基于顶空固相微萃取法-气相色谱-质谱法和相对气味活度值分析13种凤凰单丛茶香气成分

Analysis of aroma components of 13 kinds of Fenghuang Dancong tea based on headspace solid phase microextraction-gas chromatography-mass spectrometry and relative odor activity value

中文关键词:  凤凰单丛茶  香气成分  顶空固相微萃取  气相色谱-质谱法  相对气味活度值

英文关键词:Fenghuang Dancong tea  aroma components  headspace solid phase microextraction  gas chromatography-mass spectrometry  relative odor activity value

中文摘要:

      目的 探究13种凤凰单丛茶香气成分及各香气成分对总体风味的贡献。方法 采用顶空固相微萃取法(headspace solid phase microextraction, HS-SPME)和气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)对13种单丛茶进行香气成分分析, 并结合相对气味活度值(relative odor activity value, ROAV)筛选各单丛茶关键香气成分。结果 在13种单丛茶样品中检出香气成分179种, 新检出成分88种, 共有香气成分53种。同时, 根据挥发性成分的ROAV值, 共检出17种关键香气成分, 对总体香气的贡献率由大到小依次为1-辛烯-3-醇、癸醛、β-环柠檬醛、异丁醛、β-紫罗兰酮、法尼醇、香叶醇、α-法尼烯、异戊醇、顺-1,5-辛二烯-3-醇、顺-3-己烯醇、庚醛、脱氢芳樟醇、反-3-戊烯-2-酮、2-癸酮、2-庚烯醛、6-甲基-5-庚基-2-酮; 另外, 检出16种重要修饰成分, 共有关键香气5种, 分别为1-辛烯-3-醇、法尼醇、β-环柠檬醛、癸醛和β-紫罗兰酮。结论 各关键香气成分在不同单丛茶中含量及贡献度存在明显差异。

英文摘要:

      Objective To explore the aroma components of 13 kinds of Fenghuang Dancong tea and the contribution of each aroma component to the overall flavor of the Fenghuang Dancong tea. Methods Headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the aroma components of 13 kinds of Fenghuang Dancong tea, and relative odor activity value (ROAV) was used to screen the key aroma components of each Fenghuang Dancong tea. Results A total of 179 kinds of aroma components were detected in 13 kinds of Fenghuang Dancong tea samples, 88 kinds of newly detected components and 53 kinds of common aroma components were found. At the same time, according to the ROAV of volatile components, a total of 17 kinds of key aroma components were detected, and their contribution rates to the overall aromas were in descending order: 1-octene-3-alcohol, decanal, β-cyclic citral, isobutyraldehyde, β-violet, farnyl alcohol, geraniol, α-farnene, isoamyl alcohol, cis-1,5-octadiene-3-alcohol, cis-3-hexenol, heptyaldehyde, dehydrolinalool, trans-3-penten-2-one, 2-decinone, 2-heptenal aldehyde, 6-methyl-5-gengyl-2-one. In addition, 16 kinds of important modified components were detected, a total of 5 kinds of common key aroma were detected, including 1-octene-3-alcohol, farnitol, β-cyclic citral, decaldehyde and β-violet. Conclusion There are obvious differences in the content and contribution degree of each key aroma component in different Fenghuang Dancong tea.