福建不同产地红茶风味品质差异分析  

Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian

作　　者：肖春燕 李晶[1] 王治会 何碧云 黄维 林馥茗[2] 陈林海 孙威江[1] XIAO Chunyan;LI Jing;WANG Zhihui;HE Biyun;HUANG Wei;LIN Fuming;CHEN Linhai;SUN Weijiang(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Anxi College of Tea Science(College of Digital Economy),Fujian Agriculture and Forestry University,Quanzhou 362400,China;Fu'an Tea Industry Development Center,Fu'an 355000,China)

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学安溪茶学院(数字经济学院),福建泉州362400 [3]福安市茶产业发展中心,福建福安355000

出　　处：《食品工业科技》2025年第5期255-266,共12页Science and Technology of Food Industry

基　　金：红茶不同烘干技术与配套工艺研究与应用(福建省红茶企业工程技术研究中心)(2022L3071);福建张天福茶叶发展基金会科技创新基金(FJZTF01-FJZTF03)。

摘　　要：为进一步探究福建不同地区红茶风味品质特征,本研究以福建省5个不同产地共30份红茶样本为研究材料,通过感官评估、生化成分和香气物质检测结合化学计量学方法分析比较福建不同产地红茶的风味品质成分差异。研究结果表明,福建红茶以薯香、花香和甜香为主,滋味上以醇、甜为主,不同产地红茶风味品质成分有较大差异,武夷红茶茶多酚(17.65%)和茶褐素(7.57%)含量最高,福安红茶可溶性糖(16.45 mg/g)、总黄酮(12.81 mg/g)及茶黄素(0.43%)含量高于其他产地,政和红茶的总儿茶素(21.56 mg/g)及游离氨基酸含量(6.66%)高于其他地区,尤溪红茶茶黄素含量(0.19%)最低。样品中共鉴定出81种香气物质,醇类和酯类是主要的香气化合物,其中芳樟醇、苯乙醇、橙花醇、香叶醇、β-紫罗兰酮、棕榈酸甲酯、香叶基丙酮、水杨酸甲酯和(3E)-3,7-二甲基辛-1,3,6-三烯等9种成分是武夷红茶花果香的关键物质,茉莉酮酸甲酯和α-紫罗兰酮是福安红茶浓郁花香和甜香的赋香成分,正癸醛是福鼎红茶的特征性香气物质,苯甲醛是政和红茶特征性赋香物质。本研究结果综合分析了福建不同产地红茶的风味品质差异成分,进一步丰富了福建红茶风味品质特征的研究理论。To further explore the flavor and quality characteristics of black tea from different regions of Fujian,with 30 samples of black tea sourced from 5 distinct regions within Fujian Province as research material,this study of the differences in flavor quality components of black tea from distinct regions in Fujian conducted a comprehensive analysis employing sensory evaluation,biochemical profiling,and aroma compound detection coupled with chemometric methodologies.The findings revealed that Fujian black tea was predominantly characterized by the aroma of potatoes,floral bouquets,and sweetness,with a taste profile that leant towards a mellow and sweet flavor.Notably,significant disparities existed in the flavor quality components of black tea across different regions.For instance,Wuyi black tea exhibited the highest levels of tea polyphenols(17.65%)and theabrownin(7.57%),whereas Fu'an black tea exhibited elevated concentrations of soluble sugars(16.45 mg/g),total flavonoids(12.81 mg/g),and theaflavin(0.43%)compared to its counterparts.Moreover,Zhenghe black tea exhibited higher levels of total catechins(21.56 mg/g)and free amino acids(6.66%)relative to other regions,whereas Youxi black tea presented the lowest theaflavin content(0.19%)among the samples.A total of 81 aroma compounds were identified across the samples,with alcohols and esters emerging as the primary aroma constituents.Notable contributors to the floral and fruity aroma of Wuyi black tea included linalool,phenylethanol,nerol,geraniol,β-ionone,methyl palmitate,geranyl acetone,methyl salicylate,and(3E)-3,7-dimethyl octa-1,3,6-triene.Fu'an black tea,on the other hand,derived its rich floral and sweet aroma from methyl jasmonate andα-ionone.Characteristic aroma substances were also observed,with n-decanal distinguishing Fuding black tea and benzaldehyde characterizing Zhenghe black tea.Overall,this study provides a comprehensive analysis of the flavor qualitative and chemical variations in Fujian black tea across different regions,thereby enhancing the u

关 键 词：福建红茶 风味品质 香气特征 顶空固相微萃取-气相色谱-质谱联用仪(HS-SPME-GCMS) 气味活性值(OAV) 

分 类 号：TS272[农业科学—茶叶生产加工]