白茶饮料高温贮藏期间香气感官评价及挥发性物质分析

Aroma sensory evaluation and volatile compounds analysis of white tea beverage during high-temperature storage

通过高温加速贮藏实验模拟白茶饮料在货架期内香气的劣变过程,采用定量描述分析结合气相离子迁移谱(gas chromatography-ion mobility spectroscopy, GC-IMS)技术和气相色谱-质谱联用技术分析白茶饮料在贮藏过程中香气感官和挥发性成分的动态变化。定量描述分析结果表明,高温贮藏期间,白茶饮料整体呈现出花香、清香、甜香属性减弱,药香、酸味、霉味、水闷味属性逐渐增强的趋势。GC-MS分析结果显示,醇类化合物含量先短暂上升后显著降低,醛类化合物含量先降低后升高随后又降低,酮类化合物含量先显著增加后波动变化,含量占比较大的芳樟醇、苯甲醛、香叶醇、β-紫罗兰酮等化合物的变化趋势较为明显。GC-IMS所检出的化合物以醛类为主,其含量在贮藏过程中逐渐下降,酮类化合物含量逐渐增加,这与GC-MS分析的结果一致;GC-IMS分析结果整体呈现出具有愉悦香气属性的化合物逐渐减少,不愉悦香气属性的化合物逐渐增加的趋势。

Temperature accelerated storage experiment was employed to simulate the aroma deterioration process of white tea beverage during shelf life in this study,quantitative descriptive analysis combined with gas chromatography-ion mobility spectroscopy(GC-IMS)and gas chromatography-mass spectrometry(GC-MS)was used to analyze the dynamic changes of aroma sensory and volatile compounds of white tea beverage during storage.The quantitative descriptive analysis results showed that during high-temperature storage,the floral,fragrant,and sweet properties of white tea beverages were weakened,while the medicinal,sour,musty,and watery properties were gradually increased.The results of GC-MS analysis showed that the content of alcohol compounds first increased briefly and then decreased significantly,aldehyde compounds decreased first,then increased,and then decreased again,and ketone compounds increased significantly and then fluctuated.The changes in compounds such as linalool,benzaldehyde,geraniol,and β-ionone,which had a relatively high content,were more pronounced.The compounds detected by GC-IMS were mainly aldehydes,and their content gradually decreased during storage,and the contents of ketones gradually increased,which was consistent with the results of GC-MS analysis.The overall trend of the GC-IMS analysis results showed a gradual decrease in compounds with pleasant aroma attributes and an increase in compounds with unpleasant aroma attributes.