摘要
本研究系统对比分析了浙江典型颗粒型名优绿茶代表样品觉农·翠茗(浙江绍兴)、平水日铸(浙江绍兴)和奉化曲毫(浙江宁波)的感官品质、风味组分及其含量,并研究其感官特征表达差异及贡献组分。结果表明:不同代表样品外形紧结度、毫量、色泽差异明显,觉农·翠茗样品呈细紧颗粒状,奉化曲毫样品外形披毫、色翠绿。在内质滋味方面,觉农·翠茗呈甘醇型,而平水日铸和奉化曲毫则呈现醇厚特征;在滋味化学组分中,没食子酸、儿茶素、表没食子儿茶素、表没食子儿茶素没食子酸酯,以及谷氨酸、精氨酸、蛋氨酸、茶氨酸、γ-氨基丁酸等是关键差异化合物。在香气方面,奉化曲毫呈清鲜型,觉农·翠茗和平水日铸多呈现高爽、嫩香特征,在挥发性组分中呈现清香、花香特征的二氢芳樟醇、辛醇、橙花醇,呈现果香、甜香特征的反式-橙花叔醇、壬醛、癸醛、3-壬烯-2-酮、α-二去氢菖蒲烯,以及高温作用下形成的β-紫罗兰酮环氧化合物、二氢猕猴桃内酯、茶吡咯等是不同香气特征的关键差异组分。综上所述,不同区域颗粒型名优绿茶在外形、香气、滋味品质上差异明显,这些感官风味差异由不同品质化学组分及含量引起,而它们的变化受到茶叶品种、产地及加工工艺的影响。
This study investigated the sensory traits and flavor chemical constituents and their contents of Zhejiang typical particle-shaped famous green teas including Juenong·Cuiming(from Shaoxing,Zhejiang,China),Pingshuirizhu(Shaoxing,Zhejiang,China),and Fenghuaquhao(Ningbo,Zhejiang,China).The differences in sensory characteristics and their key chemical contributors were analyzed.The results showed that there were obvious differences in appearance traits,including tightness,pekoe and color of different typical samples.The Juenong·Cuiming samples show fine and compact granules.The surface of Fenghuaquhao is covered with pekoe and its color is emerald green.For tea taste,Juenong·Cuiming has sweet and mellow taste,while the taste of Fenghuaquhao and Pingshuirizhu are mellow and thick.The gallic acid,catechin,epigallocatechin,epigallocatechin gallate,glutamic acid,arginine,methionine,theanine andγ-aminobutyric acid,etc.were identified as key differential compounds.For tea aroma,Fenghuaquhao is characterized by fresh aroma,while others have tender aroma and moderate toasty aroma.The volatile constituents with fresh and floral aroma such as dihydrolinalool,1-octanol,and nerol,and volatiles with fruit and sweet aroma such as(E)-nerolidol,1-nonanal,decanal,3-nonen-2-one,andα-calacorene,and volatiles produced under high-temperature processing,such asβ-ionone epoxide,dihydroactinidiolide,and tea pyrrole,were analyzed to be related with sensory aroma differences.In conclusion,there are obvious differences in appearance,taste,and aroma traits among particle-shaped green teas from different tea producing areas.The sensory differences of particle-shaped green teas were caused by diverse key chemical constituents and their contents,which were induced by tea cultivars,growing environment,and tea processing technology.
作者
范方媛
俞秋雯
童薏霖
龚淑英
戚建乔
魏福炯
张旭
FAN Fangyuan;YU Qiuwen;TONG Yilin;GONG Shuying;QI Jianqiao;WEI Fujiong;ZHANG Xu(College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,Zhejiang,China;Shangyu Agricultural Technology Extension Center,Shaoxing 312300,Zhejiang,China)
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2023年第3期358-367,共10页
Journal of Zhejiang University:Agriculture and Life Sciences
基金
浙江省上虞“觉农·翠茗”加工工艺及产品标准化研究项目
浙江省自然科学基金项目(LQ20C160011)
国家现代农业产业技术体系建设专项(CARS-19)。
关键词
颗粒型名优绿茶
感官品质
香气
滋味
差异贡献化合物
particle-shaped famous green teas
sensory quality
aroma
taste
differential chemical contributors
