HUANG Fan, ZHANG Ting, LIU Xiao, et al. Analysis of Characteristic Aroma Components of Sichuan Dark Tea[J]. Science and Technology of Food Industry, 2023, 44(12): 328−336. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070344.
Citation: HUANG Fan, ZHANG Ting, LIU Xiao, et al. Analysis of Characteristic Aroma Components of Sichuan Dark Tea[J]. Science and Technology of Food Industry, 2023, 44(12): 328−336. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070344.

Analysis of Characteristic Aroma Components of Sichuan Dark Tea

More Information
  • Received Date: August 01, 2022
  • Available Online: April 21, 2023
  • The volatile aroma compounds of 15 representative dark tea products in Sichuan Province were analyzed by sensory evaluation and headspace solid phase micro-extraction (HS-SPME) combined with gas chromato graphy-mass spectrometry (GC-MS) in this study. The results showed that ''stale flavor'' were the main aromatic aroma type of Sichuan dark tea, other tea samples had glutinous rice aroma, sweet , sour gas and smoky, which were typical of dark tea. A total of 121 aroma components were detected in the dark teas,and the major aroma compounds were alkenes (5.41%~42.38%), aldehydes (7.26%~19.97%), ketones (6.68%~39.26%) and alcohols (14.03%~27.06%). 7 principal components were extracted from the 32 common aroma components byprincipal component analysis(principal component analysis, PCA) and the total contribution attained 84.27%. Characteristic aroma components included β-ionone, 1-octen-3-ol, 2,3-dihydro-2,2,6-trimethyl,5,6-epoxy-β-ionone, geranylacetone, 3,5-octadienone (E,E), trans-2-octenal, 2-n-pentylfuran, which played important roles in the aromatic characteristics of strong and pure ''stale flavor'' of Sichuan dark tea. Relative odor activity value (ROAV) was used to evaluate the contribution of aroma components to flavor characteristics of Sichuan dark tea. It was found that the ROAV values of (E,E)-2, 4-heptadienal, linalool, geraniyl acetone, α-ionone and 1-octene-3-ol were greater than 1. The above components made great contributions to the formation of aroma characteristics of Sichuan dark tea. This study could provide a theoretical reference for research on characteristic aroma formation and quality evaluation of Sichuan dark tea.
  • [1]
    何华锋, 朱宏凯, 董春旺, 等. 黑茶香气化学研究进展[J]. 茶叶科学,2015,35(2):121−129. [HE H F, ZHU H K, DONG C W, et al. Research progress in flavor chemistry of Chinese dark tea[J]. Journal of Tea Science,2015,35(2):121−129. doi: 10.3969/j.issn.1000-369X.2015.02.005

    HE H F, ZHU H K, DONG C W, et al. Research progress in flavor chemistry of Chinese dark tea[J]. Journal of Tea Science, 2015, 35(2): 121-129. doi: 10.3969/j.issn.1000-369X.2015.02.005
    [2]
    WANG C, LI J, WU X J, et al. Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds[J]. Trends in Food Science & Technology,2022,124:25−37.
    [3]
    YANG P, YU M G, SONG H L, et al. Characterization of key aroma-active compounds in rough and moderate fire Rougui Wuyi Rock tea (Camellia sinensis) by sensory-directed flavor analysis and elucidation of the Influences of roasting on aroma[J]. Journa lof Agricultural and Food Chemistry,2022,70,1:267−278.
    [4]
    ZENG L T, ZHOU X C, SU X G, et al. Chinese oolong tea: an aromatic beverage produced under multiple stresses[J]. Trends in Food science& Technology,2020,106:242−253.
    [5]
    陈林, 陈键, 陈泉宾, 等. 不同工艺制法对茶叶风味品质化学轮廓的影响[J]. 核农学报,2016,30(11):2196−2203. [CHEN L, CHEN J, CHEN Q B, et al. Effects of different processing methods on chemical profiles of tea in relation to flavor quality[J]. Journal of Nuclear Agricultural,2016,30(11):2196−2203. doi: 10.11869/j.issn.100-8551.2016.11.2196

    CHEN L, CHEN J, CHEN Q B, et al. Effects of different processing methods on chemical profiles of tea in relation to flavor quality[J]. Journal of Nuclear Agricultural, 2016, 30(11): 2196-2203. doi: 10.11869/j.issn.100-8551.2016.11.2196
    [6]
    滑金杰, 王华杰, 王近近, 等. 采用PLS-DA分析毛火方式对工夫红茶品质的影响[J]. 农业工程学报,2020,36(8):260−270. [HUA J J, WANG H J, WANG J J, et al. Influences of first-drying methods on the quality of Congou black teausing partial least squares-discrimination analysis[J]. Transactions of the Chinese Society of Agricultural Engineering,2020,36(8):260−270. doi: 10.11975/j.issn.1002-6819.2020.08.032

    HUA J J, WANG H J, WANG J J, et al. Influences of first-drying methods on the quality of Congou black teausing partial least squares-discrimination analysis[J]. Transactions of the Chinese Society of Agricultural Engineering, 2020, 36(8): 260-270. doi: 10.11975/j.issn.1002-6819.2020.08.032
    [7]
    SHI Y L, WANG M Q, DONG Z B, et al. Volatile components and key odorants of Chinese yellow tea(Camellia sinensis)[J]. LWT-Food Science and Technology,2021,146:111512. doi: 10.1016/j.lwt.2021.111512
    [8]
    GUO X Y, WILFRIED S, HOU C T, et al. Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMS[J]. Food Chemistry,2021,376:131933.
    [9]
    DU H, WANG Q, YANG X. Fu brick tea alleviates chronic kidney disease of rats with high fat diet consumption through attenuatinginsulin resistance in skeletal muscle[J]. Journal of Agricultural and Food Chemistry,2019,67(10):2839−2847. doi: 10.1021/acs.jafc.8b06927
    [10]
    LIU Y, LUO Y K, WANG X H, et al. Gut microbiome and metabolome response of Pu-erh tea on metabolism disorder induced by chronic alcohol consumption[J]. Agricultural and Food Chemistry,2020,68:24,6615−6627.
    [11]
    LIU D, HUANG J, LUO Y, et al. Fuzhuan brick tea attenuates high-fat diet-induced obesity and associated metabolic disorders by shaping gut microbiota[J]. Journal of Agricultural and Food Chemistry,2019,67(49):13589−13604. doi: 10.1021/acs.jafc.9b05833
    [12]
    谈峰, 胥伟, 唐瑛蔓, 等. 藏茶设备渥堆工艺优化与品质分析[J]. 中国食品学报,2021,21(8):235−244. [TAN F, XU W, TANG Y M, et al. Optimization of pile process and quality analysis of Tibetan tea equipent[J]. Journal of Chinese Institute of Food Science and Teetmology,2021,21(8):235−244. doi: 10.16429/j.1009-7848.2021.08.024

    TAN F, XU W, TANG Y M, et al. Optimization of pile process and quality analysis of Tibetan tea equipent[J]. Journal of Chinese Institute of Food Science and Teetmology, 2021, 21(8): 235-244. doi: 10.16429/j.1009-7848.2021.08.024
    [13]
    刘倩倩, 黄泓, 毛德芝, 等. 蜜桃藏茶调味茶的研制[J]. 食品研究与开发,2021,42(24):92−98. [LIU Q Q, HUANG H, MAO D Z, et al. Development of peach flavored Tibetan tea[J]. Food Research and Development,2021,42(24):92−98. doi: 10.12161/j.issn.1005-6521.2021.24.014

    LIU Q Q, HUANG H, MAO D Z, et al. Development of peach flavored Tibetan tea[J]. Food Research and Development, 2021, 42(24): 92-98. doi: 10.12161/j.issn.1005-6521.2021.24.014
    [14]
    叶国注, 江用文, 尹军峰, 等. 板栗香型绿茶香气成分特征研究[J]. 茶叶科学,2009,29(5):385−394. [YE G Z, JIANG Y W, YIN J F, et al. Study on the characteristic of aroma components in green tea with chestnut-like aroma[J]. Journal of Tea Science,2009,29(5):385−394. doi: 10.3969/j.issn.1000-369X.2009.05.009

    YE G Z, JIANG Y W, YIN J F, et al. Study on the characteristic of aroma components in green tea with chestnut-like aroma[J]. Journal of Tea Science, 2009, 29(5): 385-394. doi: 10.3969/j.issn.1000-369X.2009.05.009
    [15]
    刘登勇, 周光宏, 徐幸莲, 等. 确定食品关键风味化合物的一种新方法: “ROAV”法[J]. 食品科学,2008(7):370−374. [LIU D Y, ZHOU H G, XU X L, et al. “ROAV”method: A new method for determining key odor compounds of Rugao Ham[J]. Food Science,2008(7):370−374. doi: 10.3321/j.issn:1002-6630.2008.07.082

    LIU D Y, ZHOU H G, XU X L, et al. “ROAV”method: A new method for determining key odor compounds of Rugao Ham[J]. Food Science, 2008(7): 370-374. doi: 10.3321/j.issn:1002-6630.2008.07.082
    [16]
    高歌, 庞雪莉, 刘海华, 等. 基于 GC-MS-O 香气成分分析和多元统计分析的柚子品种鉴别[J]. 中国食品学报,2020,20(5):283−292. [GAO G, PANG X L, LIU H H, et al. Volatiles identification of pomelo based on GC-MS-O and multivariate statistical analysis[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(5):283−292.

    GAO G, PANG X L, LIU H H, et al. Volatiles identification of pomelo based on GC-MS-O and multivariate statistical analysis[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(5): 283-292.
    [17]
    NIE C N, ZHONG X X, HE L, et al. Comparison of diferent 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 profle tests[J]. European Food Research and Technology,2019,245:1963−1979. doi: 10.1007/s00217-019-03304-1
    [18]
    YIN C, FAN X, FAN Z, et al. Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms[J]. Sci Food Agric,2019,99(4):1691−1699. doi: 10.1002/jsfa.9358
    [19]
    陈志达, 温欣黎, 陈兴华, 等. 不同等级福鼎白茶香气成分研究[J]. 浙江大学学报(农业与生命科学版),2019,45(6):715−722. [CHEN Zhida, WEN Xinli, CHEN Xinghua, et al. Research on aroma components in different grades of Fuding white tea[J]. Journal of Zhejiang University (Agriculture and Life Sciences),2019,45(6):715−722. doi: 10.3785/j.issn.1008-9209.2019.02.261

    CHEN Zhida, WEN Xinli, CHEN Xinghua, et al. Research on aroma components in different grades of Fuding white tea [J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2019, 45(6): 715-722. doi: 10.3785/j.issn.1008-9209.2019.02.261
    [20]
    黄藩, 唐晓波, 罗凡, 等. LED光照萎凋对三花1951白茶香气的影响[J]. 江苏农业科学,2022,50(4):148−155. [HUANG F, TANG X B, LUO F, et al. Effects of different LED lights during withering process on the aroma quality of Sanhua 1951 white tea[J]. 江苏农业科学,2022,50(4):148−155.

    HUANG F, TANG X B, LUO F, et al. Effects of different LED lights during withering process on the aroma quality of Sanhua 1951 white tea[J]. 江苏农业科学, 2022, 50(4): 148-155.
    [21]
    刘登勇, 吴金城, 王继业, 等. 沟帮子熏鸡主体风味成分分析[J]. 食品工业科技,2018,39(7):237−242. [LIU D Y, WU J C, WANG J Y, et al. Analysis of key odor compounds of Goubangzi smoked chicken[J]. Science and Technology of Food Industry,2018,39(7):237−242. doi: 10.13386/j.issn1002-0306.2018.07.042

    LIU D Y, WU J C, WANG J Y, et al. Analysis of key odor compounds of Goubangzi smoked chicken[J]. Science and Technology of Food Industry, 2018, 39(7): 237-242. doi: 10.13386/j.issn1002-0306.2018.07.042
    [22]
    马士成, 王梦琪, 刘春梅, 等. 六堡茶挥发性成分中关键香气成分分析[J]. 食品科学,2020,41(20):191−197. [MA S C, WANG M Q, LIU C M, et al. 2020. Analysis of the key aroma compounds in volatile compounds of Liupao teas[J]. Food Science,2020,41(20):191−197. doi: 10.7506/spkx1002-6630-20190920-252

    MA S C, WANG M Q, LIU C M, et al. 2020. Analysis of the key aroma compounds in volatile compounds of Liupao teas[J]. Food Science, 2020, 41(20): 191-197. doi: 10.7506/spkx1002-6630-20190920-252
    [23]
    王梦琪, 朱荫, 张悦, 等. “清香”绿茶的挥发性成分及其关键香气成分分析[J]. 食品科学,2019,40(22):219−228. [WANG M Q, ZHU Y, ZHANG Y, et al. Analysis of volatile composition and key aroma compounds of green teas with fresh scent flavor[J]. Food Science,2019,40(22):219−228. doi: 10.7506/spkx1002-6630-20181229-349

    WANG M Q, ZHU Y, ZHANG Y, et al. Analysis of volatile composition and key aroma compounds of green teas with fresh scent flavor[J]. Food Science, 2019, 40(22): 219-228. doi: 10.7506/spkx1002-6630-20181229-349
    [24]
    CAMPO E, FERREIRA V, ESCUDERO A, et al. Quantitative gas chromatography-olfactometry andchemical quantitative study of the aroma of four Madeira wines[J]. Analytica Chimica Acta,2006,563(1-2):180−187. doi: 10.1016/j.aca.2005.10.035
    [25]
    SCHUH C, SCHIEBERRLE 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
    [26]
    马林龙, 刘艳丽, 曹丹, 等. 湖北优良茶树品系绿茶香气成分分析[J]. 食品科学,2019,40(10):251−256. [MA L L, LIU Y L, CAO D, et al. Analysis of aroma components of green teas made from leaves of high-quality tea strains in Hubei Province[J]. Food Science,2019,40(10):251−256. doi: 10.7506/spkx1002-6630-20180206-088

    MA L L, LIU Y L, CAO D, et al. Analysis of aroma components of green teas made from leaves of high-quality tea strains in Hubei Province[J]. Food Science, 2019, 40(10): 251-256. doi: 10.7506/spkx1002-6630-20180206-088
    [27]
    王珊珊, 赵晨辉, 李红莲, 等. 东北地区10份李种质资源果实香气成分分析[J]. 中国农业科学,2021,54(11):2476−2486. [WANG S S, ZHAO C H, LI Honglian, et al. Analysis of fruit aromatic components of ten plum germplasm resources in Northeast China[J]. Scientia Agricultura Sinica,2021,54(11):2476−2486. doi: 10.3864/j.issn.0578-1752.2021.11.018

    WANG S S, ZHAO C H, LI Honglian, et al. Analysis of fruit aromatic components of ten plum germplasm resources in Northeast China[J]. Scientia Agricultura Sinica, 2021, 54(11): 2476-2486. doi: 10.3864/j.issn.0578-1752.2021.11.018
    [28]
    念波, 焦文文, 和明珠, 等. 花果香与陈香型普洱茶生化成分与香气物质的比较[J]. 现代食品科技,2020,36(2):241−248. [NIAN B, JIAO W W, HE M Z, et al. Determination and comparison of biochemical components and aroma substances in the Pu-erh teas with mellow flavor and floral-fruity aroma[J]. Modern Food Science and Technology,2020,36(2):241−248. doi: 10.13982/j.mfst.1673-9078.2020.2.034

    NIAN B, JIAO W W, HE M Z, et al. Determination and comparison of biochemical components and aroma substances in the Pu-erh teas with mellow flavor and floral-fruity aroma[J]. Modern Food Science and Technology, 2020, 36(2): 241-248. doi: 10.13982/j.mfst.1673-9078.2020.2.034
    [29]
    袁思思, 柏珍, 黄亚辉, 等. 3种黑茶的香气分析[J]. 食品科学,2014,35(2):252−256. [YUAN S S, BAI Z, HUANG Y H, et al. Analysis of aroma components in three kinds of dark tea[J]. Food Sicence,2014,35(2):252−256.

    YUAN S S, BAI Z, HUANG Y H, et al. Analysis of aroma components in three kinds of dark tea[J]. Food Sicence, 2014, 35(02): 252-256.
    [30]
    吕海鹏, 钟秋生, 林智. 陈香普洱茶的香气成分研究[J]. 茶叶科学,2009,29(3):219−224. [LÜ H P, ZHONG Q S, LIN Z. Study on the aroma components in Pu-erh tea with stale flavor[J]. Journal of Tea Science,2009,29(3):219−224. doi: 10.3969/j.issn.1000-369X.2009.03.007

    LV H P, ZHONG Q S, LIN Z. Study on the aroma components in Pu-erh tea with stale flavor[J]. Journal of Tea Science, 2009, 29(3): 219-224. doi: 10.3969/j.issn.1000-369X.2009.03.007
    [31]
    温立香, 张芬, 何梅珍, 等. 陈香六堡茶品质特征及香气质量评价方法建立[J]. 食品工业科技,2021,42(2):230−236. [WEN L X, ZHANG F, HE M Z, et al. Quality characteristics of stale flavor Liupao teas and establishment for evaluation method of aroma quality[J]. Science and Technology of Food Industry,2021,42(2):230−236. doi: 10.13386/j.issn1002-0306.2020030104

    WEN L X, ZHANG F, HE M Z, et al. Quality characteristics of stale flavor Liupao teas and establishment for evaluation method of aroma quality[J]. Science and Technology of Food Industry, 2021, 42(2): 230-236. doi: 10.13386/j.issn1002-0306.2020030104
    [32]
    WANG K B, LIU F, 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.
    [33]
    乔小燕. 康砖茶贮藏过程中品质成分变化规律及贮藏年份综合评鉴研究[D]. 长沙: 湖南农业大学, 2020.

    QIAO X Y. Stu-dy on the change law of quality components and comprehensive evaluation of storage years of Kangzhuan tea during storage[D]. Changsha: Hunan Agricultural University, 2020.
    [34]
    张纪伟, 沈雪梅, 张钎, 等. 不同产地和贮存年份普洱生茶香气和呈味物质变化的比较研究[J]. 食品研究与开发,2021,42(9):11−18. [ZHANG J W, SHEN X M, ZHANG Q, et al. Comparative study on changes of aroma and flavor components of raw Pu-erh tea produced in different producing areas and storage years[J]. Food Research and Development,2021,42(9):11−18. doi: 10.12161/j.issn.1005-6521.2021.09.002

    ZHANG J W, SHEN X M, ZHANG Q, et al. Comparative study on changes of aroma and flavor components of raw Pu-erh tea produced in different producing areas and storage years[J]. Food Research and Development, 2021, 42(9): 11-18. doi: 10.12161/j.issn.1005-6521.2021.09.002
  • Cited by

    Periodical cited type(10)

    1. 徐超,胡文效,陈明光,朱明宣,邱磊,赵先炎. 葡萄酒发酵香气物质调控研究进展. 中外葡萄与葡萄酒. 2024(01): 81-93 .
    2. 张晴雯,邓杰,杨易坤,卫春会,任志强,黄治国. 非酿酒酵母对葡萄酒风味影响的研究进展. 中国酿造. 2024(03): 13-20 .
    3. 刘倩,白艳龙,贾建华,肖琳,王晓娟,周小龙,邱然. 基于GC-MS和GC-IMS技术比较不同种类麦芽的挥发性物质. 食品工业科技. 2024(14): 215-223 . 本站查看
    4. 刘芳,耿利娜,张建丽,吕雪飞. 蒸汽蒸馏法对葡萄酒酒精度的快速测定及应用. 中外葡萄与葡萄酒. 2024(04): 111-116 .
    5. 邵建波,李印所,薛永春,郑海武,张美枝,雷蕾. 非酿酒酵母在葡萄酒中的作用研究进展. 现代食品. 2024(15): 82-87 .
    6. 王辉,朱丽霞,薛淑花,权娣红,付超,左杨楠,王蕊,杨华峰. 戴尔凯氏有孢圆酵母对甜白葡萄酒香气品质的影响. 中外葡萄与葡萄酒. 2024(06): 80-89 .
    7. 魏昭,吴蕊,王权,靳雅楠,孙琛,王哲,张爱学,白敬. 美极梅奇酵母在发酵果酒中的应用研究进展. 食品安全质量检测学报. 2024(24): 248-254 .
    8. 王静尧,王文华,王丽玲,朱丽霞,张佳星. 酿酒酵母与2株非酿酒酵母混酿培养中的增香特性. 食品研究与开发. 2023(11): 60-66 .
    9. 王彬华. 基于系统聚类分析法的葡萄酒质量评价研究. 质量与市场. 2023(13): 19-21 .
    10. 王栋,梁进忠,刘玉杰,鞠宝. 葡萄酒酿酒酵母选育与非酿酒酵母混菌发酵研究进展. 酿酒科技. 2023(10): 89-96 .

    Other cited types(3)

Catalog

    Article Metrics

    Article views (194) PDF downloads (29) Cited by(13)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return