摘要
以炭焙和电焙的不同等级白茶为实验材料,采用气相色谱-质谱联用和高效液相色谱技术,结合化学计量学方法,研究二者的香气物质、主要呈味物质与感官品质差异。结果表明:从样品中共检测出262种挥发性化合物,以萜类、杂环化合物、醇类、酯类和酮类为主,相对含量较高的有2-苯乙醇、芳樟醇、香叶醇、水杨酸甲酯、月桂烯、(E)-芳樟醇氧化物等。对比电焙的白茶,炭焙银针、白牡丹和寿眉分别筛选出77、16种和93种差异挥发性物质。香气活性值分析表明,芳樟醇、香叶醇、2-苯乙醇和月桂烯是炭焙白茶的重要香气物质,这些物质主要呈现天然清香、花果香或甜香。通过检测非挥发性化合物,结果表明炭焙与电焙白茶的儿茶素组分及总量、茶多酚、咖啡碱、水浸出物含量差异显著。感官审评分析表明,审评结果与挥发性物质、非挥发性物质的检测结果较一致。本研究有助于了解炭焙白茶的香气和滋味品质化学,为提高白茶品质提供理论支撑。
In this study,the differences in the aroma substances,major flavor substances and sensory quality of different grades of charcoal-baked and electrically baked white tea were studied by gas chromatography-mass spectrometry(GC-MS)and high performance liquid chromatography(HPLC)combined with chemometrics methods.The results showed that a total of 262 volatile compounds were detected,with terpenes,heterocyclic compounds,alcohols,esters and ketones being the major components,and 2-phenyl ethanol,linalool,geraniol,methyl salicylate,laurene,and(E)-linalool oxide accounting for a higher proportion of the total amount of volatile compounds.Compared with electrically baked white tea,77,16 and 93 differential volatile substances were identified from charcoal-baked Yinzhen,Baimudan and Shoumei tea,respectively.Odor activity value(OAV)analysis showed that linallinol,geraniol,2-phenyl ethanol and laurene were important aroma substances of charcoal-baked white tea,which contribute to natural refreshing,floral and fruity or sweet aromas.Analysis of non-volatile compounds showed that there were significant differences in the content of total and individual catechins,tea polyphenols,caffeine and water extract between charcoal-baked and electrically baked white tea.The results of sensory evaluation were consistent with those of volatile and non-volatile substances.This study is helpful to understand the aroma and flavor quality of charcoal-baked white tea and provides theoretical support for improving the quality of white tea.
作者
吴全金
周喆
漆思雨
吴颖
孙威江
WU Quanjin;ZHOU Zhe;QI Siyu;WU Ying;SUN Weijiang(College of Law,Chinese Studies&Economics,The Open University of Fujian,Fuzhou 350003,China;College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fuding White Tea Ancient Town Tea Industry Co.Ltd.,Fuding 355200,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第18期259-267,共9页
Food Science
基金
“十三五”国家重点研发计划重点专项(2019YFD1001601)
2022年度福建开放大学校内科研项目
福建农林大学茶产业链技术创新与服务体系建设项目(K1520005A01/K1520005A4)。
关键词
炭焙白茶
芳香物质
香气活性值
芳樟醇及其氧化物
呈味物质
charcoal-baked white tea
aroma substances
aroma activity value
linalool and its oxides
taste substances
