Insight into volatile metabolites and key odorants in black teas processed from Jianghua Kucha tea germplasm (Camellia sinensis var. assamica cv. Jianghua)

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-10-28 DOI:10.1016/j.foodchem.2024.141794

Ying-Lin Zhu, Wei-Xuan Li, Yu-Hui Zhang, Han Yan, Long-Yu Guo, Yue Zhang, Hai-Peng Lv, Ling-Hong Zhou, Zhi Lin, Wen-Liang Wu, Yin Zhu

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Abstract

Jianghua Kucha (JHKC) is an ancient tea germplasm, which presents a high value for resource utilization but was less developed in aroma research. In this study, volatile metabolites in fresh leaves and corresponding black teas of JHKC, along with odorants of JHKC black teas were systematically investigated using stir-bar sorptive extraction in combination with gas chromatography–mass spectrometry (GC–MS) and GC–olfactometry/MS (GC–O/MS) technologies. A total of 128 and 135 volatile compounds were identified in fresh leaves and black teas, respectively, along with 13 key differential volatile components derived from fatty acids, pigments, glycoside precursors, and the terpene pathway. An odorant wheel for JHKC black teas was developed based on 29 important odorants determined through a combination of GC–O/MS perception, aroma extract dilution analysis, odor activity value measurement. Trans-β-Damascenone, cis-jasmone, and cis-jasmin lactone have been identified as significant contributors to the “sweet” flavor of JHKC black teas.

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江华库茶种质（Camellia sinensis var. assamica cv. Jianghua）加工红茶中挥发性代谢物和主要气味物质的深入研究

江华古茶（JHKC）是一种古老的茶树种质，具有很高的资源利用价值，但在香气研究方面的开发较少。本研究采用搅拌棒吸附萃取法，结合气相色谱-质谱联用仪（GC-MS）和气相色谱-质谱联用仪（GC-O/MS）技术，系统研究了江华古茶鲜叶和相应红茶中的挥发性代谢物，以及江华古茶红茶的气味物质。在鲜叶和红茶中分别鉴定出 128 种和 135 种挥发性化合物，以及 13 种来自脂肪酸、色素、糖苷前体和萜烯途径的主要差异挥发性成分。通过 GC-O/MS 感知、香气提取物稀释分析、气味活性值测量等综合方法，确定了 29 种重要的气味物质，并据此开发了 JHKC 红茶的气味轮。经鉴定，反式-β-大马士酮、顺式-茉莉酮和顺式-茉莉内酯是 JHKC 红茶 "甜 "味的主要成分。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.