摘要
采用顶空固相微萃取-气质联用(HS-SPME/GC-MS,solid phase microextraction-gas chromatography mass spectrometry)技术对茶树新品系80-53-34工夫红茶样香气成分进行分析,旨在探究该品系红茶的香气特征。试验共检测出72个组分,其中4个主要香气物质为脱氢芳樟醇(18.51%)、芳樟醇及其氧化物(13.04%)、香叶醇(10.16%)、苯甲醛(7.93%);按化学物质类别分,有3类主要香气成分:醇类(47.71%)、醛类(22.05%)和碳氢类化合物(12.49%)。分析结果表明,该红茶的芳樟醇及其氧化、脱氢物总量多,Owuor(FI)风味指数中的香气物质组成优良,绝大多数香气物质都具有令人愉悦的香气特征,表明80-53-34制红茶花果香高长,香气好。
Aromatic composition of the black tea made from the leaves of a new variety of Camellia sinensis, 80-53- 34, was determined using the solid phase micro-extraction-gas chromatography mass spectrometry （HS-SPME/GC- MS）. The analysis detected 72 aromatic compounds, including dehydrogenated linalool （18.51%）, linatool and its oxide （13.04%）, geraniol （ 10.16%）, and benzaldehyde （7.93%） . Chemically, they were mainly alcohols （47.71%）, aldehydes （22.05%）, and hydrocarbons （12. 49%）. Overall, the flavor index of the components in the black tea were excellent, the contents of linalool, its oxides, and dehydrogenated substances were high, and most of the compounds carried pleasant aroma. Consequently, the black tea made from 80-53-34 was considered highly desirable.
出处
《茶叶学报》
2016年第1期42-47,共6页
Acta Tea Sinica
基金
国家星火计划专项资金资助(2014GA770001)
关键词
红茶
香气成分
black tea
aromatic compositio
