黄茶感官闷黄程度标定及不同闷黄程度莫干黄芽香气组分研究  

Sensory demarcation of yellowing processing and the volatile components in Moganhuangya tea with different yellowing degrees

作　　者：龚淑英[1] 周森杰 谢雨欣 范方媛[1] 钱虹 汪春云 GONG Shuying;ZHOU Senjie;XIE Yuxin;FAN Fangyuan;QIAN Hong;WANG Chunyun(Zhejiang University Tea research institute,Hangzhou 310058,Zhejiang,China;Deqing Agriculture department,Deqing 313200,Zhejiang,China)

机构地区：[1]浙江大学茶叶研究所,浙江杭州310058 [2]浙江省德清县农业农村局,浙江德清313200

出　　处：《茶叶》2021年第3期138-146,共9页Journal of Tea

基　　金：国家现代农业产业技术体系(CARS-19);德清农业标准化生产示范创建“一县一品一策”项目。

摘　　要：本实验通过控制不同的闷黄时间获得不同闷黄程度的黄茶样品25个,通过感官审评的方法对黄茶的闷黄度(0-10)进行标定。通过感官审评并结合闷黄度标定选取五个闷黄程度不同的莫干黄芽样品。利用可控温的同时蒸馏萃取法(SDE)提取香气物质,并结合气相色谱-质谱联用(GC-MS)技术进行香气组分及特征的比较。研究在五个莫干黄芽中共鉴定得出127种挥发性成分,闷黄程度较高的黄茶,其香气物质含量也相对较高。基于香气分组进行主成分分析(PCA)和正交偏最小二乘判别分析(OPLS-DA),探寻与闷黄程度相关的香气组分,发现闷黄程度与芳樟醇、苯乙醇、茉莉酮、苯甲醇、茉莉内酯、柠檬烯、紫罗兰酮、苯乙烯等34种香气物质与闷黄程度相关性较高。This study controlled the yellowing time to obtain 25 yellow tea samples with different yellowing degrees.The yellowing degree of 25 samples was evaluated by sensory evaluation using the 0-10 scale.Volatiles in 5 Moganhuangya yellow tea samples with different yellowing degrees were tested using temperature-controlled simultaneous distillation extraction(SDE)and gas chromatography-mass spectrometry(GC-MS).A total of 127 volatile compounds were detected in the five types of Moganhuangya yellow teas,and the volatile content of the samples was high in those with high yellowing degrees.To explore the relationship between the yellowing degree and volatile components,the principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)was used.The result showed 34 volatile compounds were positively correlated with the yellowing degree,including linalool,phenyl ethanol,jasmine ketone,benzyl alcohol,Jasmine lactone,limonene,ionone,and styrene.

关 键 词：黄茶 莫干黄芽 闷黄程度 香气组分 

分 类 号：TS272.59[农业科学—茶叶生产加工]