根据不同适宜性的乌龙茶产品之间的香气差异,本研究表明乌龙茶香气由品种香气和技术香气组成。通过嗅觉的相关分析确定,感官,电子鼻,和GC-MS数据。人的感官受到香气成分的显著影响,其中包括八种萜烯代谢物(β-辛烯,(Z)-呋喃芳樟醇氧化物,芳樟醇,(3E)-4,8-二甲基-1,3,7-壬三烯,(E)-吡喃类芳樟醇氧化物,γ-榄香烯,Humulene,(Z,E)-α-法尼烯),三种类胡萝卜素代谢物(β-离子酮,(Z)-香叶基丙酮和6-甲基-5-Hepten-2-酮),三种脂质代谢物((Z)-3-己烯基(Z)-3-己烯酸酯,丁酸己酯,和(Z)-茉莉酮),四种氨基酸代谢产物(水杨酸甲酯,异戊酸香叶酯,吲哚,和苯乙醇),和六种热反应产物(2-戊基呋喃,Octanal,Decanal,(E,E)-2,4-壬二烯醛,(Z)-2-Decenal,和(E)-2-十一)。同时,几种芳香化合物(如(E)-橙花醇和α-法尼烯),主要包括加工模式中形成的“技术香气”,注意到与品种适宜性关系较小。本研究为乌龙茶加工提供了不同茶树品种的香气特征。
The oolong tea aroma is shown to consist of cultivar aroma and technical aroma in this
study based on the aroma differences between oolong tea products of
cultivars of different suitability, as determined by correlation analysis of olfactory, sensory, electronic nose, and GC-MS data. Human senses were significantly affected by the aroma components, which included eight terpene metabolites (β-Ocimene, (Z)-Furan linalool oxide, linalool, (3E)-4,8-Dimethyl-1,3,7-nonatriene, (E)-Pyranoid linalool oxide, γ-Elemene, Humulene, (Z,E)-α-Farnesene), three carotenoid metabolites (β-Ionone, (Z)-Geranylacetone and 6-methyl-5-Hepten -2-one), three lipid metabolites ((Z)-3-Hexenyl (Z)-3-hexenoate, Butanoic acid hexyl ester, and (Z)-Jasmone), four amino acid metabolites (Methyl salicylate, Geranyl isovalerate, indole, and Phenylethyl alcohol), and six thermal reaction products (2-Pentylfuran, Octanal, Decanal, (E,E)-2,4-Nonadienal, (Z)-2-Decenal, and (E)-2-Undecenal). Meanwhile, several aroma compounds (such as (E)-Nerolidol and α-Farnesene), mainly comprising the \"technical aroma\" formed in the processing mode, were noted to be less closely related to cultivar suitability. This
study sheds light on the aroma characteristics of different tea
cultivars for oolong tea processing.