基于电子鼻与HS-SPME-GC-MS 技术的 江苏红茶香气特征研究.

[Objectives] The paper aimed to investigate the characteristic aroma components of black tea from the main production areas in Jiangsu Province and distinguish the key difference components in different main production areas. [Methods] The aroma composition of representative Jiangsu black tea samples from the main production areas was analyzed using electronic nose (E-nose) and headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) technology. [Results] The electronic nose analysis showed that terpenoids and aromatic ring substances were the main volatile components in the aroma of Jiangsu black tea, and the contents of alcohols, ketones, aldehydes, sulfur components and terpenoids were significantly higher in Yixing production area than those in Jurong and Jintan production areas. HS-SPME-GC-MS analysis showed that alcohols were the volatile compounds with the highest proportion in all Jiangsu black teas, accounting for 62.06%-75.66% of the total volatile. With relative odor activity value (ROAV) greater than 1.00 as the criterion, a total of 12 key aroma presenting substances were screened out, and linalool, geraniol, citral, trans-ẞ-ionone, decanal, dimethyl sulfide might be the most critical aroma components in Jiangsu black tea (ROAV>10.00). Orthogonal partial least squares discriminant analysis (OPLS-DA) showed that there were some differences between the aroma components of black tea from different production areas. Seven variance components were screened using variable importance in projection (VIP) values greater than 1.00 as a criterion. Among them, 2-methyl-butanal and phenylacetaldehyde in fruity aroma and trans-linalool oxide (furans) in woody aroma were the key aroma components that distinguished the Jintan production area from Yixing and Jurong production areas, and cis-jasmone in floral aroma was the key aroma component that distinguished the Jurong production area from the Jintan and Yixing production areas, which were the key factor causing the aroma difference among production areas. In addition, the ratio of geraniol to linalool content in the main production areas of Jiangsu black tea was about 1:1, which was presumed to be one of the important reasons for the difference between Jiangsu black tea and other famous black teas. [Conclusions] In this study, the characteristic aroma components of Jiangsu black tea were clarified by combining HS-SPME-GC-MS and electronic nose technology, and the different aroma components of Jiangsu black tea from different production areas were explored, and the results laid a foundation for enriching the aroma theory of black tea in China. [ABSTRACT FROM AUTHOR]