摘要
采用固相微萃取(HS-SPME)结合气质联用(GC-MS)技术,对比分析了中国及印度、斯里兰卡等不同地区7类红茶的香气组成及特异性香气成分。检测出149种挥发性香气物质,分析表明中国红茶香气化合物以醇类、醛类为主导,印度及斯里兰卡红茶中酯类、烯烃类相对含量明显较高。主成分分析能将不同地区红茶明显分为三类:1.安徽祁红、福建金骏眉表现出以香叶醇为主体的玫瑰花香;2.云南滇红、广东英德红表现出以芳樟醇为主的花果香、甜香;3.印度、斯里兰卡红茶体现以水杨酸甲酯为主的似薄荷冬青香气。品种特性、环境气候及加工工艺对香气特征有影响,不同地区红茶香气特异性风格明显。
The aroma compositions of 7 kinds of black tea from different regions were extracted by HS-SPME, and comparatively analyzed on GC-MS. 149 kinds of aromatic components were detected. The ingredients for the characteristic aroma of Chinese black tea were mainly ascertained to be alcohols and aldehydes, while esters and alkenes were significantly higher for black tea from India and Sri Lanka. The principal component analysis （PCA） results showed that the black tea could be divided into 3 groups for characteristic aroma ： 1. Qimen and Jin Junmei black tea, which contained high level of geraniol and showed a rose-like aroma; 2. Yunnan and Yingde black tea which contained high level of linalool and showed aroma as flower and fruit; 3. India and Ceylon black tea which contained relatively high methyl salicylate had an aroma like wintergreen oil. Various factors affecting tea aroma formation were discussed, including environment conditions, tea varieties and processing methods.
出处
《茶叶》
2014年第3期138-145,共8页
Journal of Tea
基金
浙江省教育厅科研项目(Y201122431)
