蒙顶甘露茶滋味特征及主要呈味成分贡献率分析  

Analysis on taste characteristics and main component contribution of Mengding Ganlu tea

作　　者：张翔 陈学娟 杜晓[1,2] 聂枞宁 王聪明 ZHANG Xiang;CHEN Xue-juan;DU Xiao;NIE Cong-ning;WANG Cong-ming(College of Horticulture,Sichuan Agriculture University,Chengdu 611130,China;Provincial Key Laboratory of Tea Science and Engineering,Sichuan Agricultural University,Chengdu 611130,China)

机构地区：[1]四川农业大学园艺学院,四川成都611130 [2]四川农业大学茶叶科学与工程省级重点实验室,四川成都611130

出　　处：《云南大学学报（自然科学版）》2020年第4期783-791,共9页Journal of Yunnan University(Natural Sciences Edition)

基　　金：国家重点研发计划(2019YFC0840503).

摘　　要：为分析蒙顶甘露茶滋味特征,构建其呈味模式图,并以此探讨主要滋味组分对滋味的影响及贡献率,对蒙顶甘露茶滋味进行因子水平的感官评分,据此构建呈味模式图;运用氨基酸自动分析仪和HPLC分别检测其游离氨基酸和儿茶素类的种类和含量,并计算得到滋味活度值,依据各组分含量与呈味阈值评估呈味贡献率.结果表明:蒙顶甘露茶滋味可划分为Ⅲ大类;鲜度评分和强度评分与总评分呈极显著正相关关系,相关系数为0.79和0.75(P<0.01),强度评分和协调度评分与总评分间显著正相关,相关系数均为0.68(P<0.05);通过分析茶汤中游离氨基酸和儿茶素类的组分含量、咖啡碱含量及滋味活度值,发现蒙顶甘露茶鲜味的主要贡献物质是茶氨酸(滋味活度值,taste activity values,TAV=8.01)、谷氨酸(TAV=5.14)和天冬氨酸(TAV=3.43),而苦味的主要贡献物质是EGCG(TAV=1093.37)、ECG(TAV=245.08)和咖啡碱(TAV=546.84),涩味的主要贡献物质为GCG(TAV=132.24)、EGC(TAV=71.74)和CG(TAV=44.6);γ-氨基丁酸除能增强茶汤的鲜爽度外,对茶汤的涩味也有很大的贡献率(TAV=85.71).蒙顶甘露茶滋味体现出鲜度和浓度因子突出,强度和协调度明显的呈味特征,感官因子评价结合组分贡献率分析可以准确地描述茶叶的滋味特征,并比较其差异性,不同茶类需根据滋味特点构建不同的滋味因子.To construct the taste characteristics of Mengding Ganlu tea and discuss the rate of taste contribution of main components to the overall taste,the taste profile was constructed based on the factor level of taste sensory score.Automatic amino acid analyzer and HPLC were used to detect the types and contents of free amino acids,catechins and caffeine of tea extract,the taste activity value was calculated and the taste contribution rate was evaluated according to the content and the taste threshold of each component.The taste types of Mengding Ganlu tea can be divided into three categories,the umami and intensity score were significantly positive correlated with the overall score(P<0.01),the intensity score was significantly positive correlation with the coordination score(P<0.05).By analyzing the contents of free amino acid,catechins and caffeine and its TAV in tea extract,it was found that the main contributing substances to the umami of Mengding Ganlu tea were theanine(TAV=8.01),glutamate(TAV=5.14)and aspartic acid(TAV=3.43),to the bitterness were EGCG(TAV=1093.37),ECG(TAV=245.08)and caffeine(TAV=546.84),to the astringency were GCG(TAV=132.24)EGC(TAV=71.74)and CG(TAV=44.6).γ-aminobutyric acid can not only enhance the umami,but also contribute greatly to the astringency of tea extract(TAV=85.71).The taste characteristics of Mengding Ganlu tea were reflected by its prominent umami and concentration with obvious intensity and coordination.Sensory factor evaluation combined with component contribution rate analysis can accurately describe the taste characteristics and the difference can be compared.It's worth noting that different types of tea need to construct different taste factors according to their characteristics.

关 键 词：蒙顶甘露 感官因子评价 鲜味 苦涩味 滋味贡献 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.5[农业科学—作物学]