清香型铁观音香气与滋味的化学品质解析  

Chemical Characterization of the Aroma and Taste of Qingxiang Tieguanyin Tea

作　　者：何春梅 李明金 李新月 叶乃兴[1] 陈成聪 高水练[4] 金珊[1] HE Chunmei;LI Mingjin;LI Xinyue;YE Naixing;CHEN Chengcong;GAO Shuilian;JIN Shan(Key Laboratory of Tea Science in Universities of Fujian Province,College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;People’s Government of Xiaobu Town,Ningdu County,Ganzhou 342813,China;National Tea Quality and Safety Engineering Technology Research Center,Quanzhou 362441,China;Anxi College of Tea Science,Fujian Agriculture and Forestry University,Quanzhou 362400,China)

机构地区：[1]福建农林大学园艺学院,茶学福建省高校重点实验室,福建福州350002 [2]宁都县小布镇人民政府,江西赣州342813 [3]国家茶叶质量安全工程技术研究中心,福建泉州362441 [4]福建农林大学安溪茶学院,福建泉州362400

出　　处：《食品科学》2024年第15期157-167,共11页Food Science

基　　金：安溪茶叶重大科技创新专项(AX2021001);国家现代农业产业技术体系资助项目(CARS-19);福建省自然科学基金项目(2020J01544);福建张天福茶叶发展基金会科技创新基金项目(FJZTF01)。

摘　　要：以清香型铁观音为实验材料,通过茶叶感官审评方法和感官属性定量描述分析,构建不同产地清香型铁观音香气及滋味品质风味轮;通过气相色谱-质谱检测、生化成分测定、超高效液相色谱-四极杆飞行时间质谱、计量学统计分析等手段,明确形成清香型铁观音香气和滋味的成分组成;通过相关性分析和回归分析,探究香气和滋味成分与清香型铁观音香气和滋味属性的相关关系;通过呈味物质品评实验验证滋味成分与滋味属性的相关性。结果表明,清香型铁观音的感官品质具有地域特性,香气物质以萜类为主,其次是酯类;含水量、水浸出物含量、茶多酚总量和茶黄素含量是评价清香型铁观音滋味品质的主要生化因子。本研究结果揭示了清香型铁观音香气和滋味的地域特性,解析了清香型铁观音香气和滋味的化学品质。The aroma and taste profiles of Qingxiang Tieguanyin tea from different regions were determined through sensory evaluation and quantitative descriptive analysis of sensory attributes.By gas chromatography-mass spectrometry(GC-MS),biochemical composition analysis,ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry(UPLC-Q-TOF-MS) and metrological statistical analysis,the aroma and taste constituents of the tea were determined.The correlation between aroma and taste components and aroma and taste attributes was explored by correlation analysis and regression analysis,and?the?correlation?between?taste?components?and?taste?attributes?was?verified?through experiments.The results showed that the sensory quality of Qingxiang Tieguanyin tea had regional characteristics and the aroma composition was dominated by terpenoids,followed by esters.Water content,water extract content,total tea polyphenols?content?and?theaflavins?content?were?the?major?biochemical?factors?responsible?for?the?taste?quality.

关 键 词：清香型铁观音 香气 滋味 感官属性 关联分析 化学构成 

分 类 号：TS272[农业科学—茶叶生产加工]