几种乌龙茶香气成分比较研究

doi:10.13305/j.cnki.jts.2016.05.011

Abstract

Abstract: Oolong teas are mainly produced in the south and north of Fujian, Guangdong and Taiwan, and they have unique aroma qualities in different producing districts. The sensory evaluation and HS-SPME/GC-MS were applied to analyze the aroma qualities and aroma components of typical Oolong teas from the four producing districts in this study. The results showed that, the main aroma components include alcohol, ketone, aldehyde, ester, hydrocarbon, phenols and nitrogenous compounds. However, the aroma components of the Oolong teas from different districts showed large differences. Trans-nerolidol (40.96%) and α-farnesene (20.00%) were found as the major aroma components of high-mountain Oolong tea from Taiwan. While trans-nerolidol (46.22%), indole (15.20%) and α-farnesene (23.01%) were found as the major aroma components of fresh scent-flavor Tieguanyin from south of Fujian province. Linalool and its oxidates (11.87%), ionones (5.26%) and 3-hexenyl ester, (z)-hexanoic acid (5.05%) were the major aroma components of Shuixian from north of Fujian province, and trans-nerolidol (31.43%) and indole (35.83%) were found as the major aroma components of Wuye dancong from Guangdong province. The aroma

Key words: Oolong tea, aroma components, GC-MS

CLC Number:

JI Weibin, LIU Panpan, XU Yongquan, JIANG Yongwen, CHEN Jianxin, YIN Junfeng. Comparative Study of the Aroma Components of Several Oolong Teas[J]. Journal of Tea Science, 2016, 36(5): 523-530.

References 20

[1]	杨意成, 梁月荣. 乌龙茶花香形成机理的研究[J]. 茶叶, 2008, 34(1): 10-14.
[2]	刘洋, 胡军, 李海民, 等. 乌龙茶香气成分研究进展[J]. 安徽农业科学, 2009, 37(33): 16333-16336.
[3]	吕世懂, 吴远双, 姜玉芳, 等. 不同产区乌龙茶香气特征及差异分析[J]. 食品科学, 2014, 35(2): 146-153.
[4]	叶国柱, 袁海波, 江用文, 等. Bayes逐步判别法在绿茶板栗香化学识别上的应用[J]. 茶叶科学, 2009, 29(1): 27-33.
[5]	王秋霜, 陈栋, 许勇泉, 等. 中国名优红茶香气成分的比较研究[J]. 中国食品学报, 2013, 13(1): 195-200.
[6]	Lv HP, Zhong QS, Lin Z, et al.Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J]. Food Chemistry, 2012, 130(4): 1074-1081.
[7]	中国国家标准化管理委员会. GB/T 23776—2009 茶叶感官审评方法[B]. 北京: 中国标准出版社, 2009.
[8]	Rawat R, Gulati A, Kiran Babu GD, et al.Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry[J]. Food Chemistry, 2007, 105(1): 229-235.
[9]	Arthur CL, Pawliszyn J.Solid phase microextraction with thermal desorption using fused silica optical fibers[J]. Analytical Chemistry, 1990, 62(19): 2145-2148.
[10]	Ho CW, Wan Aida WM, Maskat MY, et al.Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compound in palm sugar (Arenga pinnata)[J]. Journal of Food Composition and Analysis, 2006, 19(8): 822-830.
[11]	陈林, 陈健, 张应根, 等. 清香型乌龙茶品质形成过程中香气组成化学模式的动态变化规律[J]. 茶叶科学, 2013, 33(1): 53-59.
[12]	周玲. 乌龙茶香气挥发性成分及其感官性质分析[D]. 重庆: 西南大学, 2006: 17-35.
[13]	戴素贤, 谢赤军, 陈栋, 等. 七种高香型乌龙茶香气成分的主成分分析[J]. 华南农业大学学报, 1999, 20(1): 113-117.
[14]	黄福平, 陈荣冰, 梁月荣, 等. 乌龙茶做青过程中香气组成的动态变化及其与品质的关系[J]. 茶叶科学, 2003, 23(1): 31-37.
[15]	戴素贤, 谢赤军, 陈栋, 等. 岭头单枞乌龙茶香气及化学组成特征[J]. 茶叶科学, 1997, 17(2): 213-218.
[16]	钟秋生, 林郑和, 陈常颂, 等. 烘焙温度对九龙袍品种乌龙茶生化品质的影响[J]. 茶叶科学, 2014, 34(1): 9-20.
[17]	周雪芳. 焙火对乌龙茶挥发性化合物的影响[D]. 重庆: 西南大学, 2013:.
[18]	苗爱清, 凌彩金, 庞式, 等. 金萱乌龙茶香气成分的分析研究[J]. 广东农业科学, 2007, 34(9): 82-83.
[19]	钟秋生, 吕海鹏, 林智, 等. 东方美人茶和铁观音香气成分的比较研究[J]. 食品科学, 2009, 30(8): 182-186.
[20]	Wang L F, Lee J Y, Chung J O, et al.Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds[J]. Food Chemistry, 2008, 109(1): 196-206.

Comparative Study of the Aroma Components of Several Oolong Teas

PDF (PC)

Knowledge

Cited

Abstract

Cite this article

share this article

References 20

Related Articles 15

Metrics

Comments

Recommended 10

[1]	CHEN Hui, YANG Liling, CHEN Jinhua, HUANG Jian'an, GONG Yushun, LI Shi. Effect of Temperature-controlled Pile-fermentation on Aroma Quality of Primary Dark Tea [J]. Journal of Tea Science, 2022, 42(5): 717-730.
[2]	BIAN Xianbing, WU Min, JIA Jiangming, DONG Chunwang, ZHANG Chen'an, ZHAO Runmao, CHEN Jianneng, WANG Jinshuang. Development of Amplitude Adjustable Imitation Manual Rocking Green Device for Oolong Tea and Research of Process Parameters [J]. Journal of Tea Science, 2022, 42(3): 409-422.
[3]	ZHANG Junjie, FU Tianlong, FU Tianfu, LIN Xingrong, GUO Chen, RAO Genghui, PENG Shanshan, FANG Cai. Correlation Analysis of Scenting Times and Aroma Components of Fuzhou Jasmine Tea [J]. Journal of Tea Science, 2021, 41(1): 113-121.
[4]	CHEN Yuzhen, WANG Feng, WU Zhidan, ZHANG Wenjin, WENG Boqi, YOU Zhiming. Effects of Chemical Fertilizer Reduction on Yield, Quality, Fertilizer Utilization Efficiency and Economic Benefit of Oolong Tea [J]. Journal of Tea Science, 2020, 40(6): 758-770.
[5]	FU Tianlong, GUO Chen, FU Tianpu, PENG Shanshan, LIN Xingrong, RAO Genghui, CHEN Nan, ZHANG Junjie. Comparison and Analysis of Characteristic Aroma Components of Eight Main Jasmine Teas in Fuzhou [J]. Journal of Tea Science, 2020, 40(5): 656-664.
[6]	ZHAO Miaomiao, HE Lunan, LI Guo, YI Chao, LIU Xueyan, LUO Chaoguang, LYU Caiyou. Study on Quality of Mechanical Production and Numerical Control Fermentation of Puer Tea [J]. Journal of Tea Science, 2020, 40(5): 676-688.
[7]	YANG Jie, ZHOU Li, YU Huan, SUN Hezhi, WANG Xinru, ZHANG Xinzhong, YANG Mei, CHEN Zongmao, LUO Fengjian. Determination of Pesticide Residue in Fresh Tea Leaves and Dry Tea by Solid Extraction and Dispersive Solid Extraction Cleanup Coupled with Tandem Mass Spectrum [J]. Journal of Tea Science, 2020, 40(3): 397-406.
[8]	AN Huimin, OU Xingchang, XIONG Yifan, ZHANG Yangbo, LI Juan, LI Qin, LI Qian, LI Shi, HUANG Jian'an. Study on the Characteristic Aroma Components of Jasmine Tea [J]. Journal of Tea Science, 2020, 40(2): 225-237.
[9]	CHEN Lin, YU Wenquan, ZHANG Yinggen, XIANG Lihui, WANG Lili, YOU Zhiming. Aroma Profiling of Oolong Tea by SDE and HS-SPME in Combination with GC-MS [J]. Journal of Tea Science, 2019, 39(6): 692-704.
[10]	ZENG Yan, LANG Hong, YANG Qiaohui, LI Xiaxue, SHI Chaoting. Determination of 79 Pesticide Residues in Tea by Solid Phase Extraction with GC-MS/MS and LC-MS/MS [J]. Journal of Tea Science, 2019, 39(5): 576-586.
[11]	GUO Li, LYU Haipeng, CHEN Mingjie, ZHANG Yue, BA Yichen, GUO Yaling, LIN Zhi. Analysis of Fatty Acid Compositions and Contents in Oolong Tea from Fujian Province [J]. Journal of Tea Science, 2019, 39(5): 611-618.
[12]	WANG Fang, ZHANG Jianming, LI Bo, CHEN Baiwen, LIU Baoshun, ZHAN Shiquan, LIU Shizhang. Dynamics of Scent Type and Aroma Components of Wuyi Dahongpao during the Preliminary Processing [J]. Journal of Tea Science, 2019, 39(4): 455-463.
[13]	CHEN Mei, DAI Weidong, LI Pengliang, ZHU Yin, CHEN Qincao, YANG Yanqin, TAN Junfeng, LIN Zhi. Study on the Changes of Primary Metabolites During the Manufacturing Process of Roasted Green Tea by Pre-column Derivatization Combining with GC-MS [J]. Journal of Tea Science, 2019, 39(3): 297-308.
[14]	YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo. Optimization of Aroma Extraction and Aroma Component Analysis on Chestnut-like Green Tea [J]. Journal of Tea Science, 2018, 38(5): 518-526.
[15]	CAO Qiong, SU Huan, WAN Xiaochun, NING Jingming. Identification of the Geographical Origins of Oolong Tea Based on EGCG, ECG and Caffeine Contents [J]. Journal of Tea Science, 2018, 38(3): 237-243.