茶叶科学2024，Vol.44Issue(6)：985-1004,20.
基于GC-O-MS评价芽叶型黄茶的香气类型及其关键香气组分的呈香贡献
Evaluation of Aroma Types and Key Aroma Components of Bud-leaf Type Yellow Tea Based on GC-O-MS
摘要
Abstract
To comprehensively analyze the characteristic aroma components of bud-leaf type yellow tea,headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfactometry(GC-O),sensory evaluation and chemometrics were used to determine the aroma components of bud-leaf type yellow tea.It was found that the bud-leaf yellow tea was mainly characterized by a clear and sweet aroma,which was divided into three categories of"fresh-tender aroma","chestnut-sweet aroma"and"sweet aroma"by sensory evaluation.A total of 119 volatile components were detected by GC-MS,and then the candidate volatiles were screened out by the VIP values of cluster analysis(HCA)and orthogonal partial least squares discriminant analysis(OPLS-DA).Further,ROAV with GC-O analysis was used to clarify the key aroma components of bud-leaf type yellow tea.There were 60 characteristic aroma components with ROAV>1 in the bud-leaf type yellow tea,among which aldehydes dominated the"fresh-tender"type,alcohols dominated the"chestnut-sweet"type,2-ethyl-5-methylpyrazine and 2,3-diethyl-5-methylpyrazine contributed significantly to the"sweet"type.The olfactory validation indicates that phenylethanol was the most important component for the fresh and sweet aroma of yellow tea.The key aroma of"fresh-tender"included phenylethanol,jasmine ketone,styrene,linalool,nonanal.The"chestnut-sweet aroma"was mainly derived from the components of heptanal,β-damascenone and 2-n-pentylfuran,while the"sweet aroma"was dominated by pyrazines and aldehydes,which presented a unique sweet and caramelized aroma.This study reveals the diversity of aroma components in bud-leaf type yellow tea,and elucidates the aroma differences between aroma types and their causes.关键词
芽叶型黄茶/香气属性/GC-O/关键香气成分Key words
bud-leaf type yellow tea/aroma properties/GC-O/key aroma components分类
农业科技引用本文复制引用
周虹余,王瑗媛,李法鑫,聂枞宁,冯德建,赵悦伶,杜晓..基于GC-O-MS评价芽叶型黄茶的香气类型及其关键香气组分的呈香贡献[J].茶叶科学,2024,44(6):985-1004,20.基金项目
雅安市创建国家现代农业产业科技创新中心"揭榜挂帅"项目(No.kczx2023-2025-04)、茶叶标准与检测技术四川省重点实验室开放基金项目 （No.kczx2023-2025-04）
