摘要
为探究不同种类黑茶香气成分特征,采用顶空固相微萃取和气相色谱-质谱联用技术(Headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)结合感官审评对茯砖茶、黑砖、藏茶、六堡茶、天尖等五种主要黑茶样品的香气成分进行分析。结果表明,五种黑茶的香气特征明显。茯砖茶主要香气轮廓为菌花香和陈香,六堡茶具有明显持久的槟榔香与陈香,藏茶具有持久的陈香,黑砖茶香气纯正,天尖具有持久的松烟香。五种黑茶样品的感官审评总分排序为藏茶(91.35)>茯砖茶(90.15)>黑砖(89.05)>六堡茶(88.85)>天尖(86.33);五种不同的黑茶共含有56个香气成分,不同种类黑茶在香气成分构成与含量上均有差异。五种黑茶样品的香气成分总含量排序为茯砖茶(6355.30μg/L)>藏茶(5858.73μg/L)>黑砖(5789.71μg/L)>天尖(4801.37μg/L)>六堡茶(3740.14μg/L)。根据多元统计分析以及香气活性值分析,发现1,2,3-三甲氧基苯对藏茶的陈香具有突出贡献。反,反-2,4-癸二烯醛、反,反-2,4-壬二烯醛、柠檬醛I、柠檬醛II、正己醛和水杨酸甲酯对茯砖茶的菌花香具有突出贡献,而1,2,3-三甲氧基苯则对茯砖茶的陈香具有突出贡献。(+)-雪松醇对六堡茶的槟榔香具有突出贡献。反,反-2,4-癸二烯醛、反,反-2,4-壬二烯醛、正己醛和植醇等对天尖的松烟香有突出贡献。苯乙醇、橙花叔醇II和氧化芳樟醇I等香气成分的综合作用形成了黑砖纯正的香气。本研究为探索不同种类黑茶的香气品质提供了数据参考。
Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and sensory evaluation were used to investigate the aroma characteristics of different dark tea products(Fu brick tea,Dark brick tea,Tibetan tea,Liupao tea,and Tianjian dark tea).Sensory evaluation results showed that the aroma characteristics of the five dark tea samples differed remarkably.Fungal and stale aromas were the major aroma profiles of Fu brick tea.Results showed that,Liupao tea had obvious persistent areca-like and stale aromas,Tibetan tea had a persistent stale aroma,and Dark brick tea exhibited a pure aroma feature.Furthermore,Tianjian dark tea showed a persistent smoked aroma.The following rank order of the score of the sensory evaluation in the five dark teas was observed:Tibetan tea(91.35)>Fu brick tea(90.15)>Dark brick tea(89.05)>Liupao tea(88.85)>Tianjian dark tea(86.33).A total of 56 volatile compounds were identified in the five dark teas.The composition and content of aroma components varied significantly among the different dark teas.Contents of the volatile compounds in the five dark teas with the following rank order:Fu brick tea(6355.30μg/L)>Tibetan tea(5858.73μg/L)>Dark brick tea(5789.71μg/L)>Tianjian dark tea(4801.37μg/L)>Liupao tea(3740.14μg/L).Multivariate statistical analysis and odor activity values analyses showed that 1,2,3-trimethoxybenzene was the characteristic volatile component of the stale aroma of Tibetan tea.(E,E)-2,4-decadienal,(E,E)-2,4-nonadienal,citral I,citral II,hexanal,and methyl salicylate contributed to the fungal aroma of Fu brick tea,while 1,2,3-trimethoxybenzene was the key contributor to the stale aroma of Fu brick tea.In Liupao tea,(+)-cedrol was a major contributor to the areca-like aroma.(E,E)-2,4-decadienal,(E,E)-2,4-nonadienal,hexanal,and phytol were the main contributors to the pine-smoked aroma of Tianjian dark tea.The pure aroma of Dark brick tea was formed by the comprehensive action of many volatile components,including benzene ethanol,neroltertiary alcoho
作者
邓见田烨
晏美红
尚铂昊
李亦龙
肖田
朱洺志
王坤波
DENG Jiantianye;YAN Meihong;SHANG Bohao;LI Yilong;XIAO Tian;ZHU Mingzhi;WANG Kunbo(Key Laboratory of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China;National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Hunan Agricultural University,Changsha 410128,China;Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients,Hunan Agricultural University,Changsha 410128,China;Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops,Ministry of Agriculture and Rural Affairs of China,Hunan Agricultural University,Changsha 410128,China)
出处
《食品工业科技》
CAS
北大核心
2023年第18期378-386,共9页
Science and Technology of Food Industry
基金
国家十四五重点研发计划课题(2022YFD2101102)
国家自然科学基金(32172217,32002095)
湖南省自然科学基金优秀青年科学基金(2022JJ20028)
湖南自然科学基金青年基金(2019JJ50238)
长沙市杰出创新青年培养计划(kq2107015)
中国博士后科学基金(2018M632962)。
关键词
黑茶
香气成分
顶空固相微萃取
气相色谱-质谱联用
香气活性值
dark tea
aroma components
headspace solid-phase microextraction
gas chromatography-mass spectrometry
odor activity value(OAV)
