【摘要】 以炭焙奇丹种岩茶为研究对象，采用电子鼻、全二维气相色谱-嗅闻-质谱（comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry,GC×GC-O-MS）联用技术研究挥发性风味化合物、脂肪酸、氨基酸和小分子糖在焙火过程中的变化。采用正交偏最小二乘判别分析确定了9种关键差异化合物：(E,E)-2,4-庚二烯醛、3,5-辛二烯-2-酮、α-紫罗酮、(E,E)-2,4-己二烯醛、芳樟醇、苯乙醛、天冬氨酸、丝氨酸和D-阿拉伯糖。本研究结果为标准化武夷岩茶焙火工艺、建立客观的品质评价体系及定向产品开发提供了数据支撑和理论依据。更多还原

【Abstract】 This study investigated the dynamic changes of volatile flavor compounds, fatty acids, amino acids, and smallmolecule sugars in charcoal-roasted Qidan Wuyi rock tea during the roasting process using electronic nose(E-nose) and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry(GC × GC-O-MS). Orthogonal partial least squares-discriminant analysis(OPLS-DA) was used to identify nine key differential compounds, namely(E,E)-2,4-heptadienal, 3,5-octadien-2-one, α-ionone,(E,E)-2,4-hexadienal, linalool, phenylacetaldehyde, aspartic acid, serine, and D-arabinose. The findings of this study provide data support and a theoretical basis for standardizing the roasting process of Wuyi rock tea, establishing an objective quality evaluation system, and facilitating targeted product development.更多还原