南京农业大学学报2024，Vol.47Issue(4)：760-771,12.DOI:10.7685/jnau.202310025
基于电子鼻与HS-SPME-GC-MS技术的江苏红茶香气特征研究
Study on aroma characteristics of black tea in Jiangsu Province based on electronic nose and HS-SPME-GC-MS technology
摘要
Abstract
[Objectives]The paper aimed to investigate the characteristic aroma components of black tea from the main production areas in Jiangsu Province and distinguish the key difference components in different main production areas.[Methods]The aroma composition of representative Jiangsu black tea samples from the main production areas was analyzed using electronic nose(E-nose)and headspace solid phase microextraction gas chromatography mass spectrometry(HS-SPME-GC-MS)technology.[Results]The electronic nose analysis showed that terpenoids and aromatic ring substances were the main volatile components in the aroma of Jiangsu black tea,and the contents of alcohols,ketones,aldehydes,sulfur components and terpenoids were significantly higher in Yixing production area than those in Jurong and Jintan production areas.HS-SPME-GC-MS analysis showed that alcohols were the volatile compounds with the highest proportion in all Jiangsu black teas,accounting for 62.06%-75.66%of the total volatile.With relative odor activity value(ROAV)greater than 1.00 as the criterion,a total of 12 key aroma presenting substances were screened out,and linalool,geraniol,citral,trans-β-ionone,decanal,dimethyl sulfide might be the most critical aroma components in Jiangsu black tea(ROAV>10.00).Orthogonal partial least squares discriminant analysis(OPLS-DA)showed that there were some differences between the aroma components of black tea from different production areas.Seven variance components were screened using variable importance in projection(VIP)values greater than 1.00 as a criterion.Among them,2-methyl-butanal and phenylacetaldehyde in fruity aroma and trans-linalool oxide(furans)in woody aroma were the key aroma components that distinguished the Jintan production area from Yixing and Jurong production areas,and cis-jasmone in floral aroma was the key aroma component that distinguished the Jurong production area from the Jintan and Yixing production areas,which were the key factor causing the aroma difference among production areas.In addition,the ratio of geraniol to linalool content in the main production areas of Jiangsu black tea was about 1∶1,which was presumed to be one of the important reasons for the difference between Jiangsu black tea and other famous black teas.[Conclusions]In this study,the characteristic aroma components of Jiangsu black tea were clarified by combining HS-SPME-GC-MS and electronic nose technology,and the different aroma components of Jiangsu black tea from different production areas were explored,and the results laid a foundation for enriching the aroma theory of black tea in China.关键词
HS-SPME-GC-MS/电子鼻(E-nose)/江苏红茶/香气特征/相对气味活度值(ROAV)Key words
HS-SPME-GC-MS/electronic nose(E-nose)/Jiangsu black tea/aroma characteristics/relative odor activity value(ROAV)分类
轻工业引用本文复制引用
胡双明,艾仄宜,穆兵,代祥,杨亦扬..基于电子鼻与HS-SPME-GC-MS技术的江苏红茶香气特征研究[J].南京农业大学学报,2024,47(4):760-771,12.基金项目
江苏省现代种业振兴"揭榜挂帅"项目(JBGS[2021]085) （JBGS[2021]085）
江苏省农业科技自主创新基金项目[CX(22)2008] （22）
江苏现代农业(茶叶)产业技术体系项目(JATS[2023]250) （茶叶）
