中国茶叶加工Issue(4)：14-24,11.DOI:10.15905/j.zgcyjg.2095-0306.2025.04.02
基于GC-IMS分析代代花黄茶风味特征的研究
Study on the Flavor Characteristics of Daidai-flower-scented Yellow Tea Analyzed by GC-IMS
摘要
Abstract
To explore the influence of Daidai flower scenting on the flavor characteristics of Daidai-scented yellow tea,gas chromatography-ion mobility spectrometry(GC-IMS)was employed to determine the volatile compounds in fresh Daidai flowers(XH),dried flowers(GH),unscented yellow tea(HC),and scented yellow teas containing 20％,40％,and 50％Daidai flowers by weight(20％HC,40％HC,and 50％HC).The differences in volatile compounds among samples with different scenting levels were further analyzed through fingerprinting,principal component analysis(PCA),and orthogonal partial least squares-discriminant analysis(OPLS-DA).The results demonstrated that with Daidai flowers imparted a pronounced floral fragrance to the yellow tea,with aroma intensity and floral notes increasing alongside the flower proportion,while effectively masking undesirable base-tea odors.After being scented with Daidai flower,the relative contents of floral and fruity compounds such as linalyl acetate and ethyl dodecanoate in the Daidai-scented yellow tea increased significantly,while the relative contents of volatile compounds such as hexanal decreased significantly.A total of 51 volatile compounds were identified across the six samples,primarily esters,alcohols,and terpenes.PCA results indicated that the volatile compound profiles of 40％HC and 50％HC were highly similar,yet distinctly different from 20％HC.Overall,a flower-scenting ratio of 40％ or above yielded the most effective aroma adsorption,resulting in optimal citrus-floral aroma quality of the scented yellow tea.关键词
气相色谱-离子迁移谱/窨制/窨花量/代代花/黄茶/挥发性化合物Key words
GC-IMS/Scenting/Flower-scenting ratio/Citrus aurantium/Yellow tea/Volatile compounds分类
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王霈菲,钟小玉,杜文忠,蒋玉兰,潘俊娴,朱跃进,张士康,吕杨俊..基于GC-IMS分析代代花黄茶风味特征的研究[J].中国茶叶加工,2025,(4):14-24,11.基金项目
浙江省农业重大技术协同推广计划(2024ZDXT05-04) （2024ZDXT05-04）
