摘要
从感官审评、色差值、香气成分、理化成分等方面对收集到的14个云南红碎茶进行分析。结果表明,14个样品茶汤以红亮为主,色差值L*、a*、b*分别为-22.50^-12.28,9.09~23.80,62.09~164.40,TF、TF-3G、TF-3′G、TFDG含量分别为0.146%~0.209%,0.108%~0.225%,0.041%~0.109%,0.056%~0.177%;香气以纯正为主,GC-MS检测到的主要香气成分为苯甲醛(1.291%~11.747%)、氧化芳樟醇Ⅰ(1.705%~6.394%)、氧化芳樟醇Ⅱ(4.950%~14.094%)、芳樟醇(10.070%~45.471%)、水杨酸甲酯(7.255%~28.142%);滋味以浓强为主,水浸出物、多酚、游离氨基酸含量分别为30.511%~36.422%,10.198%~17.280%,3.022%~4.443%,生物碱、儿茶素组分、氨基酸组分、糖组分含量也是构成茶汤滋味品质的重要组成。通过相关性分析可知,茶叶的理化成分在一定程度上能反映出感官品质特征,两者之间存在一定相关性,理化成分组成及含量在一定程度上能反映出感官品质特征。
In order to explore the color,fragrance and taste quality of Yunnan broken black tea,it provides a reference of thequality characteristics of domestic broken black tea in this study.This study collected 14 Yunnan broken black tea and analyzed the quality from sensory evaluation,color difference,aroma components,and physical and chemical ingredients.The results showed that the 14 sample tea soups were mainly red and bright,and the color differences L*,a*,and b*were-22.50 to-12.28,9.09~23.80,62.09~164.40,respectively.The amounts of TF,TF-3 G,TF-3’G and TFDG were 0.146%~0.209%,0.108%~0.225%,0.041%~0.109%,0.056%~0.177%;respectively.The aroma was pure,and the main aroma component detected by GC-MS was benzaldehyde(1.291%~11.747%),linalool oxide I(1.705%~6.394%),linalool oxide II(4.950%~14.094%),linalool(10.070%~45.471%),and methyl salicylate(7.255%~28.142%).The taste is mainly strong,the amounts of water extract, polyphenols, and free amino acids are 30.511%~36.422%,10.198%~17.280%,3.022%~4.443%,respectively.The alkaloids and the components of catechin,amino acid and sugar are also important components of the taste quality of tea soup.The sensory quality of Yunnan broken black tea is closely related to the color difference,volatile components,and physical and chemical components.It also shows that the components of tea can reflect the sensory quality characteristics to a certain extent by correlation analysis,and there is a certain correlation between the components and sensory quality.The composition and content of components can reflect the sensory quality characteristics to a certain extent.The level of material content may be related to the origin and processing technology and other factors,which provides a reference for the study of the quality character-istics of domestic broken black tea.
作者
张杨波
刘仲华
饶甜甜
李适
欧行畅
安会敏
熊一帆
李文雄
蒋鸿健
黄建安
ZHANG Yang-bo;LIU Zhong-hua;RAO Tian-tian;LI Shi;OU Xing-chang;AN Hui-min;XIONG Yi-fan;LI Wen-xiong;JIANG Hong-jian;HUANG Jian-an(Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha,Hunan 410128, China;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals〔Hunan Agricultural University〕, Changsha, Hunan 410128, China;The Development Biology Office of Lincang, Lincang, Yunnan 677000, China)
出处
《食品与机械》
北大核心
2019年第8期37-43,共7页
Food and Machinery
基金
农业部现代农业产业技术体系(编号:CARS-23)
2018年湖南省研究生科研创新项目(编号:CX2018B420)
关键词
云南红碎茶
品质
理化成分
挥发性成分
Yunnan broken black tea
quality
physical and chemical components
volatile components
