基于感官导向的铁观音茶叶特征香气的分析、重构及在卷烟加香中的应用

  目的  构建一种天然香料香气重构及其风格强化的调香方法并应用于卷烟加香。  方法  以铁观音茶叶提取物为对象，通过感官导向的凝胶色谱分离收集具有铁观音茶叶香气的特征组群；采用顶空固相微萃取、气相色谱/质谱联用技术对茶叶特征香气组群进行定性、定量分析；利用三点选配法测定特征香气成分在乙醇中的嗅觉阈值，结合其在茶叶提取物中的含量特征，计算各香气成分的香气活性值（OAV）并确定贡献度及香气关键贡献成分；通过茶叶提取物特征香气关键贡献成分的重组、香气轮廓法对比评价及香气特征强化，验证基于OAV的感官关键贡献成分加香效果。  结果  （1）感官导向凝胶色谱分离收集到117个流份，其中分离富集到铁观音茶叶香气特征流份28份；（2）铁观音茶叶提取物中含有41种特征香气成分，其中芳樟醇、橙花叔醇、苯乙醇、香叶醇、柠檬醛、吲哚和茉莉酸甲酯、己酸乙酯等22种香气成分对感官作用贡献最大；（3）香气关键贡献成分重组物与铁观音茶叶提取物香气轮廓基本一致，能够较好地重现茶叶的香气特征风格；（4）茶叶香气重组物与茶叶提取物复配后能够较好地强化卷烟的茶香风格特征，且花香、清香、果香香韵明显增强，香势强度明显增加，可提升卷烟的吸食品质。 

Analysis and reconstitution of characteristic aromas in Tie Guanyin tea based on sensoryoriented separation and its application in cigarette flavoring

  Objective  This study aims to establish a method of natural flavor aroma reconstruction and style enhancement and applied it to cigarette flavoring.  Methods  With Tie Guanyin tea extracts as the object, characteristic aroma groups of Tie Guanyin tea were collected by sensory-oriented Gel chromatography separation. Qualitative and quantitative analysis was conducted by HS-SPME combined with GC/MS analysis. The olfactory thresholds of the 41 aroma components in ethanol were determined by three-alternative forcedchoice method, and their odor activity values (OAVs) were calculated on the basis of their mass fraction. On this basis, their contributions to the aroma of tea were estimated. Organoleptic evaluation of the key aroma components based on OAV was verified by recombining reconstitution of the key aroma components in tea extracts, comparative evaluation based on aroma profile method and enhancement of characteristic aromas.  Results  1) 117 streams were collected by sensory-oriented Gel chromatography separation, in which 28 characteristic aroma streams of Tie Guanyin tea were separated and enriched. 2)41 characteristic aroma components in Tie Guanyin tea extract were identified by screening, among which 22 aroma components, such as linalool, nerolidol, phenethyl alcohol, geraniol, citral, indole, methyl jasmonate, and ethyl caproate, contribute the most to the sensory effects. 3) The aroma profile of the recombinant of key aroma components was basically consistent with that of Tie Guanyin tea extracts, so it could reproduce the aroma characteristics style of tea better. 4)The combination of tea aroma recombinants and tea extracts could enhance the tea flavor in cigarettes, enhance the floral scent, delicate fragrance, fruity fragrance significantly, increase the aroma intensity significantly and improve the smoking quality of cigarettes.