茯砖茶呈香挥发性物质及其来源

Study of Aroma Compounds and Their Source in Fu Brick Tea

摘要:

以茯砖茶及其分离出的“金花”菌体和去“金花”纯茶为研究对象，采用感官审评、固相微萃取、气相色谱-质谱联用、香气活力值分析结合化学计量学方法，研究茯砖茶呈香挥发性物质及其来源。结果表明：茯砖茶特征香气是由“金花”菌体和去“金花”纯茶中香气成分共同作用形成的，二者缺一不可。茯砖茶、“金花”菌体和去“金花”纯茶中共定量鉴定出59种挥发性成分，醇类和酯类化合物在茯砖茶和“金花”菌体中含量最高，而醇类和醛类化合物在去“金花”纯茶中含量最高，OAV分析显示其中16种挥发性成分为茯砖茶的呈香挥发性物质。结合多元统计分析，筛选出去“金花”纯茶和“金花”菌体中含量差异显著的7种呈香挥发性成分，包括去“金花”纯茶中富含的己醛和（E，E ）-2，4-辛二烯醛主要贡献了茯砖茶的青草气属性，“金花”菌体中富含的苯甲醇、芳樟醇、雪松醇、1-辛稀-3-醇和水杨酸甲酯主要贡献了茯砖茶的花香、木香、蘑菇香和冬青香属性。

Abstract:

This study analyzed Fu brick tea, and the ‘Golden flower’(Eurotium cristatum ) as well as the tea base without ‘Golden flower’ isolated from Fu brick tea, detecting their volatile compounds by sensory evaluation, solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC- MS), odor active value(OAV) and chemometric methods to explore the key aroma compounds and their source in Fu brick tea. The result of sensory evaluation indicated that the characteristic aroma of Fu brick tea was formed by the combination of aroma compounds from the ‘Golden flower’ and the tea base without ‘Golden flower’, and neither was dispensable. In total, 59 volatile compounds were identified and quantified in samples. Alcohols and esters were the dominant volatiles in Fu brick tea and the ‘Golden flower’. However, alcohols and aldehydes dominated in the tea base without ‘Golden flower’. Among them, 16 volatile components were aroma compounds of Fu brick tea as identified by OAV analysis. Combined with the multivariable statistics analysis, 7 volatile aroma components with significant content difference were screened out in the tea base without ‘Golden flower’ and the ‘Golden flower’. Hexanal and(E,E )-2,4-Octadienal originated from the tea base without ‘Golden flower’ mainly contributed to the grassy flavor in Fu brick tea, while benzyl alcohol, linalool, cedrol, 1-octen-3-ol and methyl salicylate originated from the ‘Golden flower’ mainly contributed to floral, woody, and the smell of mushroom and wintergreen in Fu brick tea.