摘要
为探究建阳马当山1号白茶香气品质形成的物质基础,本研究以建阳贡眉为对照,采用自动热脱附-气相色谱-质谱联用仪(ATD-GC-MS)对建阳马当山1号白茶香气成分进行测定。结果表明:建阳马当山1号白茶中鉴定出49种香气成分,其香气总量显著高于建阳贡眉;1-戊烯-3-醇、正己醛、正己醇、戊醛、异佛尔酮、苯甲醇、2-乙基己醇、芳樟醇和苯甲醛为建阳马当山1号白茶的主要香气成分,是建阳马当山1号白茶香气形成的物质基础。此外,建阳马当山1号白茶含有6种特有香型成分,包括1种陈香型(异戊醇)、4种花香型(3,4-二甲基苯甲醇、苯乙醇、橙花醇和香叶醇)、4种木香型(1-十六烷醇、莰烯、β-蒎烯和γ-松油烯)、6种清嫩香型[(E,E)-2,4-庚二烯醛、乙酸己酯、丁酸癸酯、顺式-3-己烯醇2-甲基丁酸酯、2-十八烯酸单甘油酯和6-甲基-5-庚烯-2-酮]、1种果香型(柠檬醛)和2种甜香型(γ-己内酯和戊二酸二甲酯)物质。这些香气成分构成了建阳马当山1号白茶的独特香气品质,使其形成品种香。
The aromatic quality of Jianyang Madangshan 1(Camellia sinensis)white tea was determined using the automatic thermal desorption-gas chromatography-mass spectrometry(ATD-GC-MS)in comparison to Jianyang Gongmei.There were 49 aromatic compounds identified in Jianyang Madangshan 1 with a total amount significantly higher than that of JG.The Jianyang Madangshan 1 aroma was contributed mainly by volatiles including 1-penten-3-ol,hexanal,1-hexanol,valeraldehyde,isophorone,benzyl alcohol,2-ethylhexanol,linalool,and benzaldehyde.Some other aromatics were uniquely but richly found only in JM1 which included one of the aged types,4 of the floral types,4 of the woody types,6 of the refreshing types,one of the fruity types,and 2 of the sweet types.These special aroma components improved the aroma quality of the Jianyang Madangshan 1 white tea,and made it form a unique flavor.
作者
廖献盛
王淑燕
黄世建
陈潇敏
朱艳宇
叶乃兴
LIAO Xian-sheng;WANG Shu-yan;HUANG Shi-jian;CHEN Xiao-min;ZHU Yan-yu;YE Nai-xing(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Jianyang District Shanglin Tea Industry Co., Ltd.,Jianyang,Fujian 354200,China)
出处
《茶叶学报》
2021年第2期66-72,共7页
Acta Tea Sinica
基金
福建农林大学科技创新专项基金项目(CXZX2017181)
福建张天福茶叶发展基金会科技创新基金(FJZTF01)。
关键词
建阳马当山1号
白茶
香气成分
自动热脱附-气相色谱-质谱联用仪(ATD-GC-MS)
Jianyang Madangshan 1(Camellia sinensis)
white tea
aroma components
automatic thermal automatic thermal desorption-gas chromatography-mass spectrometry(ATD-GC-MS)
