关键词: 中国工夫红茶, 香气成分, 顶空蒸汽蒸馏提取, 气相色谱-质谱联用, 气相色谱-嗅觉测量法, 香气活力值, 芳香萃取物稀释分析, 偏最小二乘回归法

Abstract: The volatile components of four Chinese congou black teas were qualitatively and quantitatively investigated by headspace steam distillation extraction (HSDE) followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Thirty, thirty six and twenty two volatile components were identified as aroma-active compounds by odor active values (OAV), aroma extract dilution analysis (AEDA) and their combination, respectively. The correlations between sensory attributes and key aroma-active compounds were modeled by partial least squares regression (PLSR). Twenty two key aroma-active compounds were found to make an important contribution to the aroma of Chinese congou black tea, including 1-pentanol, cis-3-hexen-1-ol, 1-octen-3-ol, trans-linalool oxide, linalool, cis-6-nonenol, geraniol, benzyl alcohol, phenylethyl alcohol, nerolidol, valeraldehyde, hexanal, trans-2-hexenal, furfural, (E,E) -2,4-heptadienal, phenylacetaldehyde, (E,E)-2,4-decedienal, methyl salicylate, γ-nonalactone, 2,3-butanedione, 2-heptanone, and coumarin.

Key words: Chinese congou black tea, aroma components, headspace steam distillation extraction (HSDE), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor active values (OAV), aroma extract dilution analysis (AEDA), partial least squares regression (PLSR)