以‘金观音’（JGY）、‘黄旦’（又名‘黄金桂’,HJG）、‘大叶黄旦’（又名‘大旦’,DD）等茶树鲜叶制成的浓香型乌龙茶为原料茶,进行多次拼配和感官审评比对,得到最佳的拼配茶样（JGY 28%、HJG 42%、DD 30%）——凤岩香枞（FYXC）。利用广泛靶向代谢组学测定了这4个茶样的香气与滋味成分。结果显示,拼配茶（FYXC）的感官品质和主要生化成分都优于3个原料茶。与DD和HJG相比,拼配茶中带青气的(Z)-3-己烯醇和具有焦火味的3-巯基-3-甲基丁基甲酸酯等物质含量下降,显花果香的δ-癸内酯等物质含量上升,使拼配茶的花香更加突显,并且减弱了原料茶中DD带青味,HJG带焦味等缺点。FYXC中咖啡碱含量上升会降低δ-癸内酯等香气物质的嗅觉阈值,进一步提升拼配茶的花果香。相较于HJG和JGY,FYXC中呈甜味的谷氨酰胺等物质含量上升,呈鲜爽味的天冬氨酸含量上升,呈苦味的亮氨酸,增强苦味的山柰酚-3-O-葡萄糖苷等物质含量下降,简单儿茶素C的含量上升,这些物质含量的变化使拼配茶在滋味上更加鲜爽、醇厚。由此可见,拼配能够通过改变茶叶中成分组成结构,实现原料茶间的优势互补,达到显优隐次的作用,提高闽南浓香型乌龙茶拼配样的品质。研究结果为闽南浓香型乌龙茶拼配提供了一定的理论依据。
Abstract
Taking strong aroma ‘Jinguanyin’ (JGY), ‘Huangdan’ also known as ‘Huangjingui’ (HJG), and ‘Daye Huangdan’ also known as ‘Dadan’ (DD) as raw tea materials, multiple blending tests and sensory evaluation comparisons were carried out. The optimal blended tea sample ‘Fengyan Xiangcong’ (FYXC) was obtained with the blending ratio of JGY 28%, HJG 42% and DD 30%. Widely targeted metabolomics was employed to determine the aroma and taste components of these four samples. The results show that the blended tea (FYXC) was superior to the three raw teas in both sensory quality and main biochemical components. Compared with DD and JGY, the contents of green note-associated (Z)-3-hexenol and scorched note-associated 3-mercapto-3-methylbutyl formate in FYXC were down-regulated, while the content of floral and fruity note-associated δ-decalactone was up-regulated. These changes not only enhanced the floral aroma of the blended tea but also mitigated the inherent defects of the raw teas, such as the green note in DD and the scorched note in HJG. In comparison with the three raw teas, the caffeine content in FYXC was increased, which reduced the odor threshold of aromatic substances including δ-decalactone and further enhanced the floral and fruity aromas of the blended tea. Moreover, compared with HJG and JGY, FYXC had elevated the contents of glutamine (a sweet-tasting component) and aspartic acid (a fresh and brisk-tasting component), while the contents of bitter-tasting leucine, kaempferol-3-O-glucoside (a bitter-enhancing component), were decreased, and the content of simple catechin C was increased. These variations in component contents endowed the blended tea with a fresher, brisker and mellow taste. Collectively, tea blending can alter the compositional profile of chemical components in tea, achieve complementary advantages among raw teas, and exert the effect of highlighting superior characteristics and masking inferior ones, thereby improving the quality of blended strong-aroma oolong tea from southern Fujian. The findings of this study provided a theoretical basis for the blending of strong aroma oolong tea in southern Fujian.
关键词
浓香型乌龙茶 /
拼配 /
香气 /
滋味 /
显优隐次
Key words
strong aroma oolong tea /
blending /
aroma /
taste /
flavor optimization
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基金
2025年福建省团队科技特派员项目（2025T3505009）; 福建省安溪凤岩保健茶有限公司研发基金（FYBJC2025001）; 福建张天福茶叶发展基金会科技创新基金项目（FJZTF01）
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