摘要
目的 研究不同冲泡时间对雷山银球茶色香味的影响。方法 通过色差计、电子鼻技术及理化分析分别获得冲泡后茶汤色差值、香气及内含物质的变化。将色香味值与感官审评相结合,探究银球茶最佳冲泡时间。结果 冲泡时间6min时,茶多酚与氨基酸含量高而酚氨比低,比值为2.53,味感浓而鲜,有回甘;随冲泡时间增加,茶汤色度值(L~*、a~*、b~*)增加,汤色明亮度L~*值变化范围为92.81~92.89,差异小,茶汤绿黄度(a~*、b~*)值均升高,5 min时,b~*/a~*比值最高,为|-63.5|,6 min最低为|-29.55|,表明6 min较其他冲泡时间茶汤绿度特征显,与感官审评结果相符合。电子鼻数据的主成分分析(principal component analysis,PCA)结果表明,不同冲泡时间茶叶香气有差异,其中第一主成分贡献率为61.6%,第二主成分贡献率是30.0%,总贡献率为91.6%。Loadings分析及电导比(G/G0)的总值变化表明香气类型及总量呈现先增加后下降趋势,6 min时香气类型最多且物质含量最丰富。R6 (W1S)感应器的G/G0=11.669最大,即对香气成分中烷类反应最灵敏,其次分别R9 (W2W)感应器(芳烃化合物、硫的有机化合物,G/G0=9.018)、R2 (W5S)感应器(氮氧化物,G/G0=8.908)、R7(硫化合物)及R8感应器(醇、部分芳香族化合物)。结论 结合色香味综合分析,6 min可作为银球茶最佳的冲泡时间。
Objective To study the effects of different brewing times on the color,aroma and taste of Lei Shan silver ball tea.Methods The changes of chromatic value,aroma and internal substance of the tea infusion were obtained by color gauge,electronic nose technology and physical and chemical analysis,respectively.The best brewing time was explored by combining the values of color,aroma and taste with sensory evaluation.Results When the brewing time was 6 min,the content of tea polyphenols and amino acids was high.However,the ratio of phenol to ammonia was low to 2.52.The taste was strong and fresh with sweetness;with the increase of brewing time,the color value(L^(*)、a^(*)、b^(*)) of tea infusion increased,the difference of soup color brightness(L^(*)) was small which changed from 92.81 to 92.89,and the greenness(a^(*)) and yellowness(b^(*)) values of the tea infusion were both increasing,and the highest ratio of b^(*)/a^(*) at 5 min,the lowest ratio at 6 min which was respectively |-63.5| and |-29.55|,indicating that the tea soup had more green characteristics at 6 min than other times,which was consistent with the results of sensory evaluation that the soup color was bright yellow and green.Principal component analysis of electronic nose data showed that the tea aroma was different in different brewing times,among which the contribution rate of the first principal component was 61.6%,the second principal component was 30.0%,and the total contribution rate was 91.6%.Loadings analysis and the total value change of conductivity ratio(G/G0) showed that the aroma type and total amount showed a trend of first increasing and then decreasing,with the most aroma types and the richest substance content at 6 min.The G/G0=11.669 of the R6(W1S) sensor was the largest,that was,the most sensitive to the alkane reaction in the aroma components,followed by R9(W2W) sensor(aromatic hydrocarbon compounds,sulfur organic compounds,G/G0=9.018),R2(W5S) sensor(nitrogen oxides,G/G0=8.908),R7(W1W) sensor(sulfur compounds) and R8(W2S) sensor(alcohols,some aromatic compounds).Conclusion Combined with the comprehensive analysis of color,flavor and taste,6 min can be used as the best brewing time for Lei Shan silver ball tea.
作者
韦玲冬
谢相玉
肖梅
魏骏驰
梁洲艳
杨婷婷
梅鑫
WEI Ling-Dong;XIE Xiang-Yu;XIAO Mei;WEI Jun-Chi;LIANG Zhou-Yan;YANG Ting-Ting;MEI Xin(Guizhou Vocational College of Agriculture,Guiyang 551400,China;College of Biological Science and Agriculture,Qiannan Normal University for Nationalities,Duyun 558000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第16期5121-5127,共7页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(32160727)
贵州省教育厅青年科技人才成长项目(黔教合KY字[2022]088)
黔南民族师范学院科研平台建设项目(QNSY2018PT005)
贵州省大学生创新创业训练项目(202010670003)。
关键词
银球茶
冲泡时间
内含物质
色差值
电子鼻
Lei Shan silver ball tea
brewing times
internal substance
chromatic value
electronic nose
