发花对白茶感官品质及挥发性风味物质的影响

摘要/Abstract

摘要： 为探究发花对白茶感官品质及香气成分的影响，以贡眉散茶为原料，测定发花前后茶样的理化指标，结合感官审评，并采用顶空固相微萃取（headspace solid phase microextraction，HS-SPME）与全二维气相色谱-飞行时间质谱（comprehensive two-dimensional gas chromatography-time of flight mass spectrometry，GC×GC-TOF-MS）技术，系统对比分析白茶发花前后的品质差异。感官审评结果表明：发花可显著提升白茶综合品质，形成独特的菌花香，茶汤苦涩感降低、滋味更为醇厚协调；主要理化分析显示，冠突散囊菌的代谢作用重塑了茶叶化学组成，茶多酚等苦涩物质含量降低，黄酮类与咖啡碱含量有所上升；香气分析结果显示，发花前后白茶茶样共检测出318种香气成分，以变量投影重要性（variable importance in projection，VIP）＞1且P＜0.05为条件，共筛选出97种差异挥发性物质，通过相对气味活性值（relative odor activity value，ROAV）对比分析，发花过程引起了白茶香气组分变化，与青气相关的(E,Z)-2,6-壬二烯醛、(E,E)-2,4-壬二烯醛、2-戊基呋喃等物质消失，芳樟醇、苯乙醇、β-紫罗兰酮、大马士酮、1-辛烯-3-醇等花果香、菌香相关物质ROAV值显著升高，促使香气由青气转变为菌花香、木质香与花果香共存的特征风味。本研究解析了发花处理对贡眉散茶感官品质及香气成分的影响，为发花白茶风味品质提升提供理论依据。

关键词: 白茶, 发花, 挥发性物质, 顶空固相微萃取, 全二维气相色谱-飞行时间质谱

Abstract: To investigate the effects of fungal fermentation on the sensory quality and aroma components of white tea, loose Gongmei white tea was used as the raw material. The physicochemical properties of tea samples before and after fungal fermentation were determined in combination with sensory evaluation, and headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOF-MS) was applied to systematically compare and analyze the quality differences between pre-fermentation and post-fermentation white tea samples.Sensory evaluation results showed that fungal fermentation significantly improved the comprehensive quality of white tea, generating a unique fungal floral aroma; the bitterness and astringency of the tea infusion were weakened, and the taste became more mellow and harmonious. Physicochemical analysis indicated that the metabolic activity of Eurotium cristatum reshaped the chemical composition of tea leaves: the contents of bitter and astringent components such as tea polyphenols decreased, while the contents of flavonoids and caffeine increased to some extent. For aroma profiling, a total of 318 aroma compounds were identified across all tea samples. With the screening thresholds set at variable importance in projection (VIP> 1 and P< 0.05), 97 differential volatile compounds were screened out. Comparative analysis based on relative odor activity value (ROAV) revealed that fungal fermentation induced distinct alterations in the aroma composition of white tea. Green-odor-related substances, including (E,Z)-2,6-nonadienal, (E,E)-2,4-nonadienal and 2-pentylfuran, were undetectable after fermentation, whereas the ROAV values of compounds associated with floral, fruity and fungal notes (e.g., linalool, phenethyl alcohol, β-ionone, damascenone, 1-octen-3-ol) increased significantly. These changes drove the aroma profile to transform from a dominant green odor to a characteristic flavor with coexisting fungal floral, woody, floral and fruity notes.This study elucidated the impacts of fungal fermentation treatment on the sensory quality and aroma components of loose Gongmei white tea, providing a theoretical basis for flavor quality enhancement of fungal-fermented white tea.

Key words: White tea, flowering, volatile compounds, headspace solid-phase microextraction(HS-SPME), comprehensive two-dimensional gas chromatography-time of flight mass spectrometry(GC×GC-TOF-MS)

中图分类号:

TS272.4

孟艺萱董春旺黄晓琴. 发花对白茶感官品质及挥发性风味物质的影响[J]. 食品科学.

Chun wangDong Xiaoqin HUANG. The Effects of Fungal Fermentation on the Sensory Quality and Volatile Flavor Compounds of White Tea[J]. FOOD SCIENCE.

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