摘要
本研究采用感官审评法和顶空固相微萃取法,并结合关键香气成分的气味活度值(Odour activity value,OAV)和主成分分析法,对32个典型湖北红茶样品的挥发性成分进行分析鉴定。结果表明,湖北红茶的香气以甜香为主,部分样品有花果香、糖香、高火香;分析鉴定出93种香气成分,醇类和醛类是主要的化合物,相对含量较高的共性成分有芳樟醇、香叶醇、水杨酸甲酯和己醛等;10个OAV相对较高的组分,主要是芳樟醇、β-大马烯酮、β-紫罗酮、癸醛、香叶醇、顺-4-庚烯醛、反-2-壬烯醛、己醛、1-辛烯-3-醇和反,反-2,4-壬二烯醛,对湖北红茶香气特征贡献较大;从19个共性成分中提取了7个主成分,累积贡献率达到86.477%;芳樟醇、香叶醇、水杨酸甲酯、1-辛烯-3-醇、β-大马烯酮、β-紫罗酮、反-香叶基丙酮、苯乙醛、癸醛、己醛、反-橙花叔醇、2-乙基呋喃和柠檬烯等香气成分共同形成了湖北红茶甜香、糖香等风味特征。
Sensory evaluation and headspace solid-phase micro-extraction(HS-SPME)were successfully applied toanalyze volatile flavor compounds of32typical Hubei black tea by the combined use of odor active value(OAV)and principal component analysis.The result showed that the fragrant characteristics of Hubei black tea were sweet,whereas some of them had floral,fruity,sugar and high-fired aroma.A total of93aroma components were detected in the black teas,and the major aroma compounds were alcohols and aldehydes.Among the compounds identified,linalool,geraniol,methyl salicylate and hexanal were the major ingredients.The high OAV of linalool,β-damascenone,β-ionone,decanal,geraniol,(Z)-4-heptenal,(E)-2-nonenal,hexanal,1-octen-3-ol and(E,E)-2,4-nonadienal indicated their importance in the aroma character of Hubei black tea.Seven principle components were extracted from the19common aroma compounds by SPSS and the total contribution attained86.477%.Characteristic aroma components included linalool,geraniol,methyl salicylate,1-octen-3-ol,β-damascenone,β-ionone,(E)-geranylacetone,benzeneacetaldehyde,decanal,hexanal,(E)-nerolidol,2-ethylfuran and limonene,which laid the foundation for the sweet and sugar aroma of Hubei black tea.
作者
郑鹏程
刘盼盼
龚自明
王胜鹏
滕靖
王雪萍
叶飞
ZHENG Pengcheng;LIU Panpan;GONG Ziming;WANG Shengpeng,;TENG Jing;WANG Xueping;YE Fei(Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China)
出处
《茶叶科学》
CAS
CSCD
北大核心
2017年第5期465-475,共11页
Journal of Tea Science
基金
国家茶叶产业技术体系项目(CARS-23)
湖北省重大科技创新计划项目(2015ABA040)
湖北省农业科技创新中心创新团队项目(2016-620-000-001-032)
关键词
湖北红茶
香气
顶空固相微萃取
气味活度值
主成分分析
Hubei black tea
aroma
headspace-solid phase microextraction
odor active value
principal component analysis
