Analysis of Volatile Components and Aroma Types of DahongpaoTea Broth under Different Extraction Conditions
The study aimed to investigate the differences and similarities of different extraction conditions on the content of volatile flavor components and the type of aroma presented by Dahongpao tea.An orthogonal scheme was designed with steeping time,steeping temperature,tea-water ratio,and number of steeping times.The headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technique was used to analyze the aroma qualities and types of the tea broths,combined with sensory evaluation.The GC-MS data showed that 55 volatile flavor substances were detected in nine protocols,including eight shared components,namely,trans,trans-2,4-heptadienal,benzaldehyde,β-cyclocitral,α-violetone,β-violetone,4-but-3-en-2-one,methyl salicylate,and indole,which were mainly manifested as roasted,floral,fruity,and light aromas.The principal component analysis showed that indole,hexanoic acid leaf alcohol ester,and dihydrokiwifruit lactone contributed more to the aroma of tea broth,which showed characteristic floral and fruity aroma,and the aroma evaluation model was established as Y=0.4061Y1 + 0.1112Y2 + 0.1389Y3,with the highest scoring of aroma for the scheme No.9.The comprehensive sensory scores were analyzed by cluster analysis,and the results showed that each of the schemes No.3 and No.9 was a category,which belonged to the sweet and fruity type,respectively,and the schemes No.1 and No.5 were a category,which was soft and belonged to the bakery,floral and fruity type.No.2,4,6,7,and 8 were grouped into one large category,with options 4 and 7 enriching the tea base with clear notes,and options 2,6,and 8 complementing the fruity aroma,and with a grassy air.In conclusion,there were obvious differences in both the volatile flavor substances and aroma types of different extraction schemes,which could be improved through the second and third tea broth to achieve the directional supplementation of the tea base aroma.The article provides analysis data of flavor and theoretical reference for the industrial production to save costs and enrich the aroma of the tea base.
Da Hong Pao teasteeping conditionsHeadspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry(HS-SPME-GC-MS)volatile componentsaroma type
万方数据
维普
