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茶叶科学 ›› 2017, Vol. 37 ›› Issue (5): 465-475.

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湖北红茶特征性香气成分分析

郑鹏程, 刘盼盼, 龚自明*, 王胜鹏, 滕靖, 王雪萍, 叶飞   

  1. 湖北省农业科学院果树茶叶研究所 湖北省茶叶工程技术研究中心,湖北 武汉 430064
  • 收稿日期:2017-03-29 修回日期:2017-05-23 出版日期:2017-10-25 发布日期:2019-08-23
  • 通讯作者: *ziminggong@163.com
  • 作者简介:郑鹏程,男,硕士,助理研究员,主要从事茶叶加工及品质调控方面的研究。
  • 基金资助:
    国家茶叶产业技术体系项目(CARS-23)、湖北省重大科技创新计划项目(2015ABA040)、湖北省农业科技创新中心创新团队项目(2016-620-000-001-032)

Analysis of Characteristic Aroma Components of Hubei Black Tea

ZHENG Pengcheng, LIU Panpan, GONG Ziming*, WANG Shengpeng, TENG Jing, WANG Xueping, YE Fei   

  1. Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
  • Received:2017-03-29 Revised:2017-05-23 Online:2017-10-25 Published:2019-08-23

摘要: 本研究采用感官审评法和顶空固相微萃取法,并结合关键香气成分的气味活度值(Odour activity value, OAV)和主成分分析法,对32个典型湖北红茶样品的挥发性成分进行分析鉴定。结果表明,湖北红茶的香气以甜香为主,部分样品有花果香、糖香、高火香;分析鉴定出93种香气成分,醇类和醛类是主要的化合物,相对含量较高的共性成分有芳樟醇、香叶醇、水杨酸甲酯和己醛等;10个OAV相对较高的组分,主要是芳樟醇、β-大马烯酮、β-紫罗酮、癸醛、香叶醇、顺-4-庚烯醛、反-2-壬烯醛、己醛、1-辛烯-3-醇和反,反-2,4-壬二烯醛,对湖北红茶香气特征贡献较大;从19个共性成分中提取了7个主成分,累积贡献率达到86.477%;芳樟醇、香叶醇、水杨酸甲酯、1-辛烯-3-醇、β-大马烯酮、β-紫罗酮、反-香叶基丙酮、苯乙醛、癸醛、己醛、反-橙花叔醇、2-乙基呋喃和柠檬烯等香气成分共同形成了湖北红茶甜香、糖香等风味特征。

关键词: 湖北红茶, 香气, 顶空固相微萃取, 气味活度值, 主成分分析

Abstract: Sensory evaluation and headspace solid-phase micro-extraction (HS-SPME) were successfully applied to analyze volatile flavor compounds of 32 typical Hubei black tea by the combined use of odor active value (OAV) and principal component analysis. The result showed that the fragrant characteristics of Hubei black tea were sweet, whereas some of them had floral, fruity, sugar and high-fired aroma. A total of 93 aroma components were detected in the black teas, and the major aroma compounds were alcohols and aldehydes. Among the compounds identified, linalool, geraniol, methyl salicylate and hexanal were the major ingredients. The high OAV of linalool, β-damascenone, β-ionone, decanal, geraniol, (Z)-4-heptenal, (E)-2-nonenal, hexanal, 1-octen-3-ol and (E,E)-2,4-nonadienal indicated their importance in the aroma character of Hubei black tea. Seven principle components were extracted from the 19 common aroma compounds by SPSS and the total contribution attained 86.477%. Characteristic aroma components included linalool, geraniol, methyl salicylate, 1-octen-3-ol, β-damascenone, β-ionone, (E)-geranylacetone, benzeneacetaldehyde, decanal, hexanal, (E)-nerolidol, 2-ethylfuran and limonene, which laid the foundation for the sweet and sugar aroma of Hubei black tea.

Key words: Hubei black tea, aroma, headspace-solid phase microextraction, odor active value, principal component analysis

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