茶叶科学2024，Vol.44Issue(1)：101-118,18.
不同等级径山茶特征香气成分分析
Analysis of the Major Characteristic Aroma Compounds in Different Grades of Jingshan Tea
摘要
Abstract
To characterize the difference of odorants among different grades of Jingshan tea,we investigated the super grade,the first grade,the second grade and the third grade of Jingshan tea by stir bar sorptive extraction gas chromatography-mass spectrometry(SBSE-GC-MS),headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)and gas chromatography-olfactometry(GC-O)analysis.Herein,we detected and identified 161 volatile organic compounds.The differences between the four grades of Jingshan tea were revealed by principal component analysis(PCA)and hierarchical cluster analysis(HCA).The variable importance in projection(VIP)of the orthogonal partial least squares discriminant analysis(OPLS-DA)was used to determine candidate differential volatile compounds among tea samples of different grades and further screening of differential compounds was carried out through analysis of relative odor activity value(ROAV)and GC-O analysis.A total of 18 volatile compounds were identified as key odorants for the discrimination of different grades of Jingshan tea,including linalool,geraniol,indole,(Z)-jasmone,dimethyl sulfide,etc.Among them,the contents of hoterienol,methyl jasmonate,and indole in the super grade Jingshan tea were significantly higher than those in other grades,and together with(Z)-jasmone,δ-decalactone,and 1-octen-3-ol and other aroma-active compounds constitute the characteristic floral aroma of super grade Jingshan tea samples.This study revealed significant differences in the characteristic volatile compounds among different grades of Jingshan tea,providing a reference for distinguishing the grades of green teas by chemometrics combined with multivariate statistical analysis.关键词
径山茶/茶叶香气/茶叶等级/气相色谱-质谱联用/气相色谱-嗅觉计Key words
Jingshan tea/tea aroma/tea quality grade/GC-MS/GC-O分类
农业科技引用本文复制引用
张汇源,马宽,高婧,金俞谷,王玉洁,苏祝成,宁井铭,陈红平,侯智炜..不同等级径山茶特征香气成分分析[J].茶叶科学,2024,44(1):101-118,18.基金项目
国家自然科学基金项目(32302608)、浙江农林大学科研发展基金人才启动项目(2022FR025)、径山茶国家现代农业全产业链标准化示范基地项目(TRIKJ2023070)、国家级大学生创新创业训练计划资助(202310341070) （32302608）
