基于GC×GC-QTOF-MS分析不同品种汝城白毛茶白茶的香气特征

doi:10.7506/spkx1002-6630-20240808-070

食品科学 ›› 2025, Vol. 46 ›› Issue (4): 163-171.doi: 10.7506/spkx1002-6630-20240808-070

基于GC×GC-QTOF-MS分析不同品种汝城白毛茶白茶的香气特征

安勤，鲍肃都，陈宏宇，安会敏，陈圆，张欣仪，刘洋，刘仲华，黄建安

（1.湖南农业大学茶学教育部重点实验室，湖南长沙 410128；2.国家植物功能成分利用工程技术研究中心，湖南长沙 410128；3.湖南省植物功能成分利用协同创新中心，湖南长沙 410128）

出版日期:2025-02-25 发布日期:2025-02-07
基金资助:
现代农业产业技术体系建设专项（CARS-19）；湖南千亿茶产业链关键技术创新与示范项目（2021NK1020）

Analysis of Key Aroma Compounds in Three Varieties of Rucheng White Tea by Comprehensive Two-Dimensional Gas Chromatography-Quadrupole Time-of-Flight Mass Spectrometry

AN Qin, BAO Sudu, CHEN Hongyu, AN Huimin, CHEN Yuan, ZHANG Xinyi, LIU Yang, LIU Zhonghua, HUANG Jian’an

(1. Key Lab of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China; 2. National Engineering Research Center for the Utilization of Plant Functional Ingredients, Changsha 410128, China; 3. Collaborative Innovation Center for the Utilization of Plant Functional Ingredients of Hunan Province, Changsha 410128, China)

Online:2025-02-25 Published:2025-02-07

摘要/Abstract

摘要： 采摘汝城白毛茶1号（RT1）、汝城白毛茶2号（RT2）和汝城白毛茶群体种（QT3）3 个品系（种）的一芽二叶鲜叶按照相同的加工工艺（萎凋、干燥）加工成白茶，并探究其香气品质特征。感官定量描述法、顶空固相微萃取法和全二维气相色谱-四极杆-飞行时间质谱分析法被用于评价不同品系（种）汝城白毛茶白茶的香气属性和定性定量其挥发性成分。偏最小二乘判别分析法、相对香气活性值被用于筛选汝城白毛茶白茶的关键香气成分，并探究不同茶树汝城白毛茶品系（种）对白茶香气的影响。结果表明，3 个品系（种）汝城白毛茶白茶的香气感官特征存在差异，RT1和QT3虽都有花香，但RT1清香特征显著，QT3具有毫香特征突出，RT2则呈现薄荷香。使用多元统计分析并以P＜0.05、变量投影重要性值大于1和相对香气活性值大于1.00为准则，共计10 种香气成分被认为是3 个茶树品系（种）所制白茶香气差异的原因。苯甲醛对3 个汝城白毛茶品种（系）所制白茶的清香具有关键作用。正己醛对RT1的清香形成具有关键作用。苯甲醛、芳樟醇氧化物II、芳樟醇氧化物I对RT2的薄荷香形成具有关键作用。蘑菇醇、柠檬醛和顺-4-庚烯醛对QT3的毫香具有关键作用。研究结果可为汝城白茶香型多元化及不同品系（种）的品系（种）茶关键呈香物质基础提供理论参考。

关键词: 白茶, 品系（种）, 全二维气相色谱-四极杆-飞行时间质谱分析法, 香气, 多元统计分析

Abstract: Tea shoots consisting of one bud and two leaves from three tea strains/varieties in Hunan Province, Rucheng Baimao 1 (RT1), Rucheng Baimao 2 (RT2), and Rucheng Baimao Quntizhong (group variety, QT3) were picked and separately processed into white tea using the same procedure involving withering and drying, whose aroma characteristics and volatile components were evaluated by quantitative descriptive analysis (QDA) and analyzed qualitatively and quantitatively by headspace-solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-QTOF-MS), respectively. Partial least squares-discriminant analysis (PLS-DA) and relative odor activity value (ROAV) were combined to identify the key aroma components of Rucheng Baimao white tea and to explore the impacts of different tea tree varieties on the aroma of white tea. The results showed that the sensory aroma characteristics of the three varieties of Rucheng Baimao white tea differed from one another. Both RT1 and QT3 exhibited floral aromas; RT1 had a pronounced fresh aroma, while QT3 had a prominent tip aroma. RT2 exhibited a minty aroma. Multivariate statistical analysis showed that using variable importance in the projection (VIP) score > 1 with a P value < 0.05 as well as ROAV > 1.00 as the cutoff, 10 aroma components were identified as contributors to the differences in aroma among the three varieties of white tea. Benzaldehyde played a key role in the fresh aroma of all white tea samples. Hexanal was the key to the fresh aroma of RT1. Benzaldehyde, linalool oxide II, and linalool oxide I significantly contributed to the minty aroma of RT2. 1-Octen-3-ol, citral, and (Z)-4-heptenal were crucial for the tip aroma of QT3. This study provides a theoretical reference for the diversification of aroma types of Rucheng white tea and for understanding the material basis for the key aroma compounds in Rucheng white tea produced from different tea strains/varieties.

Key words: white tea, tea strains/varieties, comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry, aroma, multivariate statistical analysis

中图分类号:

TS207.3

安勤, 鲍肃都, 陈宏宇, 安会敏, 陈圆, 张欣仪, 刘洋, 刘仲华, 黄建安. 基于GC×GC-QTOF-MS分析不同品种汝城白毛茶白茶的香气特征[J]. 食品科学, 2025, 46(4): 163-171.

AN Qin, BAO Sudu, CHEN Hongyu, AN Huimin, CHEN Yuan, ZHANG Xinyi, LIU Yang, LIU Zhonghua, HUANG Jian’an. Analysis of Key Aroma Compounds in Three Varieties of Rucheng White Tea by Comprehensive Two-Dimensional Gas Chromatography-Quadrupole Time-of-Flight Mass Spectrometry[J]. FOOD SCIENCE, 2025, 46(4): 163-171.

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基于GC×GC-QTOF-MS分析不同品种汝城白毛茶白茶的香气特征

Analysis of Key Aroma Compounds in Three Varieties of Rucheng White Tea by Comprehensive Two-Dimensional Gas Chromatography-Quadrupole Time-of-Flight Mass Spectrometry

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