不同茶树品种的径山茶挥发性成分差异研究

doi:10.13305/j.cnki.jts.20240824.001

Abstract

Abstract: To investigate the differences of volatile components in Jingshan tea from different tea cultivars, the stir bar sorptive extraction gas chromatography-mass spectrometry (SBSE-GC-MS), headspacegas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile components in Jingshan tea from five tea cultivars, including ‘Jingshan No. 1', ‘Jingshan No. 2', ‘Jiukeng', ‘Yingshuang' and ‘Cuifeng'. Firstly, a total of 93 volatile components were identified by GC-MS and 79 volatile components by GC-IMS. Secondly, principal component analysis (PCA) was used to reveal the differences in the volatile components of Jingshan tea from different tea cultivars. Finally, orthogonal partial least squares discriminant analysis (OPLS-DA) was used to determine the differential volatile components between different cultivars, and the relative odor activity value (ROAV) was used to further identify the key differential volatile components. The results show that 16 and 12 volatile compounds were identified as the key differential volatile compounds of different tea cultivars by SBSE-GC-MS and HS-GC-IMS respectively. Among them, the characteristic volatile components of ‘Jingshan No. 2' include 2-heptanol, methyl jasmonate, 2-methyl butanal, and 2-heptanone, which have clear fragrance characteristics and higher contents than other cultivars. The contents of methyl eugenol, hexanal, and (Z)-3-hexen-1-ol in ‘Jingshan No. 1' were relatively rich. The contents of oxidized limonene and pentanal in ‘Jiukeng' were relatively higher. The sensory evaluation results indicate that ‘Jingshan No. 1', ‘Cuifeng' and ‘Jingshan No. 2' had higher aroma scores. This study revealed that the characteristic volatile compounds in Jingshan tea from different tea cultivars have significant differences, which provided a theoretical basis for the selection of high-quality raw materials in Jingshan tea production, and had important value for achieving precise processing and targeted quality control of high-quality Jingshan tea.

Key words: Jingshan tea, tea aroma, tea cultivars, GC-MS, GC-IMS

CLC Number:

S571.1
S326

HOU Zhiwei, LÜ Yongming, MA Kuan, ZHANG Huiyuan, GU Zhe, ZHANG Ran, LI Le, JIN Yugu, SU Zhucheng, CHEN Hongping. Study on the Differences of Volatile Components in Jingshan Tea from Different Tea Cultivars[J]. Journal of Tea Science, 2024, 44(5): 747-762.

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Study on the Differences of Volatile Components in Jingshan Tea from Different Tea Cultivars

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