茶叶学报2025，Vol.66Issue(5)：30-43,14.DOI:10.20045/j.cnki.issn.2096-0220.2025.05.004
基于SBSE-TDU-GC-MS分析不同茶树品种(系)浙江红茶的香气差异
Aromatic Differentiation of Zhejiang Black Teas Analyzed by HS-SBSE-TD-GC-MS
摘要
Abstract
[Objective]Differences in aroma and chemistry of the Gongfu black teas made of leaves of different cultivars in Zhejiang Province were analyzed.[Method]Aromatics in the Gongfu black teas made of leaves plucked from 11 different tree varieties were determined using the headspace stir bar adsorption thermal desorption gas chromatography-mass spectrometry.The relative odor activity value(ROAV)of the compounds and sensory panel evaluation on the brewed teas were compared.Cluster analysis and OPLS-DA on the relative contents of major aromatics in the teas were performed to identify differentiate compounds according to VIP value.[Result]Forty volatile substances were found in the 11 black tea specimens that represented the floral,sweet-and-fruity,and fresh-sweet or fresh-sweet-and-floral types of aroma.Alcohols,esters,aldehydes,alkenes,and ketones were the predominant chemicals that contributed to the tea aroma,with alcohols being the highest in quantity.Based on ROAV,β-linalool,decanal,geraniol,oxidized linalool Ⅱ(furan type),oxidized linalool Ⅰ(furan type),and methyl salicylate were the 6 major aromatics commonly found in the teas.The teas,Chunyu 2,Zhonghuang 2,Jinmudan,and Jinguanyin delivered the typical floral fragrance from the high content of linalool and its oxides.Meizhan,Jiukengzhong,Jiukengzao,and Shaobai 1 were high on β-laurene,geraniol,1-octen-3-ol,methyl salicylate,orange blossom alcohol,trans limonene,and 2-n-pentyl furan,which characterized the mild rose fragrance,light fatty note,green grass smell,and holly oil scent that typified the fresh,sweet,and floral aroma type.Meanwhile,the sweet-and-fruity Yujinxiang,Huangguanyin,and Fudingdabai distinctively contained β-cyclic citral and trans-2-hexenal.[Conclusion]The aroma of the 11 Gongfu black teas produced in Zhejiang was categorized as floral,sweet-and-fruity,and fresh-sweet or fresh-sweet-and-floral types.The main compounds that differentiated the sensory quality of the teas included 1-hexyl-2-formylpyrrole,2-pentylfuran,6-methyl-5-hepten-2-one,β-cyclocitral,(E)-2-hexenal,(E)-nerolidol,(E,E)-3,5-octadien-2-one,1-nonanol,hexyl hexanoate,limonene,hexanal,linalool oxide I(furanoid),dehydrolinalool,phenylethyl alcohol,benzyl alcohol,benzaldehyde,and 1-octanol.关键词
浙江红茶/香气成分/茶树品种/顶空搅拌子吸附-热脱附-气相色谱-质谱联用法/相对气味活度值Key words
Zhejiang black tea/aromatics/tea varieties/HS-SBSE-TD-GC-MS/relative odor activity value分类
农业科技引用本文复制引用
邵静娜,周慧娟,周大云,马军辉,吉庆勇,宁秋燕,疏再发,何卫中..基于SBSE-TDU-GC-MS分析不同茶树品种(系)浙江红茶的香气差异[J].茶叶学报,2025,66(5):30-43,14.基金项目
国家现代农业(茶叶)产业技术体系(CARS-19) （茶叶）
浙江省农业(茶树)新品种选育重大科技专项(2021C02067-6). （茶树）
