基于OAV和AEDA对工夫红茶的PLSR分析

采用顶空蒸汽蒸馏提取结合气相色谱-质谱联用技术及气相色谱-嗅闻技术,对4种中国工夫红茶进行定性、定量分析。根据香气成分的香气活力值和芳香萃取物稀释分析分别筛选出30、36种挥发性成分作为香气成分,结合2种方法确定22种香气成分为工夫红茶的香气关键成分,并将其与感官属性和红茶样品进行偏最小二乘法相关性分析。确定对工夫红茶香气起重要作用的22种关键香气物质为:1-戊醇、叶醇、1-辛烯-3-醇、反式氧化芳樟醇、芳樟醇、顺-6-壬烯醇、香叶醇、苯甲醇、苯乙醇、橙花叔醇、戊醛、己醛、反-2-己烯醛、糠醛、(反,反)-2,4-庚二烯醛、苯乙醛、(反,反)-2,4-癸二烯醛、水杨酸甲酯、丙位-壬内酯、2,3-丁二酮、2-庚酮和香豆素。

Analysis of Aroma Components in Four Chinese Congou Black Teas by Odor Active Values and Aroma Extract Dilution Analysis Coupled with Partial Least Squares Regression

The volatile components of four Chinese congou black teas were qualitatively and quantitatively investigated by headspace steam distillation extraction (HSDE) followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Thirty, thirty six and twenty two volatile components were identified as aroma-active compounds by odor active values (OAV), aroma extract dilution analysis (AEDA) and their combination, respectively. The correlations between sensory attributes and key aroma-active compounds were modeled by partial least squares regression (PLSR). Twenty two key aroma-active compounds were found to make an important contribution to the aroma of Chinese congou black tea, including 1-pentanol, cis-3-hexen-1-ol, 1-octen-3-ol, trans-linalool oxide, linalool, cis-6-nonenol, geraniol, benzyl alcohol, phenylethyl alcohol, nerolidol, valeraldehyde, hexanal, trans-2-hexenal, furfural, (E,E) -2,4-heptadienal, phenylacetaldehyde, (E,E)-2,4-decedienal, methyl salicylate, γ-nonalactone, 2,3-butanedione, 2-heptanone, and coumarin.