基于滋味品质的万州区主栽茶树品种绿茶差异分析

doi:10.7506/spkx1002-6630-20231023-195

食品科学 ›› 2024, Vol. 45 ›› Issue (16): 131-139.doi: 10.7506/spkx1002-6630-20231023-195

基于滋味品质的万州区主栽茶树品种绿茶差异分析

李翔，许彦，冯婷婷，张磊，张艳，付勋，胡琳玲，俞滢，杨如兴，聂青玉

（1.重庆三峡职业学院农林科技学院，重庆 404155；2.福建省农业科学院茶叶研究所，福建福州 350013；3.重庆市万州区经济作物发展中心，重庆 404199）

出版日期:2024-08-25 发布日期:2024-08-06
基金资助:
重庆市自然科学基金面上项目（cstc2021jcyj-msxmX0969）；国家茶叶产业技术体系建设项目（CARS-19）；重庆市教育委员会科学技术研究项目（KJZD-K202103501；KJQN202203515）；重庆市技术创新与应用发展专项-乡村振兴（对口帮扶）项目（CSTB2022TIAD-ZXX0040）

Differences in Taste Quality among Green Teas Made from Major Cultivars in Wanzhou District, Chongqing

LI Xiang, XU Yan, FENG Tingting, ZHANG Lei, ZHANG Yan, FU Xun, HU Linling, YU Ying, YANG Ruxing, NIE Qingyu

(1. College of Agriculture and Forestry Science and Technology, Chongqing Three Gorges Vocational College, Chongqing 404155, China; 2. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; 3. Economic Crop Development Center of Wanzhou District, Chongqing, Chongqing 404199, China)

Online:2024-08-25 Published:2024-08-06

摘要/Abstract

摘要： 滋味是茶叶的重要品质，为探明万州区主栽品种绿茶的滋味品质，采用感官审评和靶向检测方法评价不同品种绿茶茶汤的滋味，分析茶汤中儿茶素类、游离氨基酸类、嘌呤碱类、黄酮醇及其苷类和有机酸类5大类滋味成分含量。结果表明：4 个品种茶树制备的绿茶滋味品质有明显区别，川中小叶群体种滋味浓强，‘安吉白茶’鲜爽、甘醇滋味特征明显，‘福鼎大白茶’兼具浓强、鲜爽、醇厚，‘中黄1号’滋味鲜爽但浓强不足；滋味成分分析结果表明，川中小叶群体种儿茶素类含量较高，游离氨基酸类含量较低；‘安吉白茶’游离氨基酸含量最高，‘福鼎大白茶’各类滋味成分含量均处于较高水平，‘中黄1号’滋味成分总量和水浸出物含量均较低；主成分分析结果表明，4 个品种可以得到较好地区分，通过滋味贡献度分析发现，芦丁、咖啡碱等13 种滋味成分具有较大贡献；差异分析结果表明，天冬氨酸、谷氨酸和茶氨酸是‘安吉白茶’和‘福鼎大白茶’鲜爽度的主要贡献物质，杨梅素-3-O-半乳糖苷和金丝桃苷是‘中黄1号’区别于其他3 个品种茶类的主要滋味贡献物质，川中小叶群体种内部也有较大差异，其中C4和C5距离较近，含有较高含量的黄酮苷类物质，滋味表现出较强的收敛感。本研究对万州区主栽品种所制绿茶的品质特性进行了梳理，为万州区绿茶滋味品质改进研究提供参考。

关键词: 绿茶；品种；滋味品质；川中小叶群体种

Abstract: Taste is an important quality attribute of tea. In order to find out the taste quality of green teas made from the major varieties in Wanzhou district, Chongqing, the taste profile of the tea infusions was determined by sensory evaluation and 5 taste components including catechins, free amino acids, alkaloids, flavanols and their glycosides, and organic acids were analyzed by targeted detection methods. The results showed that there were obvious differences in the taste quality of green teas prepared from the 4 varieties of tea trees. Sichuan middle- and small-leafed tea group variety had a strong taste, and ‘Anji Baicha’ had an obvious fresh and brisk taste with mellow sweet aftertaste. ‘Fuding Dabaicha’ tasted strong with fresh and brisk taste and mellow sweet aftertaste. ‘Zhonghuang 1’ tasted fresh and brisk but less strong. The results of taste component analysis showed that the Sichuan middle- and small-leafed tea group variety contained high contents of catechins but low contents of free amino acids. ‘Anji Baicha’ had the highest content of free amino acids. The content of each flavor component was high in ‘Fuding Dabaicha’, and the contents of total flavor components and water extract of ‘Zhonghuang 1’ were low. The results of principal component analysis (PCA) showed that the 4 varieties could be well distinguished. Thirteen major taste contributors such as rutin and caffeine were identified. The differential analysis indicated that aspartic acid, glutamic acid and theanine were the major contributors to the fresh and brisk taste characteristics of ‘Anji Baicha’ and ‘Fuding Dabaicha’. Yangmeiin-3-O-galactoside and chrysin were the major taste contributors for ‘Zhonghuang 1’ that distinguished it from the other 3 varieties. There were also large differences in taste components within the Sichuan middle- and small-leafed tea group variety, with samples C4 and C5 being closer to each other. They both contained high contents of flavonoid glycosides, having a strong astringent taste. This study provides a reference for research to improve the flavor quality of green tea in Wanzhou district.

Key words: green tea; variety; taste quality; Sichuan middle- and small-leafed tea group variety

中图分类号:

TS272

李翔，许彦，冯婷婷，张磊，张艳，付勋，胡琳玲，俞滢，杨如兴，聂青玉. 基于滋味品质的万州区主栽茶树品种绿茶差异分析[J]. 食品科学, 2024, 45(16): 131-139.

LI Xiang, XU Yan, FENG Tingting, ZHANG Lei, ZHANG Yan, FU Xun, HU Linling, YU Ying, YANG Ruxing, NIE Qingyu. Differences in Taste Quality among Green Teas Made from Major Cultivars in Wanzhou District, Chongqing[J]. FOOD SCIENCE, 2024, 45(16): 131-139.

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基于滋味品质的万州区主栽茶树品种绿茶差异分析

Differences in Taste Quality among Green Teas Made from Major Cultivars in Wanzhou District, Chongqing

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