白茶感官滋味特征属性及相关贡献组分研究  

Taste-Characteristic Attributes and Related Contribution Compounds of White Tea

作　　者：童薏霖 范方媛[1] 田宇倩 龚淑英[1] 郭昊蔚[1] 黄创盛 周森杰 TONG Yilin;FAN Fangyuan;TIAN Yuqian;GONG Shuying;GUO Haowei;HUANG Chuangsheng;ZHOU Senjie(Tea Research Institute,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]浙江大学茶叶研究所,浙江杭州310058

出　　处：《食品工业科技》2022年第7期286-293,共8页Science and Technology of Food Industry

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助(CARS-19);浙江省农业重大技术协同推广计划(2020XTTGCY03-3);浙江省自然科学基金项目(LQ20C160011)。

摘　　要：本研究针对代表性白茶样品,探究白茶的感官滋味特征属性及相关贡献组分。以福鼎大白茶、福安大白茶、春雨2号等9个代表茶树品种原料制成的白茶为研究对象,采用标准茶叶感官审评方法分析滋味特征属性、高效液相色谱法(HPLC)等定量检测滋味化学组分,结合化学计量学分析手段揭示特征属性与化学组分间的相关关系。本试验条件下,9类不同品种的白茶表现出清、鲜、甘、醇、厚、浓6种主要滋味特征属性。谷氨酸含量与白茶鲜味感呈正相关(R=0.525)。滋味属性清与较高的谷氨酸与表没食子儿茶素没食子酸酯、表没食子儿茶素总和的比值(Glu/(EGCG+EGC))呈较强正相关(R=0.695),与山奈苷总量与黄酮醇苷总量比值(Kae/TFOG)呈正相关(R=0.452)。同时茶汤中较高的氨基酸总量/儿茶素总量比值(aa/Ca>0.30)和氨基酸总量/生物碱总量比值(aa/Alk>0.90)对白茶醇、厚滋味特征有较大贡献。This study focused on the taste-characteristic attributes of representative white teas and related taste-chemical compositions. In this study, the white tea made from 9 representive cultivars were taken as research objects, including Fuding Dabaicha, Fuan Dabaicha, Chun Yu2 etc. Sensory evaluation according to the national standard was used for tastecharacteristic attributes analysis, high-performance liquid chromatography(HPLC) and other techniques were used for chemical detection, and chemometrics analysis was used to explore the relationship between taste-characteristic attributes and chemical compositions. In this study, 9 types of white teas of different cultivars reflected six main taste-characteristic attributes: Clear, fresh, sweet, mellow, thick, and strong. Glutamic acid was correlated with the umami taste attribute in white tea samples(R=0.525) positively. The fresh taste was positive correlated with ratio of glutamate to the sum of epigallocatechin gallate and epigallocatechin(Glu/(EGCG+EGC)) strongly(R=0.695). And the ratio of total kaempferide to total flavonol glycoside(Kae/TFOG) was positively correlated with the fresh taste(R=0.452). Meanwhile, the high ratio of total amino acids to total catechins(aa/Ca>0.30) and ratio of total amino acids to total alkaloids(aa/Alk>0.90) contributing to the mellow and thick taste in the samples greatly.

关 键 词：白茶 感官审评 滋味属性 滋味化学组分 化学计量学 

分 类 号：TS272[农业科学—茶叶生产加工]