四川黑茶的特征香气成分分析  

Analysis of Characteristic Aroma Components of Sichuan Dark Tea

作　　者：黄藩 张厅[1] 刘晓[1] 王小萍[1] 唐晓波[1] 王云[1] 李春华[1] 夏陈[2] HUANG Fan;ZHANG Ting;LIU Xiao;WANG Xiaoping;TANG Xiaobo;WANG Yun;LI Chunhua;XIA Chen(Tea Research Institute,Sichuang Agricultural Sciences,Chengdu 610011,China;Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)

机构地区：[1]四川省农业科学院茶叶研究所,四川成都610011 [2]四川省农业科学院农产品加工研究所,四川成都610066

出　　处：《食品工业科技》2023年第12期328-336,共9页Science and Technology of Food Industry

基　　金：四川省科技厅重点研发项目(2021YFN0093);四川省财政自主创新专项(2022ZZCX054);四川省农业科学院1+9揭榜挂帅项目(1+9KJ GG007);国家现代农业(茶)产业体系绿茶加工岗位(CARS-23)。

摘　　要：以四川省15个有代表性的黑茶产品为研究对象,采用顶空固相微萃取法(headspace solid-phase microextraction,HS-SPME)结合气相色谱-质谱技术(gas chromatography-mass spectrometry,GC-MS)分析香气成分,并通过感官审评,研究了四川黑茶香气成分上的差异。结果表明:四川黑茶的香气以陈香为主,部分样品有糯米香、甜香、烟味、酸气等其它特征;分析鉴定出121种香气成分,烯类(5.41%~42.38%)、醛类(7.26%~19.97%)、酮类(6.68%~39.26%)和醇类(14.03%~27.06%)化合物的占比较高。通过主成分分析(principal component analysis,PCA),从32个共性香气成分中提取了7个主成分,累积贡献率达到84.27%;β-紫罗酮、1-辛烯-3-醇、2,3-二氢-2,2,6-三甲基、5,6-环氧-β-紫罗兰酮、香叶基丙酮、3,5-辛二烯酮(E,E)、反-2-辛烯醛、2-正戊基呋喃等特征香气成分,是呈现浓纯陈香的主要物质。通过相对气味活度值(relative odor activity value,ROAV)评价四川黑茶的香气成分对风味特征的贡献率,发现(E,E)-2,4-庚二烯醛、芳樟醇、香叶基丙酮、α-紫罗兰酮和1-辛烯-3-醇的ROAV值大于1,对四川黑茶香气特征的形成贡献较大。该研究可为四川黑茶的特征香气形成研究及品质评价提供理论参考。The volatile aroma compounds of 15 representative dark tea products in Sichuan Province were analyzed by sensory evaluation and headspace solid phase micro-extraction(HS-SPME)combined with gas chromato graphy-mass spectrometry(GC-MS)in this study.The results showed that''stale flavor''were the main aromatic aroma type of Sichuan dark tea,other tea samples had glutinous rice aroma,sweet,sour gas and smoky,which were typical of dark tea.A total of 121 aroma components were detected in the dark teas,and the major aroma compounds were alkenes(5.41%~42.38%),aldehydes(7.26%~19.97%),ketones(6.68%~39.26%)and alcohols(14.03%~27.06%).7 principal components were extracted from the 32 common aroma components byprincipal component analysis(principal component analysis,PCA)and the total contribution attained 84.27%.Characteristic aroma components includedβ-ionone,1-octen-3-ol,2,3-dihydro-2,2,6-trimethyl,5,6-epoxy-β-ionone,geranylacetone,3,5-octadienone(E,E),trans-2-octenal,2-n-pentylfuran,which played important roles in the aromatic characteristics of strong and pure''stale flavor''of Sichuan dark tea.Relative odor activity value (ROAV) was used to evaluate the contribution of aroma components to flavor characteristics of Sichuan dark tea. It was found that the ROAV values of (E,E)-2, 4-heptadienal, linalool, geraniyl acetone, α-ionone and 1-octene-3-ol were greater than 1. The above components made great contributions to the formation of aroma characteristics of Sichuan dark tea. This study could provide a theoretical reference for research on characteristic aroma formation and quality evaluation of Sichuan dark tea.

关 键 词：四川黑茶 香气成分 主成分分析 相对气味活度值 

分 类 号：S571.1[农业科学—茶叶生产加工]