摘要
分别用纯净水(PW)、瓶装天然水(TR1,TR2)、瓶装矿泉水(MW1,MW2)和城市自来水(TW)冲泡惠明茶,比较了6种水冲泡茶汤的理化指标、生化成分以及感官品质,并用固相微萃取与气相色谱-质谱联用技术分析了茶汤香气成分。结果表明:不同水样对惠明茶茶汤中理化性质有明显影响,Ca 2+、Mg 2+浓度较高的MW1、MW2和TW冲泡茶汤中Ca 2+浓度明显降低,Mg 2+、电导率增加量均小于TR1、TR2和PW。呈味物质上,不同水样茶汤中游离氨基酸与Ca 2+、Mg 2+、pH可溶性总糖与pH,茶多酚与Ca 2+、Mg 2+、pH、电导率存在极显著相关性(P<0.01)。呈香物质上,TR1(7429μg·kg-1)、PW(7422μg·kg-1)茶汤香气物质含量远高于其他水样(约5100μg·kg-1),并且大部分香气物质与水样Ca 2+、pH之间存在显著负相关性(P<0.05),与可溶性总糖、游离氨基酸存在显著正相关性(P<0.05)。感官品质上,TR1、TR2明显优于其他水样,其中TR2的汤色和滋味较好,TR1的香气评价最好。因此,水样的pH、Ca 2+浓度越低,茶汤香气物质含量越多,香气品质越好。
This research tested six Huiming tea infusions brewing by different types of water,including pure water(PW),bottled natural water(TR1,TR2),bottled mineral water(MW1,MW2)and tap water(TW).Comparisons had been made between their physicochemical characteristics,biochemical components,and sensory qualities.It also adopted solid-phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS)to analyze aroma components.The results indicated that different types of water had significant effects on both the physical and chemical properties of Huiming tea infusions.Comparing with TR1,TR2,and PW tea infusions,MW1,MW2,and TW tea infusions with high Ca 2+,Mg 2+ions had a lower increment of Mg 2+ion or electrical conductivity.Meanwhile,the concentration of Ca 2+ion in MW1,MW2,and TW also significantly reduced.For taste-producing substances,free amino acid and Ca 2+,Mg 2+,pH,also total soluble sugur and pH,as well as tea polyphenols and Ca 2+,Mg 2+,pH,electrical conductivity had a very significant negative conelation(P<0.01).As for aroma compounds,the contents in TR1(7429μg·kg-1)and PW(7422μg·kg-1)tea infusions were significantly higher than other samples(about 5100μg·kg-1).Further,it also found that most aroma compounds had significant negative correlations(P<0.05)with Ca 2+ion and pH of the water,as well as positive correlations(P<0.05)with total soluble sugar and free amino acids.At last,for the sensory qualities,the evaluation granted TR1 and TR2 tea infusions of the most favorite among all samples.In detail,TR2 infusion had a more favorable color and taste when TR1 infusion had the best fragrance quality.Therefore,the lower the pH and Ca 2+concentration of water,the higher the content of aroma substances,and the better the aroma quality of tea infusions.
作者
曹学娇
兰亚琼
徐为民
吴刚
孙聪
刘锐
陈吕军
CAO Xuejiao;LAN Yaqiong;XU Weimin;WU Gang;SUN Cong;LIU Rui;CHEN Lvjun(School of Environmental and Geographic Sciences,Shanghai Normal University,Shanghai 200234,China;Zhejiang Provincial Key Laboratory of Water Science and Technology,Department of Environment in Yangtze Delta Region Institute of Tsinghua University,Jiaxing 314006,China;Lishui Water Conservancy Bureau,Lishui 323020,China;Lishui Hydrological Station,Lishui 323020,China;School of Environment,Tsinghua University,Beijing 100084,China)
出处
《食品工业科技》
CAS
北大核心
2021年第3期68-76,共9页
Science and Technology of Food Industry
关键词
惠明茶
水质
香气成分
生化成分
电导率
阴阳离子
Huiming tea
water quality
aroma compounds
biochemical components
electrical conductivity
ions
