食品科学 ›› 2021, Vol. 42 ›› Issue (16): 89-98.doi: 10.7506/spkx1002-6630-20200709-137

• 成分分析 • 上一篇    下一篇

不同原料等级黄茶特征香气成分分析

蒋容港,黄燕,金友兰,黄芳芳,刘仲华,黄建安,李勤   

  1. (1.湖南农业大学 茶学教育部重点实验室,湖南 长沙 410128;2.国家植物功能成分利用工程技术研究中心,湖南 长沙 410128;3.益阳茶厂有限公司,湖南 益阳 413046;4.植物功能成分利用省部共建协同创新中心,湖南 长沙 410128)
  • 发布日期:2021-08-27
  • 基金资助:
    国家自然科学基金面上项目(31871764);湖南省自然科学基金项目(2018JJ2181); “十三五”国家重点研发计划重点专项(2017YFD0400803);湖南农业大学“1515人才计划”项目

Analysis of Characteristic Aroma Components of Different Grades of Yellow Tea

JIANG Ronggang, HUANG Yan, JIN Youlan, HUANG Fangfang, LIU Zhonghua, HUANG Jian’an, LI Qin   

  1. (1. Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China; 2. National Research Center of Engineering and Technology for Utilization Ingredients from Botanicals, Changsha 410128, China; 3. Yiyang Tea Factory Co. Ltd., Yiyang 413046, China; 4. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China)
  • Published:2021-08-27

摘要: 采用固相微萃取-气相色谱-质谱联用技术,香气活性值(odor activity value,OAV)法结合感官审评和化学计量学方法,分析不同原料等级黄茶样品的特征香气成分。结果表明:芽型、芽叶型、多叶型黄茶特征香气感官属性分别为“清香”、“清甜”、“锅巴香”;不同原料等级黄茶样品中共检测出100?种挥发性成分,其中芽型黄茶以碳氢类化合物为主,芽叶型黄茶以醇类化合物为主,多叶型黄茶以吡咯类及其衍生物为主;基于OAV和正交偏最小二乘-判别分析,鉴定了3?种不同原料等级黄茶中35?种特征香气成分;芽型黄茶以具有清香属性的苯乙醛为主要特征香气成分;芽叶型黄茶以具有花香、果香、甜香属性的己酸乙酯、苯甲醇、香叶醇、苯乙醇、柠檬醛、橙花醛和月桂烯为主要特征香气成分;多叶型黄茶以具有烘烤香属性的N-甲基-2-吡咯甲醛、3-乙基-2,5-二甲基吡嗪、2-乙基-5-甲基吡嗪和2,3-二乙基-5-甲基吡嗪为主要特征香气成分。

关键词: 黄茶;香气属性;特征香气成分

Abstract: In this study, solid phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC-MS), aroma activity value (OAV), sensory evaluation and chemometrics were used in combination for analysis of characteristic aroma components in different grades of yellow tea samples. The results showed that the characteristic aroma attributes of bud-type, bud-leaf-type, and multi-leaf-type yellow tea were described by sensory evaluation as ‘refreshing’, ‘refreshing and sweet’, and ‘crispy rice crust-like’, respectively; totally 100 volatile components were detected in the three degrades of yellow tea, with hydrocarbons being dominant in bud-type yellow tea, alcohols being dominant in bud-leaf-type yellow tea, and pyrrole and its derivatives being dominant in multi-leaf-type yellow tea. Based on OAV value and orthogonal partial least squares-discriminant analysis (OPLS-DA), 35 characteristic aroma components were identified in the three grades of yellow tea. Phenylacetaldehyde with a refreshing aroma was the major characteristic aroma component of bud-type yellow tea, ethyl hexanoate, benzyl alcohol, geraniol, phenethyl alcohol, citral, neral and myrcene with flowery, fruity and sweet aromas were the major characteristic aroma components of bud-leaf yellow tea, and 2-pyrrole formaldehyde, 3-ethyl-2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2,3-diethyl-5-methylpyrazine with a roasted aroma were the major characteristic aroma ingredients of multi-leaf yellow tea.

Key words: yellow tea; aroma properties; characteristic aroma components

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