不同干燥方式对德昂酸茶香气品质和成分的影响研究  

Effects of Different Drying Methods on Aroma Quality and Components of De’ang Pickled Tea

作　　者：潘联云 马玉青 赵碧 冉隆珣[1] 梁名志[1] PAN Lianyun;MA Yuqing;ZHAO Bi;RAN Longxun;LIANG Mingzhi(Tea Research Institute of Yunnan Academy of Agricultural Sciences,Yunnan Key Laboratory of Tea Science,Kunming 650221,China)

机构地区：[1]云南省农业科学院茶叶研究所/云南省茶学重点实验室,云南昆明650221

出　　处：《食品科技》2024年第3期54-64,共11页Food Science and Technology

基　　金：云南省科技厅重大科技专项计划项目(202102AE090033)。

摘　　要：为提高德昂酸茶的香气品质,文章通过顶空固相微萃取-气相色谱-质谱联用(Headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)结合感官审评研究不同干燥方式(晒干、烘干、汽蒸后晒干和汽蒸后烘干)对德昂酸茶香气品质和成分的影响。感官评价结果表明,烘干温度与酸茶香气品质正相关。汽蒸处理会进一步提高烘干酸茶香气品质,但会降低晒干酸茶的品质。经过汽蒸1 min后100℃烘干的酸茶香气最佳(得分92),具有浓郁持久花果香。与晒干酸茶比较,烘干和汽蒸处理都会显著改变酸茶的香气成分组成。80℃烘干会降低酸茶醇类和酯类种类和含量,100℃和110℃烘干会改变酸茶酯类成分。汽蒸处理会降低或改变晒干酸茶酯类成分,但会提高烘干酸茶的酯类、醇类和烷烃类等香气成分含量。基于正交偏最小二乘判别分析(Orthogonal partial least squares-discriminant analysis,OPLS-DA)模型筛选出17个标志差异性香气成分,其大部分是酸茶“果香、甜香和花香”形成的重要化合物,如石竹烯、甲酸香叶酯、二氢乙酸香芹酯、顺式芳樟醇氧化物等。综上说明,烘干和汽蒸处理对德昂酸茶香气品质提高有应用价值。该研究内容可以为后续德昂酸茶的生产加工提供参考。In order to improve the aroma quality of De’ang pickled tea,in this study,the effects of different drying methods(sun-drying,oven-drying,steaming pre-treatment and then sun-drying,steaming pretreatment and then oven-drying)on aroma quality and components of De’ang pickled tea were investigated by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)with the combination of sensory evaluation.In the sensory evaluation,the aroma quality of pickled tea was positively correlated with oven-drying temperatures.The steaming treatment could further improve the aroma quality of oven-dried pickled tea but reduce sun-dried pickled tea.The pickled tea with steaming pre-treatment for 1 min and then oven-drying at 100℃received the highest score(score of 92)in the sensory evaluation,and it has a rich and long-lasting of floral and fruity aroma.Compared with sun-drying,oven-drying and steaming could alter the components of pickled tea.Ester and alcohol contents of pickled tea were reduced by oven-drying at 80℃,and the ester components of pickled tea were changed by oven-drying at 100 and 110℃.Steaming pre-treatment could reduce or change the ester components of sun-dried pickled tea,but could increase the contents of aroma components such as ester,alcohol and alkane in oven-dried pickled tea.Based on orthogonal partial least squares-discriminant analysis(OPLS-DA)model,17 distinctive aroma components were screened,most of which were important compounds that affect the fruity,sweet and floral aroma of pickled tea,such as caryophyllene,geranyl formate,dihydrocarvyl acetate and cis-linalool oxide.In summary,this shows that oven-drying and steaming treatment have application for improving the aroma quality of pickled tea.The result of this study can provide suggestions for the production and processing of De’ang pickled tea in the future.

关 键 词：德昂酸茶 不同干燥方式 香气成分 感官审评 果香 

分 类 号：TS272.59[农业科学—茶叶生产加工]