黑毛茶香气组分的研究

Aromatic Constituents in Dark Green Tea

用气相色谱和色—质联用技术分析了无菌渥堆和传统渥堆处理的黑毛茶中香气组成的变化,并探明了微生物在黑毛茶香气形成中的作用。研究表明,传统处理样品中萜烯醇和酚类化合物的含量较高,而无菌处理的样品中醛、酮类化合物含量较高。在无菌处理中以使脂质等自动降解的湿热作用为主,在传统处理中能产生萜烯醇类化合物及酚类化合物的微生物作用则较为突出。通过分析,在黑毛茶中鉴定出11种一般绿茶未曾检出的香气成分:6-甲基-5-庚二烯-2-酮、间苯三酚、甲薁、α-荜澄茄油烯,N,N-二甲基-2-嘧啶酰氨、α-玷(王巴)烯、β-玷(王巴)烯、α-戊基-吡啶、邻甲酚、3-氨基-4-甲基苯酚及二苯并呋喃。它们赋予了黑茶以特征香气。

The aromatic constituents in dark green teas manufactured by orthodoxpile-fermenting(OPF)and sterile pile-fermenting(SPF)respectively wereanalyzed and compared by GC and GC/MS.OPF sample contained moreterpenols and phenols,while SPF sample contained more aldehydes andketones.Results showed that the water-thermal effect accelerating degra-dation of fatty matters was dominant in the SPF process and microbialmetabolism producing terpenols and phenols was obvious in the OPFprocess.Through the analysis,11 characteristic compounds were tentativelyidentified in the aromatic constituents in dark green tea:6-methyl-5-hept-adien-2-one,phloroglucinol,methyl azulene,a-cubebene,N,N-dimethyl-2-pyrimidinamide,α-copaene,β-copaene,2-pentyl-pyridine,O-cresol,3-am-ino-4-methyl phenol and dibenzofuran.