Scholarlink

<p>‘Qiancha 1’ is a specialty tea cultivar independently developed in Guizhou Province, renowned for the mellow taste and pronounced tender sweet aroma of its white tea. This study employed Headspace-Solid Phase Microextraction coupled with Gas Chromatography-Time-of-Flight Mass Spectrometry (HS-SPME-GC-TOF-MS) to investigate the dynamic changes in volatile organic compounds (VOCs) during the processing of ‘Qiancha 1’ white tea. Orthogonal projections to latent structures-discriminant analysis (OPLS-DA) and relative odor activity value (rOAV) calculations were applied to identify key aroma components responsible for its characteristic tender sweet scent. A total of 642 volatile compounds were detected throughout the manufacturing stages, among which 105 were identified as significantly varying based on variable importance in projection (VIP) analysis. Further screening via rOAV values highlighted 30 volatiles with substantial contributions to the overall aroma profile. Notably, the tender sweet aroma was determined to be shaped by a set of nine key compounds: (<i>E</i>)-2-nonenal, tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran, 1-(2-thienyl) ethanone, linalool, furaneol, (<i>E</i>,<i>E</i>)-3,5-octadien-2-one, (<i>E</i>)-2-hexenal, 2,2-dimethyl-3-hexanone, and (<i>Z</i>)-3-hexen-1-ol. This study not only delineates the VOC evolution during ‘Qiancha 1’ white tea processing but also provides a theoretical foundation for aroma quality control and cultivar-specific flavor optimization in tea production.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

GC-MS analysis reveals the evolution of key aroma compounds during the processing of ‘Qiancha 1’ white tea

  • 期刊论文

  • 发表日期：

    2026年3月3日

查看全文
  • Jinlong Luo,
  • Fengjiao Ding,
  • Yuqiao Dai,
  • Zhongying Liu,
  • Chunxia Yang,
  • Ting Yang,
  • Tuo Zhang,
  • Yan Li,
  • Lulu Pu,
  • Ke Pan,
  • Xiangzi Lai,
  • Yangcan Meng,
  • Wanping Fang,
  • Qiang Shen

摘要

‘Qiancha 1’ is a specialty tea cultivar independently developed in Guizhou Province, renowned for the mellow taste and pronounced tender sweet aroma of its white tea. This study employed Headspace-Solid Phase Microextraction coupled with Gas Chromatography-Time-of-Flight Mass Spectrometry (HS-SPME-GC-TOF-MS) to investigate the dynamic changes in volatile organic compounds (VOCs) during the processing of ‘Qiancha 1’ white tea. Orthogonal projections to latent structures-discriminant analysis (OPLS-DA) and relative odor activity value (rOAV) calculations were applied to identify key aroma components responsible for its characteristic tender sweet scent. A total of 642 volatile compounds were detected throughout the manufacturing stages, among which 105 were identified as significantly varying based on variable importance in projection (VIP) analysis. Further screening via rOAV values highlighted 30 volatiles with substantial contributions to the overall aroma profile. Notably, the tender sweet aroma was determined to be shaped by a set of nine key compounds: (E)-2-nonenal, tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran, 1-(2-thienyl) ethanone, linalool, furaneol, (E,E)-3,5-octadien-2-one, (E)-2-hexenal, 2,2-dimethyl-3-hexanone, and (Z)-3-hexen-1-ol. This study not only delineates the VOC evolution during ‘Qiancha 1’ white tea processing but also provides a theoretical foundation for aroma quality control and cultivar-specific flavor optimization in tea production.