不同萎凋方式美人茶酶促加工阶段的香气变化

丁凤娇; 袁雨薇; 李元朝; 林进龙; 闫佳伟; 李鹏春; 金珊

doi:10.13305/j.cnki.jts.2024.03.008

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茶叶科学 ›› 2024, Vol. 44 ›› Issue (3) : 469-482. DOI: 10.13305/j.cnki.jts.2024.03.008

研究报告

不同萎凋方式美人茶酶促加工阶段的香气变化

丁凤娇¹, 袁雨薇¹, 李元朝¹, 林进龙¹, 闫佳伟¹, 李鹏春², 金珊^1,*

作者信息 +

The Aroma Change of the Enzymatic Processing Stage of Beauty Tea in Different Withering Methods

DING Fengjiao¹, YUAN Yuwei¹, LI Yuanchao¹, LIN Jinlong¹, YAN Jiawei¹, LI Pengchun², JIN Shan^1,*

Author information +

文章历史 +

摘要

为了探究室内自然萎凋和室外日光萎凋美人茶酶促加工阶段的香气变化,采用气相色谱质谱联用仪（Gas chromatography-mass spectrometry,GC-MS）对美人茶酶促加工阶段过程样中收集的挥发物进行分析。利用正交偏最小二乘判别分析（Orthogonal partial least squares-discriminant analysis,OPLS-DA）方法筛选差异挥发物。结果表明,两种萎凋方式的美人茶在加工过程不同阶段的差异挥发物具有相似性,其中正己醇、反-2-己烯-1-醇、顺-3-己烯-1-醇、香叶醇、异戊酸己酯、顺-3-己烯醇丁酸酯、丁酸己酯、N-丁酸(反-2-己烯基)酯、芳樟醇氧化物-呋喃型、芳樟醇等随着加工的进行,含量呈上升趋势,是形成美人茶香气品质的前期物质基础;而2-己烯醛、(E)-2-己烯基-2-甲基丁酸酯、(E)-3-己烯基丁酸酯、己酸乙酯和乙酸叶醇酯等物质含量随着加工的进行不断下降。挥发物测定结果表明,两种萎凋方式美人茶加工阶段的挥发性成分种类差别不大,主要是含量存在差别,多数挥发性成分含量在室外日光萎凋美人茶中更丰富。本研究旨在探讨美人茶在酶促加工阶段的香气变化规律,以期为美人茶的加工工艺优化提供理论依据,提高美人茶的风味品质和经济价值。

Abstract

To investigate the aroma changes between the natural withering indoors and sunlight withering outdoors during the enzymatic processing stage of beauty tea, the volatiles collected in the process samples of beauty tea during the enzymatic processing stage were analyzed by gas chromatography-mass spectrometry (GC-MS). Orthogonal partial least squares-discriminant analysis (OPLS-DA) was used to screen for differential volatiles. The results show that the differential volatiles of beauty teas from the two withering methods were similar at different stages of processing, in which the contents of N-hexanol, trans-2-hexen-1-ol, cis-3-hexen-1-ol, geraniol, hexyl isovalerate, cis-3-hexenyl butyrate, hexyl butyrate, N-butyrate (trans-2-hexenyl) ester, linalool oxy-furan-type, and linalool increased with the processing, which was the material basis for the formation of the aroma quality of Beauty Tea. While the contents of 2-hexenal, (E)-2-hexenyl-2-methylbutyrate, (E)-3-hex-enyl butyrate, ethyl caproate, and ethyl acetate-leaf alcohol ester declined continuously with the processing. The results of volatile determination show that there was no significant difference in the types of volatile components in the processing stage of beauty tea between the two withering methods, but mainly in the content, and most of the volatile components were more abundant in the outdoor sunlight withering beauty tea. This study aimed to explore the aroma changing rule of beauty tea during the enzymatic processing stage, in order to provide a theoretical basis for the optimization of beauty tea processing technology, and to improve the flavor quality and economic value of beauty tea.

导出引用

丁凤娇, 袁雨薇, 李元朝, 林进龙, 闫佳伟, 李鹏春, 金珊. 不同萎凋方式美人茶酶促加工阶段的香气变化[J]. 茶叶科学. 2024, 44(3): 469-482 https://doi.org/10.13305/j.cnki.jts.2024.03.008

DING Fengjiao, YUAN Yuwei, LI Yuanchao, LIN Jinlong, YAN Jiawei, LI Pengchun, JIN Shan. The Aroma Change of the Enzymatic Processing Stage of Beauty Tea in Different Withering Methods[J]. Journal of Tea Science. 2024, 44(3): 469-482 https://doi.org/10.13305/j.cnki.jts.2024.03.008

中图分类号： S571.1

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