基于电子鼻与顶空固相微萃取-气相色谱-质谱技术的5 个高香品种红茶关键香气成分分析

doi:10.7506/spkx1002-6630-20250221-102

食品科学 ›› 2025, Vol. 46 ›› Issue (18): 219-201.doi: 10.7506/spkx1002-6630-20250221-102

基于电子鼻与顶空固相微萃取-气相色谱-质谱技术的5 个高香品种红茶关键香气成分分析

王丽，林渊松，李菊花，林宏政，任卫威，李雯倩，郑玉成，叶乃兴

（1.武夷学院茶与食品学院，福建?武夷山 354300；2.日春股份公司，福建?泉州 362000；3.安溪茶业职业技术学校，福建?安溪 362435；4.福建农林大学园艺学院，福建?福州 350002）

出版日期:2025-09-25 发布日期:2025-08-19
基金资助:
中国乌龙茶产业协同创新中心开放研究基金项目（2024W01）；福建省高校产学研联合创新项目（2023N5013）；南平市自然科学基金联合资助项目（N2023J003）

Analysis of Key Aroma Components in Five High-Fragrance Black Teas Using Electronic Nose and Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

WANG Li, LIN Yuansong, LI Juhua, LIN Hongzheng, REN Weiwei, LI Wenqian, ZHENG Yucheng, YE Naixing

(1. College of Tea and Food Science, Wuyi University, Wuyishan 354300, China; 2. Richun Tea Industry Co., Ltd., Quanzhou 362000, China; 3. Anxi Tea Vocational and Technical School, Anxi 362435, China;4. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China)

Online:2025-09-25 Published:2025-08-19

摘要/Abstract

摘要： 为探究5 个高香品种红茶（铁观音、金观音、金牡丹、黄棪、梅占）特征香气差异，采用电子鼻与顶空固相微萃取-气相色谱-质谱技术结合感官审评，对5 个品种红茶关键香气成分进行鉴定和分析。感官审评结果表明，5 个品种红茶具有明显的品种特征香气，金牡丹红茶花果香显、带奶香；金观音红茶花香浓郁、清香幽雅；铁观音红茶呈嫩香、甜香和奶香；黄棪红茶甜香中带花香；梅占红茶清香、甜香较为明显。对电子鼻响应值进行正交偏最小二乘判别分析能较好地区分不同红茶品种，利用气相色谱-质谱技术共鉴定出834 种挥发物，以变量投影重要性＞1、P＜0.05为条件筛选出272 种主要差异香气物质；结合气味活度值和相对气味活度值分析表明，苯甲硫醇、甲酸-3-巯基-3-甲基丁酯、二甲基三硫、3-辛烯-2-酮、(Z)-6-壬醛、2-噻吩甲基硫醇6 种挥发性化合物为共同的关键香气成分，它们共同赋予了5 个品种红茶清香、甜香和花果香的香气特征。其中2-乙酰基噻吩、3-辛烯-2-酮、甲酸-3-巯基-3-甲基丁酯是鉴别不同品种红茶的重要香气物质。本研究结果有助于阐明不同品种红茶的香气特征，可为高香型红茶的研发提供科学依据。

关键词: 高香红茶；电子鼻；顶空固相微萃取-气相色谱-质谱；感官审评；香气

Abstract: To investigate the differences in aroma among five high-fragrance black teas (Tieguanyin, Jinguanyin, Jinmudan, Huangdan and Meizhan), an electronic nose, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation were used to investigate their key aroma components. The sensory evaluation results showed that all black teas had obvious aroma characteristics. Jinmudan black tea had a prominent fruity and floral aroma with a faint milky note. Jinguanyin black tea had a rich floral aroma with elegant fragrance. Tieguanyin black tea had a tender, sweet and milky aroma. Huangdan black tea had a sweet aroma with floral notes. Meizhan black tea had an obvious fresh and sweet aroma. Orthogonal partial least squares-discriminant analysis (OPLS-DA) performed on the electronic nose data showed a clear separation among different black teas. By HS-SPME-GC-MS, a total of 834 aroma components were identified, and 272 differential aroma compounds were selected using the cutoff of variable importance in projection (VIP) > 1 with a P value < 0.05. According to odor activity value (OAV) and relative odor activity value (ROAV), benzenemethanethiol, 3-mercapto-3-methylbutyl formate, dimethyl trisulfur compounds, 3-octen-2-one, (Z)-6-nonenal and 2-thiophenemethanethiol were identified as key aroma components in the five black teas, which contributed to their clean, sweet, floral and fruity aroma characteristics. Among them, 1-(2-thienyl)-ethanone, 3-octen-2-one and 3-mercapto-3-methylbutyl formate were important volatile substances to discriminate between different black teas. The findings of this study help to elucidate the aroma characteristics of different varieties of black tea and also provide a scientific basis for the research and development of high-fragrance black tea.

Key words: high-fragrance black tea; electronic nose; headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry; sensory evaluation; aroma

中图分类号:

TS272.5

王丽，林渊松，李菊花，林宏政，任卫威，李雯倩，郑玉成，叶乃兴. 基于电子鼻与顶空固相微萃取-气相色谱-质谱技术的5 个高香品种红茶关键香气成分分析[J]. 食品科学, 2025, 46(18): 219-201.

WANG Li, LIN Yuansong, LI Juhua, LIN Hongzheng, REN Weiwei, LI Wenqian, ZHENG Yucheng, YE Naixing. Analysis of Key Aroma Components in Five High-Fragrance Black Teas Using Electronic Nose and Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2025, 46(18): 219-201.

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基于电子鼻与顶空固相微萃取-气相色谱-质谱技术的5 个高香品种红茶关键香气成分分析

Analysis of Key Aroma Components in Five High-Fragrance Black Teas Using Electronic Nose and Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

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