不同炭焙时间对大红袍感官品质及挥发性化合物的影响

谢贺; 萧涵; 胡腾飞; 陈国和; 刘洋; 欧行畅; 蒋容港; 虞丽明; 李勤; 黄建安; 刘仲华; 王超

doi:10.13305/j.cnki.jts.2024.06.011

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茶叶科学 ›› 2024, Vol. 44 ›› Issue (6) : 960-972. DOI: 10.13305/j.cnki.jts.2024.06.011

研究报告

不同炭焙时间对大红袍感官品质及挥发性化合物的影响

谢贺^1,2, 萧涵^1,2, 胡腾飞^1,2, 陈国和^1,2, 刘洋^1,2, 欧行畅^1,2, 蒋容港^1,2, 虞丽明⁵, 李勤^1,2,3,4, 黄建安^1,2,3,4, 刘仲华^1,2,3,4,*, 王超^1,2,3,4,*

作者信息 +

Effects of Different Charcoal Baking Times on the Sensory Quality and Volatile Compounds of Dahongpao

XIE He^1,2, XIAO Han^1,2, HU Tengfei^1,2, CHEN Guohe^1,2, LIU Yang^1,2, OU Xingchang^1,2, JIANG Ronggang^1,2, YU Liming⁵, LI Qin^1,2,3,4, HUANG Jian'an^1,2,3,4, LIU Zhonghua^1,2,3,4,*, WANG Chao^1,2,3,4,*

Author information +

文章历史 +

摘要

为探究不同炭焙时间大红袍中的香气特征及挥发性化合物的动态变化,采用定量描述分析（Quantitative descriptive analysis,QDA）、顶空固相微萃取（Headspace solid-phase microextraction,HS-SPME）和全二维气相色谱-四极杆-飞行时间质谱（Comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry,GC×GC-Q-TOF/MS）的方法,对炭焙200、300、400、500、600 min（编号分别为LF200、LF300、LF400、LF500、LF600）的大红袍中挥发性化合物进行研究。结果表明,青气出现在炭焙前期,随着炭焙时间的延长,青气逐渐消失,花果香突显,其中LF600样品的花果香最为明显。在不同炭焙时间的大红袍中共检测出304种挥发性化合物,以醇类、醛类、酯类为主。采用主成分分析（Principal component analysis,PCA）和层次聚类分析（Hierarchical cluster analysis,HCA）可将不同炭焙时间下的样品分为3组,以变量投影重要性（Variable important for the projection,VIP）>1和相对香气活性值（Relative odor activity value,ROAV）>1为标准筛选出了11种关键差异化合物,其中具有青气特征的(E,E)-2,4-己二烯醛的相对含量随着炭焙时间延长而降低,具有果香特征的苯甲酸甲酯、苯乙酸甲酯、橙花醇、月桂烯的相对含量随着炭焙时间延长而增加。本研究结果对指导大红袍的生产加工,调控大红袍品质,以及提高大红袍饮品价值属性具有一定意义。

Abstract

To investigate the aroma characteristics and dynamic changes of volatile compounds of Dahongpao at different charcoal baking times, quantitative descriptive analysis (QDA), headspace solid-phase microextraction (HS-SPME) and comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC×GC-Q-TOF/MS) were applied to analyze the volatile compounds at different charcoal baking times of 200 min, 300 min, 400 min, 500 min and 600 min (LF200, LF300, LF400, LF500 and LF600). The results show that the grassy aroma appeared in the early stage of charcoal baking, and with the extension of charcoal baking time, the grassy aroma gradually disappeared, and the floral and fruity aroma were prominent, and the floral and fruity aroma were the most porminent in the LF600 sample. A total of 304 volatile compounds were detected in Dahongpao at different charcoal baking times, among which alcohols, aldehydes and esters were the main ones. The principal component analysis (PCA) and hierarchical cluster analysis (HCA) results divided the samples under different carbon baking times into three groups, and 11 major differential compounds were screened by variable important for the projection (VIP)>1 and relative odor activity value (ROAV)>1. Among them, the relative content of (E,E)-2,4-hexadienal in the grassy characteristic decreased with the extension of the charcoal baking time, while the relative contents of methyl benzoate, methyl phenylacetate, nerolidol and myrcene in the fruity characteristics increased with the extension of the charcoal baking time. The purpose of this study was to regulate the quality of Dahongpao, and to improve the drinking attributes for the subsequent production and processing of Dahongpao.

导出引用

谢贺, 萧涵, 胡腾飞, 陈国和, 刘洋, 欧行畅, 蒋容港, 虞丽明, 李勤, 黄建安, 刘仲华, 王超. 不同炭焙时间对大红袍感官品质及挥发性化合物的影响[J]. 茶叶科学. 2024, 44(6): 960-972 https://doi.org/10.13305/j.cnki.jts.2024.06.011

XIE He, XIAO Han, HU Tengfei, CHEN Guohe, LIU Yang, OU Xingchang, JIANG Ronggang, YU Liming, LI Qin, HUANG Jian'an, LIU Zhonghua, WANG Chao. Effects of Different Charcoal Baking Times on the Sensory Quality and Volatile Compounds of Dahongpao[J]. Journal of Tea Science. 2024, 44(6): 960-972 https://doi.org/10.13305/j.cnki.jts.2024.06.011

中图分类号： S571.1 TS272.5+9

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