崇觉罗汉茶的挥发性成分及关键香气成分分析  

Analysis of the Volatile Compositions and Key Aroma Compounds of Chongjue Luohan Tea

作　　者：钱园凤 张悦[2] 尤秋爽 徐伟林 林智[2] 吕海鹏[2] QIAN Yuanfeng;ZHANG Yue;YOU Qiushuang;XU Weilin;LIN Zhi;LYU Haipeng(Agriculture and Rural Affairs Bureau of Songyang County,Lishui 323000,China;Tea Research Institute of the Chinese Academy of Agricultural Science/Key Laboratory of Biology,Genetics and Breeding of Special Economic Animals and Plants,Ministry of Agriculture and Rural Affairs,Hangzhou 310008,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China;Songyang County Banqiao Township Government,Lishui 323401,China)

机构地区：[1]松阳县农业农村局,浙江丽水323000 [2]中国农业科学院茶叶研究所/农业农村部特种经济动植物生物学与遗传育种重点实验室,浙江杭州310008 [3]中国农业科学院研究生院,北京100081 [4]浙江省松阳县板桥畲族乡人民政府,浙江丽水323401

出　　处：《食品科技》2025年第2期300-308,共9页Food Science and Technology

基　　金：国家现代农业产业技术体系项目(CARS-19);中国农业科学院创新工程项目(CAAS-ASTIP-2014-TRICAAS);松阳县2023-2024年特色茶核心基地及产业提升项目。

摘　　要：崇觉罗汉茶是浙江省松阳县开发的一类茶叶新产品,具有独特的风味品质特征,引起了广泛的关注。该研究选用代表性的4款崇觉罗汉茶产品(滋福、安康、平安、聚福)为研究对象,采用搅拌棒吸附萃取-色谱-质谱和相对香气活性值计算等方法分析鉴定了它们的挥发性成分和关键香气物质。结果表明,在4款崇觉罗汉茶样品中共检测出153种挥发性成分,以醇类、酯类和醛类为主,且含有丰富的呋喃类化合物。此外,基于变量重要性投影值模型和相对香气活性值计算等方法,从崇觉罗汉茶中鉴定出了19种关键香气化合物,包括香叶醇、β-月桂烯、芳樟醇、(E,E)-2,4-癸二烯醛、水杨酸甲酯、己酸叶醇酯和己醛等,这些化合物可能是崇觉罗汉茶“清甜、鲜甜、花香”香气品质的主要贡献成分。研究结果初步揭示了崇觉罗汉茶香气品质的化学物质基础,有助于丰富茶叶风味化学的基础理论。Chongjue Luohan tea is a newly developed tea product from Songyang County,Zhejiang Province,with unique flavor characteristics that have attracted widespread attention.In this study,four representative Chongjue Luohan tea products(Zifu,Ankang,Ping'an,and Jufu)were selected as research subjects.The volatile components and key aroma compounds were analyzed and identified using stir bar sorptive extraction-gas chromatography-mass spectrometry(SBSE-GC-MS)and relative odor activity value(ROAV)calculation methods.The results showed that a total of 153 volatile compounds were detected in the four Chongjue Luohan tea samples,with alcohols,esters,and aldehydes as the major components,and a rich presence of furan compounds.Additionally,based on variable important for the projection(VIP)modeling and ROAV calculations,19 key aroma compounds were identified in Chongjue Luohan tea,including geraniol,β-myrcene,linalool,(E,E)-2,4-decadienal,methyl salicylate,(Z)-3-hexenyl hexanoate,hexanal,etc.These compounds are likely the main contributors to the“fresh,sweet,and floral”aroma quality of Chongjue Luohan tea.The results of this study provide preliminary insights into the chemical basis of the aroma quality of Chongjue Luohan tea,contributing to the enrichment of the basic theory of tea flavor chemistry.

关 键 词：崇觉罗汉茶 挥发性成分 特征香气成分 香气品质 

分 类 号：TS272.55[农业科学—茶叶生产加工]