食品与发酵工业 >

2025 , Vol. 51 >Issue 14: 218 - 227

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040751

研究报告

基于两种窨制工艺的茉莉绿片特征风味表征

  • 黄怡雯 ,
  • 安会敏 ,
  • 陈圆 ,
  • 刘佳顺 ,
  • 江游仓 ,
  • 应佳淇 ,
  • 陈宏宇 ,
  • 李适 ,
  • 刘仲华 ,
  • 黄建安
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  • 1(湖南农业大学 教育部茶学重点实验室,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省部共建协同创新中心,湖南 长沙,410128)
    4(农业农村部园艺作物基因资源评价利用重点实验室,湖南 长沙,410128)
第一作者: 硕士研究生(刘仲华教授和黄建安教授为共同通信作者,E-mail:larkin-liu@163.com;Jian7513@hunau.edu.cn)

收稿日期: 2024-08-14

  修回日期: 2024-11-20

  网络出版日期: 2025-08-01

基金资助

湖南千亿茶产业链关键技术创新与示范项目(2021NK1020-2,2021NK1020-4)茉莉花茶窨制新技术研究项目(湘财农指[2023]0053号)茉莉花茶加工关键技术创新与示范项目(2020NK2026)国家茶叶产业技术体系岗位科学家-功能成分利用项目(CARS-19)

收起

Characteristic flavor of Jasmine Lvpian tea scented with two processes

  • HUANG Yiwen ,
  • AN Huimin ,
  • CHEN Yuan ,
  • LIU Jiashun ,
  • JIANG Youcang ,
  • YING Jiaqi ,
  • CHEN Hongyu ,
  • LI Shi ,
  • LIU Zhonghua ,
  • HUANG Jianan
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  • 1(Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China)
    2(National Research Center of Engineering Technology for Utilization Ingredients from Botanical, Changsha 410128, China)
    3(Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China)
    4(Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Hunan Agricultural University, Changsha 410128, China)

Received date: 2024-08-14

  Revised date: 2024-11-20

  Online published: 2025-08-01

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摘要

茉莉绿片是以绿茶片茶和茉莉花为原料窨制而成的一种茉莉花茶,在茶饮料研发、茶产品升级和茶叶国际贸易中扮演重要角色。为探究窨制工艺对茉莉绿片特征风味的影响,该研究采用固相微萃取、高效液相色谱、全二维气相色谱-四极杆-飞行时间质谱等技术对控温拼合窨制的茉莉绿片(KWT)和隔离窨制的茉莉绿片(GLT)进行滋味和香气成分检测,并进行多元统计分析。结果表明,KWT香气和滋味感官评分均高于GLT;绿片和茉莉绿片中共鉴定出253种挥发性成分,其中乙酸苄酯、α-法呢烯、水杨酸甲酯等34种挥发性成分是区分绿片茶窨制前后香气差异的特征挥发性成分;吲哚、苯甲醛、苯甲酸甲酯等7种化合物被进一步鉴定为影响2种窨制工艺茉莉绿片香气特征的关键挥发性成分,其中KWT中含量较高的吲哚、邻氨基苯甲酸甲酯、顺式-3-己烯基苯甲酸酯和顺式-3-己烯酸顺式-3-己烯酯与“茉莉花香”强度显著正相关,有利于茉莉绿片香气品质;GLT中含量较高的苯甲酸甲酯、苯甲醛和乙酸叶醇酯与“青气”、“陈气”和“闷浊感”强度正相关,不利于茉莉绿片香气品质。JTF指数和XFJTF指数结果显示,KWT得分远高于GLT,控温拼合窨制技术更有利于茉莉绿片风味。该研究结果为茉莉花茶加工技术创新、品质提升提供了理论依据。

关键词： 茉莉花茶; 控温拼合窨制; 隔离窨制; 关键成分; 风味品质

本文引用格式

黄怡雯 , 安会敏 , 陈圆 , 刘佳顺 , 江游仓 , 应佳淇 , 陈宏宇 , 李适 , 刘仲华 , 黄建安 . 基于两种窨制工艺的茉莉绿片特征风味表征[J]. 食品与发酵工业, 2025 , 51(14) : 218 -227 . DOI: 10.13995/j.cnki.11-1802/ts.040751

Abstract

Jasmine Lvpian tea is a kind of jasmine tea with Lvpian tea and jasmine flower as the scenting material.Lvpian tea plays an important role in tea beverage research and development, tea product upgrading, and tea international trade.To investigate the effect of the scenting process on the characteristic flavor of Jasmine Lvpian tea, many methods were adopted, such as high performance liquid chromatography, solid-phase microextraction, comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry, and other technologies.These techniques were used to detect the flavor and aroma components of temperature-controlled hybrid Jasmine Lvpian tea (KWT) and isolated scenting Jasmine Lvpian tea (GLT), and multivariate statistical analysis was performed.Results showed that KWT had higher sensory scores for aroma and taste than GLT.A total of 253 volatile components from Lvpian tea and Jasmine Lvpian tea were identified.Among them, 34 volatile components such as acetic acid, phenylmethyl ester, α-farnesene, and methyl salicylate, were identified as characteristic volatile components to distinguish the aroma differences of Lvpian tea before and after scenting.Seven compounds, including indole, benzaldehyde, and benzoic acid, methyl ester, were further identified as the key volatile components affecting the aroma characteristics of Jasmine Lvpian tea in two scenting processes.Among them, the contents of indole, methyl ortho anthranilate, cis-3-hexenyl, and cis-3-hexenoic acid cis-3-hexenyl ester were higher in KWT and were significantly positively correlated with the intensity of jasmine fragrance.It was beneficial to the aroma quality of Jasmine Lvpian tea.The higher content of methyl benzoate, benzaldehyde, and ethyl acetate in GLT was positively correlated with the intensity of grass, stale, and dull odor.It reduced the aroma quality of Jasmine Lvpian tea.The results of the JTF index and XFJTF index showed that the score of KWT was much higher than that of GLT.The temperature-controlled hybrid scenting technique was more beneficial to the flavor of Jasmine Lvpian tea.These research results provided a theoretical basis for the technological innovation and quality improvement of jasmine tea processing.

Key words： jasmine tea; temperature-controlled hybrid scenting; isolated scenting; key ingredient; flavor quality

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