摘要
本研究以遂川县本地群体种单芽、一芽一叶、一芽二叶分别制成红茶,通过电子鼻、气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)等技术分析不同等级红茶的关键差异香气成分。感官审评香气得分以单芽最高(93.57),香气表现为嫩甜香;一芽一叶和一芽二叶以甜香为主。电子鼻与差异化合物筛选结果显示3个等级红茶香气具有显著差异,其中单芽与一芽二叶的香气差异最大,与一芽一叶差异最小。GC-MS分析发现,香气组分以醇类、酯类、碳氢化合物、酮类和杂环化合物为主体成分,相对总量上,单芽(843.50 mg/kg)>一芽一叶(674.63 mg/kg)>一芽二叶(663.68 mg/kg)。差异倍数(fold change,FC)表明单芽的香气差异成分有1,2,2-二氯苯、荜澄茄油宁烯、反式菖蒲烯等;一芽一叶的香气差异成分有二氢香芹醇和2-乙酰吡咯、邻甲酚等;一芽二叶的香气差异成分为月桂酸甲酯、对-薄荷-1,5,8-三烯、α-法尼烯等。结合气味活性值(odor activity value,OAV)及相对气味活性值(relative odor activity value,ROAV)分析,癸醇、芳樟醇、香叶醇、水杨酸甲酯、葫芦巴内酯、庚醛和(E,E)-2,4-壬二烯醛7个香气成分对3个等级红茶香气起关键贡献作用,其中癸醇、香叶醇和水杨酸甲酯是单芽呈现嫩甜香的特征香气物质;癸醇、芳樟醇、庚醛和(E,E)-2,4-壬二烯醛是一芽一叶呈现甜香带蜜薯香的特征香气物质;而癸醇和葫芦巴内酯是形成一芽二叶甜香带花香的特征香气物质。以上研究结果对于指导高香红茶的加工具有重要意义。
In this study,single bud,one bud and one leaf and one bud and two leaves of local population cultivar which were grown in Suichuan,Jiangxi Province were produced into black tea,and the key aroma components of different grades of black tea were analyzed by electronic nose and Chromatography-Mass Spectrometry(GC-MS).The results of sensory evaluation showed that the black tea made by single bud with tender and sweet aroma got the highest aroma score(93.57).The aroma of one bud and one leaf and one bud and two leaves was characteristic of sweet.Furthermore,the electronic nose results and differential compound screening showed that there was large difference in aroma among three black teas made by different grades,and single bud and one bud and two leaves were the most difference,while the difference between single bud and one bud and one leaf was the least.GC-MS analysis showed that the main components of aroma were alcohols,esters,hydrocarbons,ketones and heterocyclic compounds,and the relative total amount of single bud(843.50 mg/kg)>one bud and one leaf(674.63 mg/kg)>one bud and two leaves(663.68 mg/kg).FC values showed that the aroma components of single bud were 1,2,2-dichlorobenzene,cubebene,and transacorene,etc.The aroma components of one bud and one leaf are dihydrocarveol,2-acetylpyrrole,and o-cresol,etc.The aroma components of one bud and two leaves were methyl laurate,p-menthol 1,5,8-triene,andα-farnesene,etc.According to OAV and ROAV analysis,decyl alcohol,linalool,geraniol,methyl salicylate,trigonellone,heptanal and(E,E)-2,4-nonadienal played key roles in the aroma of black tea,among which decyl alcohol,geraniol and methyl salicylate were the characteristic aroma substances of single bud,which presented tender and sweet aroma.Decyl alcohol,linalool,heptanaldehyde and(E,E)-2,4-nonadienal were the characteristic aroma substances of one bud and one leaf with sweet aroma with honey-sweet potato aroma.Decyl alcohol and trigonellone are the characteristic aroma substances of one bud and two leaves with sweet aroma with floral aroma.This study was of great significance for guiding the production of high-aroma black tea.
作者
李海燕
于彩凤
马雪茗
曾斌
陈盛畅
曲凤凤
LI Haiyan;YU Caifeng;MA Xueming;ZENG Bin;CHEN Shengchang;QU Fengfeng(College of Horticulture,Qingdao Agricultural University,Qingdao 266109,China;Suichuan Institute of Tea,Ji'an 343999,China)
出处
《青岛农业大学学报(自然科学版)》
2024年第4期272-283,294,共13页
Journal of Qingdao Agricultural University(Natural Science)
基金
国家自然科学基金项目(662/2322533)
青岛农业大学博士基金项目(663/1120095)。
关键词
遂川红茶
不同等级
香气成分
电子鼻
GC-MS
Suichuan black tea
different grades
aroma component
electronic nose
GC-MS
作者简介
李海燕(2000-),女,贵州兴仁人,在读硕士,研究方向为茶叶品质调控。E-mail:1872673429@qq.com;通信作者:曲凤凤(1991-),女,山东青岛人,博士,讲师,研究方向为茶叶品质调控。E-mail:201901153@qau.edu.cn。
