变温发酵工艺滇红工夫挥发性成分及关键香气成分分析  

Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation

作　　者：王艳燕 刘志薇 严慧婷 陆建伟 何亚梅 高峻[1,2] 白冰 陆丽萍 WANG Yanyan;LIU Zhiwei;YAN Huiting;LU Jianwei;HE Yamei;GAO Jun;BAI Bing;LU Liping(College of Tea Science,Yunnan Agricultural University,Kunming 650201,China;Yunnan Modern Agricultural Tea Industry System Construction and Cultivation Research Office,Kunming 650201,China;Lüchun County Green Xin Ecological Tea Co.Ltd.,Honghe 662500,China;Lüchun County Tea Industry Development Center,Honghe 662500,China)

机构地区：[1]云南农业大学茶学院,云南昆明650201 [2]云南省现代农业茶叶产业体系栽培研究室,云南昆明650201 [3]绿春县绿鑫生态茶业有限责任公司,云南红河662500 [4]绿春县茶产业发展中心,云南红河662500

出　　处：《食品科学》2024年第23期159-167,共9页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2022YFD1601803);云南省农村农业厅科技专项(2018KJTX007)。

摘　　要：以云南大叶种夏茶一芽二叶、三叶鲜叶为原料制作滇红工夫,通过感官审评、气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用、气味活性值(odor activity value,OAV)和正交偏最小二乘判别分析,对5种不同变温发酵工艺的滇红工夫茶样的挥发性成分进行分析,筛选变温发酵参数。感官结果表明,35℃/3 h+25℃/3 h加工制得的茶样在5种茶样中香气最鲜甜并带花香,评分最高。GC-MS检测结果表明,5种茶样中共鉴定出16类747种挥发性代谢物,香气挥发物总量由高到低依次为35℃/3 h+25℃/3 h(286.97μg/g)、35℃/5 h+25℃/1 h(261.14μg/g)、35℃/2 h+25℃/4 h(253.62μg/g)、35℃/1 h+25℃/5 h(238.79μg/g)和35℃/4 h+25℃/2 h(214.44μg/g);OAV结果表明,5种茶样共筛选出152种关键呈香化合物(OAV>1),35℃/3 h+25℃/3 h加工制得的茶样甜香花香更馥郁可能是与重要贡献化合物β-紫罗兰酮、芳樟醇、香叶醇赋予茶叶的香气特征有关。另(1S)-2,6,6-三甲基双环[3.1.1]庚-2-烯、α-蒎烯、胡椒醛、1,3,3-三甲基-二环[2.2.1]庚-2-酮、甲苯、β-苯乙酸乙酯是35℃/3 h+25℃/3 h区别于其他变温发酵工艺的关键差异香气组分。综上所述,由变温发酵35℃/3 h+25℃/3 h加工制成的滇红工夫香气物质种类和含量较丰富,研究结果可为滇红工夫加工工艺的创新及品质的改善提供参考。One bud with two or three leaves from large leafed trees grown in Yunnan that were plucked in summer were used to manufacture Dianhong Congou black tea(DCT)by five variable temperature fermentation processes.To determine the optimal variable temperature fermentation parameters,the volatile components in DCT samples were analyzed by sensory evaluation,gas chromatography-mass spectrometry(GC-MS),odor activity value(OAV)and orthogonal partial least squaresdiscriminant analysis(OPLS-DA).The results of sensory evaluation showed that DCT fermented at 35℃/3 h+25℃/3 h had the strongest sweet and fresh aroma with a slight floral note and scored highest among the five DCT samples.The GC-MS analysis identified a total of 747 volatile metabolites belonging to 16 chemical classes.The total amount of aroma volatiles was in the decreasing order of 35℃/3 h+25℃/3 h(286.97μg/g)>35℃/5 h+25℃/1 h(261.14μg/g)>35℃/2 h+25℃/4 h(253.62μg/g)>35℃/1 h+25℃/5 h(238.79μg/g)>35℃/4 h+25℃/2 h(214.44μg/g).Using the cutoff of OAV>1,152 key aroma compounds were identified from the five samples.β-Ionone,linalool and geraniol may contribute to the strong sweet floral aroma of DCT fermented at 35℃/3 h+25℃/3 h.In addition,(1S)-2,6,6-trimethylbicyclo[3.1.1]hept-2-ene,α-pinene,piperonal,1,3,3-trimethyl-bicyclo[2.2.1]hept-2-one,toluene andβ-phenylethyl acetate were found to be the key differential aroma components between 35℃/3 h+25℃/3 h and the other fermentation processes.In summary,DCT fermented at 35℃/3 h+25℃/3 h showed rich varieties and contents of aroma substances.These results provide a reference for processing innovations and quality improvement of DCT.

关 键 词：变温发酵工艺 滇红工夫 气味活性值 正交偏最小二乘判别分析 

分 类 号：TS272.5[农业科学—茶叶生产加工]