摘要
为了探究云南、福建、宜昌三地红茶香气的物质基础及其主要呈香特征,本试验采用感官审评方法及顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用技术(GC-MS),对不同产地红茶的挥发性香气成分进行了比较分析。结果表明:在感官上,6种红茶均是以甜香为主,其中滇红茶甜香浓郁,福鼎红茶花香与甜香兼具,宜昌红茶则是甜香纯正。利用气质联用技术检测,在6种红茶中共分离鉴定出67种香气化合物,包含醇类、醛类、酮类、酯类、烯烃类、烷烃类、酸类等,主体香气成分包括芳樟醇及其氧化物、2,2,6-三甲基-6-乙烯基四氢-2H-呋喃-3-醇、橙花叔醇、β-紫罗酮、香叶基丙酮、水杨酸甲酯等;其中,滇红茶中以芳樟醇及其氧化物为特征香气成分;福鼎红茶中以β-二氢紫罗兰酮、β-柏木烯为特征性香气成分,宜昌红茶则以香叶醇、棕榈酸为特征性香气成分。该研究从香气组分的角度明确了不同产地红茶香气品质形成的化学物质基础,为红茶品质提升及产地鉴别提供理论依据。
In order to explore the material basis of black tea aroma and the characteristics of main aromatic components in Yunnan,Fujian and Yichang,the volatile aroma components of black tea from three different regions were analyzed by using sensory evaluation method and headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that all the 6 kinds of black teas were dominated by sweet aroma,but dianhong had strong sweet aroma,fuding black tea had both floral fragrance and sweet aroma,and Yichang black tea had pure sweet aroma.A total of 67 kinds of aroma compounds were isolated and identified in 6 kinds of black tea by GC-MS,including alcohols,aldehydes,ketones,esters,olefins,alkanes and acids.Among them,the main aroma contribution components were alcohol compounds.The content of aroma components in various black tea was higher.The main aroma components include:Linalool and its oxides;3,7,11-Trimethyldodeca-1,6,10-trien-3-ol;5,9-Undecadien-2-one,6,10-dimethyl-,(E)-;3-Buten-2-one,4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-,(E)-;5,9-Undecadien-2-one,6,10-dimethyl-,(E)-;Methyl Salicylateetc.Among them,linalool and its oxide were characteristic aroma components in Yunnan black tea;β-dihydroionone andβ-cylinne were characteristic aroma components in Fuding black tea,while in Yichang black tea,geranyl alcohol and palmitic acid were the characteristic aroma components.The study clarified the chemical basis of the formation by the aroma quality of black tea from different origins from the perspective of aroma components,which provided a theoretical basis for the quality improvement and origin identification of black tea.
作者
彭云
李果
刘学艳
吕才有
熊昌云
PENG Yun;LI Guo;LIU Xueyan;LV Caiyou;XIONG Changyun(Tropical Zone Health Beverage Research Center,Yunnan Agricultural University,Puer 665000,China;College of Longrun Pu-erh Tea,Yunnan Agricultural University,Kunming 650201,China)
出处
《食品工业科技》
CAS
北大核心
2021年第9期237-244,共8页
Science and Technology of Food Industry
基金
国家现代农业茶叶产业体系专项资金项目(CARS-19)
云南省现代农业茶叶产业体系项目(2019KJTX007)。
关键词
滇红
闽红
宜红
挥发性成分
GC-MS
Yunnan black tea
Fujian black tea
Yichang black tea
volatile components
gas chromatography-mass spectrometry(GC-MS)
作者简介
彭云(1997-),女,硕士研究生,研究方向:茶叶加工与功能成分化学研究,E-mail:2451371577@qq.com。;通信作者:吕才有(1964-),男,博士,教授,研究方向:茶叶加工与综合利用及茶文化研究,E-mail:2495846526@qq.com。;通信作者:熊昌云(1979-),男,博士,教授,研究方向:茶叶生物化学与功能性产品研发,E-mail:spandax@163.com。
