加工工艺对绿茶关键呈香成分的影响

doi:10.7506/spkx1002-6630-20220718-204

食品科学 ›› 2023, Vol. 44 ›› Issue (8): 194-200.doi: 10.7506/spkx1002-6630-20220718-204

加工工艺对绿茶关键呈香成分的影响

尤秋爽, 石亚丽, 朱荫, 杨高中, 严寒, 林智, 吕海鹏

（1.农业农村部茶树生物学与资源利用重点实验室，中国农业科学院茶叶研究所，浙江杭州 310008；2.中国农业科学院研究生院，北京 100081）

出版日期:2023-04-25 发布日期:2023-05-06
基金资助:
国家现代农业产业技术体系建设专项（CARS-19）；中国农业科学院创新工程项目（CAAS-ASTIP-2019-TRICAAS）

Effect of Different Processing Technologies on the Key Aroma-Active Compounds of Green Tea

YOU Qiushuang, SHI Yali, ZHU Yin, YANG Gaozhong, YAN Han, LIN Zhi, LÜ Haipeng

(1. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China)

Online:2023-04-25 Published:2023-05-06

摘要/Abstract

摘要： 以龙井43茶树品种的一芽二叶鲜叶为原料，按照传统工艺分别加工成炒青、烘青、蒸青、晒青4 类绿茶，继而采用搅拌棒吸附萃取结合气相色谱-嗅闻-质谱技术研究分析了加工工艺对绿茶关键呈香成分的影响。结果表明：从炒青绿茶、烘青绿茶、蒸青绿茶、晒青绿茶样品中分别鉴定出了31、27、25、30 种关键呈香成分，均以表现出花香、果香、青气特征的香气化合物为主；其中13 种香气成分是4 类绿茶共有的关键呈香成分，包括β-紫罗酮、萘、芳樟醇、芳樟醇氧化物I、香叶醇、1-辛烯-3-醇、2-庚酮、庚醛、己醛、乙酸叶醇酯、(E,E)-2,4-癸二烯醛、α-紫罗酮、苯乙醇。此外，研究表明，β-罗勒烯和(Z)-3-己烯基-α-甲基丁酸酯对炒青绿茶的香气品质有重要贡献，2-戊基呋喃、苯乙醛和α-松油醇对烘青绿茶的香气品质有重要贡献，而香叶基丙酮、γ-松油烯和α-柠檬醛对晒青绿茶的香气品质有重要贡献。研究结果有助于为揭示绿茶香气品质形成机理和研发绿茶香气品质定向加工调控技术提供参考依据。

关键词: 绿茶；关键呈香成分；搅拌棒吸附萃取；气相色谱-嗅闻-质谱；加工工艺

Abstract: Green tea was made from one bud with two leaves from the tea cultivar Longjing 43 by stir frying, roasting, steaming or sun drying. Stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was applied to analyze the influence of different manufacturing processes on the key aroma-active compounds of green tea. The results showed that 31, 27, 25 and 30 key aroma-active compounds were respectively identified from stir-fried green tea, roasted green tea, steamed green tea and sun-dried green tea, which all had floral, fruity and green flavors. Totally, 13 key aroma-active compounds were common to these 4 types of green tea, including β-ionone, naphthalene, linalool, linalool oxide I, geraniol, 1-octene-3-ol, 2-heptanone, heptanal, hexanal, (Z)-3-hexenyl acetate, (E,E)-2,4-decadienal, α-ionone, and phenylethyl alcohol. It was found that β-ocimene and (Z)-hex-3-enyl 2-methylbutyrate contributed greatly to the aroma characteristics of stir-fried green tea; 2-pentylfuran, phenylacetaldehyde and α-terpineol contributed greatly to the aroma characteristics of roasted green tea; and geranylacetone, γ-terpinene and α-citral contributed greatly to the aroma characteristics of sun-dried green tea. The results obtained from this study will help to understand the formation mechanism of green tea aroma quality and to develop directional processing and regulation technologies for green tea aroma quality.

Key words: green tea; key aroma-active compounds; stir bar sorptive extraction; gas chromatography-olfactometry-mass spectrometry; manufacturing processes

中图分类号:

S571.1

尤秋爽, 石亚丽, 朱荫, 杨高中, 严寒, 林智, 吕海鹏. 加工工艺对绿茶关键呈香成分的影响[J]. 食品科学, 2023, 44(8): 194-200.

YOU Qiushuang, SHI Yali, ZHU Yin, YANG Gaozhong, YAN Han, LIN Zhi, LÜ Haipeng. Effect of Different Processing Technologies on the Key Aroma-Active Compounds of Green Tea[J]. FOOD SCIENCE, 2023, 44(8): 194-200.

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加工工艺对绿茶关键呈香成分的影响

Effect of Different Processing Technologies on the Key Aroma-Active Compounds of Green Tea

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