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中国精品科技期刊2020
董蕊,高斯婷,周小慧,等. 基于六堡工艺两个云南茶树品种加工茶叶的香气组分分析[J]. 食品工业科技,2024,45(12):254−264. doi: 10.13386/j.issn1002-0306.2023080118.
引用本文: 董蕊,高斯婷,周小慧,等. 基于六堡工艺两个云南茶树品种加工茶叶的香气组分分析[J]. 食品工业科技,2024,45(12):254−264. doi: 10.13386/j.issn1002-0306.2023080118.
DONG Rui, GAO Siting, ZHOU Xiaohui, et al. Analysis of Aroma Components of Tea Processed from Two Yunnan Tea Plant Species Based on Liu Bao Craft[J]. Science and Technology of Food Industry, 2024, 45(12): 254−264. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080118.
Citation: DONG Rui, GAO Siting, ZHOU Xiaohui, et al. Analysis of Aroma Components of Tea Processed from Two Yunnan Tea Plant Species Based on Liu Bao Craft[J]. Science and Technology of Food Industry, 2024, 45(12): 254−264. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080118.

基于六堡工艺两个云南茶树品种加工茶叶的香气组分分析

Analysis of Aroma Components of Tea Processed from Two Yunnan Tea Plant Species Based on Liu Bao Craft

  • 摘要: 为揭示云南两个品种基于六堡茶工艺加工后的茶叶的香气成分,探讨较为合适制作六堡茶的茶树品种,采用顶空固相微萃取-气相色谱-质谱联用技术(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC/MS),结合相对香气活度值(Relative Odor Activity Value,ROAV)法分析云南两个品种茶叶渥堆发酵的挥发性成分。结果表明,共检测出152种挥发性成分,以醇类、酯类挥发性成分种类为主,以芳樟醇、月桂烯醇、壬醛、二氢猕猴桃内酯、亚麻酸甲酯和棕榈酸甲酯相对含量较高。ROAV贡献值分析结果显示:两个品种加工过程中主要香气贡献挥发性成分有19种,两个样品显著(P<0.05)贡献的香气化合物包括苯甲醇、癸醛、壬醛、α-紫罗酮、1-辛烯-3-醇、雪松醇、芳樟醇、反式-芳樟醇氧化物(呋喃型)。壬醛、癸醛、β-紫罗兰酮等3种挥发性有机化合物对云抗10号(Y6)陈香的形成具有较大贡献,α-雪松醇、长叶蒎烯、β-柏木烯、右旋萜二烯、α-紫罗酮等5种挥发性有机化合物对黑龙潭群体种(H6)陈香透参香的形成具有较大贡献。本研究从香气成分的角度明确了云抗10号、黑龙潭群体种均适合作为六堡茶原料,其中黑龙潭群体种在感官审评、关键香气成分种类和含量都高于云抗10号,因此黑龙潭群体种相较于云抗10号更适合做六堡茶。

     

    Abstract: In order to reveal the aroma compositions of two varieties of Yunnan teas processed based on the Liu Bao tea craft and to explore the more suitable varieties of tea plants for making Liu Bao tea, headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC/MS) was used to analyze the aroma compositions of two varieties of Yunnan teas by combining the relative odor activity value (ROAV) method with the relative odor activity value (ROAV) method. Headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC/MS) was used to analyze the volatile constituents of the two varieties of tea from Yunnan by using the relative aroma activity value (ROAV) method. The results showed that a total of 152 volatile components were detected, with alcohols and esters as the main volatile components, and linalool, lauryl alcohol, nonanal, dihydrokiwifruit lactone, methyl linolenate and methyl palmitate as the main volatile components, and the results of ROAV showed that there were 19 main aroma-contributing volatile components during the processing of the two varieties, and the aroma compounds that were significantly (P<0.05) contributed by the two samples included benzene, methanol, decanal, α-ionone, 1-octen-3-ol, cedrol, linalool and (E)-linalool oxide (furanoid) which were the most important volatile components in the two varieties of tea. The nonanal, decanal, β-ionone three volatile organic compounds had a significant contribution to the formation of aged fragrance in Yunkang 10 (Y6), and 5 volatile organic compounds including α-cedrol, longleaf pinene, β-cedrene, D-limonene and α-ionone contributed to the formation of the aged aroma with ginseng fragrance of Heilongtang population (H6). In this study, from the perspective of aroma composition, it was clearly established that both Yunkang 10 and Heilongtang population are suitable as raw materials of Liu Bao tea, in which Heilongtang population is higher than Yunkang 10 in sensory review, key aroma components and content, so Heilongtang population is more suitable for making Liu Bao tea compared with Yunkang 10.

     

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