文献类型：期刊文献

英文题名：Comparative study of volatile compounds and metabolic pathways of Congou black tea from four regions based on sensory evaluation and HS-SPME/GC-MS - MS

作者：Peng, Qi[1,2];Li, Shanshan[1];Shen, Rui[1];Huang, Jiaxin[1];Beatrice, Bassilekin Massou[1];Chen, Xueping[1];Xie, Guangfa[3]

机构：[1]Shaoxing Univ, Sch Life & Environm Sci, Shaoxing 312000, Zhejiang, Peoples R China;[2]Natl Engn Res Ctr Chinese CRW Branch Ctr, 900 Chengnan Rd, Shaoxing 312000, Zhejiang, Peoples R China;[3]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Key Lab Pollut Exposure & Hlth Intervent Zhejiang, Hangzhou 310015, Zhejiang, Peoples R China

年份：2024

卷号：205

外文期刊名：MICROCHEMICAL JOURNAL

收录：SCI-EXPANDED(收录号：WOS:001284221800001)、、WOS

基金：This work was supported by the Zhejiang Shaoxing Huangjiu Industry Innovation Service Complex- Technological Innovation Project in Zhejiang Province (No.2023KJ082) ; Foundation of Public Projects of Zhejiang Province, China (No. LGN22C200008) ; Program Foundation of Public Projects of Shaoxing city, Zhejiang Province, China (No.2018C30010) ; Foundation of Public Projects of Zhejiang Province, China (No.2017C32101) ; Shaoxing University Fund (No.08021066) , Shaoxing University Fund (No.08220102213) .

语种：英文

外文关键词：Congou black tea; HS-SPME/GC-MS; Volatile compounds; Metabolism; Sensory evaluation

外文摘要：Black tea cultivation spans various regions in China, where the economic value of black tea significantly varies based on geographical origin. This study examined Congou black teas originating from Sichuan (SC), Zhejiang (ZJ), Jiangxi (JX), and Fujian (FJ) using headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS), identifying 16 key volatile compounds (rOAV > 1). Notably, eight volatile compounds were consistently found in all Congou black teas. Employing partial least squares discriminant analysis (PLS-DA) effectively discriminated between the four kinds of Congou black teas, identifying 12, 14, 11, and 11 volatile compounds as distinct markers for Sichuan, Zhejiang, Jiangxi, and Fujian variants, respectively. Sensory analysis revealed that SC Congou black tea had a citrus, sweet and slightly almond flavor, FJ Congou black tea had floral and minty aromas, JX Congou black tea had fruity and sweet aromas, and ZJ Congou black tea had a sweet aroma and a lingering aroma of aged leaves. These distinct metabolites were found to enrich into 8 specific metabolic pathways. The study showed that there were some differences in the volatile compounds in Congou black tea from different regions, which further provided some theoretical basis for distinguishing the differences in volatile compounds and sensory properties of Congou black tea from different geographical origins in China.