焙火工艺对白芽奇兰茶叶挥发性香气成分的影响  

Effect of Roasting Process on Volatile Aroma Components of Baiyaqilan Tea

作　　者：马莹 刘谢缘 王碧生 翁淑燚 李利君[1,4,5] 倪辉 MA Ying;LIU Xieyuan;WANG Bisheng;WENG Shuyi;LI Lijun;NI Hui(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Xiamen Customs Technology Center,Xiamen 361001,China;Fujian Province Key Laboratory of Beverage Plants Extraction Technology Enterprise,Zhangzhou 363000,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China;Xiamen Ocean Vocational College,Xiamen 361012,China)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]厦门海关技术中心,福建厦门361001 [3]福建省饮料用植物提取技术企业重点实验室,福建漳州363000 [4]福建省食品微生物与酶工程重点实验室,福建厦门361021 [5]厦门市食品生物工程技术研究中心,福建厦门361021 [6]厦门海洋职业技术学院,福建厦门361012

出　　处：《食品科学》2024年第19期123-129,共7页Food Science

基　　金：中央引导地方科技发展专项(2022L3057);福建省高校产学合作项目(2020N5010)。

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用和香气活性值分析,研究特色乌龙茶白芽奇兰茶叶焙火前后香气成分的变化。结果表明,焙火前后白芽奇兰茶叶香气成分类别和含量发生了显著变化。焙火前白芽奇兰茶叶的主要香气贡献成分包括香叶醇、脱氢芳樟醇、顺式-香柠檬烯、苯乙醇、苯乙醛、顺式-茉莉酮和香叶基丙酮。焙火后白芽奇兰茶叶的主要香气贡献成分包括香叶醇、脱氢芳樟醇、顺式-茉莉酮、香叶基丙酮、顺式-香柠檬烯、苯乙醇、苯乙醛、藏红花醛、反式-2-癸烯醛、茶香酮、顺式-香柠檬烯、波斯菊萜、顺式-芳樟醇氧化物和2-戊基呋喃。白芽奇兰茶叶焙火后香气变化是由于低沸点物质挥发、α-紫罗兰酮转化、糖苷热分解、醇类物质氧化、脂质过氧化分解、萜醇类物质转化等,导致茶香酮、顺式-芳樟醇氧化物、2-戊基呋喃等关键香气成分的产生,藏红花醛、反式-2-癸烯醛和波斯菊萜的含量大幅度增加。本研究阐明了焙火工艺对白芽奇兰茶叶香气成分的影响,发现焙火工艺增添了香气活性成分从而改变乌龙茶的香气特征,且首次发现焙火工艺会导致茶香酮这种关键香气成分产生,对深入了解焙火工序对白芽奇兰茶叶和其他乌龙茶香气成分的影响提供了参考。In this study,headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS)and odor activity value(OAV)analysis were used to investigate the changes in aroma components of Baiyaqilan oolong tea before and after roasting.The results showed large differences in the types and contents of aroma components in Baiyaqilan tea before and after roasting.The major aroma components before roasting included geraniol,dehydrolinalool,cis-bergamotene,phenylethanol,phenylacetaldehyde,cis-jasmone and geranyl acetone.The major aroma components after roasting included geraniol,dehydrolinalool,oxopholone,cis-jasmone,geranylacetone,cis-coumarin,phenylethanol,phenylacetaldehyde,safranal,trans-2-decenal,oxoisophorone,cis-bergamotene,cosmene,cis-linalool oxide,and 2-pentylfuran.The changes in aroma of Baiyaqilan tea after roasting were attributed to mechanisms such as volatilisation of low-boiling substances,conversion ofα-lonone,thermal decomposition of glycosides,oxidation of alcohols,peroxidative decomposition of lipids,and conversion of terpenes and alcohols,resulting in the production of oxopholone,cis-linalool oxides,and 2-pentylfuran as well as a substantial increase in the contents of safranal,trans-2-decenal and cosmene.In summary,this study revealed that the roasting process produced aroma components,altering the aroma profile of oolong tea,and for the first time it was found that the roasting process could lead to the production of the key aroma components including oxopholone.These results provide a reference for in-depth understanding of the effect of the roasting process on the aroma components of oolong tea.

关 键 词：焙火 加工工艺 乌龙茶 香气成分 气相色谱-质谱法 

分 类 号：TS272.5[农业科学—茶叶生产加工]