炒青绿茶贮藏过程中风味物质的变化

Analysis of Flavor Compounds Changes during Storage of Fried Green Tea

采用气相离子迁移谱技术(GC-IMS)分析不同包装炒青绿茶贮藏过程中挥发性有机物(VOCs)的变化。结果表明:用GC-IMS共检出86种VOCs,其中明确定性59种,包括醛类28种,酮类7种,醇类9种,酯类9种,杂环类4种,酸类1种,含硫化合物1种。随着贮藏时间的延长,炒青绿茶的VOCs整体呈下降趋势。与单一铝箔包装相比,采用铝箔协同脱氧剂包装的炒青绿茶VOCs保留更稳定,其中带清香的(E, E)-2,4-庚二烯醛、庚醛,带栗香的苯甲醛、苯乙醛,带花香的壬醛、6-甲基-5-庚烯-2-酮和带奶酪香的2-庚酮等VOCs含量高。二维谱图显示,不同包装炒青绿茶贮藏中VOCs可实现较好的分离。初步建立了不同包装炒青绿茶贮藏的GC-IMS指纹图谱,为炒青绿茶贮藏中品质的快速评价提供了新思路。

Gas chromatography-ion mobility spectrometry(GC-IMS)was performed to investigate the changes of volatile organic compounds(VOCs)in fried green tea with different packaging during storage.The results showed that a total of 86 VOCs were detected by GC-IMS,of which 59 VOCs were identified,including 28 aldehydes,7 ketones,9 alcohols,9 esters,4 heterocyclic compounds,1 acids and 1 sulfur.With the extension of storage time,the content of fried green tea VOCs decreased.More importantly,the VOCs of green tea were more stable in packaging of aluminum with deoxidizer than packaging of aluminum.And the content of(E,E)-2,4-heptadienal and heptanal with clean and refreshing,benzaldehyde and phenylacetaldehyde with chestnut,nonanal and 6-methyl-5-hepten-2-one with flowery,2-heptanone with cheese flavor and etc were higher in packaging of aluminum with deoxidizer.These study supply a theoretical basis for the flavor quality control of fried green tea during storage.The two-dimensional spectrogram showed that VOCs of fried green tea with different packaging during storage could be well separated.The GC-IMS fingerprints of fried green tea with different packaging were preliminarily established,which provided a novel idea for the rapid evaluation of the fried green tea quality during storage.