摘要
为探究 3 种茶坯窨制桂花后的香气差异,采用顶空固相微萃取-气相色谱-质谱联用技术(Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry,HS-SPME-GC-MS)、感官审评和香气活性值(Odor Activity Value,OAV)对桂花红茶、桂花美人茶和桂花乌龙茶的香气成分进行分析.结果显示,窨制后 3 种桂花茶中共检测出 726 种共有香气成分,324 种差异香气成分(P<0.05).桂花茶以杂环化合物、萜类、酯类、烃类及酮类为主,占比 78.73%.桂花茶中的关键呈香成分(OAV>10)为呋喃酮、α-紫罗兰酮、芳樟醇、柠檬醛、脱氢芳樟醇、月桂醇等.其中桂花红茶主要香气成分为芳樟醇、月桂烯、α-紫罗兰酮、β-紫罗兰酮、乙酸芳樟酯、苯甲醇、月桂醇等;桂花美人茶中主要香气成分为苯乙醛、柠檬醛、脱氢芳樟醇、芳樟醇、萜品油烯、α-紫罗兰酮、β-紫罗兰酮等;桂花乌龙茶主要香气成分为α-紫罗兰酮、吲哚、β-紫罗兰酮、月桂醇等.研究表明,桂花窨制能明显改善不同茶坯香气,赋予茶坯较浓郁持久的桂花香,其中以桂花红茶的品质最优.
Abstract
To investigate the aroma differences of three types of tea dhools scented with osmanthus,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),sensory evaluation,and odor activity values(OAV)were used to analyze the aromatic compounds of osmanthus black tea,osmanthus beauty tea,and osmanthus oolong tea.A total of 726 common aromatic compounds and 324 differential aromatic compounds were detected in the three types of osmanthus teas(P<0.05).Osmanthus tea is mainly composed of heterocyclic compounds,terpenoids,esters,hydrocarbons,and ketones,accounting for 78.73%of the total compounds.The key aromatic compounds(OAV>10)in osmanthus tea include furaneol,α-ionone,linalool,citral,hotrienol,and 1-dodecanol.The key aromatic compounds of osmanthus black tea were found to be linalool,β-myrcene,α-ionone,β-ionone,linalyl acetate,benzyl alcohol,and1-dodecanol,whereas those of osmanthus beauty tea include phenylacetaldehyde,citral,hotrienol,linalool,terpinene,α-ionone,and β-ionone.Lastly,the key aroma components of osmanthus oolong tea were found to be α-ionone,indole,β-ionone,and 1-dodecenal.This study shows that osmanthus scenting can significantly improve the aroma of different tea dhools and give them a rich and long-lasting osmanthus fragrance.The quality of osmanthus black tea was observed to be the best.
基金项目
国家重点研发计划(2022YFD2101102)
福建张天福茶叶发展基金会科技创新基金(FJZTF01)
维普
万方数据