不同香型凤凰单丛茶叶香气判别与品质特征的研究  

Study on Aroma Identification and Quality Characteristics of Fenghuang Dancong Tea with Different Aroma Types

作　　者：李爽 万人源 王从连 管素琼 严钰萧 韩璐阳 吕才有[1] 杨广容[1] LI Shuang;WAN Renyuan;WANG Conglian;GUAN Suqiong;YAN Yuxiao;HAN Luyang;LÜCaiyou;YANG Guangrong(Tea College Science of Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学茶学院,云南昆明650201

出　　处：《食品工业科技》2023年第11期325-335,共11页Science and Technology of Food Industry

基　　金：国家现代农业(茶叶)产业技术体系建设专项(CARS-19);国家自然科学基金项目(NSFC:31660225)。

摘　　要：为探究不同香型凤凰单丛茶叶主要生化成分及其香气特性的差异,本文采用电子鼻香气检测技术、茶叶生化成分测定和感官审评对广东潮州地区所产8种香型、17个凤凰单丛茶样进行比较研究。结果表明:8种香型凤凰单丛茶汤法与叶底法的响应值明显高于干茶法,并且硫化物及萜烯类对香气贡献率最高,分别达188.24及178.79。不同香型茶叶香气判别中茶汤法的主成分分析(Principal Component Analysis,PCA)判别结果相比干茶法、叶底法更加准确、有效,而线性判别分析(Linear Discriminant Analysis,LDA)对茶样香气类型的区分效果优于PCA,传感器区别贡献率分析法(Loading)分析结果则表明:氮氧化合物类、硫化物及萜烯类、醇类及醛酮类、有机硫化物类、甲基类对茶样香气的贡献率较高;17个茶样的水浸出物、茶多酚、游离氨基酸和咖啡碱含量在36.54%~49.46%、9.13%~14.87%、1.32%~2.44%和0.75%~4.45%之间,茶黄素、茶红素和茶褐素含量在0.04%~0.09%、1.02%~2.58%和0.99%~2.28%之间;茶样感官审评中杏仁香型的老枞鸭屎香综合评分最高为93.1分,姜花香型有机南姜最低为81分。不同香型凤凰单丛茶叶的香气与品质特征受茶树树龄、品系、生产季节及加工工艺的影响,电子鼻香气组分检测技术与感官审评相结合是更加科学合理研判茶叶香气的措施。In order to explore the differences of main biochemical components and aroma characteristics of different flavor types of Fenghuang Dancong tea,the electronic nose aroma detection technology,the determination of biochemical components of tea and sensory evaluation were used to compare 8 flavor types and 17 Fenghuang Dancong tea samples produced in Chaozhou,Guangdong province.The results showed that the response values of 8 scented Fenghuang Dancong tea soup method and leaf bottom method were significantly higher than that of dry tea method,and the contribution rates of sulfide and terpenes to the aroma were the highest,reaching 188.24 and 178.79,respectively.The principal component analysis(PCA)of tea soup method was more accurate and effective than dry tea method and leaf base method.Linear discriminant analysis(LDA)was better than PCA in discriminating aroma types of tea.Loading analysis showed that nitroxides,sulfides and terpenes,alcohols and aldehydes,organic sulfides and methyl groups had higher contribution rates to tea aroma.The contents of water extract,tea polyphenols,free amino acids and theanine in 17 tea samples were 36.54%~49.46%,9.13%~14.87%,1.32%~2.44%and 0.75%~4.45%,respectively.Theaflavin,thearubigins and theabro-wnin contents were 0.04%~0.09%,1.02%~2.58%and 0.99%~2.28%,respectively.In the sensory evaluation of tea samples,the highest score was 93.1 for the almond-scented old fir duck excrement fragrance,and the lowest score was 81 for the ginger-scented organic Nanjiang.The aroma and quality characteristics of different aroma types of Fenghuang Dancong tea are affected by the age,strain,production season and processing technology of the tea tree.The combination of electronic nose aroma component detection technology and sensory evaluation is a more scientific and reasonable measure to study the aroma of tea.

关 键 词：电子鼻 凤凰单丛 香气 品质特征 感官审评 

分 类 号：TS207.3[轻工技术与工程—食品科学]