枸杞茶感官审评方法的建立及其主要呈香物质的探索  

Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances

作　　者：李元朝 黎勤吉 郭玉琼[2] 郝志龙[1] 金珊[1] LI Yuanchao;LI Qinji;GUO Yuqiong;HAO Zhilong;JIN Shan(College of Horticulture,Fujian Agriculture and Forestry University,Key Laboratory of Tea Science at Universities,Fuzhou 350002,China;Anxi College of Tea Science(College of Digital Economy),Fujian Agriculture and Forestry University,Anxi 362406,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]福建农林大学安溪茶学院(数字经济学院),福建安溪362406

出　　处：《食品工业科技》2025年第4期30-41,共12页Science and Technology of Food Industry

基　　金：基于茶饮品质的茎叶用枸杞评价体系构建(2022BBF02003);福建张天福茶叶发展基金会科技创新基金(FJZTF01)。

摘　　要：为了建立枸杞芽、叶茶感官审评方法,以盖碗和柱形杯两种冲泡方式,开展冲泡时间和投茶量为变量的感官审评实验。通过理化指标和气相色谱-质谱(Gas Chromatography Mass Spectrometry,GC-MS)联用技术测定,分析枸杞芽、叶茶主要滋味物质和香气成分的差异,并明确枸杞茶的主要呈香物质。结果表明,4 g、2 min的柱形杯冲泡方式更适用于枸杞茶的审评,咸香(熟菜香)和甜香是枸杞茶的主要香气特征;根据正交偏最小二乘判别分析(OPLS-DA)模型的变量重要性投影(Variable Importance in Projection,VIP)值,筛选得到苯甲醛、3,5-辛二烯-2-酮、2,4-二叔丁基酚、甲基庚烯酮、正己醛、顺-2-戊烯-1-醇、松香芹醇、2,4-二甲基苯甲醛和苯乙烯9种香气成分为枸杞茶的主要呈香物质,根据它们的香型特征,推断这9种呈香物质可能是咸香(熟菜香)的主要贡献物。本研究可为枸杞茶感官审评体系的建立和等级划分提供参考,并对枸杞茶的香气品质研究提供一定理论依据。To establish the sensory evaluation method for wolfberry tea made from wolfberry buds and leaves,sensory evaluation experiments were designed with multi-variables,including brewing time and tea amount,by using two brewing methods with covered bowl and column cup,respectively.Based on the physicochemical methods and gas chromatography mass spectrometry(GC-MS)technology,the difference of taste and aroma substances between buds and leaves of wolfberry tea,were analyzed,and the main characteristic aroma compounds of wolfberry tea were explored.Results showed that the column cup brewing method with 4 g tea and 2 min brewing time was more suitable for the sensory evaluation of wolfberry tea.Through the sensory evaluation,salty(cooked vegetable aroma)and sweet aroma were considered to be the main aroma characteristics of wolfberry tea.Through OPLS-DA analysis,nine characteristic aroma components of wolfberry tea were identified,including benzaldehyde,3,5-octadien-2-one,2,4-ditert-butylphenol,6-methylhept-5-en-2-one,hexanal,trans-2-hexen-1-ol,isopinocarveol,2,4-dimethyl benzaldehyde,and styrene.These nine aroma components could be the potential contributors to the salty(cooked vegetable aroma)aroma.This study can not only provide a reference for the sensory evaluation system establishment and grade classification of wolfberry tea,but also provide a theoretical basis for the study of the aroma quality of wolfberry tea.

关 键 词：枸杞茶 感官审评 品质 香气成分 咸香 

分 类 号：TS201.4[轻工技术与工程—食品科学]