Differences in Aroma of Chuanhong Congou Black Tea of Different Tea Plant Varieties Based on HS-SPME-GC-MS Analysis

JIN Lei; LIAN Xueyan; YANG Zhiyi; LI Tian; LI Yuhao; HE Qingyu; LI Dong

doi:10.13386/j.issn1002-0306.2023100142

Volume 45 Issue 19

Sep. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(19): 268-277. > DOI: 10.13386/j.issn1002-0306.2023100142

JIN Lei, LIAN Xueyan, YANG Zhiyi, et al. Differences in Aroma of Chuanhong Congou Black Tea of Different Tea Plant Varieties Based on HS-SPME-GC-MS Analysis[J]. Science and Technology of Food Industry, 2024, 45(19): 268−277. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100142.

Citation:

PDF (1558 KB)

Differences in Aroma of Chuanhong Congou Black Tea of Different Tea Plant Varieties Based on HS-SPME-GC-MS Analysis

1.
College of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644000, China
2.
Yibin Chuanhong Tea Group, Yibin 644000, China

More Information

Received Date: October 18, 2023
Available Online: August 01, 2024

Graphical Abstract

Abstract

Abstract

Chuanhong congou black tea was made from seven tea plant species that were grown in Yibin, including 'Sichuan Medium and Small Leaf Group Species' 'Fuding Dabai' 'Fuyun 6' 'Mingshan 131' 'Qingxin Oolong' 'Tianfu 5' and 'Tianfu 6'. The main differentiating ingredients in Chuanhong congou black tea, which was produced from the fresh leaves of several tea plant species, were examined using sensory evaluation, electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV), and partial least squares discriminant analysis (PLS-DA). The findings indicated that the black tea derived from the fresh leaves of the seven different tea kinds was sweet, with the 'Sichuan Medium and Small Leaf Group Species' scoring the highest and having a little fruity flavor. A total of 84 volatile aroma compounds, including 29 alcohols, 12 aldehydes, 15 esters, 12 alkenes, 7 acids, 5 ketones and 4 other hydrocarbons were found. There were 14 kinds of common aroma compounds in the 7 samples, and the contents of aroma compounds were significantly different among different samples (P<0.05). A total of 28 kinds of main aromatic compounds of Chuanhong cougou black tea were screened (OAV>1). Eight key differential aroma compounds were identified in the black tea samples of different tea plant varieties, including geraniol, linalool, methyl salicylate, phenylethanol, styrene, 2-hexenal, (E)-linalool oxide (furan-type) and citral. In summary, the types and contents of aroma substances of Chuanhong cougou black tea made from fresh leaves of different tea plant varieties differ greatly. The study results can provide reference for selecting suitable tea plant varieties for Chuanhong cougou black tea.
- tea plant varieties,
- Chuanhong congou black tea,
- odor activity value,
- partial least squares discriminant analysis

FullText(HTML)

References (34)

References

[1]	范捷, 王秋霜, 秦丹丹, 等. 红茶品质及其相关生化因子研究进展[J]. 食品科学,2020,41(3):246−253. [FAN Jie, WANG Qiushuang, QIN Dandan, et al. Recent progress in black tea quality and related biochemical factors[J]. Food Science,2020,41(3):246−253.] doi: 10.7506/spkx1002-6630-20190217-077 FAN Jie, WANG Qiushuang, QIN Dandan, et al. Recent progress in black tea quality and related biochemical factors[J]. Food Science, 2020, 41（3）: 246−253. doi: 10.7506/spkx1002-6630-20190217-077
[2]	YAO Hengbin, SU Hui, MA Jingyi, et al. Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation[J]. Food Research International,2023,164:963−969.
[3]	顾咪, 张迎阳, 汪仕韬. 白叶1号红茶加工中香气组分的迁移机理研究[J]. 粮食与油脂,2023,36(3):109−113. [GU Mi, ZHANG Yingyang, WANG Shitao. Study on migration mechanism of aroma components in processing Baiye No. 1 black tea[J]. Grain and Oils,2023,36(3):109−113.] doi: 10.3969/j.issn.1008-9578.2023.03.025 GU Mi, ZHANG Yingyang, WANG Shitao. Study on migration mechanism of aroma components in processing Baiye No. 1 black tea[J]. Grain and Oils, 2023, 36（3）: 109−113. doi: 10.3969/j.issn.1008-9578.2023.03.025
[4]	LI Yuchuan, HE Chang, YU Xinlei, et al. Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering[J]. LWT,2022,154:112597−112597. doi: 10.1016/j.lwt.2021.112597
[5]	周闯, 赵燕妮, 周梦雪, 等. 基于代谢组学的‘铁观音’和‘水仙’品种茶叶化学成分解析[J]. 食品科学,2024,45(4):171−182. [ZHOU Chuang, ZHAO Yanni, ZHOU Mengxue, et al. Chemical composition analysis of 'Tieguanyin' and 'Shuixian' teas using metabolomics method[J]. Food Science,2024,45(4):171−182.] doi: 10.7506/spkx1002-6630-20230511-099 ZHOU Chuang, ZHAO Yanni, ZHOU Mengxue, et al. Chemical composition analysis of 'Tieguanyin' and 'Shuixian' teas using metabolomics method[J]. Food Science, 2024, 45（4）: 171−182. doi: 10.7506/spkx1002-6630-20230511-099
[6]	贾慧艳, 郝昌洪, 袁文旋, 等. 黄山地区主要茶树品种的祁门红茶适制性分析[J]. 安徽农业大学学报,2023,50(3):537−543. [JIA Huiyan, HAO Changhong, YUAN Wenxuan, et al. Analysis of the suitability for Keemun black tea of the main tea varieties in Huangshan region[J]. Journal of Anhui Agricultural University,2023,50(3):537−543.] JIA Huiyan, HAO Changhong, YUAN Wenxuan, et al. Analysis of the suitability for Keemun black tea of the main tea varieties in Huangshan region[J]. Journal of Anhui Agricultural University, 2023, 50（3）: 537−543.
[7]	董蕊, 高斯婷, 周小慧, 等. 基于六堡工艺两个云南茶树品种加工茶叶的香气组分分析[J]. 食品工业科技,2024,45(12):254−264. [DONG Rui, GAO Siting, ZHOU Xiaohui, et al. Analysis of aroma components of tea processed from two Yunnan tea plant species based on Liu Bao craft[J]. Science and Technology of Food Industry,2024,45(12):254−264.] DONG Rui, GAO Siting, ZHOU Xiaohui, et al. Analysis of aroma components of tea processed from two Yunnan tea plant species based on Liu Bao craft[J]. Science and Technology of Food Industry, 2024, 45（12）: 254−264.
[8]	李丽霞, 罗学平, 李清, 等. 不同季节四川工夫红茶香气成分的SPME-GC-MS分析[J]. 福建农业学报,2016,31(7):737−742. [LI Lixia, LUO Xueping, LI Qing, et al. Seasonal differences on aromatics in Sichuan black tea[J]. Fujian Journal of Agricultural Sciences,2016,31(7):737−742.] LI Lixia, LUO Xueping, LI Qing, et al. Seasonal differences on aromatics in Sichuan black tea[J]. Fujian Journal of Agricultural Sciences, 2016, 31（7）: 737−742.
[9]	WANG Jun, WEI Bocheng, WANG Xin, et al. Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography–ion mobility spectrometry[J]. Frontiers in Microbiology,2023,14:1113594−1113594. doi: 10.3389/fmicb.2023.1113594
[10]	JIN Lei, LIAN Xueyan, CHEN Li, et al. Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea[J]. European Food Research and Technology,2024,250:441−454. doi: 10.1007/s00217-023-04398-4
[11]	陈国和, 胡腾飞, 王乐涯, 等. 基于HS-SPME-GC-O-MS结合OAV鉴定槟榔香六堡茶关键香气物质[J]. 食品与发酵工业, 1−9[2024-07-16]. https://doi.org/10.13995/j.cnki.11-1802/ts.037083. [CHENG Guohe, HU Tengfei, WANG Leya, et al. Identification of key aroma components in areca-flavor Liupao tea based on HS-SPME-GC-O-MS and odor activity value[J]. Food and Fermentation Industries, 1−9[2024-07-16]. https://doi.org/10.13995/j.cnki.11-1802/ts.037083.] CHENG Guohe, HU Tengfei, WANG Leya, et al. Identification of key aroma components in areca-flavor Liupao tea based on HS-SPME-GC-O-MS and odor activity value[J]. Food and Fermentation Industries, 1−9[2024-07-16]. https://doi.org/10.13995/j.cnki.11-1802/ts.037083.
[12]	WANG Huifang, TENG Jianwen, HUANG Li, et al. Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC-HR-MS metabolomics[J]. Food Chemistry,2022,404(Pt B):134773.
[13]	ZHANG Jixin, XIA Dongzhou, LI Tiehan, et al. Effects of different over-fired drying methods on the aroma of Lu'an Guapian tea[J]. Food Research International,2023,173(P1):113224.
[14]	荀志丽, 马小河, 黄丽萍, 等. 47份鲜食葡萄种质资源果实香气品质鉴定分析[J]. 山西农业大学学报(自然科学版),2023,43(5):83−91. [XUN Zhili, MA Xiaohe, HUANG Liping, et al. Analysis of berry aroma compounds from 47 table grape germplasm resources[J]. Journal of Shanxi Agricultural University (Natural Science Edition),2023,43(5):83−91.] XUN Zhili, MA Xiaohe, HUANG Liping, et al. Analysis of berry aroma compounds from 47 table grape germplasm resources[J]. Journal of Shanxi Agricultural University （Natural Science Edition）, 2023, 43（5）: 83−91.
[15]	蒋森涛, 段晓亮, 张东, 等. 基于GC-MS和快速气相电子鼻对我国东北地区代表性粳米香气组分分析[J]. 中国粮油学报,2024,39(4):171−179. [JIANG Sentao, DUAN Xiaoliang, ZHANG Dong, et al. Analysis of aroma components of representative Japonica rice in northeast China based on GC-MS and flash GC E-nose[J]. Journal of the Chinese Cereals and Oils Association,2024,39(4):171−179.] JIANG Sentao, DUAN Xiaoliang, ZHANG Dong, et al. Analysis of aroma components of representative Japonica rice in northeast China based on GC-MS and flash GC E-nose[J]. Journal of the Chinese Cereals and Oils Association, 2024, 39（4）: 171−179.
[16]	王丽娜, 陈川, 何荣军, 等. 不同成熟期鲜枣香气物质变化及相关合成酶活性研究[J]. 核农学报,2023,37(11):2232−2242. [WANG Lina, CHEN Chuan, HE Rongjun, et al. Changes in aroma components and related enzyme activities in fresh jujube fruit at different ripening stages[J]. Journal of Nuclear Agricultural Sciences,2023,37(11):2232−2242.] doi: 10.11869/j.issn.1000-8551.2023.11.2232 WANG Lina, CHEN Chuan, HE Rongjun, et al. Changes in aroma components and related enzyme activities in fresh jujube fruit at different ripening stages[J]. Journal of Nuclear Agricultural Sciences, 2023, 37（11）: 2232−2242. doi: 10.11869/j.issn.1000-8551.2023.11.2232
[17]	李玮轩, 解东超, 邵晨阳, 等. 动态顶空萃取结合气相色谱-嗅觉测量法/质谱联用技术解析不同品种烘青绿茶的挥发性成分[J]. 食品科学:1−16[2023-10-13]. http://kns.cnki.net/kcms/detail/11.2206.ts.20231010.0948.060.html. [LI Weixuan, XIE Dongchao, SHAO Chengyang, et al. Dynamic headspace combined with thermal desorption/gas chromatography‒mass spectrometry for analysis of volatile components in baked green tea with different cultivars [J]. Food Science:1−16[2023-10-13]. http://kns.cnki.net/kcms/detail/11.2206.ts.20231010.0948.060.html.] LI Weixuan, XIE Dongchao, SHAO Chengyang, et al. Dynamic headspace combined with thermal desorption/gas chromatography‒mass spectrometry for analysis of volatile components in baked green tea with different cultivars [J]. Food Science: 1−16[2023-10-13]. http://kns.cnki.net/kcms/detail/11.2206.ts.20231010.0948.060.html.
[18]	HUANG Jianfeng, YAN Tingyu, YANG Jiangfan, et al. Aroma components analysis and origin differentiation of black tea based on ATD-GC-MS and E-nose[J]. Horticulturae,2023,9(8).
[19]	SQUARA Simone, CARATTI Andrea, FINA Angelica, et al. Artificial intelligence decision-making tools based on comprehensive two-dimensional gas chromatography data:The challenge of quantitative volatilomics in food quality assessment[J]. Journal of Chromatography A,2023,1700.
[20]	JULIANA M, LUÍS F-R, COSME F, et al. Development and validation of a multiple headspace solid-phase microextraction method for accurate and precise analysis of the aroma of Tawny and White Port wines[J]. Food Chemistry,2023,421.
[21]	里奥·范海默特. 化合物香味阈值汇编[M]. 北京:科学出版社, 2015. [HEMMERT L. Compound flavor threshold compilation[M]. Beijing:Science Press, 2015.] HEMMERT L. Compound flavor threshold compilation[M]. Beijing: Science Press, 2015.
[22]	戴宇樵, 罗学尹, 刘亚兵, 等. 灵芝菌固态发酵夏秋梅占红茶风味特征分析[J]. 食品安全质量检测学报,2024,15(1):10−19. [DAI Yuqiao, LUO Xueyin, LIU Yabing, et al. Analysis of flavor characteristics of summer-autumn Meizhan black tea produced by solid state fermentation of Ganoderma lucidum[J]. Journal of Food Safety and Quality,2024,15(1):10−19.] DAI Yuqiao, LUO Xueyin, LIU Yabing, et al. Analysis of flavor characteristics of summer-autumn Meizhan black tea produced by solid state fermentation of Ganoderma lucidum[J]. Journal of Food Safety and Quality, 2024, 15（1）: 10−19.
[23]	陈国和, 胡腾飞, 王乐涯, 等. 基于HS-SPME-GC-O-MS结合OAV鉴定槟榔香六堡茶关键香气物质[J]. 食品与发酵工业, 1−9[2024-02-25]. https://doi.org/10.13995/j.cnki.11-1802/ts.037083. [CHEN Guohe, HU Tengfei, WANG Leya, et al. Identification of key aroma components in areca-flavor Liupao tea based on HS-SPME-GC-O-MS and odor activity value[J]. Food and Fermentation Industries, 1−9[2024-02-25]. https://doi.org/10.13995/j.cnki.11-1802/ts.037083.] CHEN Guohe, HU Tengfei, WANG Leya, et al. Identification of key aroma components in areca-flavor Liupao tea based on HS-SPME-GC-O-MS and odor activity value[J]. Food and Fermentation Industries, 1−9[2024-02-25]. https://doi.org/10.13995/j.cnki.11-1802/ts.037083.
[24]	胡腾飞, 萧涵, 谢贺, 等. 基于GC×GC-TOFMS-O分析3种武夷岩茶的关键香气成分[J]. 现代食品科技,2024,40(6):221−230. [HU Tengfei, XIAO Han, XIE He, et al. Analysis of key aroma compoundsin three varieties of Wuyi rock tea based on GC×GC-TOFMS-O[J]. Modern Food Science and Technology,2024,40(6):221−230.] HU Tengfei, XIAO Han, XIE He, et al. Analysis of key aroma compoundsin three varieties of Wuyi rock tea based on GC×GC-TOFMS-O[J]. Modern Food Science and Technology, 2024, 40（6）: 221−230.
[25]	CHEN Qincao, ZHU Yin, LIU Yafang, et al. Black tea aroma formation during the fermentation period[J]. Food Chemistry,2022,374:131640. doi: 10.1016/j.foodchem.2021.131640
[26]	艾安涛, 陈曦, 李燕丽, 等. 不同品种“遵义红”红茶香气成分分析[J]. 食品与生物技术学报,2023,42(4):103−111. [AI Antao, CHEN Xi, LI Yanli et al. Analysis of aroma components in different varieties of "Zunyi Red" black tea[J]. Journal of Food and Biotechnology,2023,42(4):103−111.] doi: 10.3969/j.issn.1673-1689.2023.04.012 AI Antao, CHEN Xi, LI Yanli et al. Analysis of aroma components in different varieties of "Zunyi Red" black tea[J]. Journal of Food and Biotechnology, 2023, 42（4）: 103−111. doi: 10.3969/j.issn.1673-1689.2023.04.012
[27]	马伟伟, 王云, 李春华, 等. 茶树新品种‘天府5号’[J]. 园艺学报,2022,49(S1):199−200. [MA Weiwei, WANG Yun, LI Chunhua, et al. A new Camellia sinensis cultivars‘Tianfu 5’[J]. Acta Horticulturae Sinica,2022,49(S1):199−200.] MA Weiwei, WANG Yun, LI Chunhua, et al. A new Camellia sinensis cultivars‘Tianfu 5’[J]. Acta Horticulturae Sinica, 2022, 49（S1）: 199−200.
[28]	刘飞, 王嘉, 黄藩, 等. 四川工夫红茶品质分析及风味轮的构建[J]. 西南农业学报,2021,34(5):1001−1007. [LIU Fei, WANG Jia, HUANG Pan, et al. Quality analysis and flavor wheel establishment of Sichuan congou black tea[J]. Southwest China Journal of Agricultural Sciences,2021,34(5):1001−1007.] LIU Fei, WANG Jia, HUANG Pan, et al. Quality analysis and flavor wheel establishment of Sichuan congou black tea[J]. Southwest China Journal of Agricultural Sciences, 2021, 34（5）: 1001−1007.
[29]	李丽, 蒋景龙, 胡佳乐, 等. 不同品种柑橘果皮精油关键香气物质筛选[J]. 食品工业科技,2023,44(24):259−269. [LI Li, JIANG Jinglong, HU Jiale, et al. Screening of key aroma components in essential oils from citrus peels of different cultivars[J]. Science and Technology of Food Industry,2023,44(24):259−269.] LI Li, JIANG Jinglong, HU Jiale, et al. Screening of key aroma components in essential oils from citrus peels of different cultivars[J]. Science and Technology of Food Industry, 2023, 44（24）: 259−269.
[30]	杨学博, 陈秋翰, 刘寿春, 等. 基于GC-IMS和OPLS-DA分析酵母-藿香复合对罗非鱼脱腥效果的影响[J]. 食品与发酵工业, 1−11[2024-02-25]. https://doi.org/10.13995/j.cnki.11-1802/ts.036573. [YANG Xuebo, CHEN Qiuhan, LIU Shouchun, et al. Effect of yeast-Agastache rugosus complex on deodorization of tilapia based on GC-IMS and OPLS-DA[J]. Food and Fermentation Industries, 1−11 [2024-02-25]. https://doi.org/10.13995/j.cnki.11-1802/ts.036573.] YANG Xuebo, CHEN Qiuhan, LIU Shouchun, et al. Effect of yeast-Agastache rugosus complex on deodorization of tilapia based on GC-IMS and OPLS-DA[J]. Food and Fermentation Industries, 1−11 [2024-02-25]. https://doi.org/10.13995/j.cnki.11-1802/ts.036573.
[31]	李少辉, 赵巍, 刘松雁, 等. SDE-GC-MS结合OPLS-DA分析不同生态区谷子品种香气特征[J]. 中国农业科学,2023,56(13):2586−2596. [LI Shaohui, ZHAO Wei, LIU Songyan, et al. Aroma characteristics of foxtail millet varieties from different ecological regions by analysis of SDE-GC-MS combined with OPLS-DA[J]. Scientia Agricultura Sinica,2023,56(13):2586−2596.] doi: 10.3864/j.issn.0578-1752.2023.13.012 LI Shaohui, ZHAO Wei, LIU Songyan, et al. Aroma characteristics of foxtail millet varieties from different ecological regions by analysis of SDE-GC-MS combined with OPLS-DA[J]. Scientia Agricultura Sinica, 2023, 56（13）: 2586−2596. doi: 10.3864/j.issn.0578-1752.2023.13.012
[32]	罗学平, 李丽霞, 练学燕, 等. 响应面法优化顶空固相微萃取条件结合气相色谱-质谱法测定四川红茶挥发性成分[J]. 食品安全质量检测学报,2021,12(16):6472−6479. [LUO Xueping, LI Lixia, LIAN Xueyan, et al. Determination of volatile components in Sichuan black tea by response surface optimized headspace solid phase microextraction combined with gas chromatography-mass spectrometry[J]. Journal of Food Safety and Quality,2021,12(16):6472−6479.] LUO Xueping, LI Lixia, LIAN Xueyan, et al. Determination of volatile components in Sichuan black tea by response surface optimized headspace solid phase microextraction combined with gas chromatography-mass spectrometry[J]. Journal of Food Safety and Quality, 2021, 12（16）: 6472−6479.
[33]	FANG Xin, LIU Yanan, XIAO Jingyi, et al. GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea[J]. Food Chemistry,2023,410:135396−135396. doi: 10.1016/j.foodchem.2023.135396
[34]	YU Penghui, HUANG Yingjie, LI Ziyi, et al. Difference in aroma components of black teas processed on different dates in the spring season[J]. Foods,2023,12(23):12234368.