摘要
通过感官审评方法及气相色谱质谱联用(GC-MS)技术,测定了3个茶树品种(金牡丹、金观音、小菜茶)用“遵义红”的加工工艺制备的红茶挥发性成分并且分析其关键香气成分等。结果表明,从感官审评结果来看,金牡丹、金观音、小菜茶所制红茶的最后得分为91、90、87分,金牡丹制成的“遵义红”红茶品质最佳,金观音次之,最后是小菜茶;利用GC-MS技术从金牡丹、金观音、小菜茶所制“遵义红”红茶的挥发性成分中总共鉴定出78种香气化合物,分别为37、33、42种香气物质,特殊香气物质为17、17、15种,香气物质类型包括酯类、醇类、酮类、酚类、醛类、烷烃类、酸类等,其中花果香物质质量分数排序为金牡丹(36.00%)>金观音(35.07%)>小菜茶(19.66%)。根据感官审评和GC-MS检测结果,金牡丹制成的“遵义红”红茶品质最佳,金观音次之,最后是小菜茶。该研究为保持和提高“遵义红”红茶品质提供一定的理论依据。
The volatile components and the key aroma components of black tea prepared using three tea varieties(Jin Peony,Jin Guanyin,Xiaocai tea)by the"Zunyi Red"processing technology were determined and analyzed through sensory evaluation and gas chromatography mass spectrometry technology.The results of sensory evaluation showed that the final scores of Jin Peony,Jin Guanyin and Xiaocai tea were 91,90 and 87,respectively.The quality of"Zunyi Red"black tea made from Jin Peony was the best,followed by Jin Guanyin,and the quality of Xiaocai tea was worst.A total of 78 aroma compounds were identified by GC-MS from the volatile components of three different tea varieties of"Zunyi Red"black tea,namely,Jin Peony,Jin Guanyin and Xiaocai tea.There were 37,33 and 42 kinds of aroma compounds,respectively,and 17,17 and 15 types of special aromas.The aroma compounds of three tea varieties included esters,alcohols,ketones,phenols,aldehydes,alkanes,acids,and so on.The relative content of flower and fruit aroma substances from three tea varieties ranked in the order of Jin Peony(36.00%)>Jin Guanyin(35.07%)>Xiaocai tea(19.66%).According to the sensory evaluation and GC-MS detection,the"Zunyi Red"black tea made by Jin Peony had a best quality,followed by Jin Guanyin,and that of Xiaocai tea was the worst.This study could provide a theoretical basis for maintaining and improving the quality of"Zunyi Red"black tea.
作者
艾安涛
陈曦
李燕丽
吕立堂
AI Antao;CHEN Xi;LI Yanli;LYU Litang(College of Tea Science,Guizhou University,Guiyang 550025,China;Qingzhen Industrial Investment Co.,Ltd.,Guiyang 551400,China;Tea Industry Development Center of Meitan county,Zunyi 564100,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2023年第4期103-111,共9页
Journal of Food Science and Biotechnology
基金
贵州省茶产业技术创新中心项目(黔科中引地[2017]4005)
贵州省优秀青年科技人才培养项目(黔科合平台人才[2019]5651)
贵州省科技计划项目(黔科合支撑[2021]一般111)。
