不同加工工艺刺槐花代用茶香气成分分析

为探索不同加工工艺刺槐花代用茶主要香气成分差异特点，以新鲜刺槐花为原料，按照晒青、烘青、炒青、萎凋、发酵五种加工工艺制作刺槐花代用茶，采用顶空固相微萃取/气相色谱-质谱联用法分离鉴定刺槐花代用茶中的挥发性化合物，运用相对气味活度值ROAV评价各香气成分对刺槐花代用茶香气的贡献，以确定关键香气物质。结果表明:五种刺槐花代用茶中共检测出烯烃类、芳香烃类、醇类、醛类、酮类、酸类、酚类、酯类、内酯类、含氮化合物和杂氧化合物等75种有嗅感的挥发性成分，以醛类（16种）、醇类（12种）、烯烃类（11种）和酯类（10种）化合物为主；其中，苯乙烯、2-戊基呋喃、香芹酚、柠檬烯、苯甲醇、苯乙醛、苯乙醇、癸醛、环柠檬醛、2-苯基巴豆醛、邻氨基苯甲酸甲酯、长叶烯、棕榈酸乙酯等13种嗅感物质为共有组分，癸醛和柠檬烯2种物质为共有关键香气物质。五种不同加工工艺刺槐花代用茶主要香气成分不同，挥发性香气物质以晒青工艺最多，萎凋工艺最少。不同工艺条件下的关键风味化合物中，芳樟醇、反，反-2，4-壬二烯醛、反-2-壬烯醛是晒青工艺所特有的香气物质，萘为烘青工艺所特有的香气物质，2-甲基丁醛是炒青工艺所特有的香气物质，1-辛烯-3-醇是发酵工艺所特有的香气物质。

Analysis of Aroma Components of Alternative Tea for Acacia Robinia Pseudoacacia Flowers in Different Processing Techniques

To explore the different characteristics of the main aroma components of locust flower substitute tea with different processing techniques,the fresh Robinia pseudoacacia L. flower were used to produce substitute tea by five processing technologies with sun-dried green tea,baked green tea,fried green tea,white tea and black tea. The volatile compounds of Robinia pseudoacacia L. flower substitute teas were identified by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The relative odor activity value(ROAV)was used to evaluate the contribution of aroma components to the overall flavor of Robinia pseudoacacia L. flower substitute teas to identify the key odor compounds. The results showed that seventy-five volatile constituents with a sense of smell were detected from the Robinia pseudoacacia L. flower substitute teas including alkenes,aromatic hydrocarbons,alcohols,aldehydes,ketones,acids,phenols,esters,lactones,nitrogenous compounds and miscellaneous oxygen compounds. The main compounds were aldehydes(16 species),alcohols(12 species),alkenes(11 species)and esters(10 species). There were 13 species common compounds which were styrene,2-pentylfuran,5-isopropyl-2-methylphenol,limonene,benzyl alcohol,phenylacetaldehyde,phenethyl alcohol,decanal,beta-cyclocitral,2-phenylcrotonaldehyde,methyl anthranilate,D-longifolene and ethyl palmitate. The common key odor compounds were decanal and limonene. Five different processing technologies were used to substitute locust flower tea with different main aroma components. Among the key odor compounds under different process conditions,linalool,(E,E)-2,4-nonadienal,and(E)-2-nonenal are unique aroma substances in the tanning process. Naphthalene is a unique aroma substance in the baking process. 2-Methylbutyraldehyde is a unique aroma substance in the roasting process. 1-Octen-3-ol is a unique aroma substance in the fermentation process.