富含γ-氨基丁酸绿茶的香气成分研究  

Study on Aroma Constituents of GABA Tea

作　　者：曾贞[1] 吴娟[1] 黄亚辉[1] 

机构地区：[1]华南农业大学园艺学院,广东广州510642

出　　处：《现代食品科技》2011年第11期1398-1402,1397,共6页Modern Food Science and Technology

基　　金：广东省重点科技攻关项目(2009B020201013)

摘　　要：采用真空和浸水两种加工方法分别制成GABA绿茶,以常规绿茶作对照。感官审评表明GABA绿茶在汤色、叶底上似乌龙茶,尤其是叶底上具有乌龙茶红边的特点,GABA绿茶的特征香气类似熟红枣香,同时带有酸闷气味,使其很容易与其他茶区分。两种处理的GABA绿茶的香气成分中2,6-二叔丁基对甲基苯酚、十四酸甲酯、月桂酸甲酯、棕榈酸甲酯等含量均明显高于对照绿茶。十四酸甲酯、十六烷、月桂酸甲酯、棕榈酸甲酯等物质是真空处理样的特征香气成份;2,6-二叔丁基对甲基苯酚和辛醇是浸水处理样的特征香气成分。The aroma constituents of GABA tea produced by two kinds of technological process（acuum and immersion） separately was studied in this paper.Sensory evaluation showed that the color of the soup and the extracted leaves of GABA tea were similar to that of the oolong tea,the aroma was smelled as the cooked red date mixed with some of sour.In GABA tea,the contents of phenol,2,6-bis（1,1-dimethylethyl）-4-methyl-,tetradecanoic acid,methylester,dodecanoic acid,methylester,palmitic acid and methyl ester were higher than that of the normal green tea.The characteristic aroma constituents of the GABA tea made by vacuum treatment included tetradecanoic acid,methylester,hexadecane,dodecanoic acid,methylester,palmitic acid and methyl ester.For the GABA tea made by immersion,the characteristic aroma constituents were phenol,2,6-bis（1,1-dimethylethyl）-4-methyl-and 1-octanol.

关 键 词：Γ-氨基丁酸 绿茶 香气成分 

分 类 号：TS272[农业科学—茶叶生产加工]