食品科学 ›› 2020, Vol. 41 ›› Issue (6): 215-221.doi: 10.7506/spkx1002-6630-20190115-179

• 成分分析 • 上一篇    下一篇

康砖茶叶风味特征及挥发性成分分析

张婷,倪辉,伍菱,胡阳,邬应龙,黄高凌,李利君   

  1. (1.集美大学食品与生物工程学院,福建 厦门 361021;2.福建省食品微生物与酶工程重点实验室,厦门市食品生物工程技术研究中心,福建 厦门 361021;3.四川农业大学食品学院,四川 雅安 625014)
  • 出版日期:2020-03-25 发布日期:2020-03-23
  • 基金资助:
    国家自然科学基金面上项目(31871765);福建省自然科学基金项目(2017J01581)

Analysis of Flavor Characteristics and Volatile Compounds of Kangzhuan Tea

ZHANG Ting, NI Hui, WU Ling, HU Yang, WU Yinglong, HUANG Gaoling, LI Lijun   

  1. (1. College of Food and Biology Engineering, Jimei University, Xiamen 361021, China; 2. Fujian Provincial Key Lab of Food Microbiology and Enzyme Engineering, Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China; 3. College of Food, Sichuan Agricultural University, Ya’an 625014, China)
  • Online:2020-03-25 Published:2020-03-23

摘要: 运用感官检验、气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)和气相色谱-嗅闻(gas chromatography-olfactometry,GC-O)技术对康砖茶叶香气特征进行分析研究。结果表明,康砖茶叶主要香气轮廓为花香和木香。运用GC-MS分析,共鉴定出35 种挥发性成分,包括8 种醇类、6 种醛类、8 种酮类、3 种萜烯类、4 种氧化物类和6 种其他类物质。其中,含量较高的挥发性成分为1,2,3-三甲氧基苯(151.7 μg/mL)、二氢猕猴桃内酯(96.9 μg/mL)、2-乙基己醇(37.7 μg/mL)、雪松醇(34.8 μg/mL)和苯乙醛(25.5 μg/mL)。GC-O结果显示,康砖茶叶的关键香气成分为反式-2-壬烯醛(青草香)、反式-β-紫罗兰酮(花香)、芳樟醇(花香)、己醛(青草香)、苯乙醛(青草香)、反式-α-紫罗兰酮(木香和陈旧味)和芳樟醇氧化物I(花香)。该结果为进一步研究康砖茶叶香气特征奠定了实验基础。

关键词: 康砖茶叶, 感官评价, 关键香气成分, 气相色谱-质谱技术, 气相色谱-嗅闻技术?

Abstract: In this paper, the aroma characteristics of Kangzhuan tea were analyzed by sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The results of sensory evaluation showed that floral and woody notes were the main aroma profiles of Kangzhuan tea. By GC-MS analysis, a total of 35 volatile compounds were identified. Among them, 1,2,3-trimethoxybenzene (151.7 μg/mL), dihydroactinidiolide (96.9 μg/mL), 2-ethylhexanol (37.7 μg/mL), cedrol (34.8 μg/mL) and phenylacetaldehyde (25.5 μg/mL) were more abundant than the other volatiles. GC-O results showed that trans-2-nonenal (green), trans-β-ionone (floral), linalool (floral), hexanal (green), phenylacetaldehyde (green), trans-α-ionone (woody and stale) and linalool oxide I (floral) were the main flavor-active compounds. The results of this study lay an experimental foundation for further study on the aroma characteristics of Kangzhuan tea.

Key words: Kangzhuan tea, sensory evaluation, key aroma compounds, gas chromatography-mass spectrometry, gas chromatography-olfactometry

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