不同工艺梅占绿茶香气与主成分分析  

Principal Component Analysis of Aroma Components in Meizhan Green Tea with Different Processes

作　　者：苏秋芹[1] 李春维[1] 罗昊 杨云 张桃英[1] 郑作芸[1] SU Qiuqin;LI Chunwei;LUO Hao;YANG Yun;ZHANG Taoying;ZHENG Zuoyun(Longyan Institute of Agricultural Sciences,Longyan 364000,China)

机构地区：[1]龙岩市农业科学研究所,福建龙岩364000

出　　处：《茶叶通讯》2024年第3期360-369,共10页Journal of Tea Communication

基　　金：福建省农业引导性(重点)项目(2021N0056)。

摘　　要：为探明不同工艺梅占绿茶香气成分差异,对5份不同工艺梅占绿茶茶样香气组分含量及香气特征进行分析。结果表明,5份不同工艺梅占绿茶共检测出主要香气成分38种,包括碳氢类8种、醇类12种、醛酮类11种、酯类3种、含氮化合物类2种及含硫化合物和杂氧类化合物各1种。其中醇类含量明显高于其他香气成分含量;醇类在梅占绿茶(饼形)中含量显著高于传统炒青绿茶;醛酮类在传统炒青绿茶中含量高于梅占绿茶(饼形)。β-芳樟醇具百合花或玉兰花香气,在梅占绿茶(饼形)中含量丰富,增加摇青工艺的梅占绿茶(饼形)香气主要表现清鲜、有花香或果香,香高持久;传统炒青绿茶花香不显。通过PCA进一步分析得到4个主成分,第一主成分的初始特征值为29.06,贡献率为76.472%;第二主成分的初始特征值为4.197,贡献率为11.046%;前4个主成分累计贡献率达100%,完全能够解释原有香气成分所包含的全部信息。表明摊青过程中加入摇青工艺加工出来的茶样具有高香优质绿茶品质特征,其中4号茶样(摇青15 s,揉捻12 min)感观审评分最高,香气清香持久,带栗香、兰花香。To explore the differences in aroma components of different processed Meizhan green tea,the content and characteristics of aroma components in 5 different processed Meizhan green tea samples were analyzed.The results showed that a total of 38 main aroma components were detected in 5 different processed Meizhan green teas,including 8 hydrocarbons,12 alcohols,11 aldehydes and ketones,3 esters,2 nitrogen-containing compounds,and 1 sulfur-containing compound and 1 heterooxygen-containing compound each.The alcohol content is significantly higher than that of other aroma components;The content of alcohols in Meizhan green tea(cake shaped)is significantly higher than that in traditional stir fried green tea;Aldehydes and ketones are higher in traditional stir fried green tea than in Meizhan green tea(cake shaped).β-Linalool has the aroma of lilies or magnolias,and Meizhan green tea(cake shaped)is rich in content.Meizhan green tea(cake shaped)with shaking green technology mainly exhibits a fresh,floral or fruity aroma,with a high and long-lasting aroma;Traditional stir fried green tea does not have a strong floral aroma.Through further analysis using PCA,four principal components were obtained.The initial eigenvalue of the first principal component was 29.06,with a contribution rate of 76.472%;The initial eigenvalue of the second principal component is 4.197,with a contribution rate of 11.046%;The cumulative contribution rate of the first four principal components reaches 100%,which can fully explain all the information contained in the original aroma components.This indicates that the tea samples processed by the addition of shaking techniques during the spreading process have the quality characteristics of high aroma and high-quality green tea.Among them,the 4th tea sample(shaking for 15 seconds and rolling for 12 minutes)has the highest sensory evaluation score,with a long-lasting and chestnut and orchid fragrance.

关 键 词：绿茶 加工工艺 香气 主成分分析 ‘梅占’ 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.51[农业科学—作物学]