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用GC-IMS和GC-MS分析对Jingshan绿茶中的挥发性化合物的比较

Zhiwei Hou¹, Ziyue Chen¹, Le Li¹

¹College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, 666 Wusu Street, Hangzhou 311300, China.

Foods (Basel, Switzerland)

|September 14, 2024

概括

这项研究分析了四种不同的花香绿茶中的挥发性化合物,使用气色谱-离子运动谱和气色谱-质谱. 在莉花,奥斯曼,米歇利亚和香茶中发现了独特的香味配置.

科学领域:

食品化学食品化学
分析化学分析化学
感官科学感官科学

背景情况:

香味绿茶 (Camellia sinensis) 是通过注入绿茶和花朵来制造的.
香茶的香味特征受香味所使用的花朵类型的影响.
了解这些不稳定的差异对于质量控制和产品开发至关重要.

研究的目的:

为了研究和比较四种鲜明的花香绿茶的挥发性化合物概况:雅斯桑巴克,奥斯曼图斯芳香,Michelia alba和Rosa rugosa.
为了确定关键的特征性挥发性化合物,负责每个香茶类型的独特香味.
为了提供理论指导,在香味绿茶生产中创建特定的香味配置文件.

主要方法:

利用气色谱-离子移动谱 (GC-IMS) 和气色谱-质谱 (GC-MS) 进行全面的挥发性化合物分析.
采用化学测量分析,相对气味活性值 (ROAV) 和感官评估来识别关键的气味化合物.
通过GC-IMS检测和识别了总共108种挥发性化合物,通过GC-MS检测和识别了101种挥发性化合物.

主要成果:

确定了每个香茶的特征性挥发性化合物的不同组:茶的醇,醇,β-米尔,乙酸和乙烯基酸;茶的醇, (E) - 离子, γ - 甲,和二 - 离子;茶的醇,乙烯基酒精,莉花,甲基松酸,六甲酸,4-乙烯基甲,2-甲基丁酸和茶的;和3,5-dimethoxoluytene, (E) - 离子,和2-甲基丁酸.
GC-IMS和GC-MS成功地区分了四种香味绿茶类型的挥发性指纹.
通过综合分析和感官方法精确确定了关键的芳香化合物.

结论:

这项研究成功地阐明了各种花香的绿茶独特的挥发性分子指纹.
这些发现提供了有价值的见解,了解香味过程中的香味形成.
这项研究为操纵和增强芳香绿茶的独特香味特征提供了理论基础.

关键词:

在 GCIMS 中.在GCMS中使用.晋山绿茶青山绿茶有香味的茶,有香味的茶.挥发性化合物是挥发性的化合物.

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