不同美人茶基底调制新式茶饮的风味品质评价

doi:10.13305/j.cnki.jts.20260828.001

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茶叶科学 ›› 0 DOI: 10.13305/j.cnki.jts.20260828.001

不同美人茶基底调制新式茶饮的风味品质评价

张鑫, 廖先福, 叶晨洋, 郭津玮, 周均昱, 张树青, 马健平, 金珊

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Evaluation of the Flavor Quality of New-Style Tea Beverages Made with Different Beauty Tea Bases

ZHANG Xin, LIAO Xianfu, YE Chenyang, GUO Jinwei, ZHOU Junyu, ZHANG Shuqing, MA Jianping, JIN Shan

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摘要

本研究利用非靶向代谢组学技术与顶空固相微萃取-气相色谱-质谱技术（Headspace solid-phase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS），结合相对气味活度值（Relative odor activity value，ROAV）和Spearman相关性分析，探究不同美人茶基底调制的新式茶饮的感官品质。结果表明，‘黄观音’‘金牡丹’和‘青心大冇’美人茶调制的奶茶综合评分较高，‘软枝乌龙’和‘青心大冇’美人茶调制的果茶品质表现较好，‘金牡丹’美人茶也具有一定的果茶适制性。代谢组学分析共筛选出50种差异非挥发性代谢物和98种差异挥发性成分。相关性分析显示，茶皂苷A1与奶茶滋味、口感及总分呈较强负相关；香叶醇和反-β-罗勒烯与奶茶、果茶香气及总分呈较强正相关；α-古巴烯与奶茶香气、果茶香气及果茶总分呈负相关。ROAV分析显示，香叶醇在多个美人茶样品中具有较高的潜在香气贡献；‘软枝乌龙’美人茶中ROAV≥1的成分种类最多，构成其香气丰富的特点。综上，美人茶对新式茶饮的适制性主要受花果香、草本香挥发性物质及苦涩味非挥发性成分的协同调控。本研究为新式茶饮美人茶基底的筛选和差异化产品定向开发提供了理论参考。

Abstract

This study utilized non-targeted metabolomics and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques, combined with relative odor activity value (ROAV) and Spearman correlation analysis, to investigate how different beauty tea bases affect the sensory quality of new-style tea beverages. The results show that milk tea made from ‘Huangguanyin’, ‘Jinmudan’ and ‘Qingxindamao’ received higher overall scores, while fruit tea made from ‘Ruanzhi Oolong’ and ‘Qingxindamao’ performed better in quality, and ‘Jinmudan’ also demonstrated certain suitability for fruit tea. Metabolomics analysis identified 50 differential non-volatile metabolites and 98 differential volatile components. Correlation analysis reveals that tea saponin A1 was significantly negatively correlated with the taste, mouthfeel, and overall score of milk tea. Geraniol and trans-β-bourbonene were significantly positively correlated with the aroma and overall score of both milk and fruit tea. α-Cubebene was negatively correlated with milk tea aroma, fruit tea aroma, and fruit tea overall score. Relative odor activity value analysis indicates that geraniol had a high potential contribution to aroma across multiple cultivars, and ‘Ruanzhi Oolong’ had the highest number of ROAV≥1 components, giving it rich aroma characteristics. In summary, the suitability of beauty tea for new-style tea beverages is mainly regulated by the synergistic effects of floral and fruity volatile compounds, herbal aroma volatiles, and bitter non-volatile components. This study provided a theoretical reference for the selection of beauty tea bases and the targeted development of differentiated products.

关键词

美人茶 / 新式茶饮 / 非靶向代谢组学 / 顶空固相微萃取-气相色谱-质谱技术

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张鑫, 廖先福, 叶晨洋, 郭津玮, 周均昱, 张树青, 马健平, 金珊. 不同美人茶基底调制新式茶饮的风味品质评价[J]. 茶叶科学. 0 https://doi.org/10.13305/j.cnki.jts.20260828.001

ZHANG Xin, LIAO Xianfu, YE Chenyang, GUO Jinwei, ZHOU Junyu, ZHANG Shuqing, MA Jianping, JIN Shan. Evaluation of the Flavor Quality of New-Style Tea Beverages Made with Different Beauty Tea Bases[J]. Journal of Tea Science. 0 https://doi.org/10.13305/j.cnki.jts.20260828.001

中图分类号： S571.1 TS275.2

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