基于气味活度值法分析炒青绿茶与烘青绿茶的香气特征差异  

Differences in Aroma Characteristics Between Stir-fried Green Tea and Baked Green Tea Based on Odor Activity Value Method

作　　者：黄海 张晓洲 罗金龙 胡正军 张拓 戴宇樵 陈泳铭 王迅 周雪 HUANG Hai;ZHANG Xiaozhou;LUO Jinlong;HU Zhengjun;ZHANG Tuo;DAI Yuqiao;CHEN Yongming;WANG Xun;ZHOU Xue(Guizhou Jinsanye Machinery Manufacturing Co.,Ltd,Jinsha,Guizhou 551800;Guizhou Tea Institute,Guiyang,Guizhou 550006;Guizhou Tea Expo Garden Technology Development Co.,Ltd,Guiyang,Guizhou 550006,China)

机构地区：[1]贵州金三叶机械制造有限公司,贵州金沙551800 [2]贵州省茶叶研究所,贵州贵阳550006 [3]贵州茶博园科技开发有限公司,贵州贵阳550006

出　　处：《贵州农业科学》2025年第2期112-119,共8页Guizhou Agricultural Sciences

基　　金：贵州省科技计划项目“烘青、绿片、香茶等多品种茶叶制品集成生产线关键技术研究与示范”(黔科合支撑〔2021〕一般336);贵州省农业科学院青年基金项目“基于代谢组学的‘黔茶1号’白茶加工工艺及品质形成机理研究”(黔农科一般基金〔2024〕13);贵州省农业科学院青年基金项目“高产纤维素酶菌株筛选及固态发酵茶品质调控的研究”(黔农科青年基金〔2023〕20号);贵州省农业科学院青年基金项目“基于灵芝菌作用下茶叶糖类代谢机制研究”(黔农科一般基金〔2024〕17号)。

摘　　要：【目的】探明炒青绿茶和烘青绿茶的香气特征差异,为贵州炒青绿茶和烘青绿茶加工技术与品质提升提供科学依据。【方法】以福鼎大白茶茶树4月中下旬的1芽2叶至3叶的鲜叶为原料,通过炒青绿茶和烘青绿茶的加工工艺制作绿茶,利用HS-SPME-GC-MS测定并分析炒青绿茶和烘青绿茶的香气组分,基于气味活度值法筛选出炒青绿茶和烘青绿茶的关键香气组分,利用聚类分析法对茶类和香气种类进行聚类分析。【结果】炒青绿茶和烘青绿茶共检出香气成分36种,其中,炒青绿茶20种(醛类6种、醇类5种、酮类3种、酯类3种、烯类1种、酸类1种、其他1种),烘青绿茶30种(醛类12种、醇类8种、酮类3种、酯类3种、烯类2种、酸类1种、其他1种),共有成分14种(乙醛、丙酮、异丁醛、乙酸、乙酸乙酯、异戊醛、2-甲基丁醛、1-戊烯-3-酮、戊醛、顺-2-戊烯-1-醇、(E)-3-己烯醇、庚醛、己酸甲酯、苯乙醇)。炒青绿茶独有的香气物质有6种,分别为乙酸乙烯酯、3-甲基-2-戊酮、1,5-己二烯醇、1-戊醇、罗勒烯和2,6-二叔丁基对甲酚;烘青绿茶独有的香气物质有16种,分别为2-丁酮、1-戊烯-3-醇、2-乙基呋喃、反式-2-戊烯醛、甲酸戊酯、己醛、2-己烯醛、(Z)-4-庚烯醛、2-蒎烯、1-辛烯-3-醇、(E,E)-2,4-庚二烯醛、2-乙基己醇、(Z)-3,7-二甲基-1,3,6-十八烷三烯、2-丁基-1-辛醇、顺-α,α-5-三甲基-5-乙烯基四氢化呋喃-2-甲醇和壬醛。根据气味活度值法筛选出炒青绿茶关键风味成分3种,分别是2-甲基丁醛、戊醛和异丁醛,修饰性风味成分4种(庚醛、异戊醛、罗勒烯、苯乙醇);烘青绿茶关键风味成分3种,分别是己醛、(Z)-4-庚烯醛和壬醛,修饰性风味成分8种(2-甲基丁醛、顺-α,α-5-三甲基-5-乙烯基四氢化呋喃-2-甲醇、庚醛、异丁醛、1-辛烯-3-醇、2-己烯醛、戊醛、异戊醛)。在绿茶种类上聚类分析将炒青绿茶和烘青绿茶的�【Objective】The difference in aroma characteristics between stir-fried green tea and baked green tea was analyzed to provide the scientific basis for improving process technology and quality of stir-fried green tea and baked green tea in Guizhou.【Method】The flesh leaves with one bud and two leaves or three leaves of Fudingdabaicha in mid-late April were used as raw materials to prepare green tea by two processing technologies of stir-fried green tea and baked green tea respectively.The aroma components of stir-fried green tea and baked green tea were determined by HS-SPME-GC-MS.The key aroma components of stir-fried green tea and baked green tea were screened by the odor activity value method.The tea and aroma types were analyzed by the cluster analysis method.【Result】36 aroma components were detected in stirfried green tea and baked green tea,20 aroma substances including 6 aldehydes,5 alcohols,3 ketones,3 esters,1 alkene,1 acid and 1 other substance were detected in stir-fried green tea.30 aroma substances including 12 aldehydes,8 alcohols,3 ketones,3 esters,2 alkenes,1 acid and 1 other substance were detected in baked green tea.14 common components including aldehyde,acetone,isobutyraldehyde,acetic acid,ethyl acetate,isovaleral,2-methyl butaldehyde,1-amylene-3-ketone,valeraldehyde,cis-2-pentene-1-alcohol,(E)-3-hexenol,heptanal,methylcaproate and phenethyl alcohol were detected in stir-fried green tea and baked green tea.6 unique aroma substances of acetic acid vinyl ester,3-methyl-2-pentanone,1,5-hexadienol,1-pentanol,ocimene and 2,6-hydroxytoluene were detected in stir-fried green tea only.16 unique aroma substances of 2-butanone,1-pentene-3-alcohol,2-ethyl furan,trans-2-pentenal,amyl formate,hexanal,2-hexenal,(Z)-4-heptenal,2-pinene,1-octylene-3-alcohol,(E,E)-2,4-heptadienal,2-ethyl hexanol,(Z)-3,7-dimethyl-1,3,6-octodecane triene,2-butyl-1-octanol,cis-α,α-5-trimethyl-5-ethylene tetrahydro furan-2-methyl alcohol and nonanal were detected in baked green tea.Three key flavor components of 2-methyl

关 键 词：绿茶 炒青绿茶 烘青绿茶 气味活度值法 香气特征 关键风味 修饰性风味 

分 类 号：S571.1[农业科学—茶叶生产加工]