摘要
采用顶空固相微萃取结合气相色谱-质谱联用技术及专业级感官审评,对西双版纳州3个产地不同贮藏时间的11个古树普洱茶生茶香气组分进行分析,通过正交偏最小二乘-判别分析和变量重要性因子分析找出主要差异成分。结果显示,未经贮藏的古树普洱茶生茶香气特征为清香型,甲苯、1-辛烯-3-醇、D-柠檬烯、顺式芳樟醇氧化物(呋喃)、芳樟醇等成分相对含量较高,为主要香气物质。经长期(6 a及以上)贮藏后,显陈香,呈现陈年普洱生茶香气特征。D-柠檬烯、己醛、α-松油醇、4-萜烯醇、脱氢芳樟醇、橙花叔醇等醇类物质,以及甲苯、间异丙基甲苯和甲氧基苯类物质含量随贮藏时间延长而上升;1-辛烯-3-醇、顺式芳樟醇氧化物(呋喃)、芳樟醇等物质含量随贮藏时间延长而降低。研究结果表明,古树普洱茶生茶经长期(6 a及以上)贮藏后能提升其感官品质,可能与具有花果香气息的醇类物质的降低和具有陈香气息的甲氧基苯类物质的升高有关。
The aroma components of 11 raw Pu-erh tea samples of different ages made from ancient tea trees growing in three tea-producing areas in Xishuangbanna prefecture, Yunnan province were analyzed using headspace solidphase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS), and their sensory characteristics were evaluated by professional tea tasters. Orthogonal partial least squares discriminant analysis(OPLS-DA) with variable importance in the projection(VIP) was used to identify the major differential aroma components.Results showed that fresh raw Pu-erh tea had a clean aroma with methylbenzene, 1-octene-3-ol, D-limonene, cis linalool oxide(furan) and linalool being the major aroma components. After a long period(more than six years) of storage, the aroma turned stale, showing the characteristic flavor of aged Pu-erh tea. The contents of D-limonene, hexaldehyde, and alcohols, such as α-terpineol, 4-terpineol, dehydrolinalool, and nerolidol, methylbenzene, 1-isopropyl-3-methylbenzene and methoxybenzenes increased with prolonged storage time, whereas the contents of 1-octene-3-ol, cis linalool oxide(furan),and linalool decreased. We concluded that sensory properties of raw Pu-erh tea from ancient tea trees could be improved with prolonged?storage(more?than?6?years),?which?may?be?related?to?the?decrease?in?alcohols?with?floral?and?fruity?flavor?and?the?increase?in?methoxybenzenes?with?stale?flavor.
作者
赵阳
龚加顺
王秋萍
ZHAO Yang;GONG Jiashun;WANG Qiuping(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第4期241-248,共8页
Food Science
基金
云南省基础研究计划项目(2019FB051)
校企合作项目(2019ZKX102)。
关键词
古树普洱茶
贮藏
香气成分
顶空固相微萃取-气相色谱-质谱联用
专业级感官审评
Pu-erh tea from ancient tea trees
storage
aroma components
headspace solid phase microextraction-gas chromatography-mass spectrometry
professional sensory evaluation
作者简介
第一作者:赵阳(1992-)(ORCID:0000-0003-1804-184X),男,硕士研究生,研究方向为食品加工与安全。E-mail:1924142520@qq.com;通信作者:王秋萍(1987-)(ORCID:0000-0002-5932-8479),女,讲师,博士,研究方向为茶叶化学、功效及其活性成分生物制造。E-mail:soffywang@163.com。
