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中国精品科技期刊2020
郑琳,刘盼盼,金孝芳,等. 不同茶树品种(系)黄大茶的品质分析[J]. 食品工业科技,2022,43(21):310−318. doi: 10.13386/j.issn1002-0306.2022010045.
引用本文: 郑琳,刘盼盼,金孝芳,等. 不同茶树品种(系)黄大茶的品质分析[J]. 食品工业科技,2022,43(21):310−318. doi: 10.13386/j.issn1002-0306.2022010045.
ZHENG Lin, LIU Panpan, JIN Xiaofang, et al. Quality Analysis of Large-leaf Yellow Tea Made from Different Tea Cultivars (Strains)[J]. Science and Technology of Food Industry, 2022, 43(21): 310−318. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010045.
Citation: ZHENG Lin, LIU Panpan, JIN Xiaofang, et al. Quality Analysis of Large-leaf Yellow Tea Made from Different Tea Cultivars (Strains)[J]. Science and Technology of Food Industry, 2022, 43(21): 310−318. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010045.

不同茶树品种(系)黄大茶的品质分析

Quality Analysis of Large-leaf Yellow Tea Made from Different Tea Cultivars (Strains)

  • 摘要: 为探究不同品种(系)黄大茶间风味特征的差异性,以湖北省主栽茶树品种(系)为原料加工成黄大茶,分析其在感官品质、滋味和香气成分方面的差异,结合化学计量学分析手段揭示品质特征与化学成分间的相关关系。结果表明:B6-1和07-7-44品系所制黄大茶感官总分较高,香气特征为烘焙香持久、有甜花香;D12和B6-1品系所制黄大茶中非酯型儿茶素总含量和氨基酸含量较高,D12、B6-1和07-7-44品系所制黄大茶的酚氨比较低,呈现出醇正、回甘的滋味特征;水浸出物、氨基酸、可溶性糖含量与滋味评分及感官总分均呈极显著正相关性(P<0.01),黄酮、酚氨比、酯型儿茶素与非酯型儿茶素比值与滋味评分及感官总分均呈极显著负相关性(P<0.01);B6-1、07-7-44品系所制黄大茶中芳樟醇及其氧化物、1-乙基-2-甲酰吡咯、水杨酸甲酯、糠醛等物质含量较高,芳樟醇及其氧化物、水杨酸甲酯具有花香、甜香等特征,糠醛、1-乙基-2-甲酰吡咯等具有烘焙、坚果或焦糖香气,共同构成了黄大茶特有的烘焙香、甜香及花香的物质基础。综上,B6-1和07-7-44品系更具有制备高品质黄大茶的优势。该研究结果为黄大茶适制品种选育、加工及其综合利用提供了重要的理论依据。

     

    Abstract: In order to explore the differences of flavor characteristics among different cultivars (strains) of large-leaf yellow tea, the main tea tree varieties (strains) in Hubei Province were used as materials to process large-leaf yellow tea. The differences in sensory quality, taste and aroma components were analyzed, and chemometrics analysis was used to explore the relationship between taste-characteristic attributes and chemical compositions. The results showed that large-leaf yellow tea of B6-1 and 07-7-44 strains had the best total sensory scores with long-lasting roasting aroma and sweet floral fragrance, the large-leaf yellow tea of D12 and B6-1 strains had the higher contents of non-ester catechins and amino acids, while large-leaf yellow tea of D12, B6-1 and 07-7-44 strains had the lower ratio of tea polyphenols/amino acids, showed the characteristics of mellow and sweet aftertaste. Correlation analysis showed that taste score and total sensory score were significantly positively correlated with the contents of water extracts, amino acids and soluble sugars (P<0.01), while significantly negatively correlated with the contents of flavonoids, the ratio of tea polyphenols/amino acids and the ratio of ester catechins/non-ester catechins (P<0.01). The contents of linalool and its oxides, 1-ethyl-2-formylpyrrole, methyl salicylate, furfural and other substances in large-leaf yellow tea produced by B6-1 and 07-7-44 strains were higher, components such as linalool and its oxides, methyl salicylate presented floral, sweet flavor, meanwhile, furfural and 1-ethyl-2-formylpyrrole have the aroma of baking, nutty or caramel, which together constituted the material basis of unique baking fragrance, sweet and floral flavor. In conclusion, the B6-1 and 07-7-44 strains had certain advantages for processing high-quality large-leaf yellow tea. The research results provided an important theoretical basis for the selection, processing and comprehensive utilization of suitable varieties of large-leaf yellow tea.

     

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