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当前位置: 首页 > 文章 > 黄大茶特征“锅巴香”的关键呈香物质鉴定 食品科学 2023 (12) 289-297
Position: Home > Articles > Characterization of the Key Aroma-Active Compounds Responsible for the Rice Cruse-like Aroma of Large-Leafed Yellow Tea(Camellia sinensis) FOOD SCIENCE 2023 (12) 289-297

黄大茶特征“锅巴香”的关键呈香物质鉴定

作  者：
裴子莹;赫桂影;刘彧辰;胡月朦;李梦茹;宛晓春;翟小婷
单  位：
安徽农业大学茶与食品科技学院
关键词：
黄大茶;锅巴;锅巴香;顶空固相微萃取法;气相色谱-嗅闻-质谱法
摘  要：
利用顶空固相微萃取法，结合气相色谱-嗅闻-质谱联用技术测定黄大茶和锅巴中的呈香物质，揭示黄大茶特征“锅巴香”香气物质基础。结果显示：黄大茶和锅巴中分别鉴定出72种和45种挥发性物质，二者共有的香气物质有15种。其中呈“烘烤香”的5种吡嗪类物质在黄大茶和锅巴中均被检测到，是黄大茶特征“锅巴香”的关键呈香物质。相对含量测定结果显示2-乙基-3,5-二甲基吡嗪、2-乙基-5-甲基吡嗪和2,6-二乙基吡嗪是黄大茶和锅巴共有的呈“锅巴香”的最关键香气成分。3,5-二乙基-2-甲基吡嗪是黄大茶“锅巴香”形成的关键物质，对锅巴特征香型贡献度小；而3-乙基-2,5-二甲基吡嗪是锅巴“锅巴香”形成的关键物质，对黄大茶特征香型贡献度小。
译  名：
Characterization of the Key Aroma-Active Compounds Responsible for the Rice Cruse-like Aroma of Large-Leafed Yellow Tea(Camellia sinensis)
作  者：
PEI Ziying;HE Guiying;LIU Yuchen;HU Yuemeng;LI Mengru;WAN Xiaochun;ZHAI Xiaoting;School of Tea and Food Science & Technology, Anhui Agricultural University;State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University;
关键词：
large-leaf yellow tea;;rice crust;;rice crust-like aroma;;headspace-solid phase microextraction;;gas chromatography-olfactometry-mass spectrometry
摘  要：
Comparative analysis of aroma-active compounds in large-leaf yellow tea and rice crust was carried out via headspace solid phase micro-extraction(HS-SPME) combined with gas chromatography-olfactometry-mass spectrometry(GC-O-MS) to elucidate the material basis of the rice crust-like aroma of large-leaf yellow tea. The results revealed that 72and 45 volatile compounds were identified in large-leaf yellow tea infusion and rice crust, respectively. In total, 15 aromaactive components were found in both large-leaf yellow tea and rice crust. Among them, five pyrazines responsible for a roasted aroma were common to both, which made a key contribution to the characteristic rice crust-like aroma of largeleaf yellow tea. 2-Ethyl-3,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2,6-diethylpyrazine were the key aromaactive components of both large-leaf yellow tea and rice crust. 3,5-Diethyl-2-methylpyrazine was key to the formation of the rice crust-like aroma of large-leaf yellow tea, but contributed little to the characteristic aroma of rice crust. 3-Ethyl-2,5-dimethylpyrazine was key to the formation of the characteristic aroma of rice crust, butt contributed little to the characteristic aroma of large-leaf yellow tea.

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