摘要
为获得具有湖南地域特色、滋味醇厚较鲜爽、香气浓郁持久的黑茶拼配原料,以槠叶齐、桃源大叶、黄金茶1号鲜叶为原料加工得到槠叶齐黑毛茶(Z)、桃源大叶黑毛茶(T)、黄金茶1号黑毛茶(H),并将3个黑毛茶Z∶T∶H按20∶20∶60、20∶60∶20、40∶15∶45、40∶45∶15、60∶10∶30、60∶30∶10拼配得到6个拼配茶样,对其进行感官审评、理化成分及香气组分等比较分析.研究结果表明,槠叶齐黑毛茶占比为40％、60％时,拼配茶样滋味醇厚较鲜爽、香气浓郁持久,品质高于单一黑毛茶及槠叶齐黑毛茶占比为20％的2个拼配茶样.生化分析结果发现,槠叶齐黑毛茶占比为40％、60％时,茶样水浸出物、没食子酸含量更高,滋味醇厚较鲜爽;在此基础上,桃源大叶占比较高时,茶多酚、黄酮、总儿茶素、咖啡碱含量更高,滋味更加浓强;黄金茶占比较高时,可溶性糖含量更高,滋味更为甜醇.顶空-固相微萃取法(HS-SPME)结合气相色谱质谱联用技术(GC-MS)共检测出77种挥发性成分,基于正交偏最小二乘法判别分析(OPLS-DA)模型的变量投影重要性(VIP)共筛选出41种候选差异挥发物(VIP＞1),进一步计算其相对香气活性值(ROAV),发现芳樟醇、L-α-松油醇、雪松醇、异亚丙基丙酮、藏红花醛等13种关键差异挥发物(VIP＞1、ROAV＞1);槠叶齐黑毛茶占比为40％、60％时,高含量的藏红花醛、苯乙醇与其高香持久的特征密切相关,加入高配比的黄金茶1号黑毛茶,使得D-柠檬烯、芳樟醇氧化物(Ⅳ)含量更高,赋予了拼配茶样的花香属性.
Abstract
In order to study how to obtain the raw materials of dark tea processing with Hunan regional characteristics of mellow and fresh taste,heavy and long-lasting aroma,Zhuyeqi raw dark tea(Z),Taoyuan-daye raw dark tea(T),Huangjincha 1 raw dark tea(H)were obtained by processing the fresh leaves of relative cultivars,and six blending tea samples were obtained by blending these three raw dark tea(Z∶T∶H)with the ratio of 20∶20∶60,20∶60∶20,40∶15∶45,40∶45∶15,60∶10∶30,60∶30∶10.Comparative analysis of their sensory evaluation,taste quality and aroma components was also conducted.The results show that when the proportion of Zhuyeqi raw dark tea was 40％and 60％,the blended teas were mellower and fresher in taste,with heavier and longer-lasting aroma than the original raw tea and the two blends with the proportion of Zhuyeqi raw dark tea of 20％.The tea samples'quality had significant improvement.The results of biochemical analysis show that,when the proportion of Zhuyeqi raw dark tea was 40％and 60％,the contents of water extract and gallic acid were higher,and the taste was mellow and fresh.On this basis,when Taoyuan-daye raw dark tea accounted for a higher percentage of tea,the contents of tea polyphenols,flavonoids,total catechins and caffeine were higher and the taste was mellow.When Huangjincha 1 raw dark tea accounted for a higher percentage of tea,the content of soluble sugar was higher,and the taste was sweeter.A total of 77 volatile components were detected by headspace-solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).Based on the variable importance in projection(VIP)of the orthogonal partial least squares discriminant analysis method(OPLS-DA),41 components(VIP＞1)were screened out by this experiment,and by further calculating their relative odor activity value(ROAV),13 key differential volatiles such as linalool,L-α-terpineol,cedrol,isopropylidene acetone and crocinaldehyde were identified(VIP＞1,ROAV＞1).When the proportion of Zhuyeqi raw dark tea was 40％and 60％,the high aroma and lasting characteristics were closely related to the high contents of saffron and aldehyde.Adding high proportion of Huangjincha 1 raw dark tea,the contents of D-limonene and linalool oxide(IV)were higher,which gave the floral aroma of the blending samples.
基金项目
湖南省科技厅重点研发计划(2024JK2153)
湖南省科技厅重大专项(2021NK1020)
湖南省高新技术产业科技创新引领计划(2021GK4019)
国家现代农业产业技术体系(CARS-19)
维普
万方数据