食品科学2025，Vol.46Issue(22)：120-126,7.DOI:10.7506/spkx1002-6630-20250527-185
花蜜香武夷红茶关键香气成分分析
Analysis of Key Aroma Components in Wuyi Black Tea with Floral and Honey-like Aromas
摘要
Abstract
To investigate the material basis underlying the formation of the floral and honey-like aromas of Wuyi black,this study systematically analyzed the key aroma components in Wuyi black tea with floral and honey-like aromas using sensory evaluation,headspace solid-phase microextraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight-mass spectrometry(GC×GC-O-TOF-MS),and relative odor activity value(rOAV).Through sensory evaluation,six Wuyi black tea samples with typical floral and honey-like aroma were selected.Chromatographic analysis identified 331 volatile compounds,of which 41 were identified via olfactometry,including phenylacetaldehyde,neral,and linalool.Based on rOAV>1,32 key odor-active compounds were ultimately determined,such as linalool,linalool oxide I,and β-cyclocitral,which were recognized as core contributors to the characteristic floral and honey-like aromas of Wuyi black tea.This study provides a theoretical foundation for further studies on the formation mechanism and targeted processing regulation of floral and honey-like aromas in Wuyi black tea.关键词
武夷红茶/花蜜香/全二维气相色谱-嗅闻仪-飞行时间质谱/关键气味活性化合物/相对气味活性值Key words
Wuyi black tea/floral honey fragrance/comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry/key odor-active compounds/relative odor activity value分类
农业科学引用本文复制引用
林志超,陈国和,夏梦珍,王炼清,肖婉玲,王超,牛丽..花蜜香武夷红茶关键香气成分分析[J].食品科学,2025,46(22):120-126,7.基金项目
南平市科技计划项目(N2023Z006) （N2023Z006）
湖南农业大学横向科研课题(XCZX-2024025) （XCZX-2024025）
