基于代谢组学的金牡丹和金观音高香红茶风味品质解析

doi:10.7506/spkx1002-6630-20231130-268

食品科学 ›› 2024, Vol. 45 ›› Issue (19): 150-161.doi: 10.7506/spkx1002-6630-20231130-268

基于代谢组学的金牡丹和金观音高香红茶风味品质解析

徐梦婷, 谷梦雅, 陈静, 魏明秀, 陈强, 吴文晞, 郑玉成, 叶乃兴

（1.福建农林大学园艺学院，作物遗传育种与综合利用教育部重点实验室，福建福州 350002；2.宁德职业技术学院茶学院，福建福安 355000；3.寿宁县茶产业发展中心，福建寿宁 355500；4.福建恒正检测技术有限公司，福建福州 350100；5.武夷学院茶与食品学院，福建武夷山 354300）

出版日期:2024-10-15 发布日期:2024-10-12
基金资助:
中国乌龙茶产业协同创新中心专项（闽教科[2015]75号）；福建农林大学寿宁乡村振兴研究院高山茶产业技术服务项目（2023-02）；寿宁优特茶树品种资源鉴定与利用项目（KH210103A）；福建张天福茶叶发展基金会科技创新基金项目（FJZTF01）

Flavor Quality Analysis of the High-Aroma Black Tea Cultivars ‘Jinmudan’ and ‘Jinguanyin’ Using Metabolomics

XU Mengting, GU Mengya, CHEN Jing, WEI Mingxiu, CHEN Qiang, WU Wenxi, ZHENG Yucheng, YE Naixing

(1. Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Tea College, Ningde Vocational and Technical College, Fu’an 355000, China; 3. Shouning County Tea Industry Development Center, Shouning 355500, China; 4. Hengzheng Testing Technology Company, Fuzhou 350100, China; 5. College of Tea and Food Science, Wuyi University, Wuyishan 354300, China)

Online:2024-10-15 Published:2024-10-12

摘要/Abstract

摘要： 采用广泛靶向及靶向代谢组学技术结合顶空固相微萃取-气相色谱-串联质谱法对金牡丹和金观音高香红茶中的非挥发性代谢产物、挥发性代谢产物以及主要品质成分进行分析，以探究2 个高香茶树品种所制工夫红茶的品种化学特征及差异。结果表明，金牡丹和金观音红茶中共鉴定出1 318 种非挥发性代谢产物，差异代谢物在黄酮类物质相关合成途径中富集程度最高，其中儿茶素、槲皮素-3-O-葡萄糖苷等在金牡丹红茶中显著上调，白杨素、芹菜素-7-O-新橙皮糖苷等在金观音红茶中显著上调。金牡丹和金观音红茶中共鉴定出759 种挥发性化合物，其中β-紫罗兰酮、香叶醇、癸醛和苯甲酸甲酯等12 种香气成分为共同的关键香气成分。相对气味活性值分析结果表明，金牡丹红茶中具有花香、果香和奶香特征的吲哚、δ-癸内酯、反式-橙花叔醇、苯乙醛和茉莉酮等香气成分含量较高，可能是其呈现花果香和蜜桃香的关键香气物质；金观音红茶中具有清香、花香的水杨酸甲酯、(Z)-3-己烯醇和己醇等香气成分含量较高，可能是其清香幽长的关键香气物质。研究结果有助于阐明金牡丹和金观音红茶的风味品质特征，为高香型茶树优良品种金牡丹和金观音红茶产品研发提供科学依据。

关键词: 金牡丹；金观音；红茶；代谢组学；滋味；香气

Abstract: This study used widely targeted and targeted metabolomics based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the non-volatile metabolites, volatile metabolites, and major quality components in congou black teas produced from the high-aroma black tea cultivars ‘Jinmudan’ and ‘Jinguanyin’, and it explored the differences in chemical characteristics between the two teas. The results showed that a total of 1 318 non-volatile metabolites were identified in the two teas, and the differential metabolites between them were most enriched in flavonoid-related synthesis pathways. Among them, catechins and quercetin-3-O-glucoside were significantly upregulated in ‘Jinmudan’ black tea, while chrysin and apigenin-7-O-neohesperidoside were significantly upregulated in ‘Jinguanyin’ black tea. A total of 759 volatile compounds were identified, among which 12 compounds, including β-ionone, geraniol, decanal and methyl benzoate, were the key aroma components of both teas. The results of relative odor activity value (ROAV) analysis indicated that aroma components such as indole, δ-decanolactone, trans-nerolidol, phenylacetaldehyde and jasmonone responsible for floral, fruity and milky aroma characteristics were more abundant in ‘Jinmudan’ black tea, which may be the key compounds contributing to the floral, fruity and peach-like aromas of ‘Jinmudan’ black tea. Aroma components such as methyl salicylate, (Z)-3-hexenol, and hexanol responsible for fresh and floral aromas were more abundant in ‘Jinguanyin’ black tea, which may be the key compounds contributing to its long-lasting aroma. The results of this study are helpful to elucidate the flavor and quality characteristics of ‘Jinmudan’ and ‘Jinguanyin’ black tea, providing a scientific basis for the development of black tea products from the excellent high-aroma tea cultivars ‘Jinmudan’ and ‘Jinguanyin’.

Key words: ‘Jinmudan’; ‘Jinguanyin’; black tea; metabolomics; taste; aroma

中图分类号:

TS272

徐梦婷, 谷梦雅, 陈静, 魏明秀, 陈强, 吴文晞, 郑玉成, 叶乃兴. 基于代谢组学的金牡丹和金观音高香红茶风味品质解析[J]. 食品科学, 2024, 45(19): 150-161.

XU Mengting, GU Mengya, CHEN Jing, WEI Mingxiu, CHEN Qiang, WU Wenxi, ZHENG Yucheng, YE Naixing. Flavor Quality Analysis of the High-Aroma Black Tea Cultivars ‘Jinmudan’ and ‘Jinguanyin’ Using Metabolomics[J]. FOOD SCIENCE, 2024, 45(19): 150-161.

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基于代谢组学的金牡丹和金观音高香红茶风味品质解析

Flavor Quality Analysis of the High-Aroma Black Tea Cultivars ‘Jinmudan’ and ‘Jinguanyin’ Using Metabolomics

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