氨基酸的品种，非常适合用于生产高品质红茶。在本研究中，通过香气感官评价结合挥发性化合物分析，对来自四个不同品种（HJC1、HJC2、HJC18和HJC168）的黄金茶红茶的香气成分进行了分析。在鉴定出的271种挥发物中，有39种化合物作为关键气味物质，促成了黄金茶红茶多样的香气。气味活性值（OAV）和气相色谱 - 嗅觉测量（GC - O）结果表明，香叶醇和苯乙醛（HJC1）、3 - 甲基丁醛和1 - 戊烯 - 3 - 醇（HJC2）、（E，E）-2,4 - 己二烯醛和大马酮（HJC18）以及水杨酸甲酯和柠檬醛（HJC168）是最显著的香气化合物。此外，偏最小二乘法（PLS）分析显示，有四种气味物质促成了花香特征，三种与果香属性有关，四种与青香属性相关，三种与鲜爽属性相连，三种与坚果香特征相关，还有三种与甜香特征相关。
