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5种黑茶香气成分的比较分析

花匠小妙招
2024-12-16 21:25

湖北省农业科学院果树茶叶研究所, 湖北省农业科技创新中心果茶分中心, 湖北省茶叶工程技术研究中心, 湖北武汉 430064

详细信息

作者简介:

郑鹏程(1985-),男,硕士,助理研究员,主要从事茶叶加工及品质调控方面的研究,E-mail:zpct15@163.com。

通讯作者:

龚自明(1966-),男,本科,研究员,主要从事茶叶加工品质调控及功能成分方面的研究,E-mail:ziminggong@163.com。

中图分类号: TS201.3

计量文章访问数: 0251 HTML全文浏览量: 048 PDF下载量: 025 出版历程收稿日期: 2018-02-24 网络出版日期: 2020-11-24 刊出日期: 2018-11-14

Comparative Analysis of the Aroma Components in Five Kinds of Dark Tea

Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Fruit and Tea Subcenter, Hubei Innovation Center of Agricultural Science and Technology, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China

摘要

摘要: 本研究采用感官审评法和顶空固相微萃取法,结合气相色谱-质谱仪联用技术,对5种黑茶样品挥发性成分进行了分析鉴定。结果表明,5种黑茶共检出83种香气化合物,共有成分30种,主要包括醇类、醛类、酮类、芳香烃类、烯类和酯类等;不同产区黑茶香气特征及组成存在明显差异:青砖茶陈香纯正,以醛类和酮类化合物为主,包括(E,E)-2,4-庚二烯醛、β-紫罗酮、己醛;茯砖茶"菌花香"明显,以醇类和芳香烃为主,包括芳樟醇、甲苯和1,3-二甲氧基苯;六堡茶香气纯正,以醇类和醛类为主,包括芳樟醇、α-雪松醇、柠檬烯;普洱茶陈香持久,以醛类和醇类为主,包括己醛、1,2,3-三甲氧基苯、芳樟醇氧化物;康砖茶香气纯正,以酮类和醛类为主,包括己醛、α-紫罗酮、反-香叶基丙酮和β-紫罗酮。5种黑茶在香气特征及成分上的差异可能与茶树品种及加工工艺有关。

Abstract: The sensory evaluation and headspace solid-phase micro-extraction coupled to gas chromatography-mass spectrometry(HS-SPME/GC-MS)were applied to analyze the aroma qualities and aroma components of five typical dark teas in this paper. The results showed that in total 83 aroma constituents were identified and 30 of them were common to all the tested samples with the dominant ones being alcohols,aldehydes,ketones,aromatic hydrocarbons,alkenes and esters. However,the aroma components of five kinds dark tea had significant difference. Qingzhuan tea was characterized as stale flavor,aldehydes and ketones,including(E,E)-2,4-heptadienal,β-ionone and hexanal were the dominant aroma substances. Fuzhuan tea had arohid flavor originated from alcohols and aromatic hydrocarbons,of which the major volatile components were linalool,toluene and 1,3-dimetoxybenzene. Liubao tea had pure aroma,alcohols and aldehydes,including linalool,cedrol and limonene were the dominant aroma substances. Pu'er tea had lasting stale flavor originated from alcohols and aldehydes,which the major volatile components were hexanal,1,2,3-trimethoxybenzene and linalool oxide. Kangzhuan tea had pure aroma,aldehydes and ketones,including hexanal,α-ionone,(E)-geranylacetone and β-ionone. In comparison,there were remarkable differences in flavor and aroma composition among the five types of dark tea,which might be related to the tea varieties and processing technologies.

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