基于GC-MS-O结合OAV比较铁观音和白芽奇兰茶叶的香气品质

Comparison of the Aroma Qualities of Tieguanyin and Baiyaqilan Teas Based on GC-MS-O and OAV

摘要:

为明确铁观音和白芽奇兰茶叶的香气品质差异及其物质基础，采用定量描述分析（Quantitative Descriptive Analysis，QDA）、气相色谱-质谱-嗅闻仪（Gas Chromatography-Mass Spectrometry-Olfactometry，GC-MS-O）和香气活性值（Odor Activity Value，OAV）对两者的整体香气轮廓和关键香气成分进行鉴定。除青草香强度外，铁观音的花香、甜香、焦糖香和烘烤香强度均显著低于白芽奇兰茶叶（p˂0.05）；且铁观音和白芽奇兰茶叶水溶液中的挥发性成分总含量分别为19 314.76 μg/L和5 685.77 μg/L。GC-MS-O结合OAV分析表明铁观音的关键香气活性成分主要包括吲哚、顺式-茉莉内酯、苯乙醛、顺式-茉莉酮和反式-橙花叔醇；白芽奇兰茶叶的关键香气活性成分主要包括脱氢芳樟醇、香叶醇、顺式-茉莉内酯、β-环柠檬醛、反式-α-紫罗兰酮、顺式-茉莉酮、3-乙基-2,5-二甲基-吡嗪、吲哚和藏花醛。以上结果明确了导致铁观音和白芽奇兰茶叶香气品质差异的主要赋香成分，为茶叶品质的精准控制提供了数据参考。

Abstract:

In order to clarify the differences in the aroma quality and its material basis between Tieguanyin tea and Baiyaqilan tea, the overall aroma profiles and the key aroma components of the two teas were analyzed by quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), and odor activity value (OAV). Except for the intensity of grassy note, the intensities of floral, sweet, caramel and roasted notes of Tieguanyin were significantly lower than those of Baiyaqilan tea (p ˂ 0.05). The total contents of the volatile compounds from the aqueous solutions of Tieguanyin and Baiyaqilan teas were 19 314.76 μg/L and 5 685.77 μg/L, respectively. GC-MS-O combined with OAV analysis showed that the key aroma-active components of Tieguanyin mainly included indole, cis-iasmine lactone, benzeneacetaldehyde, cis-jasmone and trans-nerolidol. The key aroma-active components of Baiyaqilan tea mainly included hotrienol, geraniol, cis-iasmine lactone, β-cyclocitral, trans-α-ionone, cis-jasmone, 3-ethyl-2,5-dimethyl-pyrazine, indole and safranal. The above results clarified the main aroma components accounting for the difference in aroma quality between Tieguanyin tea and Baiyaqilan tea, which provides a data reference for the precise control of tea quality.