不同贮藏时间白牡丹茶风味品质差异分析

doi:10.7506/spkx1002-6630-20220913-111

食品科学 ›› 2023, Vol. 44 ›› Issue (14): 313-325.doi: 10.7506/spkx1002-6630-20220913-111

不同贮藏时间白牡丹茶风味品质差异分析

石碧滢，周承哲，田采云，徐凯，翁晶晶，韩奥迪，朱晨，黄琳洁，赖钟雄，郭玉琼

（1.福建农林大学园艺学院，福建?福州 350002；2.福建农林大学茶产业研究院，福建?福州 350002；3.福建农林大学园艺植物生物工程研究所，福建?福州 350002）

出版日期:2023-07-25 发布日期:2023-08-11
基金资助:
福建农林大学“双一流”建设科技创新能力提升培育计划项目（KSYLP004）；协同创新院茶产业分院项目（K1521015A）；福建农林大学茶产业链科技创新与服务体系建设项目（K1520005A01）；福建省高原学科建设经费项目（102/71201801101）；福建农林大学乡村振兴茶产业技术服务项目（11899170145）；福建张天福茶叶发展基金会科技创新基金项目（FJZTF01）

Differences in Flavor Quality between White Peony Tea with Different Storage Times

SHI Biying, ZHOU Chengzhe, TIAN Caiyun, XU Kai, WENG Jingjing, HAN Aodi, ZHU Chen, HUANG Linjie, LAI Zhongxiong, GUO Yuqiong

(1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China;3. Institute of Horticultural Biotechnology, Fujian Agriculture and Foresty University, Fuzhou 350002, China)

Online:2023-07-25 Published:2023-08-11

摘要/Abstract

摘要： 对3 个不同茶树品种加工成的12 份白牡丹茶样品进行感官审评、挥发物及非挥发物检测，结合多元统计分析方法探究贮藏时间对白牡丹茶风味品质的影响。结果表明：在贮藏过程中，茶多酚、游离氨基酸含量的下降以及酚氨比值、可溶性糖、黄酮、茶红素含量的增长使白牡丹茶滋味在感官上表现为甜、醇、甘、陈。醇类挥发物的大量下降使白牡丹茶清香、花香减退。12 种差异挥发物是白牡丹茶香型变化的关键：α-法尼烯、芳樟醇氧化物II、水杨酸甲酯、芳樟醇、顺-2-戊烯-1-醇、正己醛是花香、毫香、清香的关键成分；而顺式芳樟醇氧化物和橙花醚也与花香形成正相关，后者也是毫香形成的关键；青叶醇、苯乙醇也与清香形成正相关；4-异丙基甲苯是蜜香和药香的关键成分；芳樟醇氧化物II和橙花醚是枣香的关键成分；顺式芳樟醇氧化物是梅子香的关键成分；4-异丙基甲苯和异丁醛是木质香的关键成分。本研究为贮藏白牡丹茶在不同年份间的风味品质差异的形成提供科学见解，并为茶叶风味改良提供参考。

关键词: 白牡丹茶；贮藏；风味品质；气相色谱-质谱法；香气活力值

Abstract: To explore the effect of storage time on the flavor and quality of white peony tea, sensory evaluation and volatile and non-volatile composition analysis of 12 white peony tea samples made from three different varieties: Fudingdahao (FDDH), Zhenghedabai (ZHDB) and Fujiangshuixian (FJSX) were carried out, and the resulting data were analyzed by multivariate statistical analysis combined with multivariate statistical analysis. The results showed that during the storage process, the content of tea polyphenols and free amino acids decreased, and the ratio of polyphenols to amino and the contents of soluble sugar, flavonoids and thearubigin increased, so that the taste of white peony tea was sweet, mellow, sweet after taste and stale. The large decrease in the content of alcohol substances resulted in a reduction in the refreshing and floral aroma of white peony tea. Totally 12 differential volatiles were key to changing the aroma types of white peony tea. α-Farnesene, linalool oxide II, methyl salicylate, linalool, cis-2-pentene-1-alcohol and hexanal were the key components responsible for the floral, pekoe-like and refreshing aroma. cis-Linalool oxide and neryl oxide were also positively related to the formation of the floral aroma, and the latter was also key to the formation of the pekoe-like aroma. cis-3-Hexen-1-ol and phenethyl alcohol were also positively correlated with the formation of the refreshing aroma. In addition, 4-isopropyltoluene was the key component responsible for the honey-like and herbal aroma. Linalool oxide II and neryl oxide were the key components responsible for the jujube-like aroma. cis-Linalool oxide was the key component responsible for the plum-like aroma. The 4-isopropyltoluene and isobutyraldehyde were the key components contributing to the woody aroma. This study provides scientific insights into the formation of the differences in the flavor and quality of white peony tea of different ages, which could provide a reference for the improvement of tea flavor.

Key words: white peony tea; storage; flavor quality; gas chromatography-mass spectrometry; odor activity value

中图分类号:

TS272

石碧滢，周承哲，田采云，徐凯，翁晶晶，韩奥迪，朱晨，黄琳洁，赖钟雄，郭玉琼. 不同贮藏时间白牡丹茶风味品质差异分析[J]. 食品科学, 2023, 44(14): 313-325.

SHI Biying, ZHOU Chengzhe, TIAN Caiyun, XU Kai, WENG Jingjing, HAN Aodi, ZHU Chen, HUANG Linjie, LAI Zhongxiong, GUO Yuqiong. Differences in Flavor Quality between White Peony Tea with Different Storage Times[J]. FOOD SCIENCE, 2023, 44(14): 313-325.

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不同贮藏时间白牡丹茶风味品质差异分析

Differences in Flavor Quality between White Peony Tea with Different Storage Times

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