摘要
香气是茶叶(Camellia sinensis(L.)O.Kuntze)感官品质的一项关键因子,本研究拟对红茶"花香"、"甜香"香型的关键活性成分进行分析与鉴定。采用高效液相色谱法等对两种香型红茶的理化成分进行分析比较,发现"花香型"红茶的茶黄素含量(0.367%±0.021%)显著高于"甜香型"红茶(0.274%±0.019%)。采用顶空固相微萃取/气相色谱-嗅香-质谱联用(HS-SPME/GC-O-MS)技术,对两种香型的呈香活性成分进行分析,共鉴定得到44种香气组分,其中19种为呈香活性成分。芳樟醇(花香)、苯甲醛(草药味)、顺式-芳樟醇氧化物(熟土豆味)、(反,反)-2,4-庚二烯醛(辛臭味)等6种成分的呈香强度显著,是两种香型红茶的主要呈香活性成分。同时,水杨酸甲酯(香草味)、橙花醇(花香)、苯甲醛等7种呈香成分是决定两种香型差异的关键因子。本研究揭示了两种特征香型红茶的呈香因子和理化成分差异,为相关茶叶香气化学研究提供借鉴。
The aroma is a key factor for the sensory quality of tea （ Camellia sinensis（L.） O. Kuntze）, the key active components of ＂floral-odor＂ and ＂sweet-odor＂ Black Tea were analyzed and identificated by this study. High performance liquid chromatography and other ways were used to analyzing and comparing the physical and chemical components of two odor-type Black Tea,the content of theaflavins in the floral-odor black tea and the sweet-odor black tea were 0.367% ± 0.021% ,0.274 ± 0.0]9%, respectively.Headspace solid phase microextraction coupled with gas chromatographymass spectrometry and olfactory detector port （ HS- SPME/GC- O- MS） was used to analyzing the aroma-active compounds.A total of 44 volatile components were identified in the two odortype black teas, and ]9 of them were further determined as aromaactive components.6 components got very strong sniffer such as linalool （ floral）, benzaldehyde （ herbal ）, （Z） - linalool oxide （ furanoid ） （ potato- like odor）, （E, E） -2,4- heptadienal （ bugs- like odor）, and were the main aromaactive components of Black Tea . Furthermore,7 kinds of compounds were probably the key chemicals contributing to the different perceived aroma of the two odor-type Black Tea, such as methyl salicylate （ herbal）, nerol （ floral ）, benzaldehyde. This study revealed the aromatic factor and physical and chemical composition difference of the two characteristic odor -type Black Tea, and could considerably offer references for relevant tea aroma studies.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第23期304-310,共7页
Science and Technology of Food Industry
基金
浙江省自然科学基金资助(LQ14C160003)
