食品工业科技2025，Vol.46Issue(13)：271-281,11.DOI:10.13386/j.issn1002-0306.2024070280
基于HS-SPME-GC-MS分析宁州群体种和混合种制成的宁红茶挥发性成分差异
Differences in the Volatile Components of Ninghong Black Tea Produced by the Ningzhou Tea Population and the Blending Varieties Based on HS-SPME-GC-MS
摘要
Abstract
The study analyzed volatile components in Ninghong black tea produced from the Ningzhou tea population and compared them to those in tea from blending varieties.The odor characteristics of tea samples were assessed using sensory evaluation methods,and volatile components were analyzed through headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).Ninghong black tea produced from the blending varieties primarily manifested floral and sweet odors,while Ninghong black tea produced from the Ningzhou tea population primarily exhibited a sweet odor.Seventy-nine volatile components were identified,with the composition and contents of volatile components differing among tea samples.Eight key differential substances(variable importance in projection(VIP)value＞1 and P＜0.05)were screened through orthogonal partial least squares-discriminant analysis(OPLS-DA)and VIP analysis.Seven key odor-presenting substances,including geraniol(floral and sweet odors),methyl salicylate(fresh and floral odors),benzeneethanol(sweet and floral odors),trans-linalool oxide(pyranoid)(floral odor),benzeneacetaldehyde(sweet and floral odors),β-myrcene(floral and fruity odors),and E-nerolidol(fruity and floral odors)were further screened using the criterion of odor activity value(OAV)＞1.These substances contributed essential characteristics to the floral and sweet odor-dominated odor of Ninghong black tea produced from blending varieties.In summary,volatile components of Ninghong black tea produced from the Ninghong tea population differ from volatile components of Ninghong black tea produced from blending varieties.The results provide theoretical knowledge for producing floral odor-type Ninghong black tea by processing mixtures of multiple tea cultivars.关键词
宁红茶/挥发性成分/宁州群体种/混合种/顶空固相微萃取-气相色谱-质谱联用技术Key words
Ninghong black tea/volatile components/the Ningzhou tea population/the blending varieties/headspace solid-phase microextraction-gas chromatography-mass spectrometry分类
轻工业引用本文复制引用
梁彩婷,荣骅,徐璐,饶雨,李军,邓婷,石向群,高银祥..基于HS-SPME-GC-MS分析宁州群体种和混合种制成的宁红茶挥发性成分差异[J].食品工业科技,2025,46(13):271-281,11.基金项目
江西省茶叶产业技术体系(JXARS-02) （JXARS-02）
九江市科技计划农业专项(202425-08、202425-11) （202425-08、202425-11）
江西省技术创新引导类科技计划科技合作专项重点项目(20212BDH80011). （20212BDH80011）
