Study on flavor characteristics and volatile compounds of Kangzhuan tea

Abstract

Abstract: Abstract: Kangzhuan tea is a representative variety of dark tea, but whose aroma quality has not been systematically studied. In this paper, the aroma characteristics of Kangzhuan tea were analyzed using sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The results of sensory evaluation showed that floral and wood notes were the main aroma profile of kangzhuan tea. By GC-MS analysis, 35 volatile compounds were identified from Kangzhuan tea. Among them, 1,2,3-trimethoxybenzene (151.7 μg/mL), dihydroactinidiolide (96.9 μg/mL), 2-ethylhexanol (37.3 μg/mL), cedrol (34.8 μg/mL) and phenylacetaldehyde (25.5 μg/mL) had higher concentration than other volatiles. GC-O results showed that trans-2-nonenal (green), trans-β-ionone (floral), linalool (floral), hexanal (green), phenylacetaldehyde (green), trans-α-ionone (woody and stale) and linalool oxide I (floral) were the main flavor contributing compounds. The results laid an experimental foundation for further study on the aroma characteristics of Kangzhuan tea.

Key words: Keywords: Kangzhuan tea, sensory evaluation, key aroma compounds, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry(GC-O)

CLC Number:

TS207.3

References

[1]LUO Zhenmei, LING Tiejun, LI Lixiang, et al.A new norisoprenoid and other compounds from Fuzhuan brick tea[J].Molecules, 2012, 17(3):3539-3546
[2]YIN Dandan, YUAN Ruyu, WU Qian, et al.Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities[J]. Food Chemistry, 2015, 187, 20-28. DOI: 10.1016/j.foodchem.2015.04.032.[J].Food Chemistry, 2015, :-
[3]颜鸿飞, 王美玲, 白秀芝, 等.湖南茯砖茶香气成分的---分析[J].食品科学, 2014, 35(22):176-180
[4]张青, 王锡昌, 刘源.法在食品风味分析中的应用[J].食品科学, 2009, 30(3):284-287
[5]肖作兵, 陈合兴, 牛云蔚, 等.顶空蒸馏萃取法结合--技术分析龙井茶的特征香气成分[J].浙江大学学报理学版, 2015, 42(6):714-720
[6]张正竹, 陈玎玎.茶叶香精油的同时蒸馏萃取(SDE)法提取效率分析[J]. 中国茶叶加工, 2003, (1): 31-33. DOI: 10.15905/j.cnki.33-1157/ts.2003.01.012.
[7]丁芳林, 董益生, 彭书练.SDE-GC-MS法测定茶叶中的挥发成分[J]. 中国酿造, 2009, (4): 147-150. DOI: 10.3969/j.issn.0254-5071.2009.04.046.
[8]XU Aiqing, WANG Yuanliang, WEN Jieyu, et al.Fungal community associated with fermentation and storage of Fuzhuan brick-tea[J].International Journal of Food Microbiology, 2011, 146(1):14-22
[9]LV Shidong, WU Yuanshuang, LI Changwen, et al.Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods[J].Journal of Agricultural & Food Chemistry, 2014, 62(8):1810-1818
[10]黄亚辉, 王娟, 曾贞, 等.不同年代茯砖茶香气物质测定与分析[J].食品科学, 2011, 32(24):261-266
[11]刘泽森, 邓庆森, 何志强, 等.槟榔香六堡茶的特征香气成分研究[J]. 农业研究与应用, 2016, (3): 36-42.
[12]陈梅春, 陈峥, 史怀, 等.陈年普洱茶特征风味成分分析[J].茶叶科学, 2014, 34(1):45-54
[13]何华锋, 朱宏凯, 董春旺, 等.黑茶香气化学研究进展[J].茶叶科学, 2015, 35(2):121-129
[14]HUE N, EVAM C, ROY J W, et al.Effect of oxidative deterioration on flavour and aroma components of lemon oil[J].Food Chemistry, 2009, 112(2):388-393
[15]ZHU Yanbing, ZHANG Zhenzhen, YANG Yuanfan, et al.Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium[J].Flavour & Fragrance Journal, 2017, 32(6):451-460
[16]LV Haipeng, ZHONG Qiusheng, LIN Zhi, et al.Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GCMS and GC–olfactometry[J].Food Chemistry, 2012, 130(4):1074-1081
[17]XU Yongquan, WANG Chao, LI Changwen, et al.Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS[J].Food Analytical Methods, 2016, 9(5):1-11
[18]郑鹏程, 刘盼盼, 王胜鹏, 等.5种黑茶香气成分比较分析[J]. 食品工业科技, 2018, (22): 1-8. DOI: 10.13386/j.issn1002－0306.2018.22.016.
[19]LIN J K, LIN-SHIAU S Y.Mechanisms of hypolipidemic and anti-obesity effects of tea and tea polyphenols[J].Molecular Nutrition & Food Research, 2010, 50(2):211-217
[20]TAKEO T, TSUSHIDA T.Changes in lipoxygenase activity in relation to lipid degradation in plucked tea shoot[J].Phytochemistry, 1980, 19(12):2521-2522
[21]XU Xiangjun, MO Haizhen, YAN Mingchao, et al.Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatographymass spectrophotometry[J].Journal of the Science of Food & Agriculture, 2010, 87(8):1502-1504
[22]谭月萍, 黄建安, 刘仲华.绿茶香气组成及其在加工中变化研究进展[J].茶叶通讯, 2006, 33(1):35-38
[23]MAPARI S A, NIELSEN KFLARSEN T O, FRISVAD J C, et al.Exploring fungal biodiversity for the production of water-soluble pigments as potential natural food colorants[J].Current Opinion in Biotechnology, 2005, 16(2):231-238
[24]刘盼盼, 郑鹏程, 龚自明, 等.青砖茶的香气成分分析[J].食品科学, 2017, 38(8):164-170
[25]肖凌, 毛世红, 童华荣.种香型凤凰单丛茶挥发性成分分析[J].食品科学, 2018, 39(20):233-239
[26]ZHU Jiancai, CHEN Feng, WANG Lingying, et al.Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose[J]. Food Chemistry, 2017, 221, 1484-1490. DOI: 10.1016/j.foodchem.2016.11.002.
[27]FERREIRA V.Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry viewPart 1: intensity and detectability. A review[J].Flavour & Fragrance Journal, 2012, 27(2):124-140
[28]周春娟, 庄东红, 郭守军, 等.不同品种系凤凰单丛成品茶的香型分类与鉴定[J].茶叶科学, 2014, 34(6):609-616