基于感官组学分析玉米香型南川大茶树工夫红茶特征香气

doi:10.13305/j.cnki.jts.20220506.003

Abstract

Abstract: Camellia nanchuanica is endemic to Nanchuan district, Chongqing and has a high development value. In this study, the characteristic aroma of corn-scented Congou black tea from Camellia nanchuanica was analyzed by headspace-solid phase microextraction, gas chromatography-mass spectrometry (HS-SPME-GC/MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV) and aroma character impact value (ACI). The results show that 22 key aroma compounds with OAVs≥1 were identified in the corn-scented black tea. Dimethyl sulfide had the highest OAV (1 187.32), and its ACI was 51.56%. A total of 26 odor-active compounds were perceived by GC-O. Dimethyl sulfide had a higher olfactory intensity, which had a “corn-like” odor. The results obtained by the OAV approaches and by GC-O method for key aroma identification were in good agreement. The importance of dimethyl sulfide in corn-scented black tea was verified by aroma recombination and omission test. Focusing on the analysis of the active aromas of corn-scented black tea would provide a theoretical basis for the quality control of this prized tea.

Key words: Camellia nanchuanica, corn-scented black tea, active aroma, dimethyl sulfide, GC-O, OAV

CLC Number:

S571.1

OUYANG Ke, ZHANG Cheng, LIAO Xueli, KUN Jirui, TONG Huarong. Characterization of the Key Aroma in Corn-scented Congou Black Tea Manufactured from Camellia nanchuanica by Sensory Omics Techniques[J]. Journal of Tea Science, 2022, 42(3): 397-408.

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Characterization of the Key Aroma in Corn-scented Congou Black Tea Manufactured from Camellia nanchuanica by Sensory Omics Techniques

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