径山绿茶、抹茶和红茶品质特征及风味物质差异分析

茶叶科学 ›› 2025, Vol. 45 ›› Issue (6): 971-986.

径山绿茶、抹茶和红茶品质特征及风味物质差异分析

卢健¹, 付周平^2,3,4, 马桂岑^2,3,4, 王东⁵, 胡康赢¹, 张晶晶¹, 陈利燕^2,3,4, 张颖彬^2,3,4, 周苏娟^2,3,4, 洪一苇^2,3,4, 张相春^2,3,4, 陈红平^2,3,4, 侯智炜^6,*, 余继忠^7,*

1.杭州市余杭区农业技术推广中心,浙江杭州 311121;
2.中国农业科学院茶叶研究所,浙江杭州 310008;
3.农业农村部茶叶质量安全控制重点实验室,浙江杭州 310008;
4.农业农村部茶叶产品质量安全风险评估实验室（杭州）,浙江杭州 310008;
5.杭州余杭区农业生态与植物保护服务站,浙江杭州 311121;
6.浙江农林大学,浙江杭州 311300;
7.杭州市农业科学院茶叶研究所,浙江杭州 311121

收稿日期:2025-03-31 出版日期:2025-12-15 发布日期:2025-12-10
通讯作者: * houzhiweitea@163.com;hchyu@126.com
作者简介:卢健,女,农艺师,主要从事茶叶科学技术研究与推广。
基金资助:
国家重点研发计划（2022YFF0606800）、浙江省茶叶产业技术团队项目、杭州市第二届农技首席专家工作室项目（202209SX06）、国家现代农业产业技术体系（CARS-19）、中国农业科学院创新团队（CAAS-ASTIP-2014-TRICAAS-06）

Analysis of Quality Characteristics and Flavor Compound Differences Among Jingshan Green Tea, Matcha and Black Tea

LU Jian¹, FU Zhouping^2,3,4, MA Guicen^2,3,4, WANG Dong⁵, HU Kangying¹, ZHANG Jingjing¹, CHEN Liyan^2,3,4, ZHANG Yingbin^2,3,4, ZHOU Sujuan^2,3,4, HONG Yiwei^2,3,4, ZHANG Xiangchun^2,3,4, CHEN Hongping^2,3,4, HOU Zhiwei^6,*, YU Jizhong^7,*

1. Agricultural Technology Promotion Center of Yuhang District of Hangzhou City, Hangzhou 311121, China;
2. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
3. Key Laboratory of Tea Quality and Safety Control Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China;
4. Laboratory of Quality and Safety Risk Assessment for Tea Products (Hangzhou) Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China;
5. Agricultural Ecology and Plant Protection Management of Yuhang District of Hangzhou City, Hangzhou 311121, China;
6. Zhejiang A & F University, Hangzhou 311300, China;
7. Tea Research Institute, Hangzhou Academy of Agricultural Sciences, Hangzhou 311121, China

Received:2025-03-31 Online:2025-12-15 Published:2025-12-10

摘要/Abstract

摘要： 加工工艺显著改变茶叶内含物的积累和构成,形成不同类别茶叶产品。目前有关不同类别径山茶中化合物积累及其对滋味品质特征影响的研究较少。以径山绿茶、抹茶和红茶为研究对象,分析了水浸出物、茶多酚、氨基酸和咖啡碱等成分的含量,研究了构成径山绿茶、抹茶、红茶滋味和香气成分的主要化合物。结果显示,绿茶中的水浸出物、茶多酚、茶氨酸、谷氨酸等与滋味相关的化合物含量显著高于红茶,而γ-氨基丁酸在红茶中积累最高;径山绿茶具有“花香馥郁、甘醇鲜爽”的品质特征,径山抹茶具有“鲜、浓”的滋味品质特征,径山红茶的品质特征为“甜果香、回味甘”。不同类别茶样中共鉴定出101种挥发性化合物（绿茶31种,抹茶30种,红茶40种）,其中顺-茉莉酮和4,8-二甲基-1,3,7-壬三烯是径山绿茶香气品质“清高、花香”的关键成分;β-紫罗兰酮、α-紫罗兰酮和β-环柠檬醛是径山抹茶“清香”的关键成分;香叶醇和水杨酸甲酯是径山红茶香气“甜香”的关键成分。研究结果对提升径山茶加工品质具有重要参考价值。

关键词: 径山茶, 理化成分, 感官审评, 香气

Abstract: Processing techniques significantly alter the accumulation and composition of internal components in tea, forming different categories of tea products. Currently, there is limited research on the accumulation of compounds in different categories of Jingshan tea and their impact on taste quality characteristics. In this study, Jingshan green tea, matcha, and black tea were selected as the research object. The contents of physicochemical components such as water extracts, tea polyphenols, amino acids, and caffeine were detected, and the main compounds that constitute the taste and aroma skeleton of Jingshan tea were analyzed. The results show that the contents of compounds related to taste, such as water extracts, tea polyphenols, theanine, and glutamic acid, were significantly higher in green tea than in black tea. Meanwhile, black tea exhibited the highest accumulation of γ-aminobutyric acid. Jingshan green tea, matcha, and black tea were characterized by their “rich floral aroma and refreshing sweetness”, “fresh and thick”, and “sweet fruit aroma and lingering sweetness”, respectively. A total of 101 volatile compounds were identified in different categories of tea samples (31 in green tea, 30 in matcha, and 40 in black tea), among which cis-jasmone and 4,8-dimethyl-1,3,7-nonatriene are the key components contributing to the “elegant and floral” aroma quality of green tea. β-ionone, α-ionone, and β-cyclocitral are the essential components for the “fragrance” aroma of matcha. Geraniol and methyl salicylate are the crucial components for the “sweet aroma” of black tea. The research findings would be beneficial for expanding the study of Jingshan tea's flavor chemistry and provided a valuable reference for enhancing the high-quality processing of Jingshan tea.

Key words: Jingshan tea, physicochemical components, sensory evaluation, aroma

中图分类号:

卢健, 付周平, 马桂岑, 王东, 胡康赢, 张晶晶, 陈利燕, 张颖彬, 周苏娟, 洪一苇, 张相春, 陈红平, 侯智炜, 余继忠. 径山绿茶、抹茶和红茶品质特征及风味物质差异分析[J]. 茶叶科学, 2025, 45(6): 971-986.

LU Jian, FU Zhouping, MA Guicen, WANG Dong, HU Kangying, ZHANG Jingjing, CHEN Liyan, ZHANG Yingbin, ZHOU Sujuan, HONG Yiwei, ZHANG Xiangchun, CHEN Hongping, HOU Zhiwei, YU Jizhong. Analysis of Quality Characteristics and Flavor Compound Differences Among Jingshan Green Tea, Matcha and Black Tea[J]. Journal of Tea Science, 2025, 45(6): 971-986.

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