湖南黑毛茶优化拼配样的风味品质研究

doi:10.13305/j.cnki.jts.20240829.001

茶叶科学 ›› 2024, Vol. 44 ›› Issue (5): 763-778.doi: 10.13305/j.cnki.jts.20240829.001

湖南黑毛茶优化拼配样的风味品质研究

蒋阿婷¹, 刘巧芳¹, 肖娟娟¹, 贺军辉^2,*, 高兵财², 黄建安^1,3,4,5, 王坤波^1,3,4,5, 刘仲华^1,3,4,5, 禹利君^1,3,4,5,*

1.湖南农业大学茶学教育部重点实验室,湖南长沙 410128;
2.湖南华莱生物科技有限公司,湖南安化 413500;
3.国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
4.植物功能成分利用省部共建协同创新中心,湖南长沙 410128;
5.农业农村部园艺作物基因资源评价利用重点实验室,湖南长沙 410128

收稿日期:2024-01-02 修回日期:2024-03-07 出版日期:2024-10-15 发布日期:2024-11-08
通讯作者: *hjh8058@qq.com;yulijun_tea@qq.com
作者简介:蒋阿婷,女,硕士研究生,主要从事茶叶加工与品质方面研究。
基金资助:
湖南省科技厅重点研发计划（2024JK2153）、湖南省科技厅重大专项（2021NK1020）、湖南省高新技术产业科技创新引领计划（2021GK4019）、国家现代农业产业技术体系（CARS-19）

Research on Flavors and Qualities of Optimization Blending Samples of Hunan Raw Dark Teas

JIANG Ating¹, LIU Qiaofang¹, XIAO Juanjuan¹, HE Junhui^2,*, GAO Bingcai², HUANG Jian'an^1,3,4,5, WANG Kunbo^1,3,4,5, LIU Zhonghua^1,3,4,5, YU Lijun^1,3,4,5,*

1. Key Lab of Education Ministry of Hunan Agricultural University for Tea Science, Changsha 410128, China;
2. Hunan Hualai Biotechnology Co., Ltd., Anhua 413500, China;
3. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
4. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
5. Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China

Received:2024-01-02 Revised:2024-03-07 Online:2024-10-15 Published:2024-11-08

摘要/Abstract

摘要： 为获得具有湖南地域特色、滋味醇厚较鲜爽、香气浓郁持久的黑茶拼配原料,以槠叶齐、桃源大叶、黄金茶1号鲜叶为原料加工得到槠叶齐黑毛茶（Z）、桃源大叶黑毛茶（T）、黄金茶1号黑毛茶（H）,并将3个黑毛茶Z∶T∶H按20∶20∶60、20∶60∶20、40∶15∶45、40∶45∶15、60∶10∶30、60∶30∶10拼配得到6个拼配茶样,对其进行感官审评、理化成分及香气组分等比较分析。研究结果表明,槠叶齐黑毛茶占比为40%、60%时,拼配茶样滋味醇厚较鲜爽、香气浓郁持久,品质高于单一黑毛茶及槠叶齐黑毛茶占比为20%的2个拼配茶样。生化分析结果发现,槠叶齐黑毛茶占比为40%、60%时,茶样水浸出物、没食子酸含量更高,滋味醇厚较鲜爽;在此基础上,桃源大叶占比较高时,茶多酚、黄酮、总儿茶素、咖啡碱含量更高,滋味更加浓强;黄金茶占比较高时,可溶性糖含量更高,滋味更为甜醇。顶空-固相微萃取法（HS-SPME）结合气相色谱质谱联用技术（GC-MS）共检测出77种挥发性成分,基于正交偏最小二乘法判别分析（OPLS-DA）模型的变量投影重要性（VIP）共筛选出41种候选差异挥发物（VIP>1）,进一步计算其相对香气活性值（ROAV）,发现芳樟醇、L-α-松油醇、雪松醇、异亚丙基丙酮、藏红花醛等13种关键差异挥发物（VIP>1、ROAV>1）;槠叶齐黑毛茶占比为40%、60%时,高含量的藏红花醛、苯乙醇与其高香持久的特征密切相关,加入高配比的黄金茶1号黑毛茶,使得D-柠檬烯、芳樟醇氧化物（Ⅳ）含量更高,赋予了拼配茶样的花香属性。

关键词: 黑毛茶, 优化拼配, 滋味品质, 香气品质, 气相色谱-质谱联用

Abstract: In order to study how to obtain the raw materials of dark tea processing with Hunan regional characteristics of mellow and fresh taste, heavy and long-lasting aroma, Zhuyeqi raw dark tea (Z), Taoyuan-daye raw dark tea (T), Huangjincha 1 raw dark tea (H) were obtained by processing the fresh leaves of relative cultivars, and six blending tea samples were obtained by blending these three raw dark tea (Z∶T∶H) with the ratio of 20∶20∶60, 20∶60∶20, 40∶15∶45, 40∶45∶15, 60∶10∶30, 60∶30∶10. Comparative analysis of their sensory evaluation, taste quality and aroma components was also conducted. The results show that when the proportion of Zhuyeqi raw dark tea was 40% and 60%, the blended teas were mellower and fresher in taste, with heavier and longer-lasting aroma than the original raw tea and the two blends with the proportion of Zhuyeqi raw dark tea of 20%. The tea samples' quality had significant improvement. The results of biochemical analysis show that, when the proportion of Zhuyeqi raw dark tea was 40% and 60%, the contents of water extract and gallic acid were higher, and the taste was mellow and fresh. On this basis, when Taoyuan-daye raw dark tea accounted for a higher percentage of tea, the contents of tea polyphenols, flavonoids, total catechins and caffeine were higher and the taste was mellow. When Huangjincha 1 raw dark tea accounted for a higher percentage of tea, the content of soluble sugar was higher, and the taste was sweeter. A total of 77 volatile components were detected by headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Based on the variable importance in projection (VIP) of the orthogonal partial least squares discriminant analysis method (OPLS-DA), 41 components (VIP>1) were screened out by this experiment, and by further calculating their relative odor activity value (ROAV), 13 key differential volatiles such as linalool, L-α-terpineol, cedrol, isopropylidene acetone and crocinaldehyde were identified (VIP>1, ROAV>1). When the proportion of Zhuyeqi raw dark tea was 40% and 60%, the high aroma and lasting characteristics were closely related to the high contents of saffron and aldehyde. Adding high proportion of Huangjincha 1 raw dark tea, the contents of D-limonene and linalool oxide (Ⅳ) were higher, which gave the floral aroma of the blending samples.

Key words: raw dark tea, optimization blending, taste quality, aroma quality, GC-MS

中图分类号:

S571.1

蒋阿婷, 刘巧芳, 肖娟娟, 贺军辉, 高兵财, 黄建安, 王坤波, 刘仲华, 禹利君. 湖南黑毛茶优化拼配样的风味品质研究[J]. 茶叶科学, 2024, 44(5): 763-778. doi: 10.13305/j.cnki.jts.20240829.001.

JIANG Ating, LIU Qiaofang, XIAO Juanjuan, HE Junhui, GAO Bingcai, HUANG Jian'an, WANG Kunbo, LIU Zhonghua, YU Lijun. Research on Flavors and Qualities of Optimization Blending Samples of Hunan Raw Dark Teas[J]. Journal of Tea Science, 2024, 44(5): 763-778. doi: 10.13305/j.cnki.jts.20240829.001.

参考文献

[1] Zhu M Z, Li N, Zhou F, et al.Microbial bioconversion of the chemical components in dark tea[J]. Food Chemistry, 2020, 312: 126043. doi: 10.1016/j.foodchem.2019.126043.
[2] Wang C Q, Hu M H, Yi Y H, et al.Multiomic analysis of dark tea extract on glycolipid metabolic disorders in db/db mice[J]. Frontiers in Nutrition, 2022, 9: 1006517. doi: 10.3389/fnut.2022.1006517.
[3] Liu Y, Luo L Y, Luo Y K, et al.Prebiotic properties of green and dark tea contribute to protective effects in chemical-induced colitis in mice: a fecal microbiota transplantation study[J]. Journal of Agricultural and Food Chemistry, 2020, 68(23): 6368-6380.
[4] Wang Y Y, Yuan Y, Wang C P, et al.Theabrownins produced via chemical oxidation of tea polyphenols inhibit human lung cancer cells in vivo and in vitro by suppressing the PI3K/AKT/mTOR pathway activation and promoting autophagy[J]. Frontiers in Nutrition, 2022, 9: 858261. doi: 10.3389/fnut.2022.858261.
[5] Tang Y, Chen B W, Huang X, et al.Fu brick tea alleviates high fat induced non-alcoholic fatty liver disease by remodeling the gut microbiota and liver metabolism[J]. Frontiers in Nutrition, 2022, 9: 1062323. doi: 10.3389/fnut.2022.1062323.
[6] 殷雨心, 陈玉琼, 焦远方, 等. 不同茶树品种原料对青砖茶品质的影响[J]. 茶叶科学, 2021, 41(1): 48-57.
Yin Y X, Chen Y Q, Jiao Y F, et al.Effects of raw materials from different tea cultivars on green brick tea quality[J]. Journal of Tea Science, 2021, 41(1): 48-57.
[7] Kong Y S, Ren H Y, Liu R, et al.Microbial and nonvolatile chemical diversities of Chinese dark teas are differed by latitude and pile fermentation[J]. Journal of Agricultural and Food Chemistry, 2022, 70(18): 5701-5714.
[8] Fu Z P, Chen L Y, Zhou S J, et al.Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons[J]. Food Chemistry, 2024, 430: 137000. doi: 10.1016/j.foodchem.2023.137000.
[9] Ye J H, Lü Y Q, Liu S R, et al.Effects of light intensity and spectral composition on the transcriptome profiles of leaves in shade grown tea plants (Camellia sinensis L.) and regulatory network of flavonoid biosynthesis[J]. Molecules, 2021, 26(19): 5836. doi: 10.3390/molecules26195836.
[10] 刘学艳, 黄飞燕, 朱艳娇, 等. 机采晒青茶拼配技术及其品质研究[J]. 茶叶通讯, 2022, 49(2): 202-210.
Liu X Y, Huang F Y, Zhu Y J, et al.Study on the blending technology and quality of machine-plucking sun-dried green tea[J]. Journal of Tea Communication, 2022, 49(2): 202-210
[11] 张杰, 代祥青, 林新明, 等. 云南普洱熟茶拼配技术研究[J]. 茶叶通讯, 2022, 49(2): 211-217.
Zhang J, Dai X Q, Lin X M, et al.Study on blending technology of Pu'er ripe tea[J]. Journal of Tea Communication, 2022, 49(2): 211-217.
[12] 宁井铭, 李姝寰, 王玉洁, 等. 基于高光谱成像技术的工夫红茶数字化拼配[J]. 食品科学, 2019, 40(4): 318-323.
Ning J M, Li S H, Wang Y J, et al.Hyperspectral imaging for quantitative quality prediction model in digital blending of congou black tea[J]. Food Science, 2019, 40(4): 318-323.
[13] 杨阳, 刘振, 杨培迪, 等. 8个茶树品种的黑茶适制性研究[J]. 茶叶学报, 2015, 56(1): 39-44.
Yang Y, Liu Z, Yang P D, et al.Studies on suitability of eight tea cultivars for dark tea manufacture[J]. Journal of Tea, 2015, 56(1): 39-44.
[14] Yu X M, Xiao J J, Chen S, et al.Metabolite signatures of diverse Camellia sinensis tea populations[J]. Nature Communications, 2020, 11(1): 5586. doi: 10.1038/s41467-020-19441-1.
[15] Samanidou V, Tsagiannidis A, Sarakatsianos I.Simultaneous determination of polyphenols and major purine alkaloids in Greek Sideritis species, herbal extracts, green tea, black tea, and coffee by high-performance liquid chromatography-diode array detection[J]. Journal of Separation Science, 2012, 35(4): 608-615.
[16] 赵静, 王滨, 张静, 等. 顶空固相微萃取法萃取茯砖茶挥发性成分条件的优化[J]. 西北农业学报, 2024, 33(6): 1102-1111.
Zhao J, Wang B, Zhang J, et al.Optimization for extraction of volatile compounds of Fuzhuan tea by headspace solid-phase microextraction[J]. Acta Agriculturae Boreali-occidentalis Sinica, 2024, 33(6): 1102-1111.
[17] Zhu J C, Niu Y W, Xiao Z B.Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-qMS)[J]. Food Chemistry, 2021, 339: 128136. doi: 10.1016/j.foodchem.2020.128136.
[18] Zhang S W, Sun L L, Wen S, et al.Analysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC-MS[J]. Food Chemistry: X, 2023, 20: 100991. doi: 10.1016/j.fochx.2023.100991.
[19] 张锦程, 余佶, 麻成金, 等. GC-MS结合ROAV分析评价加工工艺对藤茶香气成分的影响[J]. 食品与机械, 2021, 37(12): 20-25, 31.
Zhang J C, Yu J, Ma C J, et al.Analysis of volatile aroma components of Ampelopsis grossedentata tea with different processing technology based on GC-MS combined with ROAV[J]. Food Machinery, 2021, 37(12): 20-25, 31.
[20] Xiao Y, Huang Y X, Chen Y L, et al.Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS[J]. Current Research in Food Science, 2022, 5: 1788-1807.
[21] Zheng Y R, Zhang C H, Ren D B, et al.Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation[J]. Frontiers in Nutrition, 2023, 10: 1138783. doi: 10.3389/fnut.2023.1138783.
[22] Xue X X, Hong X, You L J, et al.Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea[J]. Food Chemistry: X, 2022, 13: 100248. doi: 10.1016/j.fochx.2022.100248.
[23] Cao L T, Guo X M, Liu G J, et al.A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation[J]. Journal of Food and Drug Analysis, 2018, 26(1): 112-123.
[24] Hu W W, Wang G G, Lin S X, et al.Digital evaluation of aroma intensity and odor characteristics of tea with different types-based on OAV-splitting method[J]. Foods, 2022, 11(15): 2204. doi: 10.3390/foods11152204.
[25] Yu Y Y, Zhu X Z, Ouyang W, et al.Effects of electromagnetic roller-hot-air-steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea[J]. Food Chemistry: X, 2023, 19: 100844. doi: 10.1016/j.fochx.2023.100844.
[26] 龚华春, 覃金保, 周艮平. ‘桃源大叶'高香红茶应用加工技术研究[J]. 中国园艺文摘, 2015, 31(1): 218-220.
Gong H C, Qin J B, Zhou G P.Application and processing techniques of high aroma black tea ‘Taoyuan-daye'[J]. Chinese Horticulture Abstracts, 2015, 31(1): 218-220.
[27] 陈慧, 杨丽玲, 陈金华, 等. 控温渥堆对黑毛茶香气品质的影响[J]. 茶叶科学, 2022, 42(5): 717-730.
Chen H, Yang L L, Chen J H, et al.Effect of temperature-controlled pile-fermentation on aroma quality of primary dark tea[J]. Journal of Tea Science, 2022, 42(5): 717-730.
[28] Yang P, Yu M, Song H, et al.Characterization of key aroma-active compounds in rough and moderate fire Rougui Wuyi Rock tea (Camellia sinensis) by sensory-directed flavor analysis and elucidation of the influences of roasting on aroma[J]. Journal of Agricultural and Food Chemistry, 2022, 70(1): 267-278.
[29] Li Q, Li Y D, Luo Y, et al.Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea[J]. Food Science and Technology, 2020, 127: 109355.doi: 10.1016/j.lwt.2020.109355.
[30] 汤依钰, 俞梦瑶, 禹利君, 等. 冠突散囊菌LJSC.2005对茯茶主体黑毛茶发花品质影响[J]. 茶叶科学, 2022, 42(6): 851-862.
Tang Y Y, Yu M Y, Yu L J, et al.Effects of Eurotium cristatum LJSC.2005 on the quality of primary dark tea, a major part of Fu tea[J]. Journal of Tea Science, 2022, 42(6): 851-862.
[31] Zohreh Vahedi S, Farhadian S, Shareghi B, et al.Interaction between the antioxidant compound safranal and α-chymotrypsin in spectroscopic fields and molecular modeling approaches[J]. Journal of Biomolecular Structure & Dynamics, 2024, 42(8): 4097-4109.
[32] Ma L J, Sun Y Y, Wang X J, et al.The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis[J]. Journal of the Science of Food and Agriculture, 2023, 103(14): 7136-7152.
[33] Zhang L, Ho C T, Zhou J, et al.Chemistry and biological activities of processed Camellia sinensis teas: a comprehensive review[J]. Comprehensive Reviews in Food Science and Food Safety, 2019, 18(5): 1474-1495.
[34] Fukutani Y, Abe M, Saito H, et al.Antagonistic interactions between odorants alter human odor perception[J]. Current Biology, 2023, 33(11): 2235-2245.
[35] 杨丽玲, 陈金华, 陈慧, 等. 湖南紧压型黑茶与原料茶香气差异分析[J]. 食品科学, 2023, 44(14): 305-312.
Yang L L, Chen J H, Chen H, et al.The analysis of aroma differences between Hunan compressed dark tea and bulk raw material[J]. Food Science, 2023, 44(14): 305-312.
[36] Wen S, Jiang R G, An R, et al.Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose[J]. Food Research International, 2023, 174: 113643. doi: 10.1016/j.foodres.2023.113643.

湖南黑毛茶优化拼配样的风味品质研究

Research on Flavors and Qualities of Optimization Blending Samples of Hunan Raw Dark Teas

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 14

Metrics

本文评价

推荐阅读 10

[1]	侯智炜, 吕永铭, 马宽, 张汇源, 顾哲, 张然, 李乐, 金俞谷, 苏祝成, 陈红平. 不同茶树品种的径山茶挥发性成分差异研究[J]. 茶叶科学, 2024, 44(5): 747-762.
[2]	肖娟娟, 程滢, 刘雁, 刘巧芳, 蒋阿婷, 黄建安, 王坤波, 刘仲华, 王贞红, 禹利君. Aspergillus cristatus LJSC.2006的分离鉴定及对茯茶发花品质的影响[J]. 茶叶科学, 2024, 44(4): 639-654.
[3]	张汇源, 马宽, 高婧, 金俞谷, 王玉洁, 苏祝成, 宁井铭, 陈红平, 侯智炜. 不同等级径山茶特征香气成分分析[J]. 茶叶科学, 2024, 44(1): 101-118.
[4]	徐丽丽, 王佳童, 朱荫, 施江, 林智. 蜜桃乌龙复合茶中“桃香”关键挥发性成分分析[J]. 茶叶科学, 2023, 43(2): 237-249.
[5]	魏昊, 蓝天梦, 缪伊雯, 孟庆, 坤吉瑞, 张玉, 童华荣. 基于感官组学分析不同足火方式对金牡丹工夫红茶香气的影响[J]. 茶叶科学, 2023, 43(1): 109-123.
[6]	汤依钰, 俞梦瑶, 禹利君, 黄建安, 王坤波, 刘仲华. 冠突散囊菌LJSC.2005对茯茶主体黑毛茶发花品质影响[J]. 茶叶科学, 2022, 42(6): 851-862.
[7]	银霞, 童彤, 肖扬波, 黄静, 包小村, 刘淑娟, 吴文亮, 王阔飞, 伍崇岳, 刘仲华, 张曙光. 湖南红茶实物标准样制作及品质分析[J]. 茶叶科学, 2022, 42(6): 875-885.
[8]	陈慧, 杨丽玲, 陈金华, 黄建安, 龚雨顺, 李适. 控温渥堆对黑毛茶香气品质的影响[J]. 茶叶科学, 2022, 42(5): 717-730.
[9]	张俊杰, 傅天龙, 傅天甫, 林兴荣, 郭晨, 饶耿慧, 彭姗姗, 方彩. 福州茉莉花茶窨制次数与香气成分的关联分析[J]. 茶叶科学, 2021, 41(1): 113-121.
[10]	胥伟, 姜依何, 吴丹, 赵仁亮, 朱旗. 高通量测序研究霉变黑毛茶的真菌多样性[J]. 茶叶科学, 2017, 37(5): 483-492.
[11]	胥伟, 赵仁亮, 姜依何, 吴丹, 朱旗. 霉菌侵染黑毛茶的显微观察[J]. 茶叶科学, 2017, 37(3): 237-242.
[12]	龚淑英, 谷兆骐, 范方媛, 李春霖, 刘婉琼, 徐鹏程, 陈萍, 毛祖法. 浙江省主栽茶树品种工艺白茶的滋味成分研究[J]. 茶叶科学, 2016, 36(3): 277-284.
[13]	敖存, 唐德松, 龚淑英, 刘蕾, 顾志蕾. 不同鲜叶摊放处理对夏秋茶香气品质的影响[J]. 茶叶科学, 2010, 30(5): 400-408.
[14]	倪德江, 陈玉琼. 制茶工艺对名优绿茶香气品质的影响[J]. 茶叶科学, 1997, 17(01): 65-68.