食品与发酵工业 >

2021 , Vol. 47 >Issue 3: 188 - 196

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025075

分析与检测

不同类型发花砖茶特征香气成分研究

  • 金友兰 ,
  • 黄甜 ,
  • 蒋容港 ,
  • 黄芳芳 ,
  • 刘仲华 ,
  • 黄建安 ,
  • 李勤
展开
  • 1(茶学教育部重点实验室(湖南农业大学),湖南 长沙,410128)
    2(国家植物功能成分利用工程技术研究中心,湖南 长沙,410128)
    3(湖南省植物功能成分利用协同创新中心,湖南 长沙,410128)
    4(益阳茶厂有限公司,湖南 益阳,413046)
硕士研究生(黄建安教授和李勤副教授为共同通讯作者,E-mail:jian7513@sina.com;liqinvip@126.com)

收稿日期: 2020-07-16

  修回日期: 2020-08-09

  网络出版日期: 2021-03-08

基金资助

国家自然科学基金项目(31871764,31471706);国家重点研发计划项目(2017YFD0400803,2018YFC1604403);湖南省自然科学基金项目(2018JJ2181);长沙市科技计划项目(kq1902044);湖南农业大学“1515人才计划”项目

收起

Characteristic volatile components of different types of fermented brick tea

  • JIN Youlan ,
  • HUANG Tian ,
  • JIANG Ronggang ,
  • HUANG Fangfang ,
  • LIU Zhonghua ,
  • HUANG Jianan ,
  • LI Qin
Expand
  • 1(The Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China)
    2(National Engineering Research Center for the Utilization of Plant Functional Ingredients, Changsha 410128, China)
    3(Collaborative Innovation Center for the Utilization of Plant Functional Ingredients of Hunan Province, Changsha 410128, China)
    4(Yiyang Tea Factory Co., Ltd., Yiyang 413046, China)

Received date: 2020-07-16

  Revised date: 2020-08-09

  Online published: 2021-03-08

Fold

摘要

采用感官审评方法、固相微萃取/气相色谱-质谱联用技术、香气活性值(odor activity value,OAV)法结合化学计量学方法,分析茯砖茶、发花白茶砖及发花红茶砖特征香气成分。结果表明,从感官上,3种发花砖茶均有典型“菌花香”,但茯砖茶菌花香中带木香,且略带泥土气,发花白茶砖菌花香中带清香,发花红茶砖菌花香中带花香、甜香。3种发花砖茶中共检测出75种挥发性成分,以醛类、醇类、酮类及碳氢化合物为主,其中27种挥发性成分为呈香物质。基于OAV值和偏最小二乘判别分析,鉴定了3种发花砖茶中15种特征香气成分。其中,茯砖茶以具有青气和木香属性的己醛、壬醛、(E,E)-2,4-壬二烯醛、(E,E)-2,4-庚二烯醛、2-正戊基呋喃、3,5-辛二烯-2-酮、甲基庚烯酮、β-紫罗兰酮和氧化芳樟醇Ⅰ为特征香气成分;发花白茶砖以具有清香属性的苯乙醛为特征香气成分;发花红茶砖以具有蘑菇香、泥土气属性的1-辛烯-3-醇,具有花香属性的樟醇、芳樟醇和水杨酸甲酯以及甜木香的雪松醇为特征香气成分。

关键词： 发花砖茶; 香气属性; 特征香气成分

本文引用格式

金友兰 , 黄甜 , 蒋容港 , 黄芳芳 , 刘仲华 , 黄建安 , 李勤 . 不同类型发花砖茶特征香气成分研究[J]. 食品与发酵工业, 2021 , 47(3) : 188 -196 . DOI: 10.13995/j.cnki.11-1802/ts.025075

Abstract

This research adopted sensory evaluation,solid phase microextraction/gas chromatography-mass spectrometry (GC-MS),odor activity value (OAV) method and chemometrics to analyze the characteristic aroma components of Fu-brick tea, fungal fermentation white brick tea and fungal fermentation black brick tea. The results showed that the three kinds of brick tea had their typical “fungus aroma”, but Fu-brick tea were fungus aroma with woody aroma, slightly muddy, fungal fermentation white brick tea were fungus aroma with medicinal aroma, fungal fermentation black brick tea were fungus aroma with floral aroma. Solid-phase microextraction-gas chromatography-mass spectrometry determined 75 volatile components in three fermentation brick tea samples,among which the main components were aldehydes, alcohols, ketones and hydrocarbons, with 27 kinds of volatile fragrant components. Based on OAV calculation and partial least squares discriminant analysis (OPLS -DA), 15 key different aroma components were identified. Moreover, Fu-brick tea had hexanal, nonanal, (E,E)-2,4-nonadienal, (E,E)-2,4-heptadienal, 2-n-pentylfuran, 3,5-octadien-2-one, methylheptenone, β-ionone and linalool oxide I with green and woody properties as the characteristic aroma component. Furthermore, fungal fermentation white brick tea had phenylacetaldehyde with green properties as the characteristic aroma component. Fungal fermentation black brick tea had 1-octen-3-ol with mushroom fragrance and earthy properties, cinnamyl alcohol, linalool and methyl salicylate with floral properties, cedar alcohol with sweet woody properties as the characteristic aroma component.

Key words： fungal fermentation brick tea; aroma properties; characteristic aroma components

参考文献

[1] 宛晓春,茶叶生物化学[M].北京:中国农业出版社,2003:271-274.
WAN X C.Tea biochemistry[M].Beijing:China Agriculture Press,2003:271-274.
[2] 傅冬和,刘仲华,黄建安,等.茯砖茶加工过程中主要化学成分的变化[J].食品科学,2008,29(2):64-67.
FU D H,LIU Z H,HUANG J A,et al.Variations of components of Fuzhuan tea during processing[J].Food Science,2008,29(2):64-67.
[3] 黄浩,郑红发,赵熙,等.不同茶类发花茯茶中“金花”菌的分离、鉴定及产黄曲霉毒素分析[J].食品科学,2017,38(8):49-55.
HUANG H,ZHENG H F,ZHAO X,et al.Identification and aflatoxin production of ‘Golden Flora' fungi isolated from Fu tea produced from different kinds of tea[J].Food Science,2017,38(8):49-55.
[4] 虞飞,黄莹捷,姚燕妮,等.不同原料对金花菌茶品质的影响[J].中国农学通报,2015,31(19):222-226.
YU F,HUANG Y J,YAO Y N,et al.Effects of different materials on the qualities of eurotium cristatum tea[J].Chinese Agricultural Science Bulletin,2015,31(19):222-226.
[5] 丁芳林,董益生,彭书练.SDE—GC—MS法测定茶叶中的挥发成分[J].中国酿造,2009,28(4):147-150.
DING F L,DONG Y S,PENG S L.Analysis of volatile components in tea using simultaneous distillation extraction-gas chromatography[J].China Brewing,2009,28(4):147-150.
[6] 李艳清,付大友,王蓉.茶叶香气成分测定方法研究进展[J].茶叶学报,2009(1):8-10.
LI Y Q,FU D Y,WANG R.Research progress on determination methods of tea aroma components[J].Acta Tea Sinica,2009(1):8-10.
[7] 吕连梅,董尚胜.茶叶香气的研究进展[J].茶叶,2002,28(4):181-184.
LV L M,DONG S S.The research progress of tea aroma[J].Journal of Tea,2002,28(4):181-184.
[8] 张灵枝,王登良,陈维信,等.不同贮藏时间的普洱茶香气成分分析[J].园艺学报,2007,34(2):504-506.
ZHANG L Z,WANG D L,CHENG W X,et al.Determination of volatiles of puer tea stored for different lengths of time[J].Acta Horticulturae Sinica,2007,34(2):504-506.
[9] 张正竹,陈玎玎.茶叶香精油的同时蒸馏萃取(SDE)法提取效率分析[J].中国茶叶加工,2003(1):31-33.
ZHANG Z Z,CHENG D D.Analysis of extraction efficiency of tea essential oil by simultaneous distillation extraction (SDE)[J].China Tea Processing,2003(1):31-33.
[10] 国家质量监督检验检疫总局,国家标准化管理委员会.GB/T 23776—2018茶叶感官评审方法[S].北京:中国标准出版社,2018.
State Administration of Quality Supervision,Inspection and Quarantine,National Standardization Management Committee.GB/T 23776—2018 Tea Sensory Evaluation Method[S].Beijing:China Standard Press,2018.
[11] XIAO Z,WU Q,NIU Y,et al.Characterization of the key aroma compounds in five varieties of mandarins by gas chromatography-olfactometry,odor activity values,aroma recombination and omission analysis[J].J Agric Food Chem,2017,65(38):8 392-8 401.
[12] 张铭铭,尹洪旭,邓余良,等.基于HS-SPME/GC×GC-TOFMS/OAV不同栗香特征绿茶关键香气组分分析[J].食品科学,2020,41(2):244-252.
ZHANG M M,YIN H X,DENG Y L,et al.Analysis of key odorants responsible for different chestnut-like aromas of green teas based on headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry and odor activity value[J].Food Science,2020,41(2):244-252.
[13] 王梦琪,朱荫,张悦,等.“清香”绿茶的挥发性成分及其关键香气成分分析[J].食品科学,2019,40(22):219-228.
WANG M Q,ZHU Y,ZHANG Y,et al.Analysis of volatile composition and key aroma compounds of green teas with fresh scent flavor[J].Food Science,2019,40(22):219-228.
[14] MAO S,LU C,LI M,et al.Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry[J].J Sci Food Agric,2018,98(14):5 278-5 286.
[15] 刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
LIU D Y,ZHOU G H,XU X L.“ROAV” method:A new method for determining key odor compounds of Rugao ham[J].Food Science,2008,29(7):370-374.
[16] GEMERT L J VAN.Compilations of odour threshold values in air,water and other media[M].Boelens Aroma Chemical Information Service,2003.
[17] http://www.femaflavor.org、http://www.thegoodscentscompany.com[DB/OL].
[18] 康受姈.不同茶树品种、生产季节和加工方法对茶叶挥发性化合物的影响[D].杭州:浙江大学,2016.
KANG S L.Effect of tea cultivar,growing season and processing method on volatiles of tea leaves[D].Hangzhou:Zhejiang University,2016.
[19] 沈程文,邓岳朝,周跃斌,等.湖南茯砖茶品质特征及其香气组分研究[J].茶叶科学,2017,37(1):38-48.
SHEN C W,DENG Y C,ZHOU Y B,et al.Research of quality features and aroma components in Hunan Fu brick tea[J].Journal of Tea Science,2017,37(1):38-48.
[20] 郑鹏程,刘盼盼,王胜鹏,等.5种黑茶香气成分的比较分析[J].食品工业科技,2018,39(22):82-86+143.
ZHENG P C,LIU P P,WANG S P,et al.Comparative analysis of the aroma components in five kinds of dark tea[J].Science and Technology of Food Industry,2018,39(22):82-86;143.
[21] 张亚,李卫芳,肖斌.25个湖南、陕西茯砖茶样品挥发性成分的HS-SPME-GC-MS分析[J].西北农林科技大学学报(自然科学版),2017(2):159-168.
ZHANG Y,LI W F,XIAO B.Analysis of volatile components of twenty-five Hunan and Shaanxi Fuzhuan tea samples by HS-SPME-GC-MS[J].Journal of Northwest A & F University(Natural Science Edition),2017(2):159-168.
[22] 颜鸿飞,王美玲,白秀芝,等.湖南茯砖茶香气成分的SPME-GC-TOF-MS分析[J].食品科学,2014,35(22):176-180.
YAN H F,WANG M L,BAI X Z,et al.Analysis of aroma composition in Hunan Fuzhuan tea by solid-phase microextraction combined with gas chromatography-time of flight-mass spectrometry[J].Food Science,2014,35(22):176-180.
[23] XU X Q,MO H Z,YAN M C,et al.Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry[J].Journal of the Science of Food and Agriculture,2007,87(8):1 502-1 504.
[24] XU X,YAN M,ZHU Y.Influence of fungal fermentation on the development of volatile compounds in the puer tea manufacturing process[J].Engineering in Life Sciences,2005,5(4):382-386.
[25] 郑得林,谭俊峰,林智.茶叶中糖苷类香气前体的研究进展[J].热带作物学报,2012,33(9):1 708-1 713.
ZHENG D L,TAN J F,LIN Z.Research advances on glycosidically bound aroma precursors in tea[J].Chinese Journal of Tropical Crops,2012,33(9):1 708-1 713.
[26] 刘琳燕,周子维,邓慧莉,等.不同年份白茶的香气成分[J].福建农林大学学报(自然科学版),2015,44(1):27-33.
LIU L Y,ZHOU Z W,DENG H L,et al.Analysis of the aromatic components in white tea produced in different years[J].Journal of Fujian Agriculture and Forestry University(Philosophy and Social Sciences),2015,44(1):27-33.
[27] 王力,蔡良绥,林智,等.顶空固相微萃取-气质联用法分析白茶的香气成分[J].茶叶科学,2010,30(2):115-123.
WANG L,CAI L S,LIN Z,et al.Analysis of aroma compounds in white tea using headspace solid-phase micro-extraction and GC-MS[J].Journal of Tea Science,2010,30(2):115-123.
[28] 刘菲,薛志慧,叶倩林,等.“发花”对白茶风味品质的影响研究[J].茶叶科学,2016,36(3):301-311.
LIU F,XUE Z H,YE Q L,et al.Study on effect of fungal-fermentation process on flavor quality in white tea[J].Journal of Tea Science,2016,36(3):301-311.
[29] LI H H,LUO L Y,WANG J,et al.Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion[J].Food Research International,2019,120:275-284.
[30] 王秋霜,凌彩金,乔小燕,等.萎凋及发酵时间对广东丹霞红茶香气及品质的影响[J].茶叶科学,2019,39(3):342-354.
WANG Q S,LIN C J,QIAO X Y,et al.Effect of withering and fermentation duration on aroma and qualities in Guangdong Danxia black tea[J].Journal of Tea Science,2019,39(3):342-354.
[31] 陈泉宾,张应根,邬龄盛,等.低温复式加工技术对红茶香气的影响[J].茶叶学报,2016,57(2):92-96.
CHEN Q B,ZHANG Y G,WU L S,et al.Effect of low-temperature multi-process on aromatic quality of black tea[J].Acta Tea Sinica,2016,57(2):92-96.
[32] 蔡正安,刘素纯,刘杏益,等.冠突散囊菌在不同茶类及几种植物材料上“发花”的研究[J].茶叶科学,2010,30(4):263-268.
CAI Z A,LIU S C,LIU X Y,et al.Study of the growth of eurotium cristatum fungi on some kinds of tea and plant materials[J].Journal of Tea Science,2010,30(4):263-268.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司