Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis

文献类型： 外文期刊

第一作者： Yin, Xia

作者： Yin, Xia;Huang, Jian'an;Huang, Jing;Wu, Wenliang;Tong, Tong;Liu, Shujuan;Zhou, Lingyun;Zhang, Shuguang;Liu, Zhonghua

作者机构：

关键词： Hunan black tea; Characteristic aromatic compounds; HS-SPME/GC-MS; OAV; Multivariate analysis

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 164 卷

页码：

收录情况： SCI

摘要： Hunan black tea is well-known for its floral-honey aroma, but the volatile components responsible for the fragrance have not been elucidated yet. In this study, the volatile compounds in Hunan black tea were identified and quantified by the headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that 88 compounds were extracted and determined in Hunan black tea, including the dominant components Geraniol, phenethyl alcohol, phenylacetaldehyde, linalool, nonanal and other 5 aromatic compounds. Furthermore, the aroma-active compounds were identified by odor activity value (OAV). It was found that 24 aroma compounds, including geraniol with an OAV >= 1 were regarded as the primary active aromatic compounds in Hunan black tea. Finally, partial least squares (PLS) regression analysis was employed and results revealed that Nonanal, trans-nerolidol, benzyl alcohol, and phenylethanol exhibit a positive correlation with the intensity of floral and sweet honey aromas. Overall, this study identified the volatile compounds responsible for the dominant floral-honey aroma in Hunan black tea.

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