基于电子鼻和HS-SPME-GC-MS分析蒸汽爆破对杜仲嫩叶和成熟叶茶香气特征的影响

In order to compare the differences of volatile components and main aroma characteristics between Eucommia ulmoides tender leaf tea and mature leaf tea pre-treated by steam explosion(SE),e-nose and HS-SPME-GC-MS were applied to detected the volatile components of E.ulmoides'Huazhong 8'leaf with and without SE treatment.The results showed that the principal component analysis and linear discriminant analysis models fitted well for e-nose data,which suggested that the aroma characteristics were significantly different between the tender leaf with and without SE,and so did the mature leaf.There were 178 volatile components identified by HS-SPME-GC-MS,amnog which 24 kinds of volatile components were further screened by orthogonal partial least squares discriminant analysis(VIP value>1)and Kruskal-Wallis H test(P value<0.05).The key aroma substance of temder leaf tea without SE was dihydrokiwi lactone.The newly emerged aroma substances of tender leaf tea with SE were nonanal,benzaldehyde and phenylacetaldehyde,presenting aroma of citrus,flower,caramel,bitter almond flavor,nutty,rose and chocolate.There was no key aroma substance of mature leaf tea without SE,while there emerged dihydrokiwi lactone and nonanal in mature leaf tea pre-treated by SE,presenting fragrances of sweet peach,wood,citrus,flower and caramel.The results of the study can provide a reference for E.ulmoides leaves for tea beverage development.