盈江大理茶种与凤庆大叶种芽茶香气差异分析  

Analysis of Aroma Differences between Yingjiang Camellia taliensis and Fengqing Large-leaved Species Bud Tea

作　　者：李国萍 李家锋 朱海燕[1,2] LI Guoping;LI Jiafeng;ZHU Haiyan(Key Lab of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China;College of Horticulture,Hunan Agricultural University,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]湖南农业大学园艺学院,湖南长沙410128

出　　处：《食品工业科技》2024年第5期281-291,共11页Science and Technology of Food Industry

基　　金：湖南千亿茶产业链—茶叶精深加工关键技术(2021NK1020-3)。

摘　　要：为探究云南盈江大理茶种与凤庆大叶种芽茶香气的组成和差异,本研究通过感官审评、顶空-固相微萃取与气相色谱质谱联用(Headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GCMS)的方法,对盈江大理茶种芽茶(通常称为芽孢茶,记为芽孢红茶YBH,芽孢白茶YBB)及凤庆大叶种芽茶(记为凤庆红茶FQH,凤庆白茶FQB)的挥发性成分进行鉴定和分析。HS-SPME-GC-MS检测结果表明:4个茶样共检测出16类共616种挥发性代谢物;主成分分析(Principal component analysis,PCA)和正交偏最小二乘法判别模型(Orthogonal partial least squares-discriminant analysis,OPLS-DA)分析表明:两个品种的红茶对比中,YBH检测到8种特有差异代谢物,FQH检测到7种;两个品种的白茶的对比中,YBB检测到3种特有差异代谢物,FQB中检测到4种;主要特征差异挥发性代谢物的气味活度值(Odor activity value,OAV)评估表明:(Z)-癸-2-烯醛和香叶醇是区分盈江大理茶种芽孢茶和凤庆大叶种的潜在特征香气,(Z)-癸-2-烯醛(OAV>100)是盈江大理茶种芽孢茶的重要香气成分,推测大马士酮(OAV>1)是YBH产生浓郁花果香的关键物质,己酸和乙酸芳樟酯可能是YBB呈自然清花香的主要物质;β-紫罗兰酮(OAV>10)是凤庆大叶种的重要香气成分,推测苯乙醛(OAV>1)是FQH呈花香的主要物质,(Z)-癸-2-烯醛和己酸是FQB呈花香和毫香的主要物质。综上所述,盈江大理茶种芽孢茶的香气成分较对照品种丰富且YBH香气更馥郁。In this study,sensory evaluation and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)were used to identify and analyze the volatile components of Yingjiang Camellia taliensis bud tea(usually called spore tea,marked as spore black tea YBH,spore white tea YBB)and Fengqing large-leaved species bud tea(marked as Fengqing black tea FQH,Fengqing white tea FQB)in order to investigate the aroma composition and differences between Yunnan Yingjiang Camellia taliensis bud tea and Fengqing large-leaved species bud tea.The results of HS-SPME-GC-MS showed that a total of 616 volatile metabolites from 16 categories were detected in the four tea samples.Principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)showed that in the comparison of two varieties of black tea,8 unique differential metabolites were detected in YBH,and 7 unique differential metabolites in FQH,while in the comparison of two varieties of white tea,3 unique differential metabolites were detected in YBB and 4 unique differential metabolites in FQB.The odor activity value(OAV)evaluation of the main characteristic differential volatile metabolites showed that(Z)-2-decenal and geraniol were the potential characteristic aromas to distinguish Yingjiang Camellia taliensis and Fengqing large-leaved species,(Z)-2-decenal(OAV>100)was an important aroma component of Yingjiang Camellia taliensis.It was speculated that damascenone(OAV>1)was the key substances for YBH to produce strong flower and fruit aroma.Caproic acid and linalyl acetate might be the main substances of YBB with natural flower fragrance.β-Ionone(OAV>10)was an important aroma component of Fengqing large-leaved species.It was speculated that benzaldehyde(OAV>1)was the main substance of FQH with flower aroma,and(Z)-2-decenal and caproic acid were the main substances of FQB with floral and fragrance.In summary,the aroma components of Yingjiang Camellia taliensis spore tea are richer than the control variety and the aroma of

关 键 词：大理茶种 芽茶 凤庆大叶种 香气分析 气味活度值 

分 类 号：TS272.7[农业科学—茶叶生产加工]