摘要
为阐明金花藏茶渥堆加工过程中香气品质的形成规律,本实验利用气相色谱-质谱联用技术和感官评定对以金花藏茶为代表的雅安藏茶在渥堆加工过程中的挥发性成分以及风味变化进行探究。结果表明,金花藏茶加工各阶段的样品中共鉴定出80种挥发性化合物。在黑毛茶中,香气含量占比依次为醇类、酸类、碳氢类和氧杂环类,在金花藏茶成品中,香气含量占比依次为醇类、酮类、碳氢类和其他类。2,3-丁二醇、2,5-二甲基环己醇、2-癸烯-1-醇、1,2,3-丁三醇等主要醇类物质随着发酵进行而消失,发酵S2阶段柠檬烯是最主要的香气成分(占85.4%)。随着渥堆加工过程的进行,与花香气味相关的芳樟醇及其氧化物与α-松油醇显著减少,与藏茶陈香、菌香风味相关的1,2,3-甲氧基苯以及烯醛类化合物总含量明显增加。研究结果为揭示金花藏茶挥发性物质的构成和转化,探究其陈香风味的形成机制提供理论基础,也为藏茶加工和质量把控提供参考。
In order to investigate the formation and changes of aroma components during the pile-fermentation of Jinhua Tibetan tea,chromatography-mass spectrometry(GC-MS)was used to determine the volatile component,and sensory evaluation was used to test the flavor.Results showed that,80 volatile compounds were identified from Jinhua Tibetan tea.The main aroma components were alcohols,acids,hydrocarbons,and heteroaxygens in the Mao'chao stage,which were alcohols,ketones,hydrocarbons,and others in the final stage.The main alcohol compounds such as 2,3-butanediol,cyclohexanol,2,5-dimethyl-,2-decen-1-ol,(2E)-,1,2,3-butanetriol disappeared over the fermentation.In S2 stage,limonene became the main volatile component,accounting for 85.4%.With the pile-fermentation of Jinhua Tibetan tea,alpha-terpineol,linalool and its oxides,which were associated with floral smell,decreased significantly.1,2,3-trimethoxybenzene and alkenals,which were associated with woody and stale smell,increased significantly.The results of this study would lay a theoretical foundation for aroma characteristics of Jinhua Tibetan tea,and provide a reference for tea processing and quality control.
作者
夏陈
何扬航
邓俊琳
向卓亚
谢庆玲
朱永清
陈建
朱柏雨
刘刚
施刘刚
XIA Chen;HE Yanghang;DENG Junlin;XIANG Zhuoya;XIE Qingling;ZHU Yongqing;CHEN Jian;ZHU Boyu;LIU Gang;SHI Liugang(Institute of Agro-Products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;College of Life Sciences,Sichuan Normal University,Chengdu 610101,China;Yazhou Hengtai Tea Industry Co.,Ltd.,Ya'an 625100,China)
出处
《食品工业科技》
CAS
北大核心
2022年第24期305-310,共6页
Science and Technology of Food Industry
基金
四川省农业科学院1+9揭榜挂帅项目-功能食品核心技术攻关(1+9KJGG007)
四川省科技计划资助重点研发项目(2019YFN0178)。
关键词
金花藏茶
挥发性化合物
渥堆
气质联用
风味
Jinhua Tibetan tea
volatile component
pile-fermentation
gas chromatography-mass spectrometry
flavor
