| 基于感官组学分析不同足火方式对金牡丹工夫红茶香气的影响 |
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| 引用本文： | 魏昊,蓝天梦,缪伊雯,孟庆,坤吉瑞,张玉,童华荣.基于感官组学分析不同足火方式对金牡丹工夫红茶香气的影响[J].茶叶科学,2023,43(1):109-123. |
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| 作者姓名： | 魏昊 蓝天梦 缪伊雯 孟庆 坤吉瑞 张玉 童华荣 |
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| 作者单位： | 西南大学食品科学学院,重庆 400715 |
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| 基金项目： | 重庆市现代山地特色高效农业茶叶产业技术体系（2021-8） |
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| 摘 要： | 为探究不同足火方式对红茶香气的影响，以金牡丹茶树秋季鲜叶为原料，使用高温热风（80℃）、低温热风（40℃）、脱水热风（热泵）、真空冷冻4种干燥方式加工工夫红茶，采用顶空固相微萃取（Headspace solid-phasemicroextraction, HS-SPME）结合气相色谱-质谱联用（Gaschromatography-massspectrometry,GC-MS）、气相色谱-嗅辨联用（Gas chromatography-olfactometry,GC-O）、香气活度值（Odor activity value,OAV）、香气特征影响值（Aroma character impact value,ACI）以及香气审评方法，比较不同干燥方式工夫红茶关键香气化合物种类、含量及其对香气的贡献程度。结果表明，4种干燥方式红茶在香型、香气化合物的种类与含量等方面均存在显著差异。香气审评表明，高温干燥红茶呈现不愉悦的闷味，低温干燥红茶花香不显且青草气较重，热泵干燥红茶呈现清爽的花香，冷冻干燥红茶香气协调，花果香保留好且青气不显。GC-MS结果表明，4-戊烯醛、1-辛烯-3-酮、(E)-3-...
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| 关 键 词： | 红茶 香气 干燥方式 气相色谱-质谱联用 气相色谱-嗅辨联用 |
| 收稿时间： | 2022-10-08 |
Analysis of the Effect of Different Full Firing Methods on the Aroma of Jinmudan Congou Black Tea Based on Sensomics Characterization |
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| WEI Hao,LAN Tianmeng,MIAO Yiwen,MENG Qing,KUN Jirui,ZHANG Yu,TONG Huarong.Analysis of the Effect of Different Full Firing Methods on the Aroma of Jinmudan Congou Black Tea Based on Sensomics Characterization[J].Journal of Tea Science,2023,43(1):109-123. |
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| Authors: | WEI Hao LAN Tianmeng MIAO Yiwen MENG Qing KUN Jirui ZHANG Yu TONG Huarong |
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| Institution: | College of Food Science, Southwest University, Chongqing 400715, China |
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| Abstract: | To investigate the effect of different full firing methods on the aroma of black tea, four full firing methods, namely high temperature (80 ℃), low temperature (40 ℃), dehydrated hot air (heat pump) and vacuum freezing, were used to process Congou black tea samples using the fresh autumn tea leaves of ‘Jinmudan’. The samples were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), aroma character impact value (ACI) and aroma evaluation methods were used to compare the types and contents of key aroma compounds and their contribution to the aroma of black tea by different full firing methods. The results show that there were significant differences between the four full firing methods in terms of aroma type, classes and content of aroma compounds. The results of aroma evaluation show that: high temperature dried black tea showed an unpleasant sulky odor. Low temperature dried black tea showed no floral odor and a heavy grassy odor. Heat pump dried black tea showed a refreshing floral odor. Vacuum freezing dried black tea showed a harmonious odor with good retention of floral and fruit odor and no grassy odor. The contents of linalool and its oxides, which were determined as active aroma components by OAV and GC-O, were significantly lower in low temperature full-fired black tea. While the contents of active aromas such as (Z)-2-pentenol, which present a grassy aroma, were significantly higher than that of traditional high temperature full-fired black tea, and the contents of linalool and its oxides, benzaldehyde, phenylacetaldehyde, methyl salicylate, geraniol, etc., which show floral and fruit aromas in heat pump full-fired black tea, were significantly higher than that of traditional high-temperature full-fired black tea. The contents and contribution of linalool and its oxides, benzaldehyde, benzylaldehyde, methyl salicylate, geraniol and (Z)-2-pentenol, which show floral and fruity aromas, were higher in black tea full-fired by heat pump than in black tea full-fired by other full firing methods. The results of orthogonal partial least squares discriminant analysis (OPLS-DA) and variable importance in projection (VIP) show that the OPLS-DA model was reliable and 19 compounds with VIP value higher than 1 were screened. The results show that both heat pump and freeze-drying technologies can effectively reduce the sulky aroma of traditional high temperature full firing processes and can be used to improve the floral and fruit aroma of black tea. This study provided a technical reference and theoretical guidance for the improvement of aroma quality in black tea and process selection in processing practice. |
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| Keywords: | black tea aroma drying method GC-MS GC-O |
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