基于GC-MS的新茶饮基底茶香气解析:烘青与炒青绿茶关键呈香物质研究OA

[Objective]The aroma characteristics and key aroma compounds of baked and pan-fired green teas in the base tea for new tea beverages were investigated to provide a scientific basis for precision and customized production of the base tea for new tea beverages.[Method]The aroma property of baked and pan-fired green teas made from Fuding Dabaicha was determined by sensory evaluation.The volatile compounds were identified by HS-SPME-GC-MS.The differential volatile compounds and key aroma compounds were analyzed by OPLS-DA and rOAV,respectively.[Result]The baked green tea was dominated by a fresh and delicate aroma.1-nonene-3-ketone(rOAV=268 483)with spicy and mushroom-like scent,2-methoxy-3-(1-methylethyl)pyrazine(rOAV=24 318)with nutty scent,benzyl mercaptan(rOAV=15 308)with minty scent,(E,Z)-2,6-nonadienal(rOAV=6 149)with fresh and cucumber-like scent and estragole(rOAV=548)with freshness and faint scent were key compounds and formed the important material basis for aroma of baked green tea.The pan-fired green tea had distinct chestnut aroma characteristics and its aroma was rich and highly fragrant.The key volatile compounds with high rOAV values included pyrazine substances of 2-ethyl-3,5-dimethylpyrazine(rOAV=18 133)and 2,3-dimethyl-5-methylpyrazine(rOAV=3 209),and ester substances of 3-methylbutyl-3-methylcarboxylate(rOAV=2 674),β-ionone(rOAV=33 448)and(E)-β-damascenone(rOAV=2 912)with a floral and fruity aroma type also played an important role in formation of its chestnut-like aroma.[Conclusion]There is a significant difference in aroma composition between baked green tea and pan-fired green tea.The faint scent property of baked green tea is mainly related to aldehydes,ketones and some sulfur-containing compounds,while the chestnut-like characteristics of pan-fired green tea is closely associated with pyrazine-based baked aroma compounds and some ketone compounds with a floral and fruity aroma type.