摘要
为探究浦城丹桂红茶与红茶坯的品质差异,以黄棪鲜叶为原料加工成红茶坯,将红茶坯进一步窨制成浦城丹桂红茶,并进行感官品质审评与香气成分分析。结果表明,浦城丹桂红茶香气呈甜爽桂花香;红茶坯香气呈甜花香。共鉴定出72种香气成分,其中醇类14种、含氮类9种、醛类7种、烃类21种、酮类9种、酯类9种、杂氧类1种、内酯类2种。浦城丹桂红茶含氮类、酮类、杂氧类、内酯类香气成分峰面积显著高于红茶坯;红茶坯烃类、酯类峰面积显著高于浦城丹桂红茶;浦城丹桂红茶与红茶坯醇类、醛类峰面积差异不显著。浦城丹桂红茶与红茶坯香气成分共存在46个差异代谢物,其中浦城丹桂红茶28个香气成分显著高于红茶坯。
To explore the quality difference between Pucheng Dangui black tea and black tea dhool,the fresh tea leaves of Huangyan were processed into black tea dhool,which was further scented to Pucheng Dangui black tea,and the sensory quality evaluation and aroma component analysis were carried out.The results showed that Pucheng Dangui black tea had sweet Osmanthus fragrance while black tea dhool presented sweet floral scent.A total of 72 aroma components were identified,including 14 alcohols,9 nitrogenous compounds,7 aldehydes,21 hydrocarbons,9 ketones,9 esters,1 heterocyclic compounds and 2 lactones.The peak areas of nitrogenous compounds,ketones,heterocyclic compounds and lactones in Pucheng Dangui black tea were significantly higher than those in black tea dhool whereas the peak areas of hydrocarbons and esters were opposite,and no marked differences were found in peak areas of alcohols and aldehydes.There were 46 differential metabolites in the aroma components between Pucheng Dangui black tea and black tea dhool,of which 28 in Pucheng Dangui black tea were remarkably higher.
作者
黄毅彪
林燕萍
张见明
陈孙友
陈荣冰
HUANG Yi-biao;LIN Yan-ping;ZHANG Jian-ming;CHEN Sun-you;CHEN Rong-bing(College of Tea and Food Science,Wuyi University,Wuyishan 354300,Fujian,China;College of Ecology and Resources Engineering,Wuyi University,Wuyishan 354300,Fujian,China;Fujian Wuyi Kang'an Tea Co.,Ltd.,Pucheng 353400,Fujian,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第18期137-144,共8页
Food Research and Development
基金
福建省科技厅项目(2019I0020、2016S0045、2018N3017、2021N0033)
中央引导地方科技发展专项(2021L3058、2020L3031)。
关键词
浦城丹桂红茶
红茶坯
感官品质
香气成分
峰面积
Pucheng Dangui black tea
black tea dhool
sensory quality
aroma components
peak area
