Analysis of Key Differential Aroma-Active Components in New and Aged Dahongpao Oolong Teas Based on HS-SPME-GC-O/MS Technology
CSTR:
Author:
Affiliation:

(1.Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008;2.Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008)

  • Article
  • | |
  • Metrics
  • |
  • Reference [37]
  • |
  • Related [20]
  • |
  • Cited by
  • | |
  • Comments
    Abstract:

    Aroma is one of the most important factors to evaluate the quality of tea. In order to systematically analyze the difference of aroma components in new and aged Dahongpao oolong teas, and thus provided a scientific basis for storing Dahongpao teas, headspace-solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-olfactometry(GC-O) were mainly used in this study. A total of 185 aroma compounds were identified from new Dahongpao and aged Dahongpao oolong teas by HS-SPME-GC-MS, and 45 aroma-active components were identified by using GC-O method. Partial least squares discriminant analysis (PLS-DA) and nonparametric test indicated that there were 31 key aroma compounds with statistical differences between the two groups (P<0.05). Whereafter, the key aroma compounds with statistical differences and aroma-active components in new and aged Dahongpao were further investigated by combining the peak areas and aroma intensity (AI). Results showed that the peak areas of 2-acetylfuran, 3,5-dimethyl-2-ethylpyrazine, linalool, phenylethyl alcohol, phenethyl acetate, indole and hexyl hexanoate had the same trend as those of aroma intensity. Therefore, these key differential aroma-active components have important contribution for distinguishing the aroma between the new and aged Dahongpao oolong teas, which present a potential applications in the identification of aged Wuyi rock teas. The results of this study provide some technical references for the scientific evaluation of Dahongpao aroma and the discrimination of "new and aged" teas.

    Reference
    [1] 林燕萍, 刘宝顺, 黄毅彪, 等.焙火程度对武夷岩茶“大红袍”品质的影响[J].食品研究与开发, 2020, 41(22): 49-54. LIN Y P, LIU B S, HUANG Y B, et al.Effect of baking degrees on the quality of Wuyi rock tea ‘Dahongpao’[J].Food Research and Development, 2020, 41(22): 49-54.
    [2] 谌滢, 欧行畅, 张杨波, 等.不同储藏年份普洱生茶感官品质的分析[J].食品科技, 2018, 43(4): 48-52. CHEN Y, OU X C, ZHANG Y B, et al.Organoleptic quality analysis of raw Pu-er teas in different storage years[J].Food Science and Technology, 2018, 43(4): 48-52.
    [3] 陈梅春, 陈峥, 史怀, 等.陈年普洱茶特征风味成分分析[J].茶叶科学, 2014, 34(1): 45-54. CHEN M C, CHEN Z, SHI H, et al.Analysis on characteristic flavor components of aged Pu-erh Tea[J].Journal of Tea Science, 2014, 34(1): 45-54.
    [4] 文祎.安溪铁观音品质化学及抗炎功能研究[D].长沙: 湖南农业大学, 2018. WEN W.The research on quality chemistry and anti-inflammatory of Anxi Tieguanyin tea[D].Changsha: Hunan Agricultural University, 2018.
    [5] 余宏.浅谈福鼎白茶及老白茶的特点[J].茶叶, 2017, 43(4): 228-230. YU H.The status quo of Fuding white tea and the aged white tea[J].Journal of Tea, 2017, 43(4): 228-230.
    [6] 石玉涛, 郑淑琳, 李小燕, 等.贮藏时间对武夷岩茶品质成分和抗氧化活性的影响[J].食品科技, 2020, 45(6): 46-51. SHI Y T, ZHENG S L, LI X Y, et al.Influence of storage time on quality components and antioxidant activity of Wuyi Rock Essence Tea[J].Food Science and Technology, 2020, 45(6): 46-51.
    [7] CHEN Y J, KUO P C, YANG M L, et al.Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas[J].Food Research International, 2013, 53(2): 732-743.
    [8] WANG Y F, SHAO S H, XU P, et al.Fermentation process enhanced production and bioactivities of oolong tea polysaccharides[J].Food Research International, 2012, 46(1): 158-166.
    [9] ZHANG Y T, LI Q, XING H, et al.Evaluation of antioxidant activity of ten compounds in different tea samples by means of an on-line HPLC-DPPH assay[J].Food Research International, 2013, 53(2): 847-856.
    [10] 田奥磊, 高俊杰, 李丹丹, 等.武夷岩茶大红袍的组织培养与快速繁殖[J].植物生理学报, 2017, 53(4): 619-624. TIAN A L, GAO J J, LI D D, et al.Tissue culture and rapid propagation of Camellia sinensis Dahongpao[J].Plant Physiology Journal, 2017, 53(4): 619-624.
    [11] 徐斌.大红袍茶树品种选育研究报告[J].茶叶科学技术, 2013, 54(1): 17-19. XU B.A breeding report on the tea variety Dahongpao(Camellia sinensis)[J].Tea Science and Technology, 2013, 54(1): 17-19.
    [12] 柴斐, 郭雯飞.烘干大红袍和冰冻大红袍香气成分分析与比较[J].浙江大学学报(理学版), 2010, 37(4): 459-462. CHAI F, GUO W F.Analysis of the aromatic compositions in baked Dahongpao and freezing Dahongpao[J].Journal of Zhejiang University (Science Edition), 2010, 37(4): 459-462.
    [13] 王芳, 张见明, 李博, 等.武夷大红袍初制过程中香型与香气成分的变化规律[J].茶叶科学, 2019, 39(4): 455-463. WANG F, ZHANG J M, LI B, et al.Dynamics of scent type and aroma components of Wuyi Dahongpao during the preliminary processing[J].Journal of Tea Science, 2019, 39(4): 455-463.
    [14] 陈金华, 王英姿, 黄建安.不同烘焙温度对大红袍香气成分的影响[J].茶叶通讯, 2020, 47(3): 433-442. CHEN J H, WANG Y Z, HUANG J A.Effect of different baking temperature on aroma components of Dahongpao Oolong Tea[J].Journal of Tea Communication, 2020, 47(3): 433-442.
    [15] 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 M, ZHANG Y, et al.A review of recent research on key aroma compounds in tea[J].Food Science, 2019, 40(23): 341-349.
    [16] 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.
    [17] WANG M Q, MA W J, SHI J, et al.Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry/ (GC-O), odor activity value (OAV), and aroma recombination[J].Food Research International, 2020, 130: 108908.
    [18] ZHU J C, NIU Y W, XIAO Z B.Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-qMS)[J].Food Chemistry, 2021, 339: 128136.
    [19] KANG S Y, YAN H, ZHU Y, et al.Identification and quantification of key odorants in the world's four most famous black teas[J].Food Research International, 2019, 121: 73-83.
    [20] LH P, ZHONG Q S, LIN Z, et al.Aroma characterization of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J].Food Chemistry, 2012, 130(4): 1074-1081.
    [21] 肖凌, 毛世红, 童华荣.3种香型凤凰单丛茶挥发性成分分析[J].食品科学, 2018, 39(20): 233-239. XIAO L, MAO S H, TONG H R.Analysis of volatile components of three types of fenghuang Dancong Tea[J].Food Science, 2018, 39(20): 233-239.
    [22] ZHU Y, LV H P, DAI W D, et al.Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry[J].Separation and Purification Technology, 2016, 164: 146-154.
    [23] ZHU Y, LV 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: 74-82.
    [24] 阿基业, 何骏, 孙润彬.代谢组学数据处理-主成分分析十个要点问题[J].药学学报, 2018, 53(6): 929-937. A J Y, HE J, SUN R B.Multivariate statistical analysis for metabolomic data: the key points in principal component analysis[J].Acta Pharmaceutica Sinica, 2018, 53(6): 929-937.
    [25] 刘彬球, 陈孝权, 吴晓刚, 等.PCA和PLS-DA用于晒青毛茶级别分类研究[J].茶叶科学, 2015, 35(2): 179-184. LIU B Q, CHEN X Q, WU X G, et al.Study of Pu′er raw materials grade classification by PCA and PLS-DA[J].Journal of Tea Science, 2015, 35(2): 179-184.
    [26] 张悦, 朱荫, 叶火香, 等.不同产地香茶的主要化学成分含量的差异分析[J].食品科学, 2017, 38(22): 184-191. ZHANG Y, ZHU Y, YE H X, et al.Comparative study on the contents of the major chemical constituents of fragrant tea from different producing areas[J].Food Science, 2017, 38(22): 184-191.
    [27] ZHONG J Y, CHEN N, HUANG S C, et al.Chemical profiling and discrimination of green tea and Pu-erh raw tea based on UPLC-Q-Orbitrap-MS/MS and chemometrics[J].Food Chemistry, 2020, 326: 126760.
    [28] 宛晓春.茶叶生物化学[M].北京: 中国农业出版社, 2003: 48, 293-294, 241-242. WANG X C.Tea Biochemistry[M].Beijing: China Agriculture Press, 2003: 48, 293-294, 241-242.
    [29] ZHU J C, CHEN F, WANG L Y, et al.Comparison of aroma-active volatiles in Oolong tea infusions using GC-olfactometry, GC-FPD, and GC-MS[J].Journal of Agricultural and Food Chemistry, 2015, 63(34): 7499-7510.
    [30] 鲍忠赞, 董荣建, 邓昭浦, 等.基于陈茶特征香气成分的绿茶新茶和陈茶鉴定方法的研究[J].茶叶科学, 2015, 35(6): 583-588. BAO Z Z, DONG R J, DENG Z P, et al.The research on method of identifying new green tea and stale green tea based on characteristic aromatic components of stale tea aroma[J].Journal of Tea Science, 2015, 35(6): 583-588.
    [31] ZHANG H, WANG J J, ZHANG D D, et al.Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale[J].Food Chemistry, 2021, 342: 128175.
    [32] MAO S H, LU C Q, LI M F, et al.Identification of key aromatic compounds in Congou black tea by PLSR with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry[J].Journal of the Science of Food and Agriculture, 2018, 98(14): 5278-5286.
    [33] 苗爱清, 吕海鹏, 孙世利, 等.乌龙茶香气的HS-SPME-GC-MS/GC-O研究[J].茶叶科学, 2010, 30(增刊1): 583-587. MIAO A Q, LU H P, SUN S L, et al.Aroma components of Oolong Tea by HS-SPME-GC-MS and GC-O[J].Journal of Tea Science, 2010, 30(supplement 1): 583-587.
    [34] 刘盼盼, 郑鹏程, 王胜鹏, 等.青砖茶初制、渥堆过程中挥发性风味成分分析[J].食品与发酵工业, 2017, 43(12): 176-183. LIU P P, ZHENG P C, WANG S P, et al.Analysis of volatile flavor compounds in Qingzhuan tea during primary and pile fermentation process[J].Food and Fermentation Industries, 2017, 43(12): 176-183.
    [35] 韩熠, 洪鎏, 朱东来, 等.应用GC-MS和GC-O鉴定不同等级洞庭碧螺春茶特征香气成分[J].香料香精化妆品, 2018, 46(3): 1-10. HAN Y, HONG L, ZHU D L, et al.Identification of characteristic aroma components of different grades of Dongting Biluochun tea by GC - MS and GC-O[J].Flavour Fragrance Cosmetics, 2018, 46(3): 1-10.
    [36] 肖作兵, 陈合兴, 牛云蔚, 等.顶空蒸馏萃取法结合GC-MS/GC-O技术分析龙井茶的特征香气成分[J].浙江大学学报(理学版), 2015, 42(6): 714-720. XIAO Z B, CHEN H X, NIU Y W, et al.Identify the characteristic aroma components of Longjing tea by headspace ateam distillation extraction and GC-MS/GC-O[J].Journal of Zhejiang University (Science Edition), 2015, 42(6): 714-720.
    [37] GUO X Y, HO C T, WAN X C, et al.Changes of volatile compounds and odor profiles in Wuyi rock tea during processing[J].Food Chemistry, 2021, 341: 128230.
    Cited by
    Comments
    Comments
    分享到微博
    Submit
Get Citation
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:June 29,2022
  • Online: August 17,2023
Article QR Code
Copyright :Journal of Chinese Institute of Food Science and Technology     京ICP备09084417号-4
Address :9/F, No. 8 North 3rd Street, Fucheng Road, Haidian District, Beijing, China      Postal code :100048
Telephone :010-65223596 65265376      E-mail :chinaspxb@vip.163.com
Supported by : Beijing E-Tiller Technology Development Co., Ltd.
Firefox, Chrome, IE10, IE11 are recommended. Other browsers are not recommended.