| 板栗香型绿茶香气成分特征研究 |
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| 引用本文： | 叶国注,江用文,尹军峰,袁海波,张瑞莲,王志岚,沈丹玉,汪芳,陈建新.板栗香型绿茶香气成分特征研究[J].茶叶科学,2009,29(5). |
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| 作者姓名： | 叶国注 江用文 尹军峰 袁海波 张瑞莲 王志岚 沈丹玉 汪芳 陈建新 |
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| 作者单位： | 1. 中国农业科学院茶叶研究所,农业部茶及饮料植物产品加工与质量控制重点开放实验室,浙江,杭州,310008;中国农业科学院研究生院,北京,100081
2. 中国农业科学院茶叶研究所,农业部茶及饮料植物产品加工与质量控制重点开放实验室,浙江,杭州,310008 |
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| 基金项目： | 浙江省自然科学基金，公益性行业(农业)科研专项，浙江省重大科技专项(2008C12038) |
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| 摘 要： | 将具有栗香香型的峨眉毛峰进行不同的温度、时间处理,使其香型强度、类型发生变化,然后根据各处理所得茶样感官审评结果,将茶样分为栗香型和非栗香型两类,应用Duncan多重比较对两类茶样的香气成分进行差异性分析后,由主成分分析对筛选出的香气成分和各茶样的分布规律进行考察和分析,结果表明,栗香型茶样的香气成分特征为含有显著高含量的β-紫罗酮、橙花叔醇、植醇、1,4-二十烷二烯、5,8,11,14-花生四烯酸乙酯、2,6-二叔丁基苯醌、2-甲基十五烷、十七烷、2,6,10-三甲基十六烷,而3,7,11-三甲基-1-十二醇的含量显著低于后者,这10种成分对栗香型与非栗香型茶样具有良好的区分效果。此外,壬醛,顺-茉莉酮也是值得关注的成分。
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| 关 键 词： | 板栗香 特征性香气成分 方差分析 主成分分析 香型 |
Study on the Characteristic of Aroma Components in Green Tea with Chestnut-like Aroma |
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| YE Guo-zhu,JIANG Yong-wen,YIN Jun-feng,YUAN Hai-bo,ZHANG Rui-lian,WANG Zhi-lan,SHEN Dan-yu,WANG Fang,CHEN Jian-xin.Study on the Characteristic of Aroma Components in Green Tea with Chestnut-like Aroma[J].Journal of Tea Science,2009,29(5). |
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| Authors: | YE Guo-zhu JIANG Yong-wen YIN Jun-feng YUAN Hai-bo ZHANG Rui-lian WANG Zhi-lan SHEN Dan-yu WANG Fang CHEN Jian-xin |
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| Abstract: | E Mei MaoFeng tea with chestnut-like aroma was processed under different temperature and time to change the intensity and type of the aroma. The treated teas and E Mei MaoFeng tea were classified into two types—teas with chestnut-like aroma and others without chestnut-like aroma, according to the organoleptic evaluation. After analysis on the differences of the two types of teas using Duncan’s multiple tests, principal component analysis was applied to observe and analyze the distribution of the selected aroma components and the tea samples. The results demonstrated that the teas with chestnut-like aroma included remarkably high contents of β-ionone, nerolidol, phytol, 1,4-eicosadiene, 5,8,11,14-eicosatetraenoic acid, ethyl ester, (all-Z)-, 2,6-di-tert-butylbenzoquinone, pentadecane,2-methyl-, heptadecane, hexadecane,2,6,10-trimethyl-, but the content of dodecanol,3,7,11-trimethyl- was remarkably lower than the later. The ten aroma components have a good effect of distinguishing the teas with chestnut-like aroma from those without chestnut-like aroma. On the other hand, nonanal, and cis-jasmone are also worthy of attention. |
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| Keywords: | chestnut-like aroma characteristic aroma components analysis of variance principal component analysis aroma type |
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