Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV

YUE Cuinan; QIN Dandan; LI Wenjin; WU Hualing; CAI Hailan; LI Chen; YANG Puxiang

doi:10.13386/j.issn1002-0306.2021070342

Volume 43 Issue 9

Apr. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(9): 251-258. > DOI: 10.13386/j.issn1002-0306.2021070342

YUE Cuinan, QIN Dandan, LI Wenjin, et al. Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV[J]. Science and Technology of Food Industry, 2022, 43(9): 251−258. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070342.

Citation:

PDF (2633 KB)

Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV

YUE Cuinan^{1, 2, 3,},
QIN Dandan⁴,
LI Wenjin^{1, 2, 3, ,},
WU Hualing^4, ,,
CAI Hailan^{1, 2, 3},
LI Chen^{1, 2, 3},
YANG Puxiang^{1, 2, 3}

1.
Jiangxi Sericulture and Tea Research Institute, Nanchang 330043, China
2.
Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang 330043, China
3.
Jiangxi Economic Crops Research Institute, Nanchang 330043, China
4.
Tea Research Institute, Guangdong Academy of Agricultural Science, Guangzhou 510640, China

More Information

Received Date: July 27, 2021
Accepted Date: February 23, 2022
Available Online: March 03, 2022

Graphical Abstract

Abstract

Abstract

In order to study the composition of volatile aroma components in Fuliang black tea and screen the key aroma components, in this study, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was performed to identify the volatile components of Fuliang black tea, and the key aroma components were selected by the odor activity value (OAV) and principal component analysis (PCA). The 73 kinds of volatile components were isolated and identified in Fuliang black tea, including 16 alcohols, 12 esters, 11 hydrocarbons, 10 ketones, 9 aldehydes, 6 acids, 6 heterocycles and 3 phenols and their derivatives. The kinds and relative contents of alcohols were the highest, among which 44 kinds of volatile components had no significant difference among the three Fuliang black tea samples (P>0.05), and 29 kinds had significant difference (P<0.05). The OAV of 15 volatile components was not less than 1. Finally, 11 compounds were selected as the key aroma components of Fuliang black tea, including citral, benzyl alcohol, geraniol, α-lonone, trans-nerolidol, geranylacetone, phenylethanol, methyl salicylate, hexanal, linalool and 2-methylpyrazine. The results of this study provided a theoretical basis for analyzing the characteristic flavor quality of Fuliang black tea, clarifying its aroma precursors and quality oriented control.
- Fuliang congou black tea,
- aroma,
- GC-MS,
- OAV,
- flavor,
- volatile components

FullText(HTML)

References (31)

References

[1]	陈荣冰. 千年茶都江西浮梁[J]. 茶道,2021,5:93−94. [CHEN R B. Jiangxi Fuliang, the millennium tea capital[J]. Tea Ceremony,2021,5:93−94.
[2]	贯立娟. 浅谈浮梁工夫红茶与英德工夫红茶的差异[J]. 福建茶叶,2020,42(8):17−18. [GUAN L J. On the differences between Fuliang Gongfu black tea and Yingde Gongfu black tea[J]. Fujian Tea,2020,42(8):17−18. doi: 10.3969/j.issn.1005-2291.2020.08.009
[3]	倪艳翔. 浮梁红茶的挖掘与开发探讨[J]. 农业考古,2014,5:274−277. [NI Y X. Exploration and development of Fuliang black tea[J]. Agricultural Archaeology,2014,5:274−277.
[4]	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.
[5]	蔡海兰, 杨普香, 朱凤新, 等. 基于主成分和聚类分析的浮梁红茶品质评价[J]. 食品研究与开发,2019,40(16):100−104. [CAI H L, YANG P X, ZHU F X, et al. Comprehensive evaluation of Fuliang black tea quality based on principal component and cluster analysis[J]. Food Research and Development,2019,40(16):100−104. doi: 10.12161/j.issn.1005-6521.2019.16.019
[6]	王梦琪, 朱荫, 张悦, 等. 茶叶挥发性成分中关键呈香成分研究进展[J]. 食品科学,2019,40(23):341−349. [WANG M Q, ZHU Y, ZHANG Y, et al. A review of recent research on key aroma compounds in tea[J]. Food Science,2019,40(23):341−349. doi: 10.7506/spkx1002-6630-20181015-132
[7]	汤莎莎, 芦晨阳, 周君, 等. 基于电子鼻和HS-SPME-GC-MS技术解析乌牛早茶的挥发性风味物质[J]. 食品工业科技,2018,39(14):223−230. [TANG S S, LU C Y, ZHOU J, et al. Volatile flavor compounds of different Wuniuzao leaves and different heating temperatures based on electronic nose and GC-MS[J]. Science and Technology of Food Industry,2018,39(14):223−230.
[8]	ZHU Y, LYU H P, SHAO C Y, et al. Identification of key odorants responsible for chestnut-like aroma quality of green teas[J]. Food Research International,2018,108(5):74−82.
[9]	朱涔铭, 郝正祺, 郭顺堂. 不同菌种发酵所得酸豆乳风味物质的主成分分析[J]. 食品安全质量检测学报,2020,11(17):5971−5981. [ZHU J M, HAO Z Q, GUO S T, et al. Principal component analysis of flavoring substances in fermented soymilk with different strains[J]. Journal of Food Safety & Quality,2020,11(17):5971−5981.
[10]	岳翠男, 秦丹丹, 蔡海兰, 等. QDA和GC-MS结合PLSR分析宁红茶中的风味物质[J]. 食品与发酵工业,2021,47(7):225−231. [YUE C N, QIN D D, CAI H L, et al. Flavor compounds in Ning black tea by QDA and GC-MS combined with PLSR[J]. Food and Fermentation Industries,2021,47(7):225−231.
[11]	ZHANG W J, CAO J X, LI Z G, et al. HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process[J]. Food Chemistry,2021,357:129654. doi: 10.1016/j.foodchem.2021.129654
[12]	MA C Y, LI J X, CHEN W, et al. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics[J]. Food Research International,2018,108:413−422. doi: 10.1016/j.foodres.2018.03.052
[13]	LIAO X L, YAN J N, WANG B, et al. Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar 'Zhonghuang 1'[J]. Food Research International,2020,136:109355. doi: 10.1016/j.foodres.2020.109355
[14]	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,2021,12:4797−4807.
[15]	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 Edition. Beijing: China Agricultural Press, 2003.
[16]	MAO S H, LU C Q, LI M F, 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 & Agriculture,2018,98(14):5278−5286.
[17]	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,2006,54(3):916−924. doi: 10.1021/jf052495n
[18]	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
[19]	肖作兵, 王红玲, 牛云蔚, 等. 基于OAV和AEDA对工夫红茶的PLSR分析[J]. 食品科学,2018,39(10):242−249. [XIAO Z B, WANG H L, NIU Y W, et al. Analysis of aroma components in four Chinese Congou black teas by odor active values and aroma extract dilution analysis coupled with partial least squares regression[J]. Food Science,2018,39(10):242−249. doi: 10.7506/spkx1002-6630-201810037
[20]	尹鹏, 王子浩, 刘盼盼, 等. 信阳红茶香气成分分析[J]. 食品工业,2019,40(3):287−291. [YIN P, WANG Z H, LIU P P, et al. Analysis of aroma constituents in Xinyang black tea[J]. Food Industry,2019,40(3):287−291.
[21]	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
[22]	Al-DALALI S, ZHENG F P, SUN B G, et al. Characterization and comparison of aroma profiles and aroma-active compounds between traditional and modern Sichuan vinegars by molecular sensory science[J]. Journal of Agricultural and Food Chemistry,2020,68(18):5154−5167. doi: 10.1021/acs.jafc.0c00470
[23]	RYOKO B, MAKI N, KENJI K. Identification of the potent odorants contributing to the characteristic aroma of Darjeeling black tea infusion[J]. Japanese Society for Food Science and Technology,2017,6(64):294−301.
[24]	PANG X L, QIN Z H, ZHAO L, et al. Development of regression model to differentiate quality of black tea (Dianhong): Correlate aroma properties with instrumental data using multiple linear regression analysis[J]. International Journal of Food Science and Technology,2012,47(11):2372−2379. doi: 10.1111/j.1365-2621.2012.03112.x
[25]	HO C T, ZHENG X, LI S M. Tea aroma formation[J]. Food Science and Human Wellness,2015,4:9−27. doi: 10.1016/j.fshw.2015.04.001
[26]	WANG K B, WANG Y, LIU Z H, et al. Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer[J]. International Journal of Food Science & Technology,2011,46(7):1406−1412.
[27]	SCHAMBERGER G P, LABUZA T P. Effect of green tea flavonoids on Maillard browning in UHT milk[J]. LWT-Food Science and Technology,2007,40(8):1410−1417. doi: 10.1016/j.lwt.2006.09.009
[28]	WANG Z H, YUE C N, TONG H R. Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples[J]. Journal of Food Science and Technology,2021,58:1378−1388. doi: 10.1007/s13197-020-04649-2
[29]	JOSHI R, GULATI A. Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea[J]. Food Chemistry,2015,167:290−298. doi: 10.1016/j.foodchem.2014.06.112
[30]	LI H, QIN D, WU Z, et al. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science[J]. Food Chemistry,2019,284:100−107. doi: 10.1016/j.foodchem.2019.01.102
[31]	ZHANG K, YANG J, QIAO Z, et al. Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China[J]. Food Chemistry,2019,293:32−34. doi: 10.1016/j.foodchem.2019.04.053

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	周高娟. 紫阳富硒绿茶对小麦鲜湿面条品质的影响. 中外食品工业. 2025(01): 1-3 .
2.	蔡梦迪，李玉辉，沈春霞，熊双丽，李凤，张从容，熊得全，唐丹. 响应曲面设计结合熵权法优化石磨全麦挂面配方. 食品与发酵工业. 2024(05): 259-266 .
3.	刘建，段升霞，谭斌，张东立，赵贵红，张大虎. 烘烤型黑蒜山药薯片的研制及质构特性分析. 保鲜与加工. 2024(05): 47-53 .
4.	吴静仪，冯红，吕庆云，王学东，陈曦，蒋修军，万芳. 泡泡青蔬菜粉对面粉、面团性质影响及其挂面加工工艺优化. 食品工业科技. 2023(19): 244-251 . 本站查看
5.	李婉冰，蒋晓宇，刘颖，卢玥，邹爱军，伍金娥. 面制品减盐技术及其应用. 武汉轻工大学学报. 2023(05): 26-33 .