摘要
[目的]以不同贮藏时间武夷岩茶水仙为研究对象,探究滋味物质与呈味强度的相关性.[方法]采用化学方法和高效液相色谱法检测不同年份武夷岩茶水仙(2020,2018,2016,2014,2012,2010,2008,2006 分别贮藏 1,3,5,7,9,11,13,15年)中的主要滋味物质,包括茶多酚、黄酮、游离氨基酸、可溶性糖、儿茶素等成分,并结合电子舌感官评定,对两者变化原因及相关性进行分析.[结果]随着贮藏年份增加,武夷岩茶水仙中茶多酚、可溶性糖、儿茶素呈下降趋势,总黄酮与总游离氨基酸变化趋势不明显,咖啡碱、没食子酸、茶黄素含量总体有所上升.其鲜味呈上升趋势,丰富度、苦味、涩味及其回味呈下降趋势,咸味与甜味则保持在一定水平内上下波动.[结论]不同年份武夷岩茶水仙表没食子儿茶素没食子酸酯与苦味、涩味回味、丰富度正相关程度较高,表没食子儿茶素与酸味、茶黄素与涩味负相关程度较高.
Abstract
[Objective]This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years.[Methods]The main taste substances,including tea polyphenols,flavonoids,free amino acids,soluble sugars,catechins and other components,were detected in several years of Narcissus(2022,2018,2016,2014,2012,2010,2008,2006 for storage 1,3,5,7,9,11,13,15 years,respectively)by using chemical methods and high-performance liquid chromatography,and the reasons for the change of the two and their correlation were analyzed by combining with the sensory evaluation of the electronic tongue.[Results]With the increase of storage year,the contents of tea polyphenols,soluble sugars,and catechins in Narcissus showed a decreasing trend,the total flavonoids and free amino acids showed an inconspicuous trend,and the contents of caffeine,gallic acid,and theaflavin increased in general.Its freshness showed an increasing trend,richness,bitterness,astringency,and its aftertaste showed a decreasing trend,while the salty and sweet tastes fluctuated up and down within a certain level.[Conclusion]EGCG of Shuixian in different years showed a strong positive correlation with a bitter taste,astringent aftertaste,and richness,while EGC showed a strong negative correlation with sourness,TF,and astringency.
基金项目
南平市自然科学基金项目(N2021J003)
南平市资源产业科技创新联合资助项目计划(N2021Z006)
国家科技期刊平台
NSTL
万方数据