食品科学 ›› 2022, Vol. 43 ›› Issue (18): 224-235.doi: 10.7506/spkx1002-6630-20210924-288

• 成分分析 • 上一篇    

基于多元统计分析的不同安溪铁观音茶产品的化学品质

柳镇章,陈彬,蔡银笔,郑玉成,邓慧莉,汶波,杨云,林荣溪,孙云   

  1. (1.福建农林大学园艺学院,福建 福州 350002;2.福建农林大学 茶学福建省高校重点实验室,福建 福州 350002;3.福建省安溪八马茶业有限公司,福建 泉州 362442)
  • 发布日期:2022-09-28
  • 基金资助:
    国家现代农业产业技术体系资助项目(CARS-19);福建省区域发展项目(2018N3006); 福建农林大学科技创新基金项目(CXZX2017177);福建农林大学科技创新基金项目(CXZX2017178); 福建农林大学茶产业链科技创新与服务体系建设项目(K1520005A06)

Chemical Quality Evaluation of Different Anxi Tieguanyin Tea Products Using Multivariate Statistical Analysis

LIU Zhenzhang, CHEN Bin, CAI Yinbi, ZHENG Yucheng, DENG Huili, WEN Bo, YANG Yun, LIN Rongxi, SUN Yun   

  1. (1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Key Laboratory of Tea Science in Universities of Fujian Province, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 3. Fujian Anxi Bama Tea Industry Co. Ltd., Quanzhou 362442, China)
  • Published:2022-09-28

摘要: 对6 款3 个批次不同风格的安溪铁观音茶进行感官审评分析,并使用气相色谱-质谱联用法、多元统计分析的主成分分析、偏最小二乘法和层次聚类分析等方法,对其化学品质进行研究。结果表明:6 款产品在感官审评上具有一定差异;含水率、游离氨基酸、黄酮类物质是造成不同茶产品滋味差异的关键成分,清香型茶产品A、B具有较高含水率、游离氨基酸,滋味呈“清醇、鲜醇”;浓香型茶产品C、D的含水率、游离氨基酸、黄酮类物质含量居中,滋味呈“醇和、较醇厚”;浓香型产品E、F具有较高含量的黄酮类物质,滋味呈“醇厚、浓醇”;这些滋味成分差异主要受焙火工艺影响。吲哚、茉莉内酯、己酸叶醇酯是决定不同茶产品香气特征的关键成分,清香型产品A、B的吲哚、茉莉内酯、己酸叶醇酯相对含量较高,香气呈“清高”,产品A比产品B具有更多含“青气”的酯类香气物质;浓香型茶产品C、D的吲哚、茉莉内酯香气成分含量最低,香气呈“较浓郁”,产品D的吲哚、茉莉内酯、己酸叶醇酯均稍高于产品C,因而香气更好;浓香型茶产品E、F的吲哚、茉莉内酯香气成分含量居中,烘焙程度稍高,因而香气“浓郁”具有“花果香”,产品F具有更多醛类香气,可能是产品F香气“馥郁”、“花果香”的原因;香气成分差异主要受产品原料以及焙火工艺影响。本研究期望通过化学品质的数据化,为安溪铁观音产品的精制生产、品质管理、风味创新提供一定理论依据。

关键词: 安溪铁观音茶产品;滋味成分;香气成分;气相色谱-质谱联用;多元统计分析

Abstract: The sensory quality of six brands of strong and light aroma-type Anxi Tieguanyin tea (three batches each) was evaluated by sensory testing, and their chemical quality was analyzed by gas chromatography-mass spectrometry (GC-MS) combined with multivariate statistical analyses including principal component analysis (PCA), partial least square (PLS) and hierarchical cluster analysis (HCA). The results showed that there were differences in sensory quality among the six brands. Moisture, free amino acids and flavonoids were the key components contributing to the differences in taste among tea products. Light aroma-type tea products A and B had high contents of moisture and free amino acids, and tasted clean, fresh and mellow. The moisture content, free amino acids and flavonoids of strong aroma-type tea products C and D were in the middle and they tasted mellow and relatively thick. Strong aroma-type tea products E and F had high content of flavonoids, and tasted thick, heavy and mellow. These differences in flavor components could mainly be affected by the baking process. Indole, jasmine lactone and cis-3-hexenyl caproate were the key components that determined the aroma characteristics of different tea products. The relative contents of indole, jasmine lactone and cis-3-hexenyl caproate in light aroma-type products A and B were higher, and they had a clean and high aroma. Product A had more esters with a green odor than product B. The contents of indole and jasmine lactone in strong aroma-type products C and D were the lowest, and their aroma was relatively strong. The contents of indole, jasmine lactone and cis-3-hexenyl caproate in product D were slightly higher than those in product C, so the aroma was better. The contents of indole and jasmine lactone aroma components in strong aroma-type products E and F were in the middle, and the baking degree was slightly higher, so the aroma was strong and rich with flowery and fruity fragrance, and product F had more aldehydes which may be responsible for the fragrant aroma with fruity and flowery notes of product F. The difference in aroma components could mainly be affected by raw materials and the baking process. This study is expected to provide some theoretical basis for the fine production, quality management and flavor innovation of Anxi Tieguanyin tea products.

Key words: Anxi Tieguanyin tea products; flavor ingredients; aroma components; gas chromatography-mass spectrometry; multivariate statistical analysis

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