基于HS-SPME-GC-MS分析不同包揉方式安溪黄金桂乌龙茶香气成分

Analysis of Aroma Components in Anxi Huang Jingui Oolong Tea Using Different Wrapping-twisting Methods via HS-SPME-GC-MS

为探究不同包揉方式安溪黄金桂乌龙茶的香气品质特征,本研究采用顶空固相微萃取-气相色谱法与质谱联用技术(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)结合茶叶感官审评,对包揉和压揉安溪黄金桂香气成分进行分析。感官审评结果表明,包揉安溪黄金桂花香明显带果香,压揉安溪黄金桂花香明显带蜜香。通过HS-SPME-GC-MS技术共检测出605种茶叶香气成分,以VIP>1,P<0.05为条件筛选出49个主要差异香气物质;结合香气活性值(Odor activity value,OAV)和香气特征影响值(Aroma character impact value,ACI)分析表明,压揉安溪黄金桂中苯乙醛和β-罗勒烯的OAV较高,是压揉安溪黄金桂呈现花蜜香气的特征香气物质;包揉安溪黄金桂中橙花叔醇、丁酸叶醇酯、异丁酸香叶酯和吲哚的OAV较为突出,是包揉安溪黄金桂花果香气的特征香气物质。本研究结果有助于阐明安溪黄金桂乌龙茶的香气品质特征,为安溪黄金桂生产及其地理标志产品的保护提供科学依据。

To investigate the aroma quality characteristics of Anxi Huang Jingui Oolong tea under various rolling methods,this study used headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)in conjunction with sensory evaluation to analyze aroma components.Sensory evaluation results revealed that Anxi Huang Jingui exposed to the wrapping-rolling method had a unique fruity perfume,but the tea that processed using the extruding-rolling method had a pronounced honey scent.Using HS-SPME-GC-MS,605 tea aroma components in total were detected,and 49 primary differential aroma compounds were screened using the VIP>1 and P<0.05 criteria.Odor activity value(OAV)and aroma character impact value(ACI)analysis revealed that Anxi Huang Jingui with extruding-rolling method produced higher levels of phenylacetaldehyde andβ-ocimene,resulting in a honey aroma.While wrapping-rolling Anxi Huang Jingui produced higher levels of nerol,phyllobutyrate,geranyl isobutyrate,and indole,contributing to the unique fruit formation.The findings of this study would contribute to elucidating the aroma quality characteristics of Anxi Huangjingui Oolong tea and provide a scientific basis for the production of Anxi Huangjingui and the protection of its geographical indication products.