不同杀青方式对‘白牛早’绿茶风味品质的影响

doi:10.7506/spkx1002-6630-20241219-167

食品科学 ›› 2025, Vol. 46 ›› Issue (13): 274-232.doi: 10.7506/spkx1002-6630-20241219-167

• 食品工程 • 上一篇

不同杀青方式对‘白牛早’绿茶风味品质的影响

陈盛相，徐志颖，杨雪，张海波，王云，李春华，刘飞，唐晓波，张厅

（1.四川农业大学园艺学院，精制川茶四川省重点实验室，四川成都 611130；2.秀山县特色产业与加工科，重庆 409900；3.四川省农业科学院茶叶研究所，四川成都 610066；4.四川省农业科学院农产品加工研究所（四川省农业科学院食物与营养健康研究所），四川成都 610066）

发布日期:2025-06-13
基金资助:
现代农业产业技术体系建设专项（CARS-19）；国家现代农业产业技术体系四川创新团队项目（SCCXTD-2024-10）；四川省农业科学院中试熟化与示范转化项目（2024ZSSFXD09；2024ZSSFXD10）；雅安市创建国家现代农业产业科技创新中心“揭榜挂帅”项目（kczx2023-2025-05）

Effects of Different Fixation Methods on the Flavor and Quality of ‘Bainiuzao’ Green Tea

CHEN Shengxiang, XU Zhiying, YANG Xue, ZHANG Haibo, WANG Yun, LI Chunhua, LIU Fei, TANG Xiaobo, ZHANG Ting

(1. Tea Refining and Innovation Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; 2. Specialty Industries and Processing Division of Xiushan County, Chongqing 409900, China; 3. Tea Research Institute of Sichuan Academy of Agricultural Sciences, Chengdu 610066, China; 4. Institute of Agricultural Product Processing (Institute of Food and Nutrition Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China)

Published:2025-06-13

摘要/Abstract

摘要： 结合感官、色差、主要滋味及香气成分揭示滚筒杀青（GT）、理条杀青（LT）、光波杀青（GB）对‘白牛早’绿茶风味品质的影响。结果表明，GB的整体感官品质最优，结合色差分析，其外形色泽鲜亮，滋味鲜醇回甘（可溶性糖与氨基酸含量较高），具有嫩栗香特征。GT因酯型儿茶素（表没食子儿茶素没食子酸酯（epigallocatechin gallate，EGCG）、表儿茶素没食子酸酯（epicatechin gallate，ECG））及咖啡碱含量高导致苦涩味较重。通过变量投影重要性（variable importance in projection，VIP）＞1筛选出茶氨酸、谷氨酸、γ-氨基丁酸等8 种关键滋味成分，其中γ-氨基丁酸可作为区分GB与GT、LT之间品质差异的特征标志物质；结合剂量比阈因子与滋味成分含量分析，咖啡碱、EGCG、ECG、γ-氨基丁酸和谷氨酸是不同杀青方式所制‘白牛早’绿茶滋味差异的物质基础，GT苦涩味较重，GB和LT则更加鲜爽、回甘。香气成分通过VIP＞1筛选出15 种关键香气差异化合物，结合相对气味活度值判定反式芳樟醇氧化物、顺式-3-己烯己酸酯、叔丁醇、芳樟醇、顺式芳樟醇氧化物为3 种杀青方式的主要活性香气成分，其中芳樟醇和顺式-3-己烯己酸酯可能是GT、LT栗香高于GB的关键成分。综合分析，3 种杀青方式对‘白牛早’绿茶的风味品质影响的排序为：GB＞LT＞GT。

关键词: ‘白牛早’绿茶；杀青方式；风味物质

Abstract: This study investigated the effects of three fixation methods including roller fixation (GT), carding machine fixation (LT) and light wave fixation (GB) on the flavor profile of ‘Bainiuzao’ green tea by integrating sensory evaluation, colorimetric analysis, and quantification of key taste and aroma compounds. Results revealed that GB exhibited the highest overall sensory quality with a bright color, a fresh and mellow taste, sweet aftertaste (attributed to higher soluble sugar and amino acid contents), and a tender chestnut-like aroma. GT showed stronger bitterness due to higher contents of ester-type catechins (epigallocatechin gallate (EGCG), epicatechin gallate (ECG)) and caffeine. Eight key taste components, including theanine, glutamic acid, and γ-aminobutyric acid (GABA), were identified using variable importance in projection (VIP) score > 1 as the cutoff. GABA was highlighted as a characteristic marker for differentiating GB from GT and LT. Combining dose-over-threshold factor (Dot) analysis with the quantitative results, caffeine, EGCG, ECG, GABA, and glutamic acid were identified as contributing to the differences in taste among these fixation methods; GT exhibited stronger bitterness, whereas GB and LT had enhanced fresh and brisk taste and sweet aftertaste. A total of 15 key differential compounds were selected (VIP > 1). Relative odor activity value (ROAV) analysis identified trans-linalool oxide, cis-3-hexenyl hexanoate, tert-butanol, linalool, and cis-linalool oxide as the major aroma components across the three fixation methods. Notably, linalool and cis-3-hexenyl hexanoate were likely responsible for the more pronounced chestnut-like aroma in GT and LT compared with GB. The decreasing order of the effects on the flavor and quality of ‘Bainiuzao’ green tea was GB > LT > GT.

Key words: ‘Bainiuzao’ green tea; fixation methods; flavor compounds

中图分类号:

TS272.5

陈盛相，徐志颖，杨雪，张海波，王云，李春华，刘飞，唐晓波，张厅. 不同杀青方式对‘白牛早’绿茶风味品质的影响[J]. 食品科学, 2025, 46(13): 274-232.

CHEN Shengxiang, XU Zhiying, YANG Xue, ZHANG Haibo, WANG Yun, LI Chunhua, LIU Fei, TANG Xiaobo, ZHANG Ting. Effects of Different Fixation Methods on the Flavor and Quality of ‘Bainiuzao’ Green Tea[J]. FOOD SCIENCE, 2025, 46(13): 274-232.

[1]	陈贵杰孙雨宁刘倩芬刘丹李大祥蔡荟梅. 茶叶缓解结肠炎及其机制研究进展[J]. 食品科学, 0, (): 0-0.
[2]	王丽林渊松李菊花林宏政任卫威李雯倩郑玉成叶乃兴. 基于电子鼻与HS-SPME-GC-MS技术的5个高香品种红茶关键香气成分分析[J]. 食品科学, 0, (): 0-0.
[3]	张磊俞滢赵翊暄杨如兴. 茶树白化新品种‘福黄1号’绿茶加工过程非挥发代谢物的轮廓分析[J]. 食品科学, 0, (): 0-0.
[4]	丁凤娇，柳紫琼，闫佳伟，阮玲玲，马健平，黎勤吉，张树青，李鹏春，彭安源，金珊. 变温烘焙技术对美人茶品质的影响[J]. 食品科学, 2025, 46(9): 263-274.
[5]	孙奇芳，董方，胡蕾，余文杰，李艳，李金旺，罗丽萍. 不同产地筠连红茶风味化学成分差异分析[J]. 食品科学, 2025, 46(6): 172-182.
[6]	周晶晶，张雯萍，李光发，谢荣富，何吉杭，郝韵智，李秋明，余欣茹，林宏政，孙云. 九龙大白茶白茶风味品质的分析[J]. 食品科学, 2025, 46(6): 201-210.
[7]	孙奇芳董方胡蕾余文杰李艳李金旺罗丽萍. 不同产地筠连红茶风味化学成分差异分析[J]. 食品科学, 0, (): 0-0.
[8]	周晶晶张雯萍何吉杭郝韵智林宏政孙云谢荣富李光发余欣茹李秋明. ‘九龙大白茶’白茶风味品质的分析[J]. 食品科学, 0, (): 0-0.
[9]	王藤，伯年国，沙艮，卢万洋，马燕，赵明,. 接种汉逊德巴利酵母对普洱茶发酵微生物群落与品质的影响[J]. 食品科学, 2025, 46(5): 124-133.
[10]	王藤马燕伯年国沙艮卢万洋赵明. 接种汉逊德巴利酵母对普洱茶发酵微生物群落与品质的影响[J]. 食品科学, 0, (): 0-0.
[11]	陈盛相徐志颖杨雪张海波王云李春华刘飞唐晓波张厅. 不同杀青方式对“白牛早”绿茶风味品质的影响[J]. 食品科学, 0, (): 0-0.
[12]	宋勤飞李玖美庄菊花马家丽王亚雯牛素贞. 基于多元统计的普安红茶滋味品质分析与评价[J]. 食品科学, 0, (): 0-0.
[13]	王越鹏耿战辉郑志强崔燕. 抹茶研究热点的可视化分析及其功效研究进展[J]. 食品科学, 0, (): 0-0.
[14]	王艳燕，刘志薇，严慧婷，陆建伟，何亚梅，高峻，白冰，陆丽萍. 变温发酵工艺滇红工夫挥发性成分及关键香气成分分析[J]. 食品科学, 2024, 45(23): 159-167.
[15]	黄翠欣，坤吉瑞，林耘志，代洪苇，翁天均，李正文，童华荣. 不同花期珠兰花及珠兰花茶香气品质分析[J]. 食品科学, 2024, 45(23): 168-179.

不同杀青方式对‘白牛早’绿茶风味品质的影响

Effects of Different Fixation Methods on the Flavor and Quality of ‘Bainiuzao’ Green Tea

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价