Study on Aroma Composition Characteristics of Guizhou Black Tea by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

LI Jun; ZHU Yuan; FANG Shuting; CAI Tao; ZHOU Xueli; WANG Yirong; LAI Fei; WANG Zhi; XIANG Zhangmin

doi:10.13386/j.issn1002-0306.2020080048

Volume 42 Issue 13

Jun. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(13): 304-316. > DOI: 10.13386/j.issn1002-0306.2020080048

LI Jun, ZHU Yuan, FANG Shuting, et al. Study on Aroma Composition Characteristics of Guizhou Black Tea by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry[J]. Science and Technology of Food Industry, 2021, 42(13): 304−316. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080048.

Citation:

PDF (1093 KB)

Study on Aroma Composition Characteristics of Guizhou Black Tea by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

1.
Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Supervision&Test Center for Agricultural product, Ministry of Agriculture (Guiyang), Guiyang 550004, China
2.
Guangdong Institute of Analysis (China National Analytical Center, Guangzhou), Guangdong Academy of Sciences, Guangzhou 510070, China

More Information

Received Date: August 06, 2020
Available Online: May 12, 2021

Graphical Abstract

Abstract

Abstract

The qualitative and quantitative analysis of volatile aroma components of 56 black tea samples in nine different regions of Guizhou province was built by solid phase microextraction gas chromatography mass spectrometry with sensory evaluation method, and the key aroma components of black tea was displayed by the odor activity values, variance analysis, aroma three value theory and so on. The results showed that 72 analytes of aroma components were identified, and the aroma style of Guizhou black tea was divided into sweet, floral and high aroma. Meanwhile, these aroma components were compared with different aroma styles and regions, among high styles including 7 aroma components, floral styles including 4 aroma components and linalool was a typical components of sweet flavor, and 28 aroma components had significant difference among Guizhou 9 regions. Thus, the analysis of aroma composition in black tea were consistent with sensory evaluation and classification method of "Three value theory" and "Zhuwei zhongyi", which provided a theoretical basis for further study on the quality and flavor of Guizhou black tea.
- Guizhou black tea,
- aroma composition,
- solid phase microextraction,
- gas chromatography mass spectrometry

FullText(HTML)

References (29)

References

[1]	宛晓春. 茶叶生物化学[M]. 北京: 中国农业出版社, 2003.
[2]	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. doi: 10.7506/spkx1002-6630-20181015-132
[3]	刘腾飞, 董明辉, 杨代凤, 等. 茶叶质量安全主要化学影响因素分析方法研究进展[J]. 食品科学,2018,39(9):310−325. doi: 10.7506/spkx1002-6630-201809046
[4]	廉明, 吕世懂, 吴远双, 等. 我国4种红茶的挥发性成分分析[J]. 热带亚热带植物学报,2015,23(3):301−309. doi: 10.11926/j.issn.1005-3395.2015.03.011
[5]	卢艳, 杜丽平, 肖冬光. 正山小种红茶挥发性成分分析[J]. 食品工业科技,2015,36(2):57−60.
[6]	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. doi: 10.7506/spkx1002-6630-201810037
[7]	杨停, 雷攀登, 周汉琛, 等. 同时蒸馏萃取法结合主成分分析研究祁门红茶的香气成分[J]. 食品科技,2017(6):264−269.
[8]	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. doi: 10.7506/spkx1002-6630-20190126-337
[9]	林翔云. 调香术[M]. 北京: 北京化学工业出版社, 2001: 256.
[10]	林翔云. 三值理论在日化调香实践中的应用[J]. 日用化学品科学,2015(3):4−8.
[11]	林翔云, 詹瑞东. 香气强度和香比强值[J]. 香料香精化妆品,1995(3):43−49.
[12]	林翔云. 香气的分维[J]. 香料香精化妆品,2006(1):9−11.
[13]	林翔云. 香气共振理论[J]. 香料香精化妆品,2013(3):54−57. doi: 10.3969/j.issn.1000-4475.2013.03.013
[14]	李俊, 蔡滔, 兰鉴, 等. 贵州绿茶挥发性风味成分特征分析[J]. 中国实验方剂学杂志,2017,23(17):68−75.
[15]	Zhu J, Chen F, Wang L, et al. Characterization of the key aroma volatile compounds in cranberry (Vaccinium macrocarpon Ait) usinggas chromatography-olfactometry (GC-O) and odor activity value(OAV)[J]. Jounal of Agricultural and Food Chemistry,2016,64(24):4990−4999. doi: 10.1021/acs.jafc.6b01150
[16]	Xiang Z M, Cai K, Liang G L, et al. Analysis of volatile flavour components in flue-cured tobacco by headspace solid-phase microextraction combined with GC×GC-TOFMS[J]. Anal Method,2014,6(10):3300−3308. doi: 10.1039/c3ay41956h
[17]	Cheng H, Chen J, Chen S, et al. Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC-MS-olfactometry and an electronic nose combined with principal component analysis[J]. Food Research International,2015,72:8−15. doi: 10.1016/j.foodres.2015.03.006
[18]	Hausch B J, Lorjaroenphon Y, Cadwallader K R. Flavor chemistry of lemon-lime carbonated beverages[J]. Journal of Agricultural and Food Chemistry,2014,63(1):112−119.
[19]	中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. GB/T 23776-2018茶叶感官审评方法 [S]. 北京: 中国标准出版社, 2018: 1-24.
[20]	中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. GB/T 14487-2017茶叶感官术语[S]. 北京: 中国标准出版社, 2017: 27-29.
[21]	Hamilton E I. Compilation of odour threshold values in air and water[J]. Science of The Total Environment 1978, 9(3): 300-301.
[22]	Gemert L J. Compilations of odour threshold values in air, water & other media and compilations of flavour threshold values in water & other Media[M]. The Netherlands: Publshed by Ohemans Puner & Partners BV, 2003: 9-367.
[23]	刘强, 冒德寿, 汤峨, 译. 化合物香味阈值汇编原书第二版[M]. 北京: 科技出版社, 2015: 1-411.
[24]	Feng Y, Su G, Zhao H, et al. Characterization of aroma profiles of commercial soy sauce by odour activity value and omission test[J]. Food Chemistry,2015,167:220−228. doi: 10.1016/j.foodchem.2014.06.057
[25]	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.
[26]	Joshi R, Gulati A. Fractionation and idenification of minor and aroma-active constinenls in Kangra orthodox blaxck lea[J]. Food Chemisty,2015,167:290−298. doi: 10.1016/j.foodchem.2014.06.112
[27]	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
[28]	Giri A, Osako K, Okamoto A, et al. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products[J]. Food Researtch Intermational,2010,43(4):1027−1040. doi: 10.1016/j.foodres.2010.01.012
[29]	竹尾忠一. 乌龙茶和红茶香气的食品化学研究[J]. 茶业试验场研究报告,1985,20(9):175−180.

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	高聪慧，王晨，王晔兰，高秀华，刘晓虎，刘惠敏，王天轶，苏彦雷. 芫花素对丝裂原活化蛋白激酶p38α的抑制作用研究. 医学动物防制. 2025(06): 545-549 .
2.	米宏英，张萍，高慧媛，姚令文，魏锋，马双成，陆兔林. 炮制工艺对芫花化学成分、药理毒理及药材质量影响的研究进展. 中国药学杂志. 2023(10): 865-874 .
3.	肖明红，杨双鹤，董霞，董坤. 茶花蜂花粉破壁工艺及其水提物降血糖功效的研究. 粮食与油脂. 2023(06): 124-129 .
4.	于娟，江小丽，黄媛，任玲，高斯婷，董蕊，周红杰，李亚莉. 外源添加菌发酵普洱茶的差异代谢物动态研究. 食品工业科技. 2023(23): 262-269 . 本站查看
5.	周香菊，陈雨琴，尹忠平，梁琦，臧建威，唐道邦，陈继光. 柚皮素对α-葡萄糖苷酶的抑制作用及其机制. 食品工业科技. 2022(08): 157-164 . 本站查看