茶树品种对祁门红茶挥发性代谢谱及关键呈香物质的影响

食品科学

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茶树品种对祁门红茶挥发性代谢谱及关键呈香物质的影响

刘亚芹¹,王辉²,朱林³,雷攀登¹,周汉琛¹

1. 安徽省农业科学院茶叶研究所
2. 安徽省农科院茶叶研究所
3. 合肥海关技术中心食品安全分析与检测安徽省重点实验室

收稿日期:2024-10-08 修回日期:2024-12-04 出版日期:2024-12-09 发布日期:2024-12-09
通讯作者: 周汉琛
基金资助:
国家茶叶产业技术体系项目;安徽省财政农业科技成果转化项目;安徽省农业科学院青年英才计划

The Influence of Tea Varieties on the Volatile Metabolic Profiling and Key Odorants of Keemun Black Tea

Ya-Qin LIU ², ², Han-Chen ZHOU

Received:2024-10-08 Revised:2024-12-04 Online:2024-12-09 Published:2024-12-09
Contact: Han-Chen ZHOU

摘要/Abstract

摘要： 为探究茶树品种对祁门红茶(KBT)香气品质、挥发性代谢谱的影响，本研究以茶树良种‘祁门种’（KMZ）、‘凫早2号’（FZ2）和‘皖茶4号’（WC4）为原料，通过传统工艺制成红茶样。本研究采用顶空固相微萃取-气相色谱-质谱联用（Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectroscopy, HS–SPME–GC–MS）比较不同品种祁门红茶的挥发性成分差异，结合气味活性值（Odor activity value, OAV）、香气特征影响值（Aroma character impact value, ACI）及香气重组与缺失来鉴定关键气味物质，并分析其在加工过程中的动态变化。结果显示，通过NIST11数据库比对、保留指数计算和标准品比对，在KMZ、FZ2和WC4红茶样品中分别检测到102、75和88种香气成分，其中OAV>1且ACI>1%的关键特征气味物质有11种。香气重组和缺失验证了香叶醇、反式-β-紫罗兰酮、苯乙醛、芳樟醇、己醛、苯乙醇6种气味活性化合物是“祁门香”的最大贡献者，且在不同品种红茶中的含量比值存在差异；该6种物质在萎凋和干燥工序中的变化最为显著，在不同品种加工过程中的变化趋势相对一致。本研究解析了不同品种祁门红茶间的挥发性物质代谢谱差异，丰富了祁门红茶风味品质的基本理论，为祁门红茶香气品质控制及定向加工奠定理论基础。

关键词: 品种, 祁门红茶, 关键挥发性成分, 代谢谱

Abstract: To investigate the effects of tea variety on the aroma quality and volatiles profile of Keemun black tea (KBT), fresh shoots of three tea varieties, namely, ‘Qimenzhong’, ‘Wancha No. 4’ and ‘Fuzao No. 2’, were produced into black teas by the manufacturing processes of Keemun. Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectroscopy (HS–SPME–GC–MS) was used to compare the differences in volatile components of different black teas. Odor activity value (OAV), aroma character impact value (ACI), aroma recombination and omission analysis were used to screen the key odorants of KBT. The volatiles profile of different black teas during tea processing was also analyzed in this study. Based on the NIST11 database, retention indices and standards, 102, 75, and 88 volatiles were detected in KMZ, FZ2, and WC4 black tea, respectively. Among them, there are 11 key characteristic odorants with OAV>1 and ACI>1%. Aroma reconstruction and omission experiments showed six aroma-active compounds, namely, geraniol, trans-β-Ionone, benzeneacetaldehyde, linalool, hexanal and phenylethyl alcohol, which were the most contributors to “Keemun aroma”. And their content ratios differ in different varieties of black tea. These six key compounds had a dramatic fluctuation in concentrations during withering and drying stages and the change of these key volatiles was relatively consistent in the processing of different varieties. This study investigated the differences in volatile substance metabolism profiles among different varieties, enriching the basic theory of KBT flavor quality and laying a theoretical foundation for aroma quality control and high-quality KBT targeted processing.

Key words: variety, Keemun Black Tea, key volatile components, metabolic profiling

中图分类号:

S571.1

刘亚芹王辉朱林雷攀登周汉琛. 茶树品种对祁门红茶挥发性代谢谱及关键呈香物质的影响[J]. 食品科学.

Ya-Qin LIU Han-Chen ZHOU. The Influence of Tea Varieties on the Volatile Metabolic Profiling and Key Odorants of Keemun Black Tea[J]. FOOD SCIENCE.

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茶树品种对祁门红茶挥发性代谢谱及关键呈香物质的影响

The Influence of Tea Varieties on the Volatile Metabolic Profiling and Key Odorants of Keemun Black Tea

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