文献类型： 外文期刊

作者： Gao, Yinxiang ¹ ; Lei, Zhiyong ¹ ; Huang, Jigang ² ; Sun, Yongming ³ ; Liu, Shuang ² ; Yao, Liping ¹ ; Liu, Jiaxin ² ; Liu, Wenxin ¹ ; Liu, Yanan ¹ ; Chen, Yan ² ;

作者机构： 1.Jiujiang Univ, Inst Jiangxi Oil Tea Camellia, Jiujiang 332005, Peoples R China

2.Jiujiang Agr Technol Extens Ctr, Jiujiang 332000, Peoples R China

3.Jiangxi Inst Red Soil & Germplasm Resources, Nanchang 330046, Peoples R China

关键词： Lushan Yunwu tea; flowering cherry; volatile compounds; key aroma compounds; HS-SPME/GC-MS

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 8 期

页码：

收录情况： SCI

摘要： Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), orthogonal partial least-squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods combined with sensory evaluation identified cis-jasmone, nonanal, and linalool as the key aroma compounds in the intercropping group. Benzaldehyde, alpha-farnesene, and methyl benzene were identified as the main volatile compounds in the flowering cherry using headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). These findings will enrich the research on tea aroma chemistry and offer new insights into the product development and quality improvement of LSYWT.