为探究汽蒸前后六堡茶风味品质和挥发性物质的差异，采用感官评价和顶空固相微萃取(headspace solid phase microextraction，HS-SPME)结合全二维气相色谱-飞行时间质谱(comprehensive two-dimensional gas chromatography-time of flight mass spectrometry，GC×GC-TOF-MS)对汽蒸前后六堡茶进行分析。结果表明，汽蒸能够有效提升六堡茶品质，汤色由橙色、较亮转变为橙红明亮，滋味方面酸味、涩味以及醇厚感得到有效改善，香气方面汽蒸后堆味、豆豉味等不利于六堡茶品质的气味得到有效去除，发酵气也得到减弱;分别从汽蒸前后六堡茶中检测出189 种和 188 种挥发性化合物，碳氢类化合物最多，其次为醇类、酮类、醛类、甲氧基苯类、酯类、呋喃类、含氮类、内酯类和酚类化合物。T检验分析表明，汽蒸前后六堡茶中碳氢类、醛类、呋喃类和酚类化合物总含量无显著差异(p>0。05);内酯类和含氮类化合物的总含量显著降低(p<0。05);醇类、酮类、酯类和甲氧基苯类的总含量极显著降低(p<0。01)，其中碳氢类、醇类、酮类、醛类、甲氧基苯类、酯类、呋喃类、酚类、内酯类和含氮类化合物中差异显著(p<0。05)的化合物分别有 10、3、3、5、2、1、2、0、2 种和 1 种;差异极显著(p<0。01)的化合物分别有 32、24、11、4、14、6、6、1、2 种和 4 种。
Effects of Streaming on the Sensory Quality and Volatile Compounds of Liubao Tea
The differences in flavor quality and volatile compounds of Liubao tea before and after steaming were studied.Sensory evaluation and headspace solid phase microextraction(HS-SPME)combined with com-prehensive two-dimensional gas chromatography-time of flight mass spectrometry(GC×GC-TOF-MS)were em-ployed to analyze the aroma quality of Liubao tea before and after steaming.The results showed that steaming improved the quality of Liubao tea,with the tea infusion changing from orange and moderate bright to orange red and bright and the sour,astringent,and mellow taste ameliorated.In addition,steaming removed the aroma not conducive to the quality of Liubao tea and attenuated the fermentation gas.A total of 189 and 188 volatile compounds were detected in Liubao tea before and after steaming,respectively.Hydrocarbons were the richest,followed by alcohols,ketones,aldehydes,methoxybenzenes,esters,furans,nitrogen-containing compounds,lac-tones,and phenols.The T-test showed that steaming caused no significant difference in the total content of hy-drocarbons,aldehydes,furans,and phenols in Liubao tea before and after steaming(p>0.05),while it reduced the total content of lactones and nitrogen-containing compounds(p<0.05)and the total content of alcohols,ke-tones,esters,and methoxybenzenes(p<0.01).Specifically,the number of hydrocarbons,alcohols,ketones,al-dehydes,methoxybenzenes,esters,furans,phenols,lactones,and nitrogen-containing compounds with different content before and after steaming was 10,3,3,5,2,1,2,0,2,and 1(p<0.05)and 32,24,11,4,14,6,6,1,2,and 4(p<0.01),respectively.
Liubao teasteamingvolatile compoundsheadspace solid-phase microextraction(HS-SPME)comprehensive two-dimensional gas chromatography-time of flight mass spectrometry(GC×GC-TOF-MS)
万方数据
维普
