橘红茶香气特征及风味成分分析

摘要/Abstract

摘要： 本研究运用定量描述分析法、顶空固相微萃取法、气相色谱-质谱-嗅闻（gas chromatography-mass spectrometry/olfactory, GC-MS/O）联用仪，并结合多元统计方法分析橘红茶及其原料的主要香气轮廓及挥发性风味成分。结果表明，橘红茶的主体香气是果香和甜香。GC-MS结果共鉴定出92种挥发性物质，其中醛类23种，醇类23种，烯类20种，酮类9种，酯类9种和其他类8种，烯类和醇类是主导香气化合物。综合GC-O及气味活度值(odor activity value, OAV)分析，柠檬烯、β-紫罗酮、芳樟醇、癸醛、β-大马烯酮、反,反-2,4-癸二烯醛和辛醛可能是橘红茶中重要的致香物质。相关性分析结果表明，月桂烯、苯乙醛、芳樟醇等11个挥发性成分对果香、花香、甜香、青香和木香风味属性的表征有着较大的贡献。通过正交偏最小二乘判别分析得出了橘红茶与其原料间的标志差异性挥发性成分。本实验可为研究橘红茶及其他柑橘代用茶的香气质量提供参考依据。

关键词: 橘红茶, 气相色谱-质谱联用仪, 嗅闻仪, 挥发性成分, 顶空固相微萃取

Abstract: This study was aimed to analyze the main volatile compounds and aroma profiles of Ju-hong tea and its raw materials. The volatiles were analyzed by quantitative descriptive analysis(QDA), headspace solid phase micro-extraction (HP-SPME), coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-mass spectrometry/olfactory (GC-MS/O). Sensory evaluation showed that fruity and sweet notes were the main odors of Ju-hong tea. A total of 92 volatile components, including 23 aldehydes, 23 alcohols, 20 alkenes, 9 ketones,9 esters and 8 others, were identified from Ju-hong tea and its raw materials. Alkenes and alcohols were the principal aroma types. The GC-olfactory and odor activity value analysis indicated that limonene, β-ionone, linalool, decanal, β-damascenone, trans,trans-2,4-decadienal and octanal were the main aroma-active components. The results of correlation analysis showed that 11 volatile components, including myrcene, phenylacetaldehyde and linalool, contributed significantly to the characterization of flavor properties of fruity, floral, sweet, green and woody. Orthogonal partial least squares discriminant analysis was performed to determine the marked volatile components between Ju-hong tea and its raw materials. These results provide an experimental basis for future studies on the aroma of Ju-hong tea and other herbal teas made from citrus fruits.

Key words: Ju-hong tea, gas chromatography-mass spectrometry, olfactory, volatile components, headspace-solid phase microextraction

中图分类号:

刘盼盼. 橘红茶香气特征及风味成分分析[J]. 食品科学, 0, (): 0-0.

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