基于HS-SPME-GC-MS和OAV分析黄山地区不同茶树品种红茶香气的差异

doi:10.7506/spkx1002-6630-20210726-301

食品科学 ›› 2022, Vol. 43 ›› Issue (16): 235-241.doi: 10.7506/spkx1002-6630-20210726-301

基于HS-SPME-GC-MS和OAV分析黄山地区不同茶树品种红茶香气的差异

杨霁虹，周汉琛，刘亚芹，王辉，黄建琴，雷攀登

（安徽省农业科学院茶叶研究所，安徽黄山 245000）

出版日期:2022-08-25 发布日期:2022-08-31
基金资助:
“十三五”国家重点研发计划重点项目（2019YFD1001601）；安徽省科技重大专项（202003a06020019）；安徽省农业科学创新团队项目（2021YL036）

Differences in Aroma Components of Black Tea Processed from Different Tea Cultivars in Huangshan by Using Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Odor Activity Value

YANG Jihong, ZHOU Hanchen, LIU Yaqin, WANG Hui, HUANG Jianqin, LEI Pandeng

(Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China)

Online:2022-08-25 Published:2022-08-31

摘要/Abstract

摘要： 为探究黄山地区不同茶树品种红茶的香气差异，选取在黄山地区广泛种植的9 个茶树品种鲜叶，以祁门红茶的加工工艺制成红茶，其中有性系茶树品种‘祁门槠叶种’为加工祁门红茶的当家品种，其余8 个均为无性系良种，分别是‘翠绿1号’、‘凫早2号’、‘皖茶4号’、‘舒茶早’、‘皖茶91’、‘中茶108’、‘浙农117’和‘浙农139’。感官审评结果显示，9 个品种红茶香气类型均为甜香型，其中‘祁门槠叶种’红茶具有典型的“祁门香”，花香明显；‘皖茶4号’红茶香气甜香为主，稍带花香，其余品种红茶甜香明显，而花香显著低于‘祁门槠叶种’和‘皖茶4号’红茶。气顶空固相微萃取-气相色谱-质谱分析结果显示，共有46 个高峰度化合物被鉴定，利用阈值共计算出21 个气味活度值大于1的挥发性成分；主成分分析表明‘祁门槠叶种’红茶、‘皖茶4号’红茶香气显著有别于其他品种红茶；正交偏最小二乘判别分析表明(E)-β-紫罗酮、芳樟醇、β-月桂烯、香叶醇、己醛、壬醛和庚醛7 个化合物在组间的变量投影重要性值大于1，可能是影响‘祁门槠叶种’红茶香气显著有别于其他品种红茶的主要因素。本研究结果对了解不同品种红茶香气差异化合物及“祁门香”具有重要指导意义。

关键词: 茶树品种；红茶；香气成分；气味活度值；正交偏最小二乘判别分析

Abstract: In order to investigate the differences in the aroma composition of black tea samples made from different tea cultivars in the region of Huangshan, fresh leaves of nine tea cultivars widely planted in that region were selected to process black tea, including ‘Keemun Zhuyezhong’, the major cultivar for Keemun black tea processing, and eight clones, namely ‘Cuilv No.1’, ‘Fuzao No.2’, ‘Wancha No.4’, ‘Shuchazao’, ‘Wancha 91’, ‘Zhongcha 108’, ‘Zhenong 117’, and ‘Zhenong 139’. The sensory evaluation results showed that all nine black tea samples had a sweet aroma, and ‘Keemun Zhuyezhong’ black tea also possessed a strong floral scent. ‘Wancha No.4’ black tea also had a lightly floral aroma. The floral aroma of ‘Keemun Zhuyezhong’ and ‘Wancha No.4’ black tea was significantly stronger than that of the other cultivars. Forty-six major volatile compounds were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and 21 volatile components with OAVs greater than one were found. Principal component analysis (PCA) showed that the aroma composition of ‘Zhuyezhong’ and ‘Wancha No.4’ black tea was clearly different from that of the others. Subsequently, seven differential components including (E)-β-ionone, linalool, β-myrcene, geraniol, hexanal, nonanal, and heptanal were identified by orthogonal partial least squares-discriminant analysis (OPLS-DA), with variable importance projection (VIP) values greater than one among all samples. These volatile components may be the dominant factors causing the aroma difference among the nine black tea samples. These results provide insights into the differential aroma compounds among black tea samples manufactured from different cultivars and the ‘Keemun aroma’.

Key words: tea cultivars; black tea; aroma components; odor activity value; orthogonal partial least squares-discriminant analysis

中图分类号:

TS272.2

杨霁虹，周汉琛，刘亚芹，王辉，黄建琴，雷攀登. 基于HS-SPME-GC-MS和OAV分析黄山地区不同茶树品种红茶香气的差异[J]. 食品科学, 2022, 43(16): 235-241.

YANG Jihong, ZHOU Hanchen, LIU Yaqin, WANG Hui, HUANG Jianqin, LEI Pandeng. Differences in Aroma Components of Black Tea Processed from Different Tea Cultivars in Huangshan by Using Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Odor Activity Value[J]. FOOD SCIENCE, 2022, 43(16): 235-241.

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基于HS-SPME-GC-MS和OAV分析黄山地区不同茶树品种红茶香气的差异

Differences in Aroma Components of Black Tea Processed from Different Tea Cultivars in Huangshan by Using Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Odor Activity Value

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