不同香型安溪黄金桂风味品质解析

doi:10.7506/spkx1002-6630-20240729-286

食品科学 ›› 2025, Vol. 46 ›› Issue (5): 263-271.doi: 10.7506/spkx1002-6630-20240729-286

不同香型安溪黄金桂风味品质解析

任卫威，张宇航，郑玉成，陈文贤，林宏政，徐梦婷，陈谢勇，陈百文，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.武夷学院茶与食品学院，福建武夷山 354300；3.福建闻弦茶业有限公司，福建安溪 362400；4.福建省茶叶质量检测与技术推广中心，福建福州 350003）

出版日期:2025-03-15 发布日期:2025-02-07
基金资助:
安溪茶叶重大科技创新专项（AX2021001）；中国乌龙茶产业协同创新中心开放研究基金项目（2024W01）；福建张天福茶叶发展基金会科技创新基金项目（FJZTF01）

Flavor Quality of Different Aroma Types of Anxi Huangjingui Tea

REN Weiwei, ZHANG Yuhang, ZHENG Yucheng, CHEN Wenxian, LIN Hongzheng, XU Mengting, CHEN Xieyong, CHEN Baiwen, 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. College of Tea and Food Science, Wuyi University, Wuyishan 354300, China; 3. Fujian Wenxian Tea Industry Co., Ltd., Anxi 362400, China; 4. Fujian Provincial Tea Quality Testing Center, Fuzhou 350003, China)

Online:2025-03-15 Published:2025-02-07

摘要/Abstract

摘要： 本研究采用感官评价、高效液相色谱、高效液相色谱-串联质谱及顶空固相微萃取-气相色谱-质谱对不同香型安溪黄金桂中的主要风味品质成分进行分析。结果表明，安溪黄金桂具有“芬芳四溢、味醇甘美”的特征，不同香型安溪黄金桂的感官品质各具特色，清香型黄金桂花果香清鲜持久、滋味鲜醇甘爽；浓香型黄金桂焙香浓郁有甜感、滋味浓醇甘爽。两种香型黄金桂共筛选出61 种差异香气物质。基于气味活性值分析及香气特征影响（aroma character impact，ACI）值进一步分析，发现清香型黄金桂的甲基庚烯酮、水杨酸甲酯、正己醛和异戊醇的ACI值显著高于浓香型，推测上述物质为呈现清香、花香和果香的关键特征香气物质；浓香型黄金桂中的脱氢芳樟醇、桃金娘烯醇、2,5-二甲基-3-乙基吡嗪、2-乙酰基-3-甲基吡嗪、柠檬烯和藏红花醛ACI值显著高于清香型，推测上述物质为呈现烘焙香、花香和果香的关键特征香气物质。本研究初步探明了不同香型安溪黄金桂品质化学特征及其香气形成的物质基础，可为阐明安溪黄金桂风味品质特征提供科学依据。

关键词: 安溪黄金桂；香型；滋味；香气

Abstract: In this study, sensory evaluation, high performance liquid chromatography (HPLC), high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to analyze the major flavor components of different aroma types of Anxi Huangjingui tea. The results indicated that Anxi Huangjingui tea had an intense aroma as well as a mellow and sweet aftertaste. Each type of Anxi Huangjingui tea had their own unique sensory characteristics. Specifically, the light-aroma type had a long-lasting refreshing fruity aroma and a fresh, mellow, sweet, and brisk aftertaste, whereas the strong-aroma type had a strong sweet aroma and a heavy, mellow, sweet, and brisk aftertaste. A total of 61 differential aroma compounds were identified between the two aroma types. The light-aroma type showed significantly higher aroma character impact (ACI) values for methyl heptenone, methyl salicylate, hexanal, and isoamyl alcohol than did the strong-aroma type. Combining this finding with their odor activity values (OAV), we inferred that the above four compounds were key contributors to fresh, floral, and fruity aromas. Meanwhile, dehydrolinalool, myrtenol, 2,5-dimethyl-3-ethylpyrazine, 2-acetyl-3-methylpyrazine, limonene, and crocinaldehyde exhibited significantly higher ACI values in the strong-aroma type, indicating that these compounds may contribute to baked, floral, and fruity aroma characteristics. This study provides a scientific basis for understanding the flavor characteristics of Anxi Huangjingui tea with different aroma characteristics.

Key words: Anxi Huangjingui tea; aroma types; taste; aroma

中图分类号:

TS272

任卫威，张宇航，郑玉成，陈文贤，林宏政，徐梦婷，陈谢勇，陈百文，叶乃兴. 不同香型安溪黄金桂风味品质解析[J]. 食品科学, 2025, 46(5): 263-271.

REN Weiwei, ZHANG Yuhang, ZHENG Yucheng, CHEN Wenxian, LIN Hongzheng, XU Mengting, CHEN Xieyong, CHEN Baiwen, YE Naixing. Flavor Quality of Different Aroma Types of Anxi Huangjingui Tea[J]. FOOD SCIENCE, 2025, 46(5): 263-271.

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不同香型安溪黄金桂风味品质解析

Flavor Quality of Different Aroma Types of Anxi Huangjingui Tea

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