摘要
为深入分析万州川中小叶种红茶的香气品质,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术,结合相对气味活度值(rOAV)和多元统计方法对“福选9号”(对照)和5个具有代表性的川中小叶种红茶的香气成分进行比较研究。结果显示,川中小叶种红茶与“福选9号”在挥发性代谢物组成方面存在显著差异,其主要特征代谢组分为β-水芹烯、乙酰吡嗪、5-乙基-2(5H)-呋喃酮、(E)-3,7-二甲基-2,6辛二烯醛、二氢茉莉酮酸甲酯、(+)-柠檬烯;在川中小叶种中,采自柱山镇的C2茶样和燕山乡的C3茶样含有较高的萜类和酯类香气贡献物,其中β-紫罗兰酮、δ-杜松烯、芳樟醇、罗勒烯、香叶醇、月桂烯、苯甲酸甲酯、水杨酸甲酯的rOAV值显著高于其他茶样;C2茶样在香气评价中呈现浓郁持久的花、果香和甜香,非常适合制作花、果香型红茶。该研究初步筛选出花、果香特征显著的茶样,为进一步选育适合加工优质红茶的种质奠定了工作基础。
To systematically analyze the aroma quality of black tea from Sichuan middle/small leaf tea tree populations(SMPs)in Wanzhou,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technology,relative odor activity value(rOAV)and multivariate statistical analysis techniques were used to study the aroma quality of“Fuxun No.9”(control)and 5 representative SMPs.The results indicated there were significant differences in the composition of volatile metabolites between SMPs and“Fuxuan No.9”.The main characteristic metabolites wereβ-phellandrene,acetylpyrazine,5-ethyl-2(5H)-furanone,(E)-3,7-dimethyl-2,6-octadienal,methyl dihydrojasmonate,and(+)-limonene.Among the SMPs,the C2 tea sample from Zhushan Town and the C3 tea sample from Yanshan Town contained higher aroma contributions of terpenoids and esters,and the rOAV values ofβ-ionone,δ-juniperene,linalool,ocimene,geraniol,myrcene,methyl benzoate,and methyl salicylate were significantly higher than those of other tea samples.C2 tea sample in the aroma review presents a strong and durable flower,fruit and sweet aroma,very suitable for the production of flower,fruit black tea.In this study,tea samples with prominent flower and fruit characteristics were preliminarily selected,which laid a foundation for further selection and breeding of high-quality black tea germplasm.
作者
唐洁
许彦
聂青玉
崔俊林
刘玉凌
李翔
TANG Jie;XU Yan;NIE Qinyu;CUI Junlin;LIU Yuling;LI Xiang(College of Agriculture and Forestry Science and Technology,Chongqing Three Gorges Vocational College,Chongqing 404155,China;Southeast Chongqing Academy of Agricultural Sciences,Chongqing 408000,China)
出处
《美食研究》
北大核心
2025年第1期94-100,I0010-I0016,共14页
Journal of Researches on Dietetic Science and Culture
基金
重庆市教育委员会科学技术研究项目(KJZD-K202103501、KJQN202203515)
重庆市技术创新与应用发展专项-乡村振兴(对口帮扶)项目(CSTB2022TIAD-ZXX0040)。
关键词
红茶
川中小叶种
香气品质
顶空固相微萃取-气相色谱-质谱联用技术
black tea
Sichuan middle/small leaf tea tree populations
aroma quality
headspace solid-phase microextraction-gas chromatography-mass spectrometry
