近日，園藝林學(xué)學(xué)院、果蔬園藝作物種質(zhì)創(chuàng)新與利用全國(guó)重點(diǎn)實(shí)驗(yàn)室黃友誼教授團(tuán)隊(duì)在Food Chemistry發(fā)表了題為“Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing”的學(xué)術(shù)論文，揭示了湖北代表性名優(yōu)綠茶恩施玉露的香氣品質(zhì)在工業(yè)化生產(chǎn)中的形成機(jī)制。

 

　　我國(guó)綠茶按照加工工藝主要分為炒青綠茶、烘青綠茶、曬青綠茶和蒸青綠茶。其中，湖北代表性名茶恩施玉露是我國(guó)最著名的蒸青綠茶，具有不同于其他綠茶的香氣品質(zhì)。加工是影響綠茶香氣品質(zhì)最關(guān)鍵的因素之一，然而恩施玉露香氣品質(zhì)及關(guān)鍵揮發(fā)物在加工過程中的形成機(jī)制仍未知。

 

　　研究人員通過感官評(píng)價(jià)結(jié)合頂空固相微萃取與氣相色譜質(zhì)譜聯(lián)用儀，探究工業(yè)化生產(chǎn)中恩施玉露香氣特征與揮發(fā)性物質(zhì)的動(dòng)態(tài)變化。研究結(jié)果表明，恩施玉露成品茶香氣特征可細(xì)分為清香、栗香、甜香等8個(gè)屬性。在加工過程中，其香氣由青草氣轉(zhuǎn)變?yōu)槔跸恪⑻鹣愫秃婵鞠恪Ｔ诙魇┯衤都庸と^程中鑒定到128種揮發(fā)性物質(zhì)，其中醇類的占比最大，香葉醇和芳樟醇的含量最高。基于相對(duì)氣味活性值初步構(gòu)建了恩施玉露分子香氣輪，其中芳樟醇、β-紫羅蘭酮和壬醛是對(duì)恩施玉露香氣品質(zhì)貢獻(xiàn)最大的揮發(fā)性物質(zhì)。此外，通路分析表明，不飽和脂肪酸的非酶促降解可能有助于恩施玉露特征香氣的形成，蒸汽殺青和足火是恩施玉露香氣特征形成的關(guān)鍵步驟。這些結(jié)果對(duì)理解恩施玉露及其他蒸青綠茶的香氣品質(zhì)形成具有重要意義。

 

　　2024屆碩士研究生江廣賢為論文第一作者，黃友誼教授為論文通訊作者。

 

　　【英文摘要】

 

　　Although Enshi Yulu tea （ESYL） possesses a distinctive fragrance, there is a scarcity of studies focusing on its primary volatiles or aroma genesis. This study aims to elucidate the dynamics in the profiles of aromas and volatiles through aroma profiling analysis and headspace solid–phase microextraction/gas chromatography–mass spectrometry. A total of 10 aroma attributes and 128 volatiles were identified in ESYL, with geraniol and linalool exhibiting the highest levels, and alcohols constituting the predominant proportion. Besides, a relative odor activity value （ROAV） based molecular aroma wheel was constructed, revealing 12 key odorants with ROAVs >1, wherein linalool, β-ionone, and nonanal ranked highest. Notably, steaming and final drying emerged as critical steps for ESYL aroma development, while the non-enzymatic degradation of fatty acids likely contributed to the formation of its fresh aroma. These findings significantly enhance our comprehension of ESYL aroma formation.