橘香轻压茯砖发花过程中风味品质演变与关键香气成分解析

doi:10.7506/spkx1002-6630-20260302-016

食品科学 ›› 2026, Vol. 47 ›› Issue (18): 205-218.doi: 10.7506/spkx1002-6630-20260302-016

• 成分分析 • 上一篇

橘香轻压茯砖发花过程中风味品质演变与关键香气成分解析

曹宇冰1，何淏天2，林勇3，刘仲华4，黄建安4，禹利君1,*

（1.湖南农业大学茶学教育部重点实验室，湖南长沙 410128；2.国家植物功能成分利用工程技术研究中心，湖南长沙 410128；3.植物功能成分利用省部共建协同创新中心，湖南长沙 410128；4.农业农村部园艺作物基因资源评价利用重点实验室，湖南长沙 410128）

发布日期:2026-09-29
基金资助:
湖南省科技厅重点研发计划项目（2024JK2153）；湖南省自然科学基金区域联合基金项目（2025JJ70600）；现代农业产业技术体系建设专项（CARS-19）

Flavor Quality Evolution and Key Aroma Components in Lightly Pressed Citrus-Aroma Fu Brick Tea during the Flowering Process

CAO Yubing, HE Haotian, LIN Yong, LIU Zhonghua, HUANG Jian’an, YU Lijun

(1. Key Lab of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China; 2. National Research Center of Engineering and Technology for Utilization Ingredients from Botanicals, Changsha 410128, China; 3. Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China; 4. Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Changsha 410128, China)

Published:2026-09-29

摘要/Abstract

摘要： 为探究添加柑橘花后对轻压茯砖发花期间品质形成的影响，采用定量描述分析法、理化成分检测以及顶空固相微萃取-气相色谱-质谱联用技术，以轻压茯砖为对照，系统分析橘香轻压茯砖在发花进程中的感官特性、理化成分及挥发性化合物的动态变化。结果表明，橘香轻压茯砖在发花第15天即呈现优异品质，形成独特的橘香与菌香协调的复合香气，鲜味突出。理化分析显示，橘香轻压茯砖中生物碱、没食子酸及儿茶素类物质的下降幅度较小，滋味更显甜爽。挥发性成分分析结果表明，共鉴定出轻压茯砖97 种、橘香轻压茯砖92 种化合物，前者以醛类为主，后者以碳氢化合物中的萜烯类为主。结合气味活性值发现，雪松醇、芳樟醇、β-紫罗酮等9 种成分为菌花香的关键贡献物质；D-柠檬烯、月桂烯、芳樟醇及反式-2-壬醛是橘香轻压茯砖柑橘香特征的核心组分。本研究揭示了柑橘花对茯砖茶风味品质的改善作用，为橘香型复合茯砖的产品开发与工艺优化提供了理论依据。

关键词: 复合茯砖；柑橘花；发花过程；品质分析；挥发性成分；顶空固相微萃取-气相色谱-质谱联用

Abstract: To investigate the effect of citrus flower (Citrus spp.) addition on the quality formation of lightly pressed Fu brick tea during the flowering process (solid-state fermentation dominated by Eurotium cristatum), the dynamic changes in the sensory characteristics and volatile metabolites of lightly pressed citrus-aroma Fu brick tea during the 27-d flowering process were analyzed by quantitative descriptive analysis (QDA) and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively, and the changes in the physicochemical properties were also determined. Lightly pressed Fu brick tea was used as control. The results showed that lightly pressed citrus-aroma Fu brick tea exhibited excellent sensory quality as early as the 15th day of flowering, developing a unique harmonious aroma combining citrusy and fungal notes with prominent umami. Physicochemical analysis revealed that the citrus-aroma tea showed smaller decreases in the contents of alkaloids, gallic acid, and catechins compared with the control, resulting in a sweeter and fresher taste. A total of 97 and 92 volatile compounds were identified in the control and the citrus‑aroma tea, respectively. Aldehydes predominated in the control, whereas terpene hydrocarbons predominated in the citrus‑aroma tea. Based on odor activity value (OAV) analysis, nine compounds including cedrol, linalool, and β‑ionone were identified as key contributors to the fungal aroma; D‑limonene, myrcene, linalool, and trans-2-nonenal were the core components responsible for the characteristic citrusy aroma of the citrus‑aroma tea. This study reveals the improving effect of citrus flower addition on the flavor quality of Fu brick tea, providing a theoretical basis for the development and process optimization of citrus‑aroma Fu brick tea.

Key words: composite Fu brick tea; citrus flower; flowering process; quality analysis; volatile components; headspace solid-phase microextraction combined with gas chromatography-mass spectrometry

中图分类号:

S571.1

曹宇冰，何淏天，林勇，刘仲华，黄建安，禹利君. 橘香轻压茯砖发花过程中风味品质演变与关键香气成分解析[J]. 食品科学, 2026, 47(18): 205-218 https://doi.org/10.7506/spkx1002-6630-20260302-016

CAO Yubing1, HE Haotian2, LIN Yong3, LIU Zhonghua4, HUANG Jian’an4, YU Lijun1,*. Flavor Quality Evolution and Key Aroma Components in Lightly Pressed Citrus-Aroma Fu Brick Tea during the Flowering Process[J]. FOOD SCIENCE, 2026, 47(18): 205-218 https://doi.org/10.7506/spkx1002-6630-20260302-016

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橘香轻压茯砖发花过程中风味品质演变与关键香气成分解析

Flavor Quality Evolution and Key Aroma Components in Lightly Pressed Citrus-Aroma Fu Brick Tea during the Flowering Process

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