三种不同发酵程度莓茶的滋味与香气品质差异分析

摘要/Abstract

摘要： 莓茶是一种抗菌消炎功能突出的传统类茶茶饮，发酵程度不同其品质差异明显。为系统揭示不同发酵程度的绿莓茶、黄莓茶、红莓茶其滋味香气品质差异特征，采用感官审评、理化检测及顶空固相微萃取-气质联用法(Headspace solid phase microextraction/Gas chromatography-mass spectrometry, HS-SPME/GC-MS)对这3种成品茶进行品质比较分析。感官审评结果发现：白霜以黄莓茶最为凸显；随着发酵程度加深，汤色依次为绿黄明亮、黄亮、橙红明亮；滋味分别为醇和稍苦、醇和回甘、醇和稍甜；香气纯正分别呈现典型的炒香、明显的果香、浓郁的花果香。滋味品质成分以红莓茶中游离氨基酸含量最高、达3.58%；绿莓茶中可溶性糖、水浸出物、二氢杨梅素含量均比其他两种高，分别为3.13%、52.60%、23.40%。3种莓茶共鉴定到56种挥发性成分，以烯烃、醇类、醛类含量最为丰富；绿莓茶、黄莓茶、红莓茶三者共有香气成分12种，绿莓茶特有香气成分10种，以烯烃为主；具有炒香的石竹烯在绿莓茶中含量最高，达7.37mg/m3，为绿莓茶的关键特征香气；黄莓茶特有香气成分9种，以杂环化合物为主；具有柑橘香的(+)-柠檬烯在黄莓茶中含量最高，达106.09mg/m3；红莓茶特有香气成分13种，以醇类为主；具有玫瑰香的香叶醇在红莓茶中含量最高，达19.14mg/m3。在正交偏最小二乘法判别分析（Orthogonal Partial Least-squares Discrimination Analysis，OPLS-DA）基础上，结合VIP变量投影重要性分析法（VIP值＞1）和香气活力值（OAV≥1）对三种不同发酵程度的莓茶进一步筛选得出有11种关键香气成分，分别形成了绿莓茶、黄莓茶、红莓茶的特征差异香气组分。

关键词: 绿莓茶, 黄莓茶, 红莓茶, 滋味品质, 香气组分

Abstract: Meicha is one kind of traditional substitutional tea drink with outstanding antibacterial and anti-inflammatory functions. There are significant differences in quality of Meicha with the different fermentation degrees. In order to systematically reveal the taste and aroma differential quality characteristics of green Meicha, yellow Meicha, black Meicha with different fermentation degrees, methods of sensory evaluation, physical and chemical detection and headspace solid phase microextraction/Gas chromatography-mass spectrometry (HS-SPME/GC-MS) were used to compare and analyze the quality of these three kinds of manufactured tea. Sensory evaluation results showed that the silver white powder of yellow Meicha is the most vibrant; the soup colors are green-yellow bright, yellow bright, and orange-red bright, and the taste is mellow-slightly bitter, mellow-slightly sweet, mellow-sweet, along with fermentation deepens; the aroma is pure and has typical stir-fried aroma, distinct fruity aroma and rich flower and fruity aroma, respectively. The highest content of free amino acids, up to 3.58%, was found in the flavor and quality components of black Meicha. The content of soluble sugar, water extract, and dihydromyricetin in green Meicha is higher than the other two of yellow Meicha and black Meicha, with values of 3.13%, 52.60%, and 23.40%, respectively. A total of 56 volatile components were identified in the three kinds of Meicha, the content of olefins, alcohols, and aldehydes is the most abundant. There were 12 kinds universal aroma components in green Meicha, yellow Meicha and black Meicha; and 10 kinds unique aroma components in green Meicha, mainly olefins; the content of caryophyllene with stir-fried aroma was the highest in green Meicha, content reaching to 7.37 mg/m3, which was the key characteristic aroma of green Meicha. There were 9 kinds specific aroma components in yellow Meicha, heterocyclic compounds are major constituents. The content of (+)-limonene with citrus aroma was the highest in yellow Meicha, reaching to 106.09 mg/m3. There were 13 kinds of unique aroma components in black Meicha, alcohols are major constituents. Geraniol with rose fragrance had the highest content in black Meicha, reaching to 19.14 mg/m3. Based on orthogonal partial least-squares discriminant analysis (OPLS-DA), combined with VIP variable projection importance analysis (VIP value>1) and aroma activity value (OAV≥1), 11 key aroma components were obtained from these 3 differential fermentation degrees Meicha through in-depth screening, which were forming the characteristic differential aroma components of green Meicha, yellow Meicha and black Meicha.

Key words: green Meicha, yellow Meicha, black Meicha, taste quality, aroma components

中图分类号:

TS275.4

刘巧芳蒋阿婷肖娟娟汤依钰刘仲华禹利君. 三种不同发酵程度莓茶的滋味与香气品质差异分析[J]. 食品科学.

LIU QIAOFANG larkin liu 利君禹. Analysis of taste and aroma quality of Meicha based on three different fermentation degrees[J]. FOOD SCIENCE.

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