宜宾不同茶树品种红茶香气成分HS-SPME-GC-MS分析研究

HS-SPME-GC-MS Analysis of Aroma Components of Black Tea from Different Tea Varieties in Yibin

为探究宜宾不同茶树品种所制红茶挥发性组分特征及其主要呈香物质与感官品质之间的关系,研究采用感官审评、生化成分与顶空固相微萃取-气象色谱质谱联用(HS-SPME-GC-MS)技术,结合相对气味活度(ROAV)值对不同茶树品种所制红茶的感官品质、香气挥发性成分进行分析。结果表明,5个茶树品种所制红茶共鉴定出40种挥发性成分,共有的挥发性香气物质有38种,以醇类、醛类、酯类为主,其中香叶醇、芳樟醇及其氧化物、水杨酸甲酯含量在总量中占比均较高;结合ROAV值及感官审评分析,5个茶树品种所制红茶共有的香气贡献物质有6种,其中以芳樟醇及其氧化物、香叶醇、1-辛烯-3-醇、水杨酸甲酯贡献较大;四川群体种、紫娟具有“较清甜”的香气特征,推测主要与二甲硫、正己醛、反-2-已烯醛、反-2-反-4-庚二烯醛等赋香物质有关;名山白毫131的“花香、较鲜甜”,推测主要与茶树品种及茶黄素含量有关;黔湄502“有果香”,推测主要与顺-己酸-3-己烯酯的含量有关;青心乌龙、黔湄502“高甜,微有火工”,推测主要与高温条件下,咖啡碱、茶多酚含量降低,吡嗪、吡咯物质含量增加,甜香高于花香有关。

In order to explore the characteristics of the volatile components of black tea of different tea cultivars in Yibin and the relationship between the main aroma substances and sensory quality,the sensory quality and aroma volatile components of black tea from different tea cultivars were analyzed by sensory evaluation,biochemical composition and HS-SPME-GC-MS combined with the relative odor activity(ROAV)value.The results show that a total of 40 volatile components were identified from the five black tea cultivars,and 38 volatile aroma substances were commonly present,mainly alcohols,aldehydes and esters.The contents of geranyl,linalool,their oxides and methyl salicylate accounted for a high proportion in the total amount.According to ROAV value and sensory evaluation analysis,there were 6 kinds of aroma contributing substances in the five black tea cultivars,and linalool and its oxides,1-octene-3-ol,methyl salicylate contributed the most.Sichuan black tea population and'Zijuan'had a relatively sweet aroma characteristic,which was mainly related to dimethyl sulfide,n-hexal,trans-2-hexenal,trans-2-trans-4-heptadienal and other odorant substances.'Mingshan Baihao 131'had floral and sweet aroma,which was mainly related to tea cultivars and theaflavin contents.'Qianmei 502'had a fruity aroma,which was speculated to be mainly related to the content of cis hexanoate 3-hexene ester.'Qingxin Oolong'and'Qianmei 502'were"high sweet,slightly fire",which was speculated to be mainly related to the decrease of theanine and tea polyphenol content,the increase of pyrazine and pyrrole substance contents under high temperature conditions,and the content of sweet aroma was higher than that of the flower aroma.