Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC x GC-TOFMS and Multivariate Data Analysis
文献类型： 外文期刊
作者： Xue, Jinjin 1 ; Liu, Panpan 3 ; Yin, Junfeng 1 ; Wang, Weiwei 1 ; Zhang, Jianyong 1 ; Wang, Wei 1 ; Le, Ting 1 ; Ni, Dejiang 2 ; Jiang, Heyuan 1 ;
作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Hangzhou 310008, Peoples R China
2.Huazhong Agr Univ, Coll Hort & Forestry Sci, Key Lab Hort Plant Biol, Minist Educ, Wuhan 430070, Peoples R China
3.Hubei Acad Agr Sci, Fruit & Tea Res Inst, Wuhan 430064, Peoples R China
关键词： shaken black tea; volatile compounds; GC x GC-TOFMS; relative odor activity value; multivariate data analysis
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 9 期
页码：
收录情况： SCI
摘要： Changes in key odorants of shaken black tea (SBT) during its manufacture were determined using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) and multivariate data analysis. A total of 241 volatiles was identified, comprising 49 aldehydes, 40 esters, 29 alcohols, 34 ketones, 30 aromatics, 24 alkenes, 17 alkanes, 13 furans, and 5 other compounds. A total of 27 volatiles had average relative odor activity values (rOAVs) greater than 1, among which (E)-beta-ionone, (E,Z)-2,6-nonadienal, and 1-octen-3-one exhibited the highest values. According to the criteria of variable importance in projection (VIP) > 1, p < 0.05, and vertical bar log(2)FC vertical bar > 1, 61 discriminatory volatile compounds were screened out, of which 26 substances were shared in the shaking stage (FL vs. S1, S1 vs. S2, S2 vs. S3). The results of the orthogonal partial least squares discriminate analysis (OPLS-DA) differentiated the influence of shaking, fermentation, and drying processes on the formation of volatile compounds in SBT. In particular, (Z)-3-hexenol, (Z)-hexanoic acid, 3-hexenyl ester, (E)-vertical bar-farnesene, and indole mainly formed in the shaking stage, which promoted the formation of the floral and fruity flavor of black tea. This study enriches the basic theory of black tea flavor quality and provide the theoretical basis for the further development of aroma quality control.
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