食品与发酵工业 >

2025 , Vol. 51 >Issue 4: 177 - 187

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039004

研究报告

贮藏对祁门红茶风味品质及化学成分的影响

  • 徐玉婕 ,
  • 周汉琛 ,
  • 张晓磊 ,
  • 刘亚芹 ,
  • 雷攀登
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  • (安徽省农业科学院茶叶研究所,安徽 黄山,245000)
第一作者:硕士,研究实习员(雷攀登副研究员为通信作者,E-mail:lpteagle@126.com)

收稿日期: 2024-02-28

  修回日期: 2024-03-21

  网络出版日期: 2025-03-10

基金资助

安徽省农业科学院青年英才计划(QNYC-202119);黄山市科技计划项目(2021KN-09);国家现代农业产业技术体系建设专项(CARS-19)

收起

Differences in flavor quality and chemical composition of 1-year-stored Keemun black tea

  • XU Yujie ,
  • ZHOU Hanchen ,
  • ZHANG Xiaolei ,
  • LIU Yaqin ,
  • LEI Pandeng
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  • (Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China)

Received date: 2024-02-28

  Revised date: 2024-03-21

  Online published: 2025-03-10

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摘要

为探究贮藏对祁门红茶品质特征的影响,该研究基于感官审评、非挥发性及挥发性物质检测,并结合多元统计分析,分析了祁门红茶低温贮藏(-40 ℃,1年,DW)、室温贮藏(1年,SW)和室温贮藏后低温短时烘焙(70 ℃,30 min,HB)处理下滋味、香气成分变化情况。结果表明,与DW红茶比较,SW红茶品质较佳,滋味醇厚,鲜爽度增加,花果香较显;烘焙后的HB红茶汤滋味鲜爽度、香气品质均下降。3组祁门红茶共检测出60种滋味物质,其中可溶性糖、没食子酸含量在SW红茶中最高,而茶黄素、黄酮醇及黄酮(醇)苷含量在SW红茶中较低。偏最小二乘法判别分析模型(partial least squares-discriminant analysis,PLS-DA)可将3组有效区分,筛选出5种差异滋味成分,分别是咖啡碱、茶氨酸、表儿茶素、没食子酸和表没食子儿茶素。共检测出74种挥发性成分,SW红茶中呈现花香的酮类、烯类以及内酯类化合物含量显著增加。通过PLS-DA可将3组红茶明显区分,筛选出的13种差异香气成分分别是:己酸叶醇酯、β-紫罗酮、正己醛、壬醛、青叶醛、香叶基丙酮、苯甲醛、芳樟醇氧化物Ⅰ、脱氢芳樟醇、月桂烯、己酸己酯、丁酸叶醇酯、2-丁基-2-辛烯醛。该研究为祁门红茶在室温下的短期贮藏及贮藏后的工艺处理提供理论参考与科学依据。

关键词： 祁门红茶; 贮藏; 低温烘焙; 感官审评; 化学成分

本文引用格式

徐玉婕 , 周汉琛 , 张晓磊 , 刘亚芹 , 雷攀登 . 贮藏对祁门红茶风味品质及化学成分的影响[J]. 食品与发酵工业, 2025 , 51(4) : 177 -187 . DOI: 10.13995/j.cnki.11-1802/ts.039004

Abstract

To investigate the changes in quality characteristics of 1-year-stored Keemen black tea, this study was based on sensory evaluation, non-volatile and volatile composition analysis, combined with multivariate statistical analysis, analyzed the changes of flavor and aroma components of 3 groups of Keemen black tea including DW (stored at -40 ℃), SW (stored at room temperature), and HB (low-temperature bake after storage at room temperature).Results showed that the quality of SW was better, the taste was mellow, the freshness was increased, and the floral and fruity were more obvious.The freshness and aroma quality of HB decreased.A total of 60 non-volatile compounds were detected, and the results showed that the contents of soluble sugar and gallic acid were the highest in SW, while theaflavin, flavonol, and flavonoid glycosides were lower in SW black tea.Partial least squares-discriminant analysis (PLS-DA) showed distinct differences in taste components among three groups, a total of 5 different taste components were identified, including caffeine, theanine, epicatechin, gallic acid, and epigallocatechin.A total of 74 volatile components were detected, the contents of ketones, alkenes, and lactones which were floral in SW significantly increased after 1 year of storage.PLS-DA showed differences in aroma components among three groups, and 13 different volatile components were screened out, including hexyl caproate, β-ionone, hexanal, nonanal, (E)-2-hexenal, geranyl acetone, benzaldehyde, linalool oxide I, dehydrolinalool, myrcene, hexyl caproate, geranyl butyrate, and 2-butyl-2-octenal.This study provides a theoretical reference and basis for scientific storage at room temperature of Keemen black tea.

Key words： Keemun black tea; 1-year-stored; low-temperature baking; sensory evaluation; chemical compositions

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