湖南紧压型黑茶与原料茶香气差异分析  

Analysis of Aroma Differences between Hunan Compressed Dark Tea and Raw Dark Tea

作　　者：杨丽玲 陈金华[1,2,3] 陈慧 黄建安 龚雨顺[1,2,3] 李适 YANG Liling;CHEN Jinhua;CHEN Hui;HUANG Jian’an;GONG Yushun;LI Shi(Key Laboratory of Tea Science,Ministry of Education,Hunan Agricultural University,Changsha 410128,China;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals,Changsha 410128,China;Co-Innovation Center of Education Ministry for Utilization of Functional Ingredients from Botanicals,Changsha 410128,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [2]国家植物功能成分利用工程技术中心,湖南长沙410128 [3]植物功能成分利用省部共建协同创新中心,湖南长沙410128

出　　处：《食品科学》2023年第14期305-312,共8页Food Science

基　　金：湖南千亿茶产业链关键技术创新与示范项目(2021NK1020);国家茶产业技术体系岗位科学家-功能成分利用项目(CARS-23)。

摘　　要：为探究紧压型黑茶与原料茶的香气差异,通过感官审评与顶空-固相微萃取与气相色谱-质谱联用技术,对陈化后的湖南4种紧压黑茶及其原料茶的风味品质和香气组分进行比较分析。结果表明:与原料茶相比,紧压型成品茶香气中的松烟香和粗、青、酸等杂异气减弱,香气浓度更高、更持久,陈纯感明显;(E,Z)-2,4-庚二烯醛、2,3,5,6-四甲基吡嗪、醋酸等15种不愉悦香气成分含量降低,(E,E)-2,4-庚二烯醛、藏红花醛、丁基羟基甲苯等11种愉悦型香气属性成分含量升高;主成分分析和正交偏最小二乘法判别模型分析表明:醋酸、2-丁基-1-辛醇、1,2,3-三甲基苯、(Z)-2-癸烯醛、芳樟醇、辛醇、α-松油醇、3-十三烷酮、(E,Z)-2,6-壬二烯醇、苯乙醇10种成分是区分紧压型黑茶和原料茶的潜在特征香气成分。这些研究结果可为揭示湖南黑茶品质形成机理及黑茶产品的创新研发提供参考。To explore the differences in aroma between compressed dark tea and raw dark tea,headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and sensory evaluation were used to analyze and compare the flavor quality and aroma composition of four kinds of Hunan compressed dark tea and raw dark tea stored under the same condition.The results showed that compared with the raw tea,the pine smoke-like aroma and the crude,green,sour and other miscellaneous off-odors of the compressed tea were weaker,the concentration of aroma was higher and more long-lasting,and the stable flavor was more prominent.Furthermore,the contents of 15 unpleasant aroma components such as(E,Z)-2,4-heptadienal,2,3,5,6-tetramethylpyrazine,and acetic acid in the compressed tea decreased,while the contents of 11 pleasant aroma components such as(E,E)-2,4-heptadienal,saffron aldehyde and butylated hydroxytoluene increased.Through principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA),10 characteristic aroma components which could potentially be used to discriminate between compressed dark tea and raw dark tea were identified including acetic acid,2-butyl-1-octanol,1,2,3-trimethylbenzene,(Z)-2-decylenaldehyde,linalool,octanol,α-terpineol,3-tridecanone,(E,Z)-2,6-nonadienol and phenylethanol.These results can provide a reference for further research on the quality formation mechanism of Hunan dark tea and the development of dark tea products.

关 键 词：湖南紧压型黑茶 原料茶 香气差异 固相微萃取 气相色谱-质谱联用 

分 类 号：TS272.5[农业科学—茶叶生产加工]