• EI
  • Scopus
  • 中国科技期刊卓越行动计划项目资助期刊
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国精品科技期刊
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国科技核心期刊CSTPCD
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020

传统滇红工夫红茶与野生滇红工夫红茶香气特征分析

牛淼, 李雄宇, 杨洪焱, 何雨淇, 徐亚文, 李家华

牛淼,李雄宇,杨洪焱,等. 传统滇红工夫红茶与野生滇红工夫红茶香气特征分析[J]. 食品工业科技,2024,45(23):229−239. doi: 10.13386/j.issn1002-0306.2023110336.
引用本文: 牛淼,李雄宇,杨洪焱,等. 传统滇红工夫红茶与野生滇红工夫红茶香气特征分析[J]. 食品工业科技,2024,45(23):229−239. doi: 10.13386/j.issn1002-0306.2023110336.
NIU Miao, LI Xiongyu, YANG Hongyan, et al. Analysis of Aroma Characteristics of Traditional and Wild Dianhong Congou Black Tea[J]. Science and Technology of Food Industry, 2024, 45(23): 229−239. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110336.
Citation: NIU Miao, LI Xiongyu, YANG Hongyan, et al. Analysis of Aroma Characteristics of Traditional and Wild Dianhong Congou Black Tea[J]. Science and Technology of Food Industry, 2024, 45(23): 229−239. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110336.

传统滇红工夫红茶与野生滇红工夫红茶香气特征分析

基金项目: 国家现代农业茶叶产业体系专项资金项目(CARS-19)。
详细信息
    作者简介:

    牛淼(2000−),女,硕士研究生,研究方向:茶叶生物化学,E-mail:2134352037@qq.com

    通讯作者:

    李家华(1970−),男,博士,教授,研究方向:茶叶生物化学与品质化学,E-mail:1136475074@qq.com

  • 中图分类号: TS272

Analysis of Aroma Characteristics of Traditional and Wild Dianhong Congou Black Tea

  • 摘要: 为明确传统滇红工夫红茶和野生滇红工夫红茶的香气成分差异及呈香特点,本文选取了5个传统和5个野生滇红工夫红茶为研究材料,采用顶空固相微萃取-气相色谱-质谱(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术对二者的香气特征进行分析测定。结果表明,在10个供试茶样中共检出180种香气成分,包括醇类(31种)、酮类(19种)、醛类(33种)、酯类(32种)、酸类(11种)、碳氢类(35种)、其他类(19种)。香气活性值(odor activity value,OAV)大于1的物质有36种,二者共有物质9种。芳樟醇是传统滇红工夫红茶中贡献度较大的物质,表现为花香和甜香;芳樟醇、正己醛、壬醛是野生滇红工夫红茶中贡献度较大的物质,表现为花香、甜香、木香和果香。本研究结果为正确认识传统和野生滇红工夫红茶的香气特征提供了一定数据参考。
    Abstract: To clarify differences in the aroma components and characteristics between traditional and wild Dianhong Congou black teas, five traditional and five wild Dianhong Congou black teas were investigated using headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to measure and analyze the aroma characteristics of the two types of tea. A total of 180 aroma components were detected in the 10 tea samples, including 31 alcohols, 19 ketones, 33 aldehydes, 32 esters, 11 acids, 35 hydrocarbons, and 19 other categories. Thirty-six components with odor activity values greater than 1 were identified in traditional Dianhong Congou and wild Dianhong Congou black teas, with nine components common to both. Linalool was found to be the major contributor to aroma in traditional Dianhong Congou black tea, which was characterized by a floral and sweet aroma, while linalool, hexanal, and nonanal were the most significant aroma components in wild Dianhong Congou black tea, which had floral, sweet, woody, and fruity aromas. The results of this study provide a data reference for understanding the aroma characteristics of traditional and wild Dianhong Congou black teas.
  • 滇红工夫红茶是特指以云南大叶种1芽2~3叶鲜叶为原料,经萎凋、揉捻、发酵、干燥而制成的红条茶[1],因其外形条索肥壮、色泽乌润、金毫显,内质汤色红艳、滋味浓醇鲜爽、香气馥郁的品质特点而广受国内外消费者的喜爱,被誉为中国最具影响力的茶叶产品之一[2]。滇红工夫红茶包括传统滇红工夫红茶及创新工夫红茶等种类,其中传统滇红工夫红茶是指以云南大叶种(Camellia sinensis var. assamica)茶树鲜叶为原料,经滇红工夫红茶加工工艺制成的红茶;野生滇红工夫红茶是指以野生型大理茶种[Camellia taliensis (W. W. Smith) Melchior]茶树鲜叶为原料,经滇红工夫红茶加工工艺制成的红茶[3]

    香气是茶叶重要的品质因子,也是消费者评判茶叶品质优劣的直观标准。茶叶香气一直以来都是茶叶品质化学领域的研究热点,并已取得了许多重大研究成果[46]。茶叶香气物质极易挥发,提取茶叶香气的方法对香气真实性及完整性起决定性作用。茶叶香气的提取方法包括同时蒸馏萃取法、超临界CO2流体萃取法、固相萃取法等。同时蒸馏萃取法操作简单易行,可比较完全地提取茶叶挥发性组分,但长时间的蒸煮会使后段样品中产生蒸煮味,造成香气在一定程度上的失真,会对茶叶中低沸点挥发性成分的提取造成限制[7]。超临界CO2流体萃取法可比较完全地实现对茶叶香气成分的提取,但其缺点是设备的使用成本较高[8]。固相微萃取(solid phase microextraction,SPME)具有灵敏度好、无需使用有机溶剂等优点[9],而顶空固相微萃取(headspace solid phase microextraction,HS-SPME)达到吸附平衡的速率更快,更适合复杂样品中挥发性组分的提取[10];顶空固相微萃取-气相色谱-质谱(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)是较为简便高效的分析鉴定茶叶风味物质的方法,通常用于检测和鉴定茶叶香气成分[11]

    据研究结果显示,香气对工夫红茶感官品质的贡献率仅次于滋味,达到25%[12]。目前关于工夫红茶香气的研究也已有了诸多报道,主要是集中在不同加工工艺[1314]、不同季节[1516]、不同产区[1718]等方面的对比研究,而不同茶树品种(或种)鲜叶加工制成的工夫红茶香气的比较研究较少,尤其是用野生型茶树和栽培型茶树鲜叶加工的滇红工夫红茶特征香气成分的差异性研究鲜有报道。

    基于上述,本文利用顶空固相微萃取(HS-SPME)技术并结合气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)技术对传统滇红工夫红茶和野生滇红工夫红茶的香气进行测定,并通过主成分分析(principal component analysis,PCA)、正交偏最小二乘判别分析(orthogonal partial least squares-discrimination analysis,OPLS-DA)、聚类分析(cluster analysis,CA)等方法对二者的香气成分进行对比研究,研究结果对认识传统滇红工夫红茶和野生滇红工夫红茶香气成分间的差异,为从业者和消费者正确认识和评价传统和野生滇红工夫红茶的香气特征提供部分数据支撑及科学依据。

    所有供试样品均产自滇红工夫红茶的核心产区,均于2021年4月按照T/CTSS 38-2021《滇红工夫红茶》标准,经鲜叶→萎凋→揉捻→发酵→干燥的初制工艺流程制成,制成后保存在−20 ℃冰箱中,供试样品详细信息见表1;癸酸乙酯 上海麦克林公司;C7~C40正构烷烃混标 美国SUPELCO公司。

    表  1  供试红茶样品信息
    Table  1.  Information of black tea samples for testing
    编号茶样名称茶样名称缩写品种采摘标准产地来源
    1凤达毛峰FM凤庆大叶种群体种一芽二叶云南凤庆凤庆县凤达茶叶销售店
    2布朗毛峰BM凤庆大叶种群体种一芽二叶云南云县云县布朗古树茶厂
    3为上茗品毛峰WM凤庆大叶种群体种一芽二叶云南凤庆凤庆县为上茗品茶业有限公司
    4老茗堂毛峰LM凤庆大叶种群体种一芽二叶云南凤庆凤庆县老茗堂茶行
    5三宁毛峰SM凤庆大叶种群体种一芽二叶云南凤庆凤庆县三宁茶业有限公司
    6凤达野生红FY大理茶种一芽二叶云南凤庆凤庆县凤达茶叶销售店
    7布朗野生红BY大理茶种一芽二叶云南云县云县布朗古树茶厂
    8为上茗品野生红WY大理茶种一芽二叶云南凤庆凤庆县为上茗品茶业有限公司
    9老茗堂野生红LY大理茶种一芽二叶云南凤庆凤庆县老茗堂茶行
    10三宁野生红SY大理茶种一芽二叶云南凤庆凤庆县三宁茶业有限公司
    下载: 导出CSV 
    | 显示表格

    7890A-5975C气相色谱-质谱(GC-MS)联用仪 美国AGILENT公司;固相微萃取装置(65 μm PDMS/DVB萃取头) 美国SUPELCO公司;RCT-B-S025恒温磁力搅拌器 德国IKA公司;ME204/02电子天平 瑞士METTLER-TOLEDO仪器有限公司。

    根据GB/T 8303-2013《茶磨碎试样的制备及其干物质含量测定》中茶试样制备法,将红茶样混匀、磨碎成粉末茶样,后准确称取0.1 g粉末茶样于20 mL顶空瓶中,加入癸酸乙酯(50 μg/g)10 μL、NaCl 0.2 g、沸水1 mL,密封瓶口,置于恒温磁力搅拌器中70 ℃平衡20 min,将老化后的萃取针头插入顶空瓶的上段顶空部分,萃取吸附40 min后取出。

    GC条件:采用SH-Rtx-Wax色谱柱(30 m×0.25 mm×0.25 μm),进样口温度为250 ℃,以氦气作为载气(纯度≥99.999%),采用50:1的分流比;设定程序升温条件为初温40 ℃,以1.5 ℃/min升至70 ℃,以1 ℃/min升至72 ℃,保持2 min,然后以1.5 ℃/min升至90 ℃,保持1 min,再以5 ℃/min升至170 ℃,保持1 min,最后以9 ℃/min升至230 ℃,保持2 min。

    MS条件:采用EI离子源和70 eV的电子能量,设置离子源温度为230 ℃,接口温度为240 ℃,溶剂延迟时间1.5 min。

    定性分析:根据各色谱峰的质谱信息通过计算机检索与NIST 17质谱库中的标准质谱图进行对照,并参照Yang等[19]的方法计算各香气物质的保留指数,对香气化合物进行定性分析,保留指数计算公式如式(1)所示。结合各色谱峰的峰面积进行香气相对含量分析,并根据测出的各香气成分峰面积与内标(癸酸乙酯)的比值进行相对定量。

    RI=100n+100×txtntn+1tn
    (1)

    式中:tx表示待测物质的保留时间(min);tn表示碳原子数为n的正构烷烃的保留时间(min);tn+1表示碳原子数为(n+1)的正构烷烃的保留时间(min)。

    定量分析:香气成分的定量采用内标法,按式(2)计算[2021]

    Ci=Cis×AiAis
    (2)

    式中:Ci表示任一组分的质量浓度(μg/L);Cis表示内标的质量浓度(μg/L);Ai表示任一组分的色谱峰面积;Ais表示内标的色谱峰面积。

    香气活性值(odor activity value,OAV)按式(3)计算[22]

    OAVi=CiOTi
    (3)

    式中:Ci表示任一组分的质量浓度(μg/L);OTi表示任一组分在水中的香气阈值(μg/L)。

    本实验每组数据均重复测定三次。通过Excel 2019进行数据处理,SPSS Statistics 26.0进行数据的差异显著性分析(单因素方差分析法,P<0.05,差异显著),使用Origin 2022和TBtools制图,使用SIMCA 14.1进行PCA和OPLS-DA多元统计分析。

    表2所示,传统滇红工夫红茶和野生滇红工夫红茶10个茶样中共鉴定出180种香气成分。5个传统滇红工夫红茶共有的香气成分有31种,5个野生滇红工夫红茶共有的香气成分有42种。依据化学结构对香气成分进行归类后将香气成分划分为醇类、酮类、醛类、酯类、酸类、碳氢类、其他类7类。其中醇类物质31种,酮类物质19种,醛类物质33种,酯类物质32种,酸类物质11种,碳氢类物质35种,其他类物质19种。

    表  2  传统滇红工夫红茶和野生滇红工夫红茶香气成分GC-MS分析结果
    Table  2.  GC-MS analysis results of aroma components in traditional and wild Dianhong Congou black teas
    编号 香气成分 含量(μg/g)
    FM BM WM LM SM FY BY WY LY SY
    醇类(31种)
    1 正戊醇 0.007±0.005abc 0.004±0.002bc 0.001±0.000bc 0.002±0.001bc 0.001±0.000bc 0.014±0.005a 0.004±0.002bc 0.010±0.003bc 0.008±0.002ab ND
    2 反式-2-己烯醇 0.024±0.003a 0.005±0.002d 0.006±0.001d 0.005±0.003d 0.009±0.003cd 0.023±0.004ab 0.016±0.003bc 0.007±0.001d 0.015±0.002c 0.004±0.001d
    3 正己醇 0.052±0.02a 0.007±0.002b 0.006±0.001b 0.007±0.002b 0.008±0.004b 0.021±0.007b 0.017±0.005b 0.010±0.001b 0.016±0.006b 0.004±0.001b
    4 顺式-4-庚烯醇 0.011±0.003a ND 0.003±0.001c 0.004±0.001bc ND ND ND ND ND ND
    5 正庚醇 0.004±0.002a ND ND ND 0.001±0.001b ND ND ND 0.005±0.001a ND
    6 1-辛烯-3-醇 0.029±0.004b 0.003±0.001c ND ND 0.003±0.002c 0.032±0.1b 0.072±0.014a 0.028±0.012b 0.056±0.008a 0.003±0.002c
    7 辛醇 0.003±0.001d 0.007±0.002bcd 0.005±0.003cd 0.007±0.002bcd 0.007±0.001bcd 0.020±0.002b 0.037±0.007a 0.019±0.004bc 0.047±0.012a 0.014±0.004bcd
    8 反-α,α-5-三甲基-5-乙烯基四氢化-2-呋喃
    甲醇
    0.914±0.008a 0.098±0.005e 0.117±0.006e 0.070±0.007f 0.123±0.006e 0.221±0.012d 0.251±0.014c 0.105±0.008e 0.555±0.011b 0.043±0.006g
    9 芳樟醇 0.412±0.017g 0.517±0.017f 0.525±0.013f 0.469±0.008fg 0.733±0.019e 1.872±0.009c 1.586±0.007d 0.699±0.006e 2.136±0.011b 2.690±0.06a
    10 苯乙醇 0.176±0.009e 0.064±0.003g 0.042±0.009g 0.113±0.006f 0.063±0.011g 0.651±0.015a 0.409±0.008b 0.215±0.008d 0.241±0.006c 0.127±0.008f
    11 α-松油醇 0.094±0.005b 0.048±0.007cde 0.036±0.002de 0.032±0.006ef 0.047±0.008de 0.066±0.011c 0.051±0.006cd 0.038±0.007de 0.150±0.005a 0.015±0.002f
    12 香叶醇 0.087±0.008f 0.305±0.002b 0.206±0.003c 0.102±0.006f 0.009±0.006h 0.291±0.008b 0.168±0.006d 0.146±0.007e 0.051±0.006g 0.333±0.006a
    13 反式-橙花叔醇 0.023±0.006c 0.054±0.004b 0.030±0.006c 0.019±0.003c 0.046±0.007b 0.030±0.006c 0.017±0.005c 0.028±0.005c 0.106±0.003a 0.024±0.004c
    14 肉豆蔻醇 0.005±0.003ab ND ND 0.005±0.001ab ND 0.008±0.005a ND ND ND ND
    15 植物醇 0.002±0.001c ND ND 0.013±0.003b ND ND ND 0.004±0.002c 0.036±0.006a ND
    16 苯甲醇 ND 0.028±0.005c 0.029±0.005c 0.070±0.009b 0.038±0.006c ND 0.146±0.009a 0.084±0.008b ND 0.037±0.004c
    17 1-壬醇 ND 0.008±0.003d 0.009±0.003cd 0.009±0.001cd 0.016±0.002cd ND 0.036±0.011b 0.025±0.008bc 0.067±0.01a 0.007±0.002d
    18 顺-2-戊烯醇 ND ND 0.002±0.001c ND 0.002±0.001c 0.010±0.003ab 0.012±0.006a 0.003±0.002c 0.004±0.001bc 0.001±0.000c
    19 反式-3-己烯-1-醇 ND ND 0.014±0.002bc 0.013±0.005bc 0.019±0.003b 0.038±0.006a 0.043±0.005a 0.022±0.004b ND 0.006±0.002cd
    20 3R,6S-2,2,6-三甲基-6-乙烯基四氢吡喃-2-醇 ND ND 0.111±0.004bc 0.069±0.008ef 0.100±0.008cd 0.126±0.007b 0.025±0.004f 0.088±0.004de 0.620±0.016a 0.041±0.009f
    21 橙花醇 ND ND 0.015±0.002a 0.008±0.001b 0.013±0.004a 0.020±0.002a ND 0.008±0.003b ND 0.004±0.002bc
    22 佛手柑醇 ND ND 0.006±0.001a ND 0.008±0.003a ND ND ND ND ND
    23 2-丁基辛醇 ND ND ND 0.009±0.003a ND ND ND ND ND ND
    24 香叶基香叶醇 ND ND ND 0.002±0.005a ND ND ND ND ND ND
    25 1-十六烷醇 ND ND ND 0.001±0.000a ND ND ND 0.001±0.000a ND ND
    26 2-庚醇 ND ND ND ND 0.003±0.002a ND ND ND ND ND
    27 1-十七烷醇 ND ND ND ND 0.020±0.003a ND ND ND 0.023±0.004a ND
    28 3-乙基-3-戊醇 ND ND ND ND ND ND 0.042±0.005a ND ND 0.004±0.001b
    29 顺-α,α-5-三甲基-5-乙烯基四氢化呋喃-2-
    甲醇
    ND ND ND ND ND 0.148±0.007b 0.165±0.012a ND ND 0.024±0.005c
    30 3,7-二甲基-1,5,7-三烯-3-八烯醇 ND ND ND ND ND 0.051±0.008c 0.067±0.01b 0.026±0.007d 0.088±0.004a 0.015±0.006d
    31 法尼醇 ND ND ND ND ND 0.011±0.004a 0.003±0.001bc 0.004±0.002bc 0.007±0.005ab ND
    酮类(19种)
    32 4-甲基-2-戊酮 0.037±0.007a 0.05±0.001b 0.002±0.001b 0.004±0.001b 0.002±0.001b ND ND 0.001±0.000b 0.003±0.002b 0.002±0.001b
    33 2-庚酮 0.080±0.005a ND ND ND ND ND ND ND ND ND
    34 6-甲基-5-庚烯-2-酮 0.040±0.005a 0.005±0.002cd 0.003±0.002d 0.006±0.002bcd 0.002±0.001d 0.014±0.003b 0.012±0.006bc 0.005±0.002cd ND ND
    35 异佛尔酮 0.006±0.002a ND ND ND ND ND ND ND ND ND
    36 苯乙酮 0.024±0.006a ND ND ND ND 0.008±0.003b ND 0.009±0.004b ND ND
    37 (3E,5E)-辛-3,5-二烯-2-酮 0.010±0.004ab ND ND ND ND 0.006±0.003abc 0.011±0.003a 0.004±0.003bc 0.005±0.002abc 0.003±0.001c
    38 5-乙基-6-甲基庚-3-烯-2-酮 0.005±0.001a ND ND ND ND ND 0.005±0.003a ND ND ND
    39 3-壬烯-2-酮 0.002±0.001c 0.001±0.000c 0.001±0.000c ND 0.001±0.000c 0.013±0.004ab 0.005±0.003c 0.006±0.004bc 0.020±0.005abc 0.004±0.001c
    40 茉莉酮 0.007±0.004de 0.019±0.003bc 0.019±0.005bc 0.009±0.002cde 0.023±0.004b 0.015±0.003bcd 0.016±0.006bcd 0.010±0.001cde 0.076±0.006a ND
    41 α-紫罗酮 0.003±0.001d 0.010±0.002cd 0.007±0.003d 0.009±0.003cd 0.010±0.003cd 0.022±0.006ab 0.026±0.003ab 0.022±0.002ab 0.029±0.004a 0.018±0.004bc
    42 植酮 0.011±0.002a ND ND 0.009±0.004a ND 0.011±0.003a 0.007±0.002a 0.007±0.001a ND ND
    43 3,4-二甲基-1,5-二氢-2H-吡咯-2-酮 ND 0.008±0.002a 0.004±0.002bc 0.008±0.001ab 0.009±0.004a ND ND ND ND ND
    44 香叶基丙酮 ND 0.013±0.004bc 0.011±0.002bc 0.013±0.003bc 0.012±0.004bc 0.019±0.004b 0.017±0.004b ND 0.034±0.005a 0.004±0.002cd
    45 β-紫罗酮 ND 0.054±0.005b 0.041±0.003c ND ND ND ND ND ND 0.074±0.009a
    46 1-辛烯-3-酮 ND ND ND ND ND ND 0.061±0.006a 0.019±0.004c 0.039±0.008b ND
    47 香芹蒎酮 ND ND ND ND ND ND 0.049±0.006a ND ND ND
    48 β-紫罗兰酮 ND ND ND ND ND ND 0.096±0.007b 0.085±0.011b 0.135±0.009a ND
    49 2-甲基-6-(6-甲基-5-呋喃基)-2-庚酮 ND ND ND ND ND ND 0.026±0.009b 0.020±0.002b 0.143±0.006a ND
    50 大马士酮 ND ND ND ND ND ND ND 0.029±0.006a ND 0.023±0.004a
    醛类(33种)
    51 正戊醛 0.007±0.003bc 0.001±0.000d ND 0.003±0.001c 0.004±0.003d 0.010±0.002ab 0.014±0.004a ND 0.005±0.002bcd ND
    52 正己醛 0.11±0.006d 0.011±0.003d 0.07±0.002d 0.008±0.003d 0.010±0.001d 0.040±0.009c 0.061±0.007b 0.006±0.002d 0.038±0.008c 0.102±0.004a
    53 糠醛 0.007±0.004bc 0.008±0.002bc 0.015±0.003bc 0.015±0.006bc 0.013±0.004bc 0.018±0.004ab 0.030±0.007a 0.005±0.002c 0.019±0.005ab 0.007±0.002bc
    54 2-已烯醛 0.182±0.006a 0.014±0.003b ND ND ND 0.003±0.001c ND ND ND ND
    55 苯甲醛 0.183±0.006a 0.064±0.007c 0.039±0.004d 0.067±0.005c 0.041±0.006c 0.151±0.007b 0.168±0.004ab 0.026±0.007d 0.176±0.007a 0.037±0.007d
    56 正辛醛 0.015±0.003cd 0.005±0.002e 0.004±0.001e ND 0.006±0.002de 0.020±0.004c 0.044±0.003b 0.002±0.001e 0.066±0.007a 0.009±0.004de
    57 庚二烯醛 0.057±0.005a 0.004±0.002de ND ND 0.011±0.003cd ND ND 0.014±0.003bc ND 0.019±0.005b
    58 苯乙醛 0.055±0.008f 0.146±0.006d 0.067±0.007ef 0.207±0.009c 0.082±0.007e 0.305±0.006b 0.322±0.007b 0.061±0.006ef 0.346±0.009a 0.318±0.008b
    59 反-2-辛烯醛 0.017±0.005d 0.004±0.001e 0.003±0.002e ND 0.005±0.001e 0.047±0.003c 0.108±0.008a 0.005±0.002e 0.077±0.006b 0.009±0.002de
    60 壬醛 0.009±0.002f 0.036±0.011d 0.023±0.006def 0.029±0.004de 0.038±0.002d 0.068±0.008c 0.111±0.006b 0.017±0.005ef 0.157±0.006a 0.058±0.005c
    61 藏红花醛 0.026±0.007a 0.004±0.002b 0.005±0.001b 0.007±0.002b 0.007±0.004b ND 0.007±0.001b 0.003±0.001b 0.018±0.004a 0.007±0.003b
    62 癸醛 0.025±0.003bc 0.013±0.003cd 0.011±0.003d 0.020±0.004cd 0.017±0.002cd 0.018±0.003cd 0.035±0.007b 0.010±0.003d 0.059±0.007a 0.018±0.004cd
    63 β-环柠檬醛 0.020±0.003bc 0.009±0.004cd 0.004±0.002d 0.005±0.001d 0.008±0.003cd 0.019±0.005bc 0.041±0.008a 0.006±0.003d 0.031±0.006ab 0.013±0.003cd
    64 α-亚乙基-苯乙醛 0.009±0.002cd 0.009±0.004cd 0.019±0.003ab 0.027±0.006a 0.023±0.004a ND ND 0.012±0.004bc ND ND
    65 香叶醛 0.008±0.003a ND ND ND ND ND ND ND ND ND
    66 反式-2,4-癸二烯醛 0.003±0.001c ND ND ND ND 0.009±0.003ab 0.011±0.003a 0.005±0.002bc ND 0.009±0.004ab
    67 α-(2-甲基亚丙基)苯
    乙醛
    0.006±0.002bc ND 0.010±0.004ab 0.011±0.002ab 0.014±0.004a ND ND 0.008±0.004ab ND 0.014±0.003a
    68 2-己烯醛 ND 0.034±0.005e 0.047±0.006de 0.038±0.006de 0.033±0.004e 0.196±0.007b 0.320±0.004a 0.050±0.007d 0.127±0.006c 0.033±0.004e
    69 庚醛 ND 0.007±0.002b ND ND ND ND ND ND 0.027±0.006a ND
    70 反式-2-壬醛 ND 0.003±0.002cde 0.003±0.001cde ND ND 0.009±0.004c 0.019±0.003b 0.002±0.001de 0.030±0.004a 0.007±0.002cd
    71 (E)-柠檬醛 ND 0.005±0.003de 0.010±0.003cd ND 0.007±0.004de 0.020±0.002b 0.012±0.004bcd 0.005±0.002de 0.029±0.004a 0.016±0.004bc
    72 十三醛 ND 0.005±0.002a 0.006±0.002a 0.003±0.001ab 0.005±0.003a ND ND ND ND ND
    73 2-己烯醛 ND ND 0.047±0.006d 0.038±0.004d 0.033±0.006d 0.196±0.008b 0.320±0.012a 0.050±0.007d 0.127±0.003c 0.042±0.004d
    74 反式-2-壬醛 ND ND 0.003±0.002cde ND ND 0.009±0.002c 0.019±0.003b 0.002±0.001de 0.030±0.006a 0.008±0.002cd
    75 反式-2-戊烯醛 ND ND ND 0.002±0.001ab ND ND ND 0.001±0.000ab ND 0.003±0.002a
    76 反,反-2,4-庚二烯醛 ND ND ND 0.007±0.003d ND 0.047±0.005c 0.084±0.004a ND 0.064±0.005b ND
    77 柠檬醛 ND ND ND 0.003±0.001a ND 0.004±0.003a ND ND ND ND
    78 2-十一烯醛 ND ND ND 0.004±0.002c ND 0.063±0.004b 0.059±0.005b ND 0.125±0.007a ND
    79 十二醛 ND ND ND 0.004±0.002a ND ND ND ND ND ND
    80 反式-2-庚烯醛 ND ND ND ND 0.001±0.000d 0.064±0.013c 0.157±0.012a ND 0.116±0.012b ND
    81 月桂醛 ND ND ND ND 0.005±0.003a ND ND ND ND ND
    82 2,4-二甲基苯甲醛 ND ND ND ND ND ND 0.012±0.005a ND 0.008±0.003a ND
    83 反式-2-癸烯醛 ND ND ND ND ND ND 0.139±0.005b ND 0.173±0.008a ND
    酯类(32种)
    84 己酸甲酯 0.017±0.005a ND ND ND ND ND 0.003±0.001b ND ND ND
    85 辛酸甲酯 0.006±0.002b ND ND ND ND ND 0.003±0.001c 0.005±0.002bc 0.011±0.003a ND
    86 水杨酸甲酯 0.116±0.007f 0.317±0.006d 0.395±0.008c 0.107±0.004f 0.496±0.004b 0.337±0.004d 0.487±0.006b 0.265±0.012e 1.453±0.013a 0.384±0.012c
    87 癸酸乙酯 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a
    88 二氢猕猴桃内酯 0.027±0.004bc ND ND 0.013±0.002d 0.040±0.006a ND 0.020±0.004cd 0.021±0.002cd ND 0.031±0.004b
    89 月桂酸甲酯 0.006±0.001ab 0.006±0.002ab 0.006±0.003ab ND ND ND 0.005±0.001b 0.007±0.001ab 0.010±0.003a 0.006±0.002ab
    90 苯甲酸乙基己酯 0.006±0.002a ND ND 0.005±0.002a ND 0.003±0.002ab 0.003±0.001ab 0.005±0.001a ND ND
    91 邻苯二甲酸二异丁酯 0.011±0.002a ND ND 0.004±0.002b ND ND ND 0.002±0.001bc ND ND
    92 棕榈油酸甲酯 0.008±0.002ab 0.011±0.003a 0.007±0.004abc 0.008±0.002ab ND ND 0.003±0.001bcd 0.002±0.001cd ND ND
    93 顺式-7-十六碳烯酸
    甲酯
    0.003±0.001a ND ND 0.003±0.001a ND 0.005±0.002a ND ND ND ND
    94 棕榈酸甲酯 0.218±0.007c 0.165±0.007d 0.146±0.009e 0.248±0.005ab 0.239±0.004b 0.262±0.007a 0.152±0.004de 0.115±0.005f ND 0.020±0.003g
    95 邻苯二甲酸二丁酯 0.006±0.001a ND ND 0.004±0.002a ND ND 0.001±0.000b 0.001±0.000b ND ND
    96 棕榈酸乙酯 0.012±0.004bc 0.016±0.003bc 0.012±0.002bc 0.012±0.005bc 0.018±0.006abc 0.024±0.005ab 0.008±0.003c 0.007±0.002c 0.022±0.007ab 0.031±0.006a
    97 亚油酸甲酯 0.048±0.008e 0.089±0.004b 0.063±0.003cd 0.051±0.007de 0.057±0.006cde 0.066±0.006c 0.010±0.002f 0.014±0.004f 0.137±0.005a 0.013±0.003f
    98 亚麻酸甲酯 0.082±0.006a ND ND 0.085±0.008a ND ND 0.015±0.003b 0.023±0.006b ND ND
    99 甘油亚麻酸酯 0.004±0.002b 0.002±0.001bc ND 0.004±0.002b ND ND ND 0.001±0.000bc ND 0.009±0.003a
    100 己酸乙烯酯 ND 0.009±0.002cd 0.006±0.003cde 0.011±0.003bc 0.007±0.004cde 0.018±0.004ab 0.009±0.002cd 0.003±0.001de 0.022±0.004a ND
    101 壬酸甲酯 ND 0.003±0.002bc 0.002±0.001bc ND 0.003±0.001bc 0.007±0.002ab 0.012±0.004a 0.008±0.003ab 0.011±0.003a 0.002±0.001bc
    102 顺式-3-己烯醇 2-甲基丁酸酯 ND 0.003±0.001bc 0.003±0.002bc ND 0.003±0.001bc ND 0.008±0.004ab ND 0.013±0.003a 0.001±0.000c
    103 丁位辛内酯 ND 0.002±0.001ab 0.002±0.001ab ND 0.003±0.002a ND ND ND ND ND
    104 癸酸甲酯 ND 0.006±0.003cd 0.006±0.002cd ND 0.009±0.004bcd ND 0.012±0.004bc 0.016±0.003ab 0.025±0.007a 0.004±0.001cd
    105 己酸叶醇酯 ND 0.014±0.004a ND 0.001±0.000c 0.013±0.003a ND 0.007±0.003b 0.005±0.002bc ND ND
    106 茉莉内酯 ND 0.010±0.002a ND ND ND ND ND ND ND ND
    107 2,2,4-三甲基-1,3-戊二醇二异丁酸酯 ND 0.008±0.003ab 0.008±0.002ab 0.005±0.002bc 0.008±0.001ab 0.014±0.004a ND 0.008±0.004ab ND ND
    108 豆蔻酸甲酯 ND 0.011±0.003bcd 0.013±0.004bc 0.007±0.004bcde 0.015±0.003b 0.011±0.003bcd 0.004±0.001de 0.006±0.003cde 0.048±0.004a 0.008±0.003bcde
    109 硬脂酸甲酯 ND 0.002±0.001bc 0.004±0.003bc 0.006±0.002abc 0.004±0.001bc 0.008±0.003ab 0.003±0.001bc 0.003±0.002bc 0.012±0.005a 0.012±0.004a
    110 4-乙基苯甲酸乙酯 ND ND 0.009±0.002c ND ND ND 0.034±0.004b ND 0.053±0.008a 0.007±0.002cd
    111 12-甲基十三烷酸甲酯 ND ND ND 0.003±0.002ab ND ND ND ND 0.006±0.003a ND
    112 山嵛酸乙酯 ND ND ND ND ND 0.013±0.006a 0.002±0.001b ND ND ND
    113 乙酸香叶酯 ND ND ND ND ND 0.023±0.003b ND 0.019±0.007b 0.036±0.006a 0.009±0.003c
    114 异丁酸苯乙酯 ND ND ND ND ND 0.002±0.001a 0.002±0.001a ND ND ND
    115 柳酸叶醇酯 ND ND ND ND ND 0.004±0.002bc 0.009±0.003a 0.005±0.003ab ND 0.008±0.002ab
    酸类(11种)
    116 异丁酸 0.004±0.001a ND ND ND ND ND ND ND ND ND
    117 异戊酸 0.013±0.006a ND ND ND ND ND ND ND ND ND
    118 己酸 0.041±0.006a ND ND 0.004±0.002c 0.002±0.001c 0.013±0.004b 0.012±0.004b ND ND 0.002±0.001c
    119 苯乙酸 0.005±0.002a ND ND ND ND ND ND ND ND ND
    120 壬酸 0.023±0.004cd 0.013±0.003de 0.013±0.006de 0.009±0.004de ND 0.055±0.008b 0.061±0.005b 0.028±0.009c 0.135±0.004a ND
    121 (Z)-3,7-二甲基辛-2,6-二烯酸 0.042±0.004a ND ND ND ND ND ND ND ND ND
    122 棕榈酸 0.004±0.001c 0.009±0.002c 0.009±0.003c 0.009±0.004c 0.010±0.003c 0.013±0.003c 0.004±0.002c 0.002±0.001c 0.077±0.007a 0.048±0.007b
    123 辛酸 ND 0.006±0.002bcd ND ND ND 0.007±0.004bc 0.010±0.003b 0.006±0.003bcd 0.018±0.004a 0.003±0.001cd
    124 反式-2-己烯酸 ND 0.001±0.000b 0.001±0.000b ND ND ND 0.002±0.001a ND ND ND
    125 2,6-二甲基-3,7-辛二
    烯酸
    ND 0.051±0.007cd 0.051±0.005cd ND 0.065±0.004c 0.093±0.006b 0.029±0.004e ND 0.323±0.006a 0.0048±0.008d
    126 肉豆蔻酸 ND ND ND ND ND ND ND ND 0.011±0.003b 0.020±0.006a
    碳氢类(35种)
    127 茶香螺烷 0.006±0.003a 0.002±0.001b 0.002±0.001b ND 0.003±0.002ab ND ND ND ND ND
    128 十二烷 0.005±0.001a 0.004±0.002ab ND 0.005±0.003a 0.003±0.002ab ND 0.006±0.003a 0.005±0.001a ND 0.002±0.001ab
    129 正十六烷 0.006±0.001b 0.016±0.005ab 0.014±0.005ab 0.015±0.003ab 0.018±0.004a 0.015±0.001ab 0.016±0.003ab 0.021±0.004a ND 0.017±0.005a
    130 正二十烷 0.007±0.003a ND ND ND ND ND ND ND ND 0.006±0.002a
    131 正二十一烷 0.012±0.003ab 0.007±0.002b ND 0.015±0.004a 0.009±0.003ab ND 0.006±0.002bc 0.007±0.003b ND ND
    132 正十八烷 0.006±0.003bc ND 0.008±0.003b 0.004±0.001bc ND 0.003±0.002bc 0.002±0.001bc 0.004±0.002bc 0.017±0.004a ND
    133 2,6,10,15-十四烷 ND 0.002±0.001b ND ND ND ND 0.003±0.001b ND 0.014±0.005a ND
    134 正十五烷 ND 0.014±0.004a ND ND ND 0.002±0.001bc 0.003±0.001bc 0.006±0.002c ND ND
    135 正三十五烷 ND 0.005±0.002a ND ND 0.005±0.001a ND ND ND ND ND
    136 1-氯戊烷 ND ND 0.001±0.000b 0.002±0.001b ND ND ND ND 0.006±0.004a ND
    137 十三烷 ND ND 0.004±0.002a ND 0.005±0.003a ND ND 0.003±0.001ab ND 0.002±0.001ab
    138 2-溴十四烷 ND ND 0.005±0.002a 0.002±0.001b 0.006±0.001a ND 0.006±0.002a ND ND ND
    139 正十七烷 ND ND 0.015±0.003b ND 0.021±0.003a ND ND ND ND 0.014±0.002b
    140 十四烷 ND ND ND 0.01±0.003a ND ND ND ND ND 0.004±0.001b
    141 氯代十八烷 ND ND ND 0.005±0.003b ND ND ND 0.009±0.002a ND 0.005±0.002b
    142 2,6,10-三甲基十三烷 ND ND ND ND 0.004±0.002a ND ND 0.005±0.001a ND ND
    143 2-溴十二烷 ND ND ND ND 0.008±0.003b ND ND ND 0.017±0.004a ND
    144 3-甲基十五烷 ND ND ND ND 0.019±0.003a 0.004±0.002b ND 0.006±0.002b ND ND
    145 1-氯辛烷 ND ND ND ND ND ND 0.013±0.002a 0.011±0.003a ND ND
    146 3-乙基-2-甲基-1-戊烯 0.015±0.004a ND 0.001±0.000b ND ND 0.011±0.004a ND 0.005±0.003b ND ND
    147 月桂烯 0.061±0.005a ND ND ND 0.008±0.003b 0.008±0.002b ND ND ND ND
    148 (+)-柠檬烯 ND 0.003±0.001c 0.005±0.002bc ND 0.013±0.003a 0.004±0.002bc 0.009±0.003ab 0.004±0.001bc 0.011±0.002a 0.002±0.001c
    149 2-甲基-2-亚甲基-6-辛烯 ND 0.001±0.000c ND ND ND 0.013±0.004a 0.009±0.004ab 0.004±0.001bc 0.007±0.003a ND
    150 2,6-二甲基-3,7-辛二烯 ND 0.089±0.007a ND ND ND ND ND ND ND ND
    151 β-金合欢烯 ND ND 0.003±0.001a ND 0.004±0.002b ND ND ND ND ND
    152 1-二十四烯 ND ND ND 0.002±0.001a ND ND ND ND ND ND
    153 2-乙基-1-己烯 ND ND ND ND 0.001±0.000b ND ND 0.005±0.003a ND ND
    154 新植二烯 ND ND ND ND 0.012±0.004b ND ND ND ND 0.017±0.003a
    155 3-甲基-1-庚烯 ND ND ND ND ND 0.004±0.002a ND 0.002±0.001ab ND ND
    156 苯乙烯 ND ND ND ND ND 0.004±0.003a ND ND ND ND
    157 3,5,5-三甲基-2-己烯 ND ND ND ND ND 0.008±0.002a ND 0.004±0.002b ND ND
    158 顺式-环癸烯 ND ND ND ND ND 0.007±0.005ab 0.012±0.003a ND 0.010±0.005a ND
    159 顺-2-已烯 ND ND ND ND ND ND 0.007±0.001a ND 0.007±0.003a ND
    160 二十六碳-1-烯 ND ND ND ND ND ND 0.535±0.007a ND 0.517±0.007b ND
    161 (1R)-(+)-反式-异柠
    檬烯
    ND ND ND ND ND ND ND 0.003±0.002a ND 0.002±0.001ab
    其他类(19种)
    162 2-甲基吡嗪 0.009±0.004a ND 0.002±0.001b 0.002±0.001b ND ND ND ND ND ND
    163 茶吡咯 0.087±0.005c 0.041±0.003ef 0.049±0.003e 0.1±0.006c 0.067±0.006d 0.047±0.005e 0.211±0.008a 0.054±0.008de 0.172±0.006b 0.025±0.004f
    164 N-乙基琥珀酰亚胺 0.017±0.006a ND ND 0.006±0.002b 0.004±0.001bc ND ND ND ND ND
    165 咖啡因 0.058±0.008d 0.169±0.008a 0.067±0.006d 0.073±0.004d 0.069±0.005d 0.038±0.004e 0.101±0.003c 0.038±0.008e 0.139±0.007b 0.024±0.003e
    166 2-乙酰基吡咯 ND 0.002±0.001d 0.013±0.003c 0.055±0.004a 0.021±0.002b ND ND ND ND ND
    167 左旋龙脑 ND 0.002±0.001b ND 0.007±0.004a ND ND ND ND ND ND
    168 麝香草酚 ND 0.002±0.001a 0.002±0.001a ND ND ND ND ND ND ND
    169 1,1,6三甲基-1,2二氢萘 ND 0.002±0.001ab ND ND 0.003±0.002a ND ND ND ND 0.003±0.001a
    170 2,2',5,5'-四甲基联苯基 ND 0.018±0.002a 0.009±0.002b ND ND ND ND 0.001±0.000c ND ND
    171 2-乙酰基呋喃 ND ND 0.001±0.000a ND 0.001±0.000a ND ND ND ND ND
    172 1-甲基萘 ND ND 0.002±0.001bc ND ND ND ND 0.003±0.002ab ND 0.005±0.002a
    173 顺-十氢-1-萘酚 ND ND 0.004±0.001b ND 0.009±0.004a ND ND ND ND ND
    174 ND ND 0.005±0.003ab ND ND ND 0.008±0.003a 0.003±0.001bc 0.006±0.003ab ND
    175 2,5-二甲基吡嗪 ND ND ND 0.006±0.002a ND ND ND ND ND ND
    176 丁香酚 ND ND ND 0.002±0.001a ND ND ND ND ND ND
    177 没药醇氧化物B ND ND ND 0.003±0.001a ND ND ND ND ND ND
    178 柏木脑 ND ND ND ND ND 0.029±0.004a ND ND ND ND
    179 苯乙腈 ND ND ND ND ND ND 0.015±0.004a ND 0.011±0.004a ND
    180 十五烷酸甲醚 ND ND ND ND ND ND 0.014±0.003b 0.001±0.02c 0.02±0.004a ND
    注:同一行不同小写字母代表不同组茶样间的含量差异性显著(P<0.05);ND表示未检出该成分,表3同。
    下载: 导出CSV 
    | 显示表格

    醇类物质是红茶中的关键呈香物质,大多具有花果香及较低的香气阈值[23],容易被人类嗅觉感知。在5个传统滇红工夫红茶和5个野生滇红工夫红茶中醇类的相对含量均值分别为43.91%和47.40%。二者共有醇类物质9种,其中芳樟醇、苯乙醇、香叶醇含量较高,共同构成了滇红工夫红茶的花香、果香及甜香的香气特征。李家贤等[24]研究发现,芳樟醇及其氧化物、苯乙醇、香叶醇为红茶醇类的主体成分,与本研究结果一致。

    酮类化合物占香气成分总量的比例较小,以胡萝卜素降解产物为主[25]。在5个传统和5个野生滇红工夫红茶中酮类化合物相对含量均值分别为2.02%和4.48%,酮类物质中具有花香、果香的3-壬烯-2-酮、α-紫罗酮和植酮含量较高,对滇红工夫红茶香气贡献较大。姚逸[26]对10个滇红工夫红茶进行GC-MS分析后,发现β-紫罗兰酮是滇红工夫红茶的优势香气物质,对滇红工夫红茶的香气贡献较大,但本文仅在2个传统、1个野生滇红工夫红茶中检出该成分,可能是原料产地及茶树品种的差异造成的。

    醛类化合物大部分是脂肪酸、氨基酸代谢途径的产物,通常具有花香、果香的特征[27]。在5个传统和5个野生滇红工夫红茶中醛类化合物相对含量均值分别为13.75%和18.84%,其中正己醛、苯甲醛、苯乙醛为二者共有且含量较高,构成了滇红工夫红茶花果香的香气特征。张韵等[28]研究发现,3种高香工夫红茶中含量较高的醛类物质为苯甲醛、苯乙醛,与本研究结果一致。

    酯类物质通常呈现令人愉悦的花香和果香的香气特征[29]。在5个传统和5个野生滇红工夫红茶中酯类化合物相对含量均值分别为29.34%和20.85%,水杨酸甲酯在传统和野生滇红工夫红茶中均有检出且含量较高,是滇红工夫红茶的花香香气特征来源之一。岳翠男等[30]研究表明,水杨酸甲酯是浮梁红茶中的含量较高的酯类物质,与本研究结果一致。

    图1可知,醛类(清香、焦香和花香属性)占比最大,为20.39%~27.06%,其次是醇类(花果香、木香属性)和酯类(果香属性),分别占比为16.25%~23.86%和17.05%~23.30%,三者共同构成了滇红工夫红茶花香、果香、木香的主要香气特征。

    图  1  传统滇红工夫红茶和野生滇红工夫红茶香气组分百分比柱状堆积图
    Figure  1.  Percentage column stacking chart of aroma components in traditional and wild Dianhong Congou black teas

    挥发性物质在茶汤中的质量浓度及其阈值对滇红工夫红茶的品质特征风味有较大贡献[31]。OAV是挥发性物质的浓度与其在样品中检测阈值的比值,能反映该香气化合物对样品整体香气的贡献度,大于1的化合物被认为是关键风味物质,可影响样品整体风味,且OAV值越大表明该物质对供试样品的整体风味贡献越大[3233]。经分析计算传统与野生滇红工夫红茶的各类主要香气成分的OAV值后,共发现36种OAV值大于1的化合物,其定性定量结果如表3所示。两类滇红工夫红茶共有的香气成分有9种,包括辛醇(脂蜡香气、柑橘香)、芳樟醇(甜香、铃兰花香、木香)、香叶醇(玫瑰花香、甜香)、α-紫罗酮(木香、紫罗兰香气)、正己醛(木香、清香、果香)、苯乙醛(花香)、壬醛(玫瑰花香、蜜蜡花香)、癸醛(甜橙和橘子香气、有油脂气息)、水杨酸甲酯(冬青香、清香、花香)[3438],其中香叶醇在除WY以外的茶样中OAV值均大于10,癸醛在除BY以外的茶样中OAV值均大于10,壬醛在除LM以外的茶样中OAV值均大于10,芳樟醇和正己醛在所有茶样中的OAV值均大于10,对滇红工夫红茶花香、甜香、果香的香气特征有重要贡献。

    表  3  传统滇红工夫红茶和野生滇红工夫红茶关键香气组分OAV值
    Table  3.  OAV value of key aroma components in traditional and wild Dianhong Congou black teas
    化合物类别 香气物质 OAV
    FM BM WM LM SM FY BY WY LY SY
    醇类 正己醇 8.71 1.11 ND 1.22 1.26 3.51 2.89 2.61 1.62 ND
    顺式-4-庚烯醇 176.19 ND ND ND ND ND ND ND ND ND
    辛醇 1.12 2.41 1.67 2.56 2.76 7.54 13.84 17.55 6.95 5.20
    芳樟醇 274.72 344.97 349.91 312.76 488.46 1247.84 1057.02 1424.07 466.27 1793.52
    香叶醇 11.64 40.66 27.41 13.64 38.17 38.75 22.39 6.77 19.42 44.45
    苯乙醇 ND 1.42 ND 2.50 1.40 14.47 9.08 5.36 4.78 2.81
    1-壬醇 ND 9.19 10.14 4.60 17.32 ND 39.99 74.40 28.30 7.61
    苯甲醇 ND ND ND ND ND ND 2.91 ND 1.68 ND
    正庚醇 ND ND ND ND ND ND ND 1.06 ND ND
    香茅醇 ND ND ND ND ND ND ND 1.48 ND ND
    酮类 2-庚酮 1.21 ND ND ND ND ND ND ND ND ND
    α-紫罗酮 1.49 1.74 1.27 1.51 1.70 3.84 4.50 5.06 3.93 3.22
    香叶基丙酮 ND 1.33 1.09 1.26 1.20 1.94 1.66 3.44 ND ND
    4-甲基-2-戊酮 ND ND ND ND 4.43 ND ND ND ND ND
    1-辛烯-3-酮 ND ND ND ND 390.86 9472.28 20253.9 12917.55 6439.64 ND
    酮类 大马士酮 ND ND ND ND ND ND ND ND 20135.04 16400.42
    β-紫罗兰酮 ND ND ND ND ND ND ND ND 1475.86 ND
    醛类 正戊醛 16.26 1.82 ND 7.09 ND 24.46 33.62 12.04 7.12 ND
    正己醛 19.89 40.47 26.31 29.21 33.99 142.59 218.71 135.21 91.80 365.98
    2-已烯醛 4.55 ND ND ND ND ND ND ND ND ND
    苯甲醛 3.66 1.29 ND 1.34 ND 3.01 3.35 3.52 1.56 ND
    正辛醛 1524.59 547.75 444.00 ND 632.12 1964.96 4443.22 6640.26 2428.23 214.17
    庚二烯醛 1.14 ND ND ND ND ND ND ND ND ND
    苯乙醛 15.27 36.55 1.66 51.87 20.59 76.22 80.43 86.44 38.12 7.96
    壬醛 50.22 104.72 68.51 8.17 111.46 198.56 326.00 461.16 223.98 169.64
    癸醛 24.43 31.75 28.24 50.14 43.48 46.23 6.91 147.55 148.67 44.00
    反式-2-壬醛 ND 38.92 47.34 ND ND 137.72 298.80 462.41 22.68 34.31
    十二醛 ND ND ND 4.59 ND ND ND ND 7.84 ND
    月桂醛 ND ND ND ND 5.86 ND ND ND ND ND
    反式-2,4-癸二烯醛 ND ND ND ND ND ND 378.59 ND ND ND
    庚醛 ND ND 40.72 ND ND ND ND 148.96 ND ND
    酯类 水杨酸甲酯 1.94 5.28 6.58 1.79 8.27 5.62 8.12 24.21 4.42 6.40
    酸类 异丁酸 2.74 ND ND ND ND ND ND ND ND ND
    己酸 68.14 11.83 ND 6.88 3.03 22.00 19.49 ND ND 3.02
    碳氢类 月桂烯 1.46 ND ND ND ND ND ND ND ND ND
    其他类 丁香酚 ND ND ND 1.53 ND ND ND ND ND ND
    下载: 导出CSV 
    | 显示表格

    与传统滇红工夫红茶相比,野生滇红工夫红茶中辛醇、芳樟醇、α-紫罗酮、正己醛、苯乙醛、壬醛的OAV值均较大;1-辛烯-3-酮(蘑菇香)[39]在5个传统滇红工夫红茶茶样中仅有1个茶样检出,在5个野生滇红工夫红茶茶样中有4个茶样检出且OAV值均超过100,对野生滇红工夫红茶的香气贡献极大;反式-2-壬醛(黄瓜,油脂)[40]在5个传统滇红工夫红茶茶样中有2个茶样检出,在5个野生滇红工夫红茶茶样中全部检出且OAV值均超过10。

    对OAV法筛选出的9种共有香气成分进行PCA分析,结果如图2所示,R2X(cum)(累计解释率)为0.997,Q2(cum)(整体模型预测能力)为0.837,表明本模型的拟合度较高,预测能力较好。图2所示为PCA的得分散点图,第一主成分解释率R2X为0.585,第二主成分解释率R2X为0.216,在置信区间为95%的情况下10个滇红工夫红茶的样本点分散,且无异常值,表明样本有较高区分度。

    图  2  传统滇红工夫红茶和野生滇红工夫红茶关键香气成分PCA得分散点图
    Figure  2.  Score scatter plot of PCA of key aroma components in traditional and wild Dianhong Congou black teas

    图3为PCA的模型因子荷载图,其中正己醛、芳樟醇、α-紫罗酮、壬醛、辛醇、水杨酸甲酯、苯乙醛、癸醛在PC1上呈正相关,香叶醇在PC1上呈负相关,香叶醇、正己醛、芳樟醇、α-紫罗酮在PC2上呈正相关,壬醛、辛醇、水杨酸甲酯、苯乙醛、癸醛在PC2上呈负相关,表明传统滇红工夫红茶与野生滇红工夫红茶以香叶醇和辛醇为主要成分,这与Wang等[41]的研究相符。

    图  3  传统滇红工夫红茶和野生滇红工夫红茶关键香气成分PCA模型因子荷载图
    Figure  3.  Model factor loading plot of PCA of key aroma components in traditional and wild Dianhong Congou black teas

    为了进一步验证PCA分析的合理性,识别传统和野生滇红工夫红茶的香气特征,减小误差,建立了OPLS-DA模型[42]。选取变量投影重要度(variable importance for the projection,VIP)预测值大于1的点为差异成分(图4)。组间在200次假设验证的前提下,所有模型的R2值(累计方差)与Q2值(累计交叉有效性)都低于右侧值且回归线的斜率大于1,说明模型拟合良好。

    图  4  组间VIP预测值分布散点图
    Figure  4.  Scatter plot of VIP prediction between groups

    BM与BY组间R2(cum)=0.999,Q2(cum)=0.999,两组间区分度较高,VIP值大于1的物质包括辛醇(1.25)、芳樟醇(1.003)、壬醛(1.01)、癸醛(1.16)、正己醛(1.22),为两组间的差异成分。FM与FY组间R2(cum)=0.998,Q2(cum)=0.996,两组间区分度较高,VIP值大于1的物质包括苯乙醛(2.15)、正己醛(1.38),为两组间的差异成分。LM与LY组间R2(cum)=0.997,Q2(cum)=0.995,两组间区分度较高,VIP值大于1的物质包括壬醛(1.77)、癸醛(1.01)、正己醛(1.06),为两组间的差异成分。SM与SY组间R2(cum)=0.965,Q2(cum)=0.995,两组间区分度较高,VIP值大于1的物质包括辛醇(1.03)、壬醛(1.06)、水杨酸甲酯(1.46)、香叶醇(1.31),为两组间的差异成分。WM与WY组间R2(cum)=0.998,Q2(cum)=0.997,两组间区分度较高,VIP值大于1的物质包括苯乙醛(1.43)、辛醇(1.11)、壬醛(1.002),为两组间的差异成分。

    筛选出传统和野生滇红工夫红茶共有的OAV值大于1的9种香气物质绘制聚类热图(图5)。如图5所示,10个供试滇红工夫红茶样品可聚为两大类,此结果与本研究滇红工夫红茶的分类一致。栽培型云南大叶种茶树鲜叶制成的传统滇红工夫红茶LM、BM、SM、WM与FM聚为一类,芳樟醇含量在本类中相对较高,可以推测此类供试样的香气特征以花香和甜香为主。野生型大理茶种茶树鲜叶制成的野生滇红工夫红茶SY、LY、WY、FY和BY聚为另一类,芳樟醇、正己醛、壬醛含量在本类中相对较高,可以推测此类供试样的香气特征以花香、木香、果香、甜香为主。野生滇红工夫红茶的正己醛、壬醛含量明显高于传统滇红工夫红茶,两类滇红工夫红茶之间的香气含量差异较为明显。

    图  5  9种关键香气成分分布热图
    Figure  5.  Heatmap of the distribution of 9 key aroma components

    香气、汤色、滋味、外形是滇红茶的核心品质特征,不同茶树品种间挥发性香气物质的种类及含量的差异对滇红工夫红茶的香气类型有着一定影响。本文以传统滇红工夫红茶和野生滇红工夫红茶为研究对象,采用HS-SPME-GC-MS技术结合OAV法及PCA、OPLS-DA、聚类分析等方法,进行香气成分的鉴定及比较分析,明确了传统和野生滇红工夫红茶的主要香气化合物类别、含量、OAV值。供试的两类滇红工夫红茶的香气成分、含量能较好区分。OAV值大于1的香气成分共36种,其中芳樟醇和正己醛的OAV值在10个茶样中均大于10,此外,香叶醇、壬醛和癸醛的OAV值在10茶样中有9个茶样都大于10,是构成滇红工夫红茶花香、木香、甜香、果香的主要香气特征成分。二者共有的关键香气组分有9种,以香叶醇和辛醇为主要成分。野生滇红工夫红茶在传统滇红工夫红茶花香、甜香的基础上,更体现出木香和果香的香气特征。研究结果为正确认识和科学描述以栽培型茶树品种和野生型茶树品种鲜叶为原料制成的2种滇红工夫红茶的香气特征提供了一定的理论基础和数据支撑,也为2种滇红工夫红茶的品质评价提供了一定的借鉴作用。后续还可丰富供试样本容量,如增加不同采摘季节、不同产地供试样本等,以构建更加科学精准的评价体系。

  • 图  1   传统滇红工夫红茶和野生滇红工夫红茶香气组分百分比柱状堆积图

    Figure  1.   Percentage column stacking chart of aroma components in traditional and wild Dianhong Congou black teas

    图  2   传统滇红工夫红茶和野生滇红工夫红茶关键香气成分PCA得分散点图

    Figure  2.   Score scatter plot of PCA of key aroma components in traditional and wild Dianhong Congou black teas

    图  3   传统滇红工夫红茶和野生滇红工夫红茶关键香气成分PCA模型因子荷载图

    Figure  3.   Model factor loading plot of PCA of key aroma components in traditional and wild Dianhong Congou black teas

    图  4   组间VIP预测值分布散点图

    Figure  4.   Scatter plot of VIP prediction between groups

    图  5   9种关键香气成分分布热图

    Figure  5.   Heatmap of the distribution of 9 key aroma components

    表  1   供试红茶样品信息

    Table  1   Information of black tea samples for testing

    编号茶样名称茶样名称缩写品种采摘标准产地来源
    1凤达毛峰FM凤庆大叶种群体种一芽二叶云南凤庆凤庆县凤达茶叶销售店
    2布朗毛峰BM凤庆大叶种群体种一芽二叶云南云县云县布朗古树茶厂
    3为上茗品毛峰WM凤庆大叶种群体种一芽二叶云南凤庆凤庆县为上茗品茶业有限公司
    4老茗堂毛峰LM凤庆大叶种群体种一芽二叶云南凤庆凤庆县老茗堂茶行
    5三宁毛峰SM凤庆大叶种群体种一芽二叶云南凤庆凤庆县三宁茶业有限公司
    6凤达野生红FY大理茶种一芽二叶云南凤庆凤庆县凤达茶叶销售店
    7布朗野生红BY大理茶种一芽二叶云南云县云县布朗古树茶厂
    8为上茗品野生红WY大理茶种一芽二叶云南凤庆凤庆县为上茗品茶业有限公司
    9老茗堂野生红LY大理茶种一芽二叶云南凤庆凤庆县老茗堂茶行
    10三宁野生红SY大理茶种一芽二叶云南凤庆凤庆县三宁茶业有限公司
    下载: 导出CSV

    表  2   传统滇红工夫红茶和野生滇红工夫红茶香气成分GC-MS分析结果

    Table  2   GC-MS analysis results of aroma components in traditional and wild Dianhong Congou black teas

    编号 香气成分 含量(μg/g)
    FM BM WM LM SM FY BY WY LY SY
    醇类(31种)
    1 正戊醇 0.007±0.005abc 0.004±0.002bc 0.001±0.000bc 0.002±0.001bc 0.001±0.000bc 0.014±0.005a 0.004±0.002bc 0.010±0.003bc 0.008±0.002ab ND
    2 反式-2-己烯醇 0.024±0.003a 0.005±0.002d 0.006±0.001d 0.005±0.003d 0.009±0.003cd 0.023±0.004ab 0.016±0.003bc 0.007±0.001d 0.015±0.002c 0.004±0.001d
    3 正己醇 0.052±0.02a 0.007±0.002b 0.006±0.001b 0.007±0.002b 0.008±0.004b 0.021±0.007b 0.017±0.005b 0.010±0.001b 0.016±0.006b 0.004±0.001b
    4 顺式-4-庚烯醇 0.011±0.003a ND 0.003±0.001c 0.004±0.001bc ND ND ND ND ND ND
    5 正庚醇 0.004±0.002a ND ND ND 0.001±0.001b ND ND ND 0.005±0.001a ND
    6 1-辛烯-3-醇 0.029±0.004b 0.003±0.001c ND ND 0.003±0.002c 0.032±0.1b 0.072±0.014a 0.028±0.012b 0.056±0.008a 0.003±0.002c
    7 辛醇 0.003±0.001d 0.007±0.002bcd 0.005±0.003cd 0.007±0.002bcd 0.007±0.001bcd 0.020±0.002b 0.037±0.007a 0.019±0.004bc 0.047±0.012a 0.014±0.004bcd
    8 反-α,α-5-三甲基-5-乙烯基四氢化-2-呋喃
    甲醇
    0.914±0.008a 0.098±0.005e 0.117±0.006e 0.070±0.007f 0.123±0.006e 0.221±0.012d 0.251±0.014c 0.105±0.008e 0.555±0.011b 0.043±0.006g
    9 芳樟醇 0.412±0.017g 0.517±0.017f 0.525±0.013f 0.469±0.008fg 0.733±0.019e 1.872±0.009c 1.586±0.007d 0.699±0.006e 2.136±0.011b 2.690±0.06a
    10 苯乙醇 0.176±0.009e 0.064±0.003g 0.042±0.009g 0.113±0.006f 0.063±0.011g 0.651±0.015a 0.409±0.008b 0.215±0.008d 0.241±0.006c 0.127±0.008f
    11 α-松油醇 0.094±0.005b 0.048±0.007cde 0.036±0.002de 0.032±0.006ef 0.047±0.008de 0.066±0.011c 0.051±0.006cd 0.038±0.007de 0.150±0.005a 0.015±0.002f
    12 香叶醇 0.087±0.008f 0.305±0.002b 0.206±0.003c 0.102±0.006f 0.009±0.006h 0.291±0.008b 0.168±0.006d 0.146±0.007e 0.051±0.006g 0.333±0.006a
    13 反式-橙花叔醇 0.023±0.006c 0.054±0.004b 0.030±0.006c 0.019±0.003c 0.046±0.007b 0.030±0.006c 0.017±0.005c 0.028±0.005c 0.106±0.003a 0.024±0.004c
    14 肉豆蔻醇 0.005±0.003ab ND ND 0.005±0.001ab ND 0.008±0.005a ND ND ND ND
    15 植物醇 0.002±0.001c ND ND 0.013±0.003b ND ND ND 0.004±0.002c 0.036±0.006a ND
    16 苯甲醇 ND 0.028±0.005c 0.029±0.005c 0.070±0.009b 0.038±0.006c ND 0.146±0.009a 0.084±0.008b ND 0.037±0.004c
    17 1-壬醇 ND 0.008±0.003d 0.009±0.003cd 0.009±0.001cd 0.016±0.002cd ND 0.036±0.011b 0.025±0.008bc 0.067±0.01a 0.007±0.002d
    18 顺-2-戊烯醇 ND ND 0.002±0.001c ND 0.002±0.001c 0.010±0.003ab 0.012±0.006a 0.003±0.002c 0.004±0.001bc 0.001±0.000c
    19 反式-3-己烯-1-醇 ND ND 0.014±0.002bc 0.013±0.005bc 0.019±0.003b 0.038±0.006a 0.043±0.005a 0.022±0.004b ND 0.006±0.002cd
    20 3R,6S-2,2,6-三甲基-6-乙烯基四氢吡喃-2-醇 ND ND 0.111±0.004bc 0.069±0.008ef 0.100±0.008cd 0.126±0.007b 0.025±0.004f 0.088±0.004de 0.620±0.016a 0.041±0.009f
    21 橙花醇 ND ND 0.015±0.002a 0.008±0.001b 0.013±0.004a 0.020±0.002a ND 0.008±0.003b ND 0.004±0.002bc
    22 佛手柑醇 ND ND 0.006±0.001a ND 0.008±0.003a ND ND ND ND ND
    23 2-丁基辛醇 ND ND ND 0.009±0.003a ND ND ND ND ND ND
    24 香叶基香叶醇 ND ND ND 0.002±0.005a ND ND ND ND ND ND
    25 1-十六烷醇 ND ND ND 0.001±0.000a ND ND ND 0.001±0.000a ND ND
    26 2-庚醇 ND ND ND ND 0.003±0.002a ND ND ND ND ND
    27 1-十七烷醇 ND ND ND ND 0.020±0.003a ND ND ND 0.023±0.004a ND
    28 3-乙基-3-戊醇 ND ND ND ND ND ND 0.042±0.005a ND ND 0.004±0.001b
    29 顺-α,α-5-三甲基-5-乙烯基四氢化呋喃-2-
    甲醇
    ND ND ND ND ND 0.148±0.007b 0.165±0.012a ND ND 0.024±0.005c
    30 3,7-二甲基-1,5,7-三烯-3-八烯醇 ND ND ND ND ND 0.051±0.008c 0.067±0.01b 0.026±0.007d 0.088±0.004a 0.015±0.006d
    31 法尼醇 ND ND ND ND ND 0.011±0.004a 0.003±0.001bc 0.004±0.002bc 0.007±0.005ab ND
    酮类(19种)
    32 4-甲基-2-戊酮 0.037±0.007a 0.05±0.001b 0.002±0.001b 0.004±0.001b 0.002±0.001b ND ND 0.001±0.000b 0.003±0.002b 0.002±0.001b
    33 2-庚酮 0.080±0.005a ND ND ND ND ND ND ND ND ND
    34 6-甲基-5-庚烯-2-酮 0.040±0.005a 0.005±0.002cd 0.003±0.002d 0.006±0.002bcd 0.002±0.001d 0.014±0.003b 0.012±0.006bc 0.005±0.002cd ND ND
    35 异佛尔酮 0.006±0.002a ND ND ND ND ND ND ND ND ND
    36 苯乙酮 0.024±0.006a ND ND ND ND 0.008±0.003b ND 0.009±0.004b ND ND
    37 (3E,5E)-辛-3,5-二烯-2-酮 0.010±0.004ab ND ND ND ND 0.006±0.003abc 0.011±0.003a 0.004±0.003bc 0.005±0.002abc 0.003±0.001c
    38 5-乙基-6-甲基庚-3-烯-2-酮 0.005±0.001a ND ND ND ND ND 0.005±0.003a ND ND ND
    39 3-壬烯-2-酮 0.002±0.001c 0.001±0.000c 0.001±0.000c ND 0.001±0.000c 0.013±0.004ab 0.005±0.003c 0.006±0.004bc 0.020±0.005abc 0.004±0.001c
    40 茉莉酮 0.007±0.004de 0.019±0.003bc 0.019±0.005bc 0.009±0.002cde 0.023±0.004b 0.015±0.003bcd 0.016±0.006bcd 0.010±0.001cde 0.076±0.006a ND
    41 α-紫罗酮 0.003±0.001d 0.010±0.002cd 0.007±0.003d 0.009±0.003cd 0.010±0.003cd 0.022±0.006ab 0.026±0.003ab 0.022±0.002ab 0.029±0.004a 0.018±0.004bc
    42 植酮 0.011±0.002a ND ND 0.009±0.004a ND 0.011±0.003a 0.007±0.002a 0.007±0.001a ND ND
    43 3,4-二甲基-1,5-二氢-2H-吡咯-2-酮 ND 0.008±0.002a 0.004±0.002bc 0.008±0.001ab 0.009±0.004a ND ND ND ND ND
    44 香叶基丙酮 ND 0.013±0.004bc 0.011±0.002bc 0.013±0.003bc 0.012±0.004bc 0.019±0.004b 0.017±0.004b ND 0.034±0.005a 0.004±0.002cd
    45 β-紫罗酮 ND 0.054±0.005b 0.041±0.003c ND ND ND ND ND ND 0.074±0.009a
    46 1-辛烯-3-酮 ND ND ND ND ND ND 0.061±0.006a 0.019±0.004c 0.039±0.008b ND
    47 香芹蒎酮 ND ND ND ND ND ND 0.049±0.006a ND ND ND
    48 β-紫罗兰酮 ND ND ND ND ND ND 0.096±0.007b 0.085±0.011b 0.135±0.009a ND
    49 2-甲基-6-(6-甲基-5-呋喃基)-2-庚酮 ND ND ND ND ND ND 0.026±0.009b 0.020±0.002b 0.143±0.006a ND
    50 大马士酮 ND ND ND ND ND ND ND 0.029±0.006a ND 0.023±0.004a
    醛类(33种)
    51 正戊醛 0.007±0.003bc 0.001±0.000d ND 0.003±0.001c 0.004±0.003d 0.010±0.002ab 0.014±0.004a ND 0.005±0.002bcd ND
    52 正己醛 0.11±0.006d 0.011±0.003d 0.07±0.002d 0.008±0.003d 0.010±0.001d 0.040±0.009c 0.061±0.007b 0.006±0.002d 0.038±0.008c 0.102±0.004a
    53 糠醛 0.007±0.004bc 0.008±0.002bc 0.015±0.003bc 0.015±0.006bc 0.013±0.004bc 0.018±0.004ab 0.030±0.007a 0.005±0.002c 0.019±0.005ab 0.007±0.002bc
    54 2-已烯醛 0.182±0.006a 0.014±0.003b ND ND ND 0.003±0.001c ND ND ND ND
    55 苯甲醛 0.183±0.006a 0.064±0.007c 0.039±0.004d 0.067±0.005c 0.041±0.006c 0.151±0.007b 0.168±0.004ab 0.026±0.007d 0.176±0.007a 0.037±0.007d
    56 正辛醛 0.015±0.003cd 0.005±0.002e 0.004±0.001e ND 0.006±0.002de 0.020±0.004c 0.044±0.003b 0.002±0.001e 0.066±0.007a 0.009±0.004de
    57 庚二烯醛 0.057±0.005a 0.004±0.002de ND ND 0.011±0.003cd ND ND 0.014±0.003bc ND 0.019±0.005b
    58 苯乙醛 0.055±0.008f 0.146±0.006d 0.067±0.007ef 0.207±0.009c 0.082±0.007e 0.305±0.006b 0.322±0.007b 0.061±0.006ef 0.346±0.009a 0.318±0.008b
    59 反-2-辛烯醛 0.017±0.005d 0.004±0.001e 0.003±0.002e ND 0.005±0.001e 0.047±0.003c 0.108±0.008a 0.005±0.002e 0.077±0.006b 0.009±0.002de
    60 壬醛 0.009±0.002f 0.036±0.011d 0.023±0.006def 0.029±0.004de 0.038±0.002d 0.068±0.008c 0.111±0.006b 0.017±0.005ef 0.157±0.006a 0.058±0.005c
    61 藏红花醛 0.026±0.007a 0.004±0.002b 0.005±0.001b 0.007±0.002b 0.007±0.004b ND 0.007±0.001b 0.003±0.001b 0.018±0.004a 0.007±0.003b
    62 癸醛 0.025±0.003bc 0.013±0.003cd 0.011±0.003d 0.020±0.004cd 0.017±0.002cd 0.018±0.003cd 0.035±0.007b 0.010±0.003d 0.059±0.007a 0.018±0.004cd
    63 β-环柠檬醛 0.020±0.003bc 0.009±0.004cd 0.004±0.002d 0.005±0.001d 0.008±0.003cd 0.019±0.005bc 0.041±0.008a 0.006±0.003d 0.031±0.006ab 0.013±0.003cd
    64 α-亚乙基-苯乙醛 0.009±0.002cd 0.009±0.004cd 0.019±0.003ab 0.027±0.006a 0.023±0.004a ND ND 0.012±0.004bc ND ND
    65 香叶醛 0.008±0.003a ND ND ND ND ND ND ND ND ND
    66 反式-2,4-癸二烯醛 0.003±0.001c ND ND ND ND 0.009±0.003ab 0.011±0.003a 0.005±0.002bc ND 0.009±0.004ab
    67 α-(2-甲基亚丙基)苯
    乙醛
    0.006±0.002bc ND 0.010±0.004ab 0.011±0.002ab 0.014±0.004a ND ND 0.008±0.004ab ND 0.014±0.003a
    68 2-己烯醛 ND 0.034±0.005e 0.047±0.006de 0.038±0.006de 0.033±0.004e 0.196±0.007b 0.320±0.004a 0.050±0.007d 0.127±0.006c 0.033±0.004e
    69 庚醛 ND 0.007±0.002b ND ND ND ND ND ND 0.027±0.006a ND
    70 反式-2-壬醛 ND 0.003±0.002cde 0.003±0.001cde ND ND 0.009±0.004c 0.019±0.003b 0.002±0.001de 0.030±0.004a 0.007±0.002cd
    71 (E)-柠檬醛 ND 0.005±0.003de 0.010±0.003cd ND 0.007±0.004de 0.020±0.002b 0.012±0.004bcd 0.005±0.002de 0.029±0.004a 0.016±0.004bc
    72 十三醛 ND 0.005±0.002a 0.006±0.002a 0.003±0.001ab 0.005±0.003a ND ND ND ND ND
    73 2-己烯醛 ND ND 0.047±0.006d 0.038±0.004d 0.033±0.006d 0.196±0.008b 0.320±0.012a 0.050±0.007d 0.127±0.003c 0.042±0.004d
    74 反式-2-壬醛 ND ND 0.003±0.002cde ND ND 0.009±0.002c 0.019±0.003b 0.002±0.001de 0.030±0.006a 0.008±0.002cd
    75 反式-2-戊烯醛 ND ND ND 0.002±0.001ab ND ND ND 0.001±0.000ab ND 0.003±0.002a
    76 反,反-2,4-庚二烯醛 ND ND ND 0.007±0.003d ND 0.047±0.005c 0.084±0.004a ND 0.064±0.005b ND
    77 柠檬醛 ND ND ND 0.003±0.001a ND 0.004±0.003a ND ND ND ND
    78 2-十一烯醛 ND ND ND 0.004±0.002c ND 0.063±0.004b 0.059±0.005b ND 0.125±0.007a ND
    79 十二醛 ND ND ND 0.004±0.002a ND ND ND ND ND ND
    80 反式-2-庚烯醛 ND ND ND ND 0.001±0.000d 0.064±0.013c 0.157±0.012a ND 0.116±0.012b ND
    81 月桂醛 ND ND ND ND 0.005±0.003a ND ND ND ND ND
    82 2,4-二甲基苯甲醛 ND ND ND ND ND ND 0.012±0.005a ND 0.008±0.003a ND
    83 反式-2-癸烯醛 ND ND ND ND ND ND 0.139±0.005b ND 0.173±0.008a ND
    酯类(32种)
    84 己酸甲酯 0.017±0.005a ND ND ND ND ND 0.003±0.001b ND ND ND
    85 辛酸甲酯 0.006±0.002b ND ND ND ND ND 0.003±0.001c 0.005±0.002bc 0.011±0.003a ND
    86 水杨酸甲酯 0.116±0.007f 0.317±0.006d 0.395±0.008c 0.107±0.004f 0.496±0.004b 0.337±0.004d 0.487±0.006b 0.265±0.012e 1.453±0.013a 0.384±0.012c
    87 癸酸乙酯 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a 0.250±0.000a
    88 二氢猕猴桃内酯 0.027±0.004bc ND ND 0.013±0.002d 0.040±0.006a ND 0.020±0.004cd 0.021±0.002cd ND 0.031±0.004b
    89 月桂酸甲酯 0.006±0.001ab 0.006±0.002ab 0.006±0.003ab ND ND ND 0.005±0.001b 0.007±0.001ab 0.010±0.003a 0.006±0.002ab
    90 苯甲酸乙基己酯 0.006±0.002a ND ND 0.005±0.002a ND 0.003±0.002ab 0.003±0.001ab 0.005±0.001a ND ND
    91 邻苯二甲酸二异丁酯 0.011±0.002a ND ND 0.004±0.002b ND ND ND 0.002±0.001bc ND ND
    92 棕榈油酸甲酯 0.008±0.002ab 0.011±0.003a 0.007±0.004abc 0.008±0.002ab ND ND 0.003±0.001bcd 0.002±0.001cd ND ND
    93 顺式-7-十六碳烯酸
    甲酯
    0.003±0.001a ND ND 0.003±0.001a ND 0.005±0.002a ND ND ND ND
    94 棕榈酸甲酯 0.218±0.007c 0.165±0.007d 0.146±0.009e 0.248±0.005ab 0.239±0.004b 0.262±0.007a 0.152±0.004de 0.115±0.005f ND 0.020±0.003g
    95 邻苯二甲酸二丁酯 0.006±0.001a ND ND 0.004±0.002a ND ND 0.001±0.000b 0.001±0.000b ND ND
    96 棕榈酸乙酯 0.012±0.004bc 0.016±0.003bc 0.012±0.002bc 0.012±0.005bc 0.018±0.006abc 0.024±0.005ab 0.008±0.003c 0.007±0.002c 0.022±0.007ab 0.031±0.006a
    97 亚油酸甲酯 0.048±0.008e 0.089±0.004b 0.063±0.003cd 0.051±0.007de 0.057±0.006cde 0.066±0.006c 0.010±0.002f 0.014±0.004f 0.137±0.005a 0.013±0.003f
    98 亚麻酸甲酯 0.082±0.006a ND ND 0.085±0.008a ND ND 0.015±0.003b 0.023±0.006b ND ND
    99 甘油亚麻酸酯 0.004±0.002b 0.002±0.001bc ND 0.004±0.002b ND ND ND 0.001±0.000bc ND 0.009±0.003a
    100 己酸乙烯酯 ND 0.009±0.002cd 0.006±0.003cde 0.011±0.003bc 0.007±0.004cde 0.018±0.004ab 0.009±0.002cd 0.003±0.001de 0.022±0.004a ND
    101 壬酸甲酯 ND 0.003±0.002bc 0.002±0.001bc ND 0.003±0.001bc 0.007±0.002ab 0.012±0.004a 0.008±0.003ab 0.011±0.003a 0.002±0.001bc
    102 顺式-3-己烯醇 2-甲基丁酸酯 ND 0.003±0.001bc 0.003±0.002bc ND 0.003±0.001bc ND 0.008±0.004ab ND 0.013±0.003a 0.001±0.000c
    103 丁位辛内酯 ND 0.002±0.001ab 0.002±0.001ab ND 0.003±0.002a ND ND ND ND ND
    104 癸酸甲酯 ND 0.006±0.003cd 0.006±0.002cd ND 0.009±0.004bcd ND 0.012±0.004bc 0.016±0.003ab 0.025±0.007a 0.004±0.001cd
    105 己酸叶醇酯 ND 0.014±0.004a ND 0.001±0.000c 0.013±0.003a ND 0.007±0.003b 0.005±0.002bc ND ND
    106 茉莉内酯 ND 0.010±0.002a ND ND ND ND ND ND ND ND
    107 2,2,4-三甲基-1,3-戊二醇二异丁酸酯 ND 0.008±0.003ab 0.008±0.002ab 0.005±0.002bc 0.008±0.001ab 0.014±0.004a ND 0.008±0.004ab ND ND
    108 豆蔻酸甲酯 ND 0.011±0.003bcd 0.013±0.004bc 0.007±0.004bcde 0.015±0.003b 0.011±0.003bcd 0.004±0.001de 0.006±0.003cde 0.048±0.004a 0.008±0.003bcde
    109 硬脂酸甲酯 ND 0.002±0.001bc 0.004±0.003bc 0.006±0.002abc 0.004±0.001bc 0.008±0.003ab 0.003±0.001bc 0.003±0.002bc 0.012±0.005a 0.012±0.004a
    110 4-乙基苯甲酸乙酯 ND ND 0.009±0.002c ND ND ND 0.034±0.004b ND 0.053±0.008a 0.007±0.002cd
    111 12-甲基十三烷酸甲酯 ND ND ND 0.003±0.002ab ND ND ND ND 0.006±0.003a ND
    112 山嵛酸乙酯 ND ND ND ND ND 0.013±0.006a 0.002±0.001b ND ND ND
    113 乙酸香叶酯 ND ND ND ND ND 0.023±0.003b ND 0.019±0.007b 0.036±0.006a 0.009±0.003c
    114 异丁酸苯乙酯 ND ND ND ND ND 0.002±0.001a 0.002±0.001a ND ND ND
    115 柳酸叶醇酯 ND ND ND ND ND 0.004±0.002bc 0.009±0.003a 0.005±0.003ab ND 0.008±0.002ab
    酸类(11种)
    116 异丁酸 0.004±0.001a ND ND ND ND ND ND ND ND ND
    117 异戊酸 0.013±0.006a ND ND ND ND ND ND ND ND ND
    118 己酸 0.041±0.006a ND ND 0.004±0.002c 0.002±0.001c 0.013±0.004b 0.012±0.004b ND ND 0.002±0.001c
    119 苯乙酸 0.005±0.002a ND ND ND ND ND ND ND ND ND
    120 壬酸 0.023±0.004cd 0.013±0.003de 0.013±0.006de 0.009±0.004de ND 0.055±0.008b 0.061±0.005b 0.028±0.009c 0.135±0.004a ND
    121 (Z)-3,7-二甲基辛-2,6-二烯酸 0.042±0.004a ND ND ND ND ND ND ND ND ND
    122 棕榈酸 0.004±0.001c 0.009±0.002c 0.009±0.003c 0.009±0.004c 0.010±0.003c 0.013±0.003c 0.004±0.002c 0.002±0.001c 0.077±0.007a 0.048±0.007b
    123 辛酸 ND 0.006±0.002bcd ND ND ND 0.007±0.004bc 0.010±0.003b 0.006±0.003bcd 0.018±0.004a 0.003±0.001cd
    124 反式-2-己烯酸 ND 0.001±0.000b 0.001±0.000b ND ND ND 0.002±0.001a ND ND ND
    125 2,6-二甲基-3,7-辛二
    烯酸
    ND 0.051±0.007cd 0.051±0.005cd ND 0.065±0.004c 0.093±0.006b 0.029±0.004e ND 0.323±0.006a 0.0048±0.008d
    126 肉豆蔻酸 ND ND ND ND ND ND ND ND 0.011±0.003b 0.020±0.006a
    碳氢类(35种)
    127 茶香螺烷 0.006±0.003a 0.002±0.001b 0.002±0.001b ND 0.003±0.002ab ND ND ND ND ND
    128 十二烷 0.005±0.001a 0.004±0.002ab ND 0.005±0.003a 0.003±0.002ab ND 0.006±0.003a 0.005±0.001a ND 0.002±0.001ab
    129 正十六烷 0.006±0.001b 0.016±0.005ab 0.014±0.005ab 0.015±0.003ab 0.018±0.004a 0.015±0.001ab 0.016±0.003ab 0.021±0.004a ND 0.017±0.005a
    130 正二十烷 0.007±0.003a ND ND ND ND ND ND ND ND 0.006±0.002a
    131 正二十一烷 0.012±0.003ab 0.007±0.002b ND 0.015±0.004a 0.009±0.003ab ND 0.006±0.002bc 0.007±0.003b ND ND
    132 正十八烷 0.006±0.003bc ND 0.008±0.003b 0.004±0.001bc ND 0.003±0.002bc 0.002±0.001bc 0.004±0.002bc 0.017±0.004a ND
    133 2,6,10,15-十四烷 ND 0.002±0.001b ND ND ND ND 0.003±0.001b ND 0.014±0.005a ND
    134 正十五烷 ND 0.014±0.004a ND ND ND 0.002±0.001bc 0.003±0.001bc 0.006±0.002c ND ND
    135 正三十五烷 ND 0.005±0.002a ND ND 0.005±0.001a ND ND ND ND ND
    136 1-氯戊烷 ND ND 0.001±0.000b 0.002±0.001b ND ND ND ND 0.006±0.004a ND
    137 十三烷 ND ND 0.004±0.002a ND 0.005±0.003a ND ND 0.003±0.001ab ND 0.002±0.001ab
    138 2-溴十四烷 ND ND 0.005±0.002a 0.002±0.001b 0.006±0.001a ND 0.006±0.002a ND ND ND
    139 正十七烷 ND ND 0.015±0.003b ND 0.021±0.003a ND ND ND ND 0.014±0.002b
    140 十四烷 ND ND ND 0.01±0.003a ND ND ND ND ND 0.004±0.001b
    141 氯代十八烷 ND ND ND 0.005±0.003b ND ND ND 0.009±0.002a ND 0.005±0.002b
    142 2,6,10-三甲基十三烷 ND ND ND ND 0.004±0.002a ND ND 0.005±0.001a ND ND
    143 2-溴十二烷 ND ND ND ND 0.008±0.003b ND ND ND 0.017±0.004a ND
    144 3-甲基十五烷 ND ND ND ND 0.019±0.003a 0.004±0.002b ND 0.006±0.002b ND ND
    145 1-氯辛烷 ND ND ND ND ND ND 0.013±0.002a 0.011±0.003a ND ND
    146 3-乙基-2-甲基-1-戊烯 0.015±0.004a ND 0.001±0.000b ND ND 0.011±0.004a ND 0.005±0.003b ND ND
    147 月桂烯 0.061±0.005a ND ND ND 0.008±0.003b 0.008±0.002b ND ND ND ND
    148 (+)-柠檬烯 ND 0.003±0.001c 0.005±0.002bc ND 0.013±0.003a 0.004±0.002bc 0.009±0.003ab 0.004±0.001bc 0.011±0.002a 0.002±0.001c
    149 2-甲基-2-亚甲基-6-辛烯 ND 0.001±0.000c ND ND ND 0.013±0.004a 0.009±0.004ab 0.004±0.001bc 0.007±0.003a ND
    150 2,6-二甲基-3,7-辛二烯 ND 0.089±0.007a ND ND ND ND ND ND ND ND
    151 β-金合欢烯 ND ND 0.003±0.001a ND 0.004±0.002b ND ND ND ND ND
    152 1-二十四烯 ND ND ND 0.002±0.001a ND ND ND ND ND ND
    153 2-乙基-1-己烯 ND ND ND ND 0.001±0.000b ND ND 0.005±0.003a ND ND
    154 新植二烯 ND ND ND ND 0.012±0.004b ND ND ND ND 0.017±0.003a
    155 3-甲基-1-庚烯 ND ND ND ND ND 0.004±0.002a ND 0.002±0.001ab ND ND
    156 苯乙烯 ND ND ND ND ND 0.004±0.003a ND ND ND ND
    157 3,5,5-三甲基-2-己烯 ND ND ND ND ND 0.008±0.002a ND 0.004±0.002b ND ND
    158 顺式-环癸烯 ND ND ND ND ND 0.007±0.005ab 0.012±0.003a ND 0.010±0.005a ND
    159 顺-2-已烯 ND ND ND ND ND ND 0.007±0.001a ND 0.007±0.003a ND
    160 二十六碳-1-烯 ND ND ND ND ND ND 0.535±0.007a ND 0.517±0.007b ND
    161 (1R)-(+)-反式-异柠
    檬烯
    ND ND ND ND ND ND ND 0.003±0.002a ND 0.002±0.001ab
    其他类(19种)
    162 2-甲基吡嗪 0.009±0.004a ND 0.002±0.001b 0.002±0.001b ND ND ND ND ND ND
    163 茶吡咯 0.087±0.005c 0.041±0.003ef 0.049±0.003e 0.1±0.006c 0.067±0.006d 0.047±0.005e 0.211±0.008a 0.054±0.008de 0.172±0.006b 0.025±0.004f
    164 N-乙基琥珀酰亚胺 0.017±0.006a ND ND 0.006±0.002b 0.004±0.001bc ND ND ND ND ND
    165 咖啡因 0.058±0.008d 0.169±0.008a 0.067±0.006d 0.073±0.004d 0.069±0.005d 0.038±0.004e 0.101±0.003c 0.038±0.008e 0.139±0.007b 0.024±0.003e
    166 2-乙酰基吡咯 ND 0.002±0.001d 0.013±0.003c 0.055±0.004a 0.021±0.002b ND ND ND ND ND
    167 左旋龙脑 ND 0.002±0.001b ND 0.007±0.004a ND ND ND ND ND ND
    168 麝香草酚 ND 0.002±0.001a 0.002±0.001a ND ND ND ND ND ND ND
    169 1,1,6三甲基-1,2二氢萘 ND 0.002±0.001ab ND ND 0.003±0.002a ND ND ND ND 0.003±0.001a
    170 2,2',5,5'-四甲基联苯基 ND 0.018±0.002a 0.009±0.002b ND ND ND ND 0.001±0.000c ND ND
    171 2-乙酰基呋喃 ND ND 0.001±0.000a ND 0.001±0.000a ND ND ND ND ND
    172 1-甲基萘 ND ND 0.002±0.001bc ND ND ND ND 0.003±0.002ab ND 0.005±0.002a
    173 顺-十氢-1-萘酚 ND ND 0.004±0.001b ND 0.009±0.004a ND ND ND ND ND
    174 ND ND 0.005±0.003ab ND ND ND 0.008±0.003a 0.003±0.001bc 0.006±0.003ab ND
    175 2,5-二甲基吡嗪 ND ND ND 0.006±0.002a ND ND ND ND ND ND
    176 丁香酚 ND ND ND 0.002±0.001a ND ND ND ND ND ND
    177 没药醇氧化物B ND ND ND 0.003±0.001a ND ND ND ND ND ND
    178 柏木脑 ND ND ND ND ND 0.029±0.004a ND ND ND ND
    179 苯乙腈 ND ND ND ND ND ND 0.015±0.004a ND 0.011±0.004a ND
    180 十五烷酸甲醚 ND ND ND ND ND ND 0.014±0.003b 0.001±0.02c 0.02±0.004a ND
    注:同一行不同小写字母代表不同组茶样间的含量差异性显著(P<0.05);ND表示未检出该成分,表3同。
    下载: 导出CSV

    表  3   传统滇红工夫红茶和野生滇红工夫红茶关键香气组分OAV值

    Table  3   OAV value of key aroma components in traditional and wild Dianhong Congou black teas

    化合物类别 香气物质 OAV
    FM BM WM LM SM FY BY WY LY SY
    醇类 正己醇 8.71 1.11 ND 1.22 1.26 3.51 2.89 2.61 1.62 ND
    顺式-4-庚烯醇 176.19 ND ND ND ND ND ND ND ND ND
    辛醇 1.12 2.41 1.67 2.56 2.76 7.54 13.84 17.55 6.95 5.20
    芳樟醇 274.72 344.97 349.91 312.76 488.46 1247.84 1057.02 1424.07 466.27 1793.52
    香叶醇 11.64 40.66 27.41 13.64 38.17 38.75 22.39 6.77 19.42 44.45
    苯乙醇 ND 1.42 ND 2.50 1.40 14.47 9.08 5.36 4.78 2.81
    1-壬醇 ND 9.19 10.14 4.60 17.32 ND 39.99 74.40 28.30 7.61
    苯甲醇 ND ND ND ND ND ND 2.91 ND 1.68 ND
    正庚醇 ND ND ND ND ND ND ND 1.06 ND ND
    香茅醇 ND ND ND ND ND ND ND 1.48 ND ND
    酮类 2-庚酮 1.21 ND ND ND ND ND ND ND ND ND
    α-紫罗酮 1.49 1.74 1.27 1.51 1.70 3.84 4.50 5.06 3.93 3.22
    香叶基丙酮 ND 1.33 1.09 1.26 1.20 1.94 1.66 3.44 ND ND
    4-甲基-2-戊酮 ND ND ND ND 4.43 ND ND ND ND ND
    1-辛烯-3-酮 ND ND ND ND 390.86 9472.28 20253.9 12917.55 6439.64 ND
    酮类 大马士酮 ND ND ND ND ND ND ND ND 20135.04 16400.42
    β-紫罗兰酮 ND ND ND ND ND ND ND ND 1475.86 ND
    醛类 正戊醛 16.26 1.82 ND 7.09 ND 24.46 33.62 12.04 7.12 ND
    正己醛 19.89 40.47 26.31 29.21 33.99 142.59 218.71 135.21 91.80 365.98
    2-已烯醛 4.55 ND ND ND ND ND ND ND ND ND
    苯甲醛 3.66 1.29 ND 1.34 ND 3.01 3.35 3.52 1.56 ND
    正辛醛 1524.59 547.75 444.00 ND 632.12 1964.96 4443.22 6640.26 2428.23 214.17
    庚二烯醛 1.14 ND ND ND ND ND ND ND ND ND
    苯乙醛 15.27 36.55 1.66 51.87 20.59 76.22 80.43 86.44 38.12 7.96
    壬醛 50.22 104.72 68.51 8.17 111.46 198.56 326.00 461.16 223.98 169.64
    癸醛 24.43 31.75 28.24 50.14 43.48 46.23 6.91 147.55 148.67 44.00
    反式-2-壬醛 ND 38.92 47.34 ND ND 137.72 298.80 462.41 22.68 34.31
    十二醛 ND ND ND 4.59 ND ND ND ND 7.84 ND
    月桂醛 ND ND ND ND 5.86 ND ND ND ND ND
    反式-2,4-癸二烯醛 ND ND ND ND ND ND 378.59 ND ND ND
    庚醛 ND ND 40.72 ND ND ND ND 148.96 ND ND
    酯类 水杨酸甲酯 1.94 5.28 6.58 1.79 8.27 5.62 8.12 24.21 4.42 6.40
    酸类 异丁酸 2.74 ND ND ND ND ND ND ND ND ND
    己酸 68.14 11.83 ND 6.88 3.03 22.00 19.49 ND ND 3.02
    碳氢类 月桂烯 1.46 ND ND ND ND ND ND ND ND ND
    其他类 丁香酚 ND ND ND 1.53 ND ND ND ND ND ND
    下载: 导出CSV
  • [1] 王绍梅, 宋文明, 冷燕, 等. 花香型古树滇红茶挥发物质气相色谱分析[J]. 江苏农业学报,2021,37(4):1010−1015. [WANG S M, SONG W M, LENG Y, et al. Gas chromatography analysis of volatile matter from Yunnan black tea with flower fragrance made from old trees[J]. Jiangsu Journal of Agricultural Sciences,2021,37(4):1010−1015.]

    WANG S M, SONG W M, LENG Y, et al. Gas chromatography analysis of volatile matter from Yunnan black tea with flower fragrance made from old trees[J]. Jiangsu Journal of Agricultural Sciences, 2021, 37(4): 1010−1015.

    [2]

    MA L, GAO M, ZHANG L, et al. Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis[J]. Food Chemistry,2022,378(2022):132058.

    [3] 宿迷菊, 王盈峰, 邹新武, 等. 浅析昌宁野生古树红茶的原料特性及品质特征[J]. 中国茶叶加工,2018(4):72−76. [SU M J, WANG Y F, ZOU X W, et al. Analysis on material features and quality characteristics of ancient trees black tea in Changning[J]. China Tea Processing,2018(4):72−76.]

    SU M J, WANG Y F, ZOU X W, et al. Analysis on material features and quality characteristics of ancient trees black tea in Changning[J]. China Tea Processing, 2018(4): 72−76.

    [4]

    ZHENG X X, HONG X, JIN Y L, et al. Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea[J]. Food Chemistry:X,2022,13:100248.

    [5] 牛云蔚, 马一玮, 肖作兵, 等. 红茶特征香气成分的鉴定及感知交互作用[J]. 食品科学,2023,44(6):292−300. [NIU Y W, MA Y W, XIAO Z B, et al. Identification and perceptual interaction of characteristic aroma compounds in black tea[J]. Food Science,2023,44(6):292−300.]

    NIU Y W, MA Y W, XIAO Z B, et al. Identification and perceptual interaction of characteristic aroma compounds in black tea[J]. Food Science, 2023, 44(6): 292−300.

    [6]

    ZHU J C, NIU Y, XIAO Z B. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-qMS)[J]. Food Chemistry,2021(1):339.

    [7] 施莉婷, 江和源, 张建勇, 等. 茶叶香气成分及其检测技术研究进展[J]. 食品工业科技,2018,39(12):347−351. [SHI L T, JIANG H Y, ZHANG J Y, et al. Progress on components and detection technology of tea aroma[J]. Science and Technology of Food Industry,2018,39(12):347−351.]

    SHI L T, JIANG H Y, ZHANG J Y, et al. Progress on components and detection technology of tea aroma[J]. Science and Technology of Food Industry, 2018, 39(12): 347−351.

    [8] 王海艳. 油茶籽油提取及分子蒸馏脱酸工艺研究[D]. 合肥:安徽农业大学, 2023. [WANG H Y. Study on the extraction and molecular distillation deacidification process of Camellia seed oil[D]. Hefei:Anhui Agricultural University, 2023.]

    WANG H Y. Study on the extraction and molecular distillation deacidification process of Camellia seed oil[D]. Hefei: Anhui Agricultural University, 2023.

    [9]

    MA L J, QIAO Y, DU L P, et al. Evaluation and optimization of a superior extraction method for the characterization of the volatile profile of black tea by HS-SPME/GC-MS[J]. Food Analytical Methods,2017,10(7):2481−2489. doi: 10.1007/s12161-016-0785-y

    [10]

    PÉTEL C, ONNO B, PROST C. Sourdough volatile compounds and their contribution to bread:A review[J]. Trends in Food Science & Technology,2017,59:105−123.

    [11]

    LIU P P, ZHENG P C, GONG Z M, et al. Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatographymass spectrometry/olfactometry combined with chemometrics[J]. European Food Research and Technology,2020,246(9):1703−1714. doi: 10.1007/s00217-020-03514-y

    [12] 中华全国供销合作总社杭州茶叶研究院. 茶叶感官审评方法:GB/T 23776-2018[S]. 北京:中国标准出版社, 2018. [Hangzhou Tea Reaserch Institute, China Cooperation. Methodology of sensory evaluation of tea:GB/T 23776-2018[S]. Beijing:Standards Press of China, 2018.]

    Hangzhou Tea Reaserch Institute, China Cooperation. Methodology of sensory evaluation of tea: GB/T 23776-2018[S]. Beijing: Standards Press of China, 2018.

    [13] 吴仕敏, 余勤艳, 朱佳依, 等. 基于电子舌和代谢组学分析揉捻转速对工夫红茶品质的影响[J]. 食品科学,2023,44(6):301−310. [WU S M, YU Q Y, ZHU J Y, et al. Analysis of the effect of rolling speed on the Congou black tea quality using electronic tongue and metabolomics[J]. Food Science,2023,44(6):301−310.]

    WU S M, YU Q Y, ZHU J Y, et al. Analysis of the effect of rolling speed on the Congou black tea quality using electronic tongue and metabolomics[J]. Food Science, 2023, 44(6): 301−310.

    [14] 吕世懂, 吴远双, 王晨, 等. 云南晒青红茶与烘青红茶香气成分对比[J]. 食品科学,2016,37(14):62−67. [LÜ S D, WU S Y, WANG C, et al. Comparative study of volatile components in sun-dried and baked black teas in Yunnan Province[J]. Food Science,2016,37(14):62−67.]

    LÜ S D, WU S Y, WANG C, et al. Comparative study of volatile components in sun-dried and baked black teas in Yunnan Province[J]. Food Science, 2016, 37(14): 62−67.

    [15] 潘婉舒, 胡先强, 张正义, 等. 基于HS-SPME-GC-MS和PLS-DA分析不同季节早白尖红茶挥发性风味物质[J]. 食品工业科技,2023,44(1):277−283. [PAN W S, HU X Q, ZHANG Z Y, et al. Identification of volatile flavor compounds of Zaobaijian black tea harvested in different seasons based on HS-SPME-GC-MS and PLS-DA[J]. Science and Technology of Food Industry,2023,44(1):277−283.]

    PAN W S, HU X Q, ZHANG Z Y, et al. Identification of volatile flavor compounds of Zaobaijian black tea harvested in different seasons based on HS-SPME-GC-MS and PLS-DA[J]. Science and Technology of Food Industry, 2023, 44(1): 277−283.

    [16]

    LIU H, XU Y, WU J, et al. GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons[J]. Food Research International (Ottawa, Ont.),2021,150(Pt A):110784.

    [17] 彭云, 李果, 刘学艳, 等. 不同产地红茶香气品质的SPME/GC-MS分析[J]. 食品工业科技,2021,42(9):237−244. [PENG Y, LI G, LIU X Y, et al. SPME/GC-MS analysis of aroma quality of black tea from different producing areas[J]. Science and Technology of Food Industry,2021,42(9):237−244.]

    PENG Y, LI G, LIU X Y, et al. SPME/GC-MS analysis of aroma quality of black tea from different producing areas[J]. Science and Technology of Food Industry, 2021, 42(9): 237−244.

    [18] 刘盼盼, 郑鹏程, 龚自明, 等. 工夫红茶品质分析与综合评价[J]. 食品科学,2021,42(12):195−205. [LIU P P, ZHENG P C, GONG Z M, et al. Quality analysis and comprehensive evaluation of Chinese Congou black tea[J]. Food Science,2021,42(12):195−205.]

    LIU P P, ZHENG P C, GONG Z M, et al. Quality analysis and comprehensive evaluation of Chinese Congou black tea[J]. Food Science, 2021, 42(12): 195−205.

    [19]

    YANG P, SONG H L, LIN Y P, et al. Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC×GC-O-MS and sensory evaluation[J]. Food & Function,2021,12(11):4797−4807.

    [20]

    DENG X, HUANG G, TU Q, et al. Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea[J]. Food Chemistry,2021,357:129783. doi: 10.1016/j.foodchem.2021.129783

    [21]

    NIE C N, ZHONG X X, HE L, et al. Comparison of different aroma-active compounds of Sichuan dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography-mass spectrometry (GC-MS) and aroma descriptive profile tests[J]. European Food Research and Technology,2019,245(9):1963−1979. doi: 10.1007/s00217-019-03304-1

    [22]

    VAN GEMERT L J. Compilations of odour threshold values in air, water and other media[M]. The Netherlands:Oliemans, Punter & Partners BV, 2011:207−359.

    [23] 周汉琛, 杨霁虹, 刘亚芹, 等. 香叶醇及其糖苷在茶树中的积累和对红茶香气的贡献[J]. 中国食品学报,2023,23(6):339−346. [ZHOU H C, YANG J H, LIU Y Q, et al. The accumulation of geraniol and its glycoside in tea plant and the contribution to the aroma of black tea[J]. Journal of Chinese Institute of Food Science and Technology,2023,23(6):339−346.]

    ZHOU H C, YANG J H, LIU Y Q, et al. The accumulation of geraniol and its glycoside in tea plant and the contribution to the aroma of black tea[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(6): 339−346.

    [24] 李家贤, 何玉媚, 黄华林, 等. 云大淡绿红碎茶香气化合物组成研究[J]. 广东农业科学,2008(7):102−103. [LI J X, HE Y M, HUANG H L, et al. Study on composition of aroma coponents of Yunda Danlü broken black tea[J]. Guangdong Agricultural Sciences,2008(7):102−103.]

    LI J X, HE Y M, HUANG H L, et al. Study on composition of aroma coponents of Yunda Danlü broken black tea[J]. Guangdong Agricultural Sciences, 2008(7): 102−103.

    [25] 杨霁虹, 周汉琛, 刘亚芹, 等. 基于HS-SPME-GC-MS和OAV分析黄山地区不同茶树品种红茶香气的差异[J]. 食品科学,2022,43(16):235−241. [YANG J H, ZHOU H C, LIU Y Q, et al. Differences in aroma components of black tea processed from different tea cultivars in Huangshan by using headspace-solid phase microextraction-gas chromatography-mass spectrometry an odor activity value[J]. Food Science,2022,43(16):235−241.]

    YANG J H, ZHOU H C, LIU Y Q, et al. Differences in aroma components of black tea processed from different tea cultivars in Huangshan by using headspace-solid phase microextraction-gas chromatography-mass spectrometry an odor activity value[J]. Food Science, 2022, 43(16): 235−241.

    [26] 姚逸. 工夫红茶的香气及色泽的特征值研究[D]. 重庆:西南大学, 2013. [YAO Y. Study on colour and aroma of Congou black tea[D]. Chongqing:Southwest University, 2013.]

    YAO Y. Study on colour and aroma of Congou black tea[D]. Chongqing: Southwest University, 2013.

    [27] 郭丽, 彭群华, 赵锋, 等. 不同等级新九曲红梅茶的风味化学特征[J]. 食品科学,2021,42(4):215−220. [GUO L, PENG Q H, ZHAO F, et al. Flavor chemistry characteristics of new Jiuqu Hongmei tea of different grade levels[J]. Food Science,2021,42(4):215−220.]

    GUO L, PENG Q H, ZHAO F, et al. Flavor chemistry characteristics of new Jiuqu Hongmei tea of different grade levels[J]. Food Science, 2021, 42(4): 215−220.

    [28] 张韵, 李蕙蕙, 周圣弘. 基于OAV对3种高香种工夫红茶的香气特征分析[J]. 食品研究与开发,2020,41(21):184−191. [ZHANG Y, LI H H, ZHOU S H. Analysis of fragrance characteristics in three Congou black teas of highly fragrant species using odor active values[J]. Food Research and Development,2020,41(21):184−191.]

    ZHANG Y, LI H H, ZHOU S H. Analysis of fragrance characteristics in three Congou black teas of highly fragrant species using odor active values[J]. Food Research and Development, 2020, 41(21): 184−191.

    [29]

    SANDERSON G W, H. C O, GONZALEZ J G. Biochemistry of tea fermentation:The role of carotenes in black tea aroma formation[J]. Journal of Food Science,2010,36(2):231−236.

    [30] 岳翠男, 秦丹丹, 李文金, 等. 基于HS-SPME-GC-MS和OAV鉴定浮梁红茶关键呈香物质[J]. 食品工业科技,2022,43(9):251−258. [YUE C N, QIN D D, LI W J, et al. Identification of key aroma components in Fuliang black tea based on HS-SPME-GCMS and OAV[J]. Science and Technology of Food Industry,2022,43(9):251−258.]

    YUE C N, QIN D D, LI W J, et al. Identification of key aroma components in Fuliang black tea based on HS-SPME-GCMS and OAV[J]. Science and Technology of Food Industry, 2022, 43(9): 251−258.

    [31]

    CHEN X H, CHEN D J, JIANG H, et al. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis[J]. Food Chemistry,2019,274:130−136. doi: 10.1016/j.foodchem.2018.08.124

    [32]

    TIAN P, ZHAN P, TIAN H, et al. Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis[J]. Food Chemistry,2021,345(1−2):128748.

    [33]

    CHENG Y, HUYNH-BA T, BLANK I, et al. Temporal changes in aroma release of Longjing tea infusion:Interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging[J]. Journal of Agricultural & Food Chemistry,2008,56(6):2160−2169.

    [34]

    YUE C N, YANG P X, QIN D D, et al. Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea[J]. International Journal of Food Properties,2020,23(1):2160−2173. doi: 10.1080/10942912.2020.1844747

    [35] 宛晓春. 茶叶生物化学[M]. 第3版. 北京:中国农业出版社, 2003. [WAN X C. Tea biochemistry[M]. 3rd Ed. Beijing:China Agriculture Press, 2003.]

    WAN X C. Tea biochemistry[M]. 3rd Ed. Beijing: China Agriculture Press, 2003.

    [36]

    XU S S, ZENG X S, WU H T, et al. Characterizing volatile metabolites in raw Pu'er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach[J]. Food Chemistry,2021,350:129186. doi: 10.1016/j.foodchem.2021.129186

    [37]

    SCHUH C, SCHIEBERLE P. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea:Quantitative differences between tea leaves and infusion[J]. Journal of Agricultural and Food Chemistry,2006(3):54.

    [38]

    MAO S, LU C, LI M, et al. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry[J]. Journal of the Science of Food and Agriculture,2018,98(14):5278−5286. doi: 10.1002/jsfa.9066

    [39] 张铭铭, 尹洪旭, 邓余良, 等. 基于HS-SPME/GC×GC-TOFMS/OAV不同栗香特征绿茶关键香气组分分析[J]. 食品科学,2020,41(2):244−252. [ZHANG M M, YIN H X, DENG Y L, et al. Analysis of key odorants responsible for different chestnut-like aromas of green teas based on headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry and odor activity value[J]. Food Science,2020,41(2):244−252.]

    ZHANG M M, YIN H X, DENG Y L, et al. Analysis of key odorants responsible for different chestnut-like aromas of green teas based on headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry and odor activity value[J]. Food Science, 2020, 41(2): 244−252.

    [40] 黄菊青, 李伟斌, 王琦, 等. 添加武夷岩茶对米粉丝品质、体外消化特性和抗氧化活性的影响[J]. 食品工业科技,2024,45(10):101−109. [HUANG J Q, LI W B, WANG Q, et al. Effect of adding Wuyi rock tea on quality, in vitro digestive characteristics and antioxidant activity of rice noodles[J]. Science and Technology of Food Industry,2024,45(10):101−109.]

    HUANG J Q, LI W B, WANG Q, et al. Effect of adding Wuyi rock tea on quality, in vitro digestive characteristics and antioxidant activity of rice noodles[J]. Science and Technology of Food Industry, 2024, 45(10): 101−109.

    [41]

    WANG C, ZHANG C, KONG Y, et al. A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis[J]. Food Research International,2017,100(1):267−275.

    [42]

    ZHANG J, YANG R D, CHEN R, et al. Multielemental analysis associated with chemometric techniques for geographical origin discrimination of tea leaves (Camelia sinensis) in Guizhou Province, SW China[J]. Molecules,2018,23(11):3013. doi: 10.3390/molecules23113013

  • 期刊类型引用(2)

    1. 肖春燕,李晶,王治会,何碧云,黄维,林馥茗,陈林海,孙威江. 福建不同产地红茶风味品质差异分析. 食品工业科技. 2025(05): 255-266 . 本站查看
    2. 王艳燕,刘志薇,严慧婷,陆建伟,何亚梅,高峻,白冰,陆丽萍. 变温发酵工艺滇红工夫挥发性成分及关键香气成分分析. 食品科学. 2024(23): 159-167 . 百度学术

    其他类型引用(0)

  • 其他相关附件

图(5)  /  表(3)
计量
  • 文章访问数:  101
  • HTML全文浏览量:  20
  • PDF下载量:  25
  • 被引次数: 2
出版历程
  • 收稿日期:  2023-12-03
  • 网络出版日期:  2024-09-20
  • 刊出日期:  2024-11-30

目录

/

返回文章
返回
x 关闭 永久关闭