黔北不同茶产区绿茶感官品质及香气成分分析  

Sensory Quality and Aroma Composition of Green Tea from Different Tea‐Producing Areas in Northern Guizhou

作　　者：旦艺豪 蒋梓烨 刘燕 孙思思 吴俨 DAN Yihao;JIANG Ziye;LIU Yan;SUN Sisi;WU Yan(College of Biological and Environmental Engineering,Guiyang University,Guiyang 550005,Guizhou,China;Guizhou Institute of Mountain Environment and Climate,Guiyang 550005,Guizhou,China)

机构地区：[1]贵阳学院生物与环境工程学院,贵州贵阳550005 [2]贵州省山地环境气候研究所,贵州贵阳550005

出　　处：《食品研究与开发》2025年第4期155-161,共7页Food Research and Development

基　　金：贵州省第七批高层次创新型人才遴选培养计划项目;贵州省教育厅重点领域项目(黔教合KY字[2020]047)。

摘　　要：为探究黔北五大产区主栽品种福鼎大白所制绿茶感官评审品质、香气的物质基础以及其主要的呈香特征,采用感官审评与顶空固相微萃取技术结合气相色谱-质谱联用技术,对不同产区绿茶的挥发性香气成分进行比较分析。结果表明:五大产区绿茶均呈现较好的香气,如嫩香、栗香等纯正香气,且不同产区茶汤滋味差异较为明显,桐梓产区存在明显浓、苦的滋味。在五大产区的绿茶中共分离鉴定出68种香气成分,包括醇类、醛类、烃类、酮类等化合物。2-乙基己醇、β-环柠檬醛、天然壬醛、戊醛、丙酮、(-)-α-蒎烯、(-)-α-柏木烯等共同构成黔北绿茶香气成分。其中,道真、凤冈两产区香气成分比较突出,具有较高的香气和锐度。桐梓和正安两产区果香味较为明显,有明显的花香以及微弱的蜜甜水果香气。To investigate the sensory evaluation quality,material basis of the aroma and the main aroma char-acteristics of green tea made from Fuding white tea,the main cultivar of five tea-producing areas in northern Guizhou,this paper comparatively analyzed the volatile aroma components of green tea from different tea-producing areas by adopting the combination of sensory evaluation,headspace solid-phase micro-extraction,and gas chromatography-mass spectrometry(GC-MS)technology.The results showed that the green tea from five areas all featured better aromas,such as the tender fragrance,chestnut aroma and other pure aromas,and the difference in tea soup flavor among different areas is relatively obvious,with notably strong and bitter taste in the Tongzi tea-producing area.Additionally,GC-MS was adopted to isolate and identify a total of 68 aroma components such as alcohols,aldehydes,hydrocarbons,ketones in the green tea of the five areas.2-ethyl hexa-nol,β-cyclocitral,nonanal,pentanal,acetone,(-)-α-pinene,and(-)-α-cedrene together constitute the aroma components of the green tea in northern Guizhou.Among them,the aroma components of the two tea-producing areas Daozhen and Fenggang were more prominent,characterized by higher aroma and sharpness.The fruity aromas of the tea-producing areas,Tongzi and Zheng′an,were more notable,with obvious floral aromas and weak honey-sweet fruit aroma.

关 键 词：黔北 绿茶 品质 挥发性成分 气相色谱-质谱联用 

分 类 号：TS272.51[农业科学—茶叶生产加工] O657.63[轻工技术与工程—农产品加工及贮藏工程]