4个黄金茶品种（系）绿茶和红茶香气品质特征及关键香气成分研究

摘要/Abstract

摘要： 黄金茶是湘西古老珍稀的地方茶树种质资源,具有优异的风味品质,尤其是其香气特征明显,备受消费者的喜爱。选取‘保靖黄金茶1号’‘黄金茶2号’‘黄金茶8号’‘黄金茶18号’4个茶树品种（系）加工制成的绿茶、红茶为研究对象,采用感官审评、气相色谱-质谱联用（Gas chromatography-mass spectrometry,GC-MS）和相对香气活性值（Relative odor activity value,ROAV）等对8个代表性样品的香气成分进行分析。结果表明,黄金茶绿茶具有清新高雅的香气特征,而黄金茶红茶呈现出甜香和花果香的特征;从黄金茶绿茶中检测出101种挥发性成分,其中酯类、醇类物质含量较高,分别占34.4%~53.5%、21.9%~36.3%;在黄金茶红茶中检测出140种挥发性成分,以醇类、酯类、醛类为主,分别占38.6%~60.0%、11.0%~26.9%、9.7%~17.8%;基于ROAV分析,20种化合物被鉴定为黄金茶绿茶的关键香气贡献物质,包括芳樟醇、3,5-辛二烯-2-酮、顺-茉莉酮、β-紫罗兰酮、月桂酸、β-环柠檬醛、2-正戊基呋喃等,33种化合物被鉴定为黄金茶红茶的关键呈香成分,包括芳樟醇、苯乙醛、3,5-辛二烯-2-酮、香叶基丙酮、β-紫罗兰酮、(Z)-芳樟醇氧化物（呋喃型）、顺-4-庚烯醛等。研究结果初步揭示了不同品种（系）黄金茶绿茶和红茶在香气品质特征及化学组成上的异同,可为完善黄金茶的加工技术体系提供科学依据。

关键词: 黄金茶, 香气, 绿茶, 红茶

Abstract: ‘Huangjincha’ is a tradtional and local tea germplasm resource in Xiangxi, with an excellent flavor quality, especially its obvious aroma characteristics, which is highly favored by consumers. This study selected four tea cultivars, namely ‘Baojing Huangjincha 1’, ‘Huangjincha 2’, ‘Huangjincha 8’, ‘Huangjincha 18’, to produce ‘Huangjincha’ green and black tea samples. Sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and relative odor activity value (ROAV) were used to analyze their aroma components. The results show that ‘Huangjincha’ green tea is characterized by its fresh and elegant aroma and a refreshing, sweet aftertaste, while ‘Huangjincha’ black tea exhibits distinct sweet and floral notes. A total of 101 volatile aroma compounds were detected in ‘Huangjincha’ green tea. Among these, esters and alcohols accounted for 34.4% to 53.5% and 21.9% to 36.3%, respectively. A total of 140 volatile aroma compounds were detected in ‘Huangjincha’ black tea, with alcohols, esters, and aldehydes being the main volatile components, accounting for 38.6% to 60.0%, 11.0% to 26.9%, and 9.7% to 17.8%, respectively. The primary aroma-contributing compounds of both ‘Huangjincha’ green and black tea were further screened. A total of 20 compounds were identified as key contributors to the aroma of ‘Huangjincha’ green tea, including linalool, 3,5-octadien-2-one, cis-jasmone, β-ionone, lauric acid, β-cyclocitral, and 2-pentylfuran. For ‘Huangjincha’ black tea, 33 shared key aroma components compounds were identified, including linalool, benzaldehyde, 3,5-octadien-2-one, trans-β-ionone, (Z)-linalool oxide (furanoid) and 4-heptenal. This study had preliminarily revealed the similarities and differences in aroma quality characteristics and chemical composition in ‘Huangjincha’ green and black tea made by different cultivars, which could be used to improve the processing technology system of ‘Huangjincha’.

Key words: Huangjincha, aroma, green tea, black tea

中图分类号:

S571.1
TS272

焦海珍, 李乐, 田双红, 田建华, 胡梦芹, 龙代彬, 吕海鹏, 林智, 彭云. 4个黄金茶品种（系）绿茶和红茶香气品质特征及关键香气成分研究[J]. 茶叶科学, 2025, 45(6): 931-942.

JIAO Haizhen, LI Le, TIAN Shuanghong, TIAN Jianhua, HU Mengqin, LONG Daibin, LÜ Haipeng, LIN Zhi, PENG Yun. Aroma Quality Characteristics and Key Aroma Components Analysis of Green and Black Tea from Four ‘Huangjincha’-Related Cultivars[J]. Journal of Tea Science, 2025, 45(6): 931-942.

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