现代食品科技2024，Vol.40Issue(3)：247-258,12.DOI:10.13982/j.mfst.1673-9078.2024.3.0452
基于HS-SPME-GC-MS分析三种茶坯窨制桂花茶的香气成分
Analysis of Aromatic Compounds in Three Types of Tea Dhools Scented with Osmanthus Using HS-SPME-GC-MS
摘要
Abstract
To investigate the aroma differences of three types of tea dhools scented with osmanthus,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),sensory evaluation,and odor activity values(OAV)were used to analyze the aromatic compounds of osmanthus black tea,osmanthus beauty tea,and osmanthus oolong tea.A total of 726 common aromatic compounds and 324 differential aromatic compounds were detected in the three types of osmanthus teas(P<0.05).Osmanthus tea is mainly composed of heterocyclic compounds,terpenoids,esters,hydrocarbons,and ketones,accounting for 78.73%of the total compounds.The key aromatic compounds(OAV>10)in osmanthus tea include furaneol,α-ionone,linalool,citral,hotrienol,and 1-dodecanol.The key aromatic compounds of osmanthus black tea were found to be linalool,β-myrcene,α-ionone,β-ionone,linalyl acetate,benzyl alcohol,and1-dodecanol,whereas those of osmanthus beauty tea include phenylacetaldehyde,citral,hotrienol,linalool,terpinene,α-ionone,and β-ionone.Lastly,the key aroma components of osmanthus oolong tea were found to be α-ionone,indole,β-ionone,and 1-dodecenal.This study shows that osmanthus scenting can significantly improve the aroma of different tea dhools and give them a rich and long-lasting osmanthus fragrance.The quality of osmanthus black tea was observed to be the best.关键词
桂花茶/窨制/香气活性值/香气/顶空固相微萃取-气相色谱-质谱联用仪Key words
osmanthus tea/scenting/odor activity value/aroma引用本文复制引用
唐梦婷,廖献盛,谷梦雅,李鹏春,洪雅萍,徐梦婷,金珊,叶乃兴,张见明..基于HS-SPME-GC-MS分析三种茶坯窨制桂花茶的香气成分[J].现代食品科技,2024,40(3):247-258,12.基金项目
国家重点研发计划项目(2022YFD2101102) （2022YFD2101102）
福建张天福茶叶发展基金会科技创新基金(FJZTF01) （FJZTF01）
