摘要
为探究不同年份景谷大白茶贮藏期间的品质变化规律,研究收集了不同年限(1~7年)的景谷大白茶,通过感官审评、生化成分测定分析、滋味活度值(Taste activity value,TAV)计算,分析茶样品质变化。感官审评表明,随着贮藏时间增加,茶样香气由花香、甜香转变为陈香,贮藏五年以上茶样香气以陈香为主;滋味由鲜、甜逐步向醇和转变。随着贮藏年份的增加,白茶中的没食子酸、鞣花酸、芦丁、杨梅素、槲皮素、木犀草素含量显著增加,而大多数氨基酸和儿茶素成分降低,咖啡碱和苯丙氨酸等少数氨基酸含量呈波动变化。计算发现TAV>1的特征成分包括咖啡碱、EGCG、ECG、没食子酸等,贮藏期间,上述化合物含量均降低,从而使白茶苦涩味降低。研究明确了不同贮藏年份景谷大白茶感官品质、特征滋味成分差异,为系统解析景谷大白茶的贮藏机理提供了基础。
To study the quality changes of Jinggu Big White Tea during storage over different years,samples aged from 1 to 7 years were collected.Sensory evaluation,biochemical component analysis,and taste activity value(TAV)calculation were conducted to assess quality variations.The sensory evaluation revealed that with prolonged storage,the aroma of the tea shifted from floral and sweet to a stale aroma,with samples aged over five year being dominated by stale aromas.The taste also transformed from fresh and sweet to mellow.With increasing aging years,the content of certain compounds such as gallic acid,ellagic acid,rutin,myricetin,quercetin,and luteolin increased significantly;while most amino acids and catechin decreased,and the level of caffeine and certain amino acids such as phenylalanine fluctuated.Additionally,seven characteristic components with TAV>1 were identified,including caffeine,epicatechin gallate,and epigallocatechin gallate responsible for bitterness,and epigallocatechin,epigallocatechin gallate,epicatechin gallate,and gallic acid responsbile for astringency.This study clarified the variations in sensory quality and characteristic taste compounds of Jinggu Big White Tea at different storage years,providing a foundation for systematic analysis of its aging mechanism.
作者
雷鑫
叶雅萍
沙艮
段红星
吕才有
赵明
马燕
LEI Xin;YE Yaping;SHA Gen;DUAN Hongxing;LYU Caiyou;ZHAO Ming;MA Yan(College of Tea Science,Yunnan Agricultural University,Kunming 650201,China;National&Local Joint EngineeringResearch Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China&The Key Laboratory of Medicinal Plant Biology of Yunnan Province,Yunnan Agricultural University,Kunming 650201,China;College of Biological and Environmental Engineering,Jingdezhen University,Jingdezhen 333400,China)
出处
《中国茶叶加工》
2025年第2期62-72,共11页
China Tea Processing
基金
云南省基础研究计划—重点项目(202501AS070039)
云南省农业基础研究联合专项—重点项目(202401BDO70001-007)。
关键词
景谷大白茶
生化成分
感官定量描述法(QDA)
滋味活度值(TAV)
贮藏
Jinggu Big White Tea
Biochemical compositions
Sensory quantitative descriptive approach(QDA)
Taste activity value(TAV)
Storage
