摘要
为探究蒸汽处理对黟县黑毛茶陈化的作用,本研究通过感官审评结合顶空固相微萃取-气相色谱-质谱联用技术、氨基酸分析仪及高效液相分析仪分析了蒸汽处理对黑毛茶风味品质的影响。结果表明,蒸汽处理能够加快黑毛茶陈化,促进陈香和醇厚风味的生成。感官评价显示,第三次蒸汽处理后风味最佳。挥发性物质分析显示,蒸汽处理后挥发性物质总量先降后增,在第三、第四次蒸汽处理后香气总量较高,分别为9113.62、10222.82μg/kg;蒸汽处理后呈现花香、甜香风味的壬醛、反-2-辛烯醛、二氢芳樟醇大量生成,而芳樟醇、香叶醇及二甲基硫含量则显著减少(P<0.05)。滋味物质分析显示,蒸汽处理后,样品中儿茶素总量和表型儿茶素(表没食子儿茶素、表没食子酸儿茶素没食子酸酯)含量显著降低(P<0.05),而没食子酸和非表型的儿茶素、没食子儿茶素没食子酸酯含量则增加;游离氨基酸总量在第三次蒸汽处理后增加最为显著(P<0.05),尤其是茶氨酸增加了13.1%。正交偏最小二乘判别分析模型(Orthogonal partial least squares-discriminant analysis,OPLS-DA)显示不同蒸汽处理的黑毛茶差异明显,结合变量投影重要性(Variable important for the projection,VIP)、香气活度值(Odor active value,OAV)、滋味活度值(Dose-over-threshold factors,DOT),筛选出壬醛、癸醛、二甲基硫、1-辛烯-3-酮、反-2-辛烯醛、正己醛、没食子儿茶素、表没食子儿茶素没食子酸酯、表没食子儿茶素、茶氨酸等物质,是影响样品间香气与滋味变化的重要因子。本研究结果为加快黟县黑毛茶的陈化提供了一种可用的新思路及参考依据。
To investigate the aging effect of steaming to Yixian dark tea,the flavor quality and metabolite profiles of Yixian dark tea after steaming treatments were analyzed by sensory evaluation,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HP-SPME-GCMS),amino acid analyzer and high-performance liquid chromatography(HPLC).The results showed that the steam treatment could accelerate the aging of black tea,promote the generation of aged aroma and rich flavor.Sensory evaluation showed that,the third steaming obtained the pleasant flavor compared to other dark tea samples.The total volatiles concentration decreased first and then increased after steam treatment,and the total aroma content increased in the third(9113.62μg/kg)and forth(10222.82μg/kg)times of steaming.The nonanal,trans-2-octenal and dihydrolinalool with a flowery and sweet odor showed an increasing tendency during steaming,whereas linalool,geraniol and dimethylsulfide showed a decrease in concentrations(P<0.05).The total catechins concentration and concentrations of episturcture catechins such as epigallocatechin and epigallocatechin gallate decreased with steaming(P<0.05).In contrast,concentrations of gallic acid and nonepistructure catechin and gallocatechin gallate increased after steaming,especially theanine(P<0.05),of which content increased by 13.1%.Nonanal,decanal,dimethyl sulfide,1-octen-3-one,trans-2-octenal,hexanal,epigal-locatechin,epigallocatechin gallate,epigallocatechin,and theanine were the key differential metabolites between dark tea samples according to orthogonal partial least squares-discriminant analysis,variable important for the projection,odor active value,and dose-over-threshold factors.This study would give a insight into improving the rapid aging of Yixian dark tea.
作者
王辉
杨霁虹
张晓磊
徐玉婕
刘亚芹
周汉琛
雷攀登
WANG Hui;YANG Jihong;ZHANG Xiaolei;XU Yujie;LIU Yaqin;ZHOU Hanchen;LEI Pandeng(Tea Research Institute,Anhui Academy of Agricultural Sciences,Huangshan 245000,China)
出处
《食品工业科技》
CAS
北大核心
2024年第22期97-106,共10页
Science and Technology of Food Industry
基金
黄山市科技计划项目(2022KN-07)
安徽省农科院青年英才计划(QNYC-202119)
国家现代农业产业技术体系建设专项(CARS-19)。
关键词
黟县黑茶
蒸汽作用
风味品质
正交偏最小二乘判别分析
Yixian dark tea
steam action
flavor quality
orthogonal partial least squares discriminant analysis
