金牡丹不同茶类夏秋茶香气品质差异分析

doi:10.7506/spkx1002-6630-20240525-209

食品科学 ›› 2025, Vol. 46 ›› Issue (2): 171-182.doi: 10.7506/spkx1002-6630-20240525-209

金牡丹不同茶类夏秋茶香气品质差异分析

唐梦婷，廖献盛，吴先寿，魏明秀，郑玉成，金珊，张见明，叶乃兴

（1.福建农林大学园艺学院，农作物遗传育种与综合利用教育部重点实验室，福建福州 350002；2.武夷学院中国乌龙茶产业协同创新中心，福建武夷山 354300；3.福建谦谦一叶茶业科技有限公司，福建寿宁 355500；4.寿宁县茶产业发展中心，福建寿宁 355500）

出版日期:2025-01-25 发布日期:2024-12-30
基金资助:
中国乌龙茶产业协同创新中心开放基金项目（2024W01）；福建张天福茶叶发展基金会科技创新基金项目（FJZTF01）

Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn

TANG Mengting, LIAO Xiansheng, WU Xianshou, WEI Mingxiu, ZHENG Yucheng, JIN Shan, ZHANG Jianming, YE Naixing

(1. Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. China Oolong Tea Industry Collaborative Innovation Center of Wuyi University, Wuyishan 354300, China; 3. Fujian Qianqian Yiye Tea Technology Co. Ltd., Shouning 355500, China; 4. Shouning County Tea Industry Development Center, Shouning 355500, China)

Online:2025-01-25 Published:2024-12-30

摘要/Abstract

摘要： 以‘金牡丹’品种夏、秋季嫩梢为原料，分别加工成绿茶、黄茶、白茶、乌龙茶及红茶，采用顶空固相微萃取-气相色谱-质谱联用技术对夏、秋季的5 类茶中的挥发性代谢物进行测定和分析。结果表明，夏茶中鉴定出522 种挥发性代谢物，以萜类、酯类及醇类为主；秋茶中鉴定出502 种挥发性代谢物，以萜类、酯类和杂环化合物为主。香气活性值分析表明，β-紫罗兰酮、α-紫罗兰酮、癸醛、苯甲酸甲酯、香叶醇等是金牡丹绿茶的关键呈香物质；β-紫罗兰酮、2-乙氧基-3-甲基吡嗪、癸醛、苯甲酸甲酯、香叶醇等是金牡丹黄茶的关键呈香物质；香叶醇、苯乙醛、水杨酸甲酯、(E)-芳樟醇氧化物、2-乙氧基-3-甲基吡嗪等是金牡丹白茶的关键呈香物质；吲哚、苯甲酸甲酯、苯乙醛、香叶醇、(E)-芳樟醇氧化物等是金牡丹乌龙茶的关键呈香物质；香叶醇、芳樟醇、苯乙醛、苯甲酸甲酯、水杨酸甲酯等是金牡丹红茶的关键呈香物质。秋茶中呈香物质的贡献、种类与数量均多于夏茶，其中，香叶醇、水杨酸甲酯、苯乙醇等42 种关键呈香物质在秋季样品中香气活性值均高于夏季。整体而言，金牡丹茶以花香类为主要香型，秋茶香气品质显著优于夏茶，香叶醇、芳樟醇、2-乙氧基-3-甲基吡嗪、苯甲酸甲酯等14 种挥发性代谢物为金牡丹茶品种的关键香气物质。

关键词: 金牡丹；不同茶类；夏秋茶；香气品质；香气活性值

Abstract: In this study, the tender shoots of ‘Jinmudan’ tea plants harvested in summer and autumn were processed separately into green tea, yellow tea, white tea, oolong tea and black tea. Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine and analyze the volatile metabolites in the 10 tea samples. The results showed that 522 volatile metabolites were identified in the summer tea, mainly including terpenes, esters and alcohols, and 502 volatile metabolites in the autumn tea, mainly including terpenes, esters and heterocyclic compounds. The analysis of odor activity value (OAV) showed that β-ionone, α-ionone, decanal, methyl benzoate and geraniol were the key aroma substances of Jinmudan green tea; β-ionone, 2-ethoxy-3-methylpyrazine, decanal, methyl benzoate and geraniol were the key aroma substances of Jinmudan yellow tea; geraniol, phenylacetaldehyde, methyl salicylate (E)-linalool oxide, and 2-ethoxy-3-methylpyrazine were the key aroma substances of Jinmudan white tea; indole, methyl benzoate, phenylacetaldehyde, geraniol, and (E)-linalool oxide were the key aroma substances of Jinmudan oolong tea; geraniol, linalool, phenylacetaldehyde, methyl benzoate, and methyl salicylate were the key aroma substances of Jinmudan black tea. The contribution, type and quantity of aroma substances in the autumn tea were greater than those in the summer tea. The OAV of 42 key aroma substances such as geraniol, methyl salicylate and phenylethanol in the autumn tea samples were higher than those in the summer tea samples. Overall, flowery aroma was the major aroma type of Jinmudan tea, and the aroma quality of the autumn tea was better than that of the summer tea. Totally 14 volatile metabolites such as geraniol, linalool, 2-ethoxy-3-methylpyrazine and methyl benzoate were the key aroma substances of the ‘Jinmudan’ tea variety.

Key words: Jinmudan; different types of tea; summer and autumn tea; aroma quality; odor activity value

中图分类号:

TS272

唐梦婷，廖献盛，吴先寿，魏明秀，郑玉成，金珊，张见明，叶乃兴. 金牡丹不同茶类夏秋茶香气品质差异分析[J]. 食品科学, 2025, 46(2): 171-182.

TANG Mengting, LIAO Xiansheng, WU Xianshou, WEI Mingxiu, ZHENG Yucheng, JIN Shan, ZHANG Jianming, YE Naixing. Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn[J]. FOOD SCIENCE, 2025, 46(2): 171-182.

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金牡丹不同茶类夏秋茶香气品质差异分析

Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn

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