基于单萜类香气组分的工夫红茶发酵适度判别

Discrimination of Fermenting Degree of Congou Black Tea Based on Monoterpenoid

单萜及其衍生物是茶叶香气成分的重要组成,也是表征香气适宜的重要指标。文章对工夫红茶发酵进程中,香气组分变化进行了全程取样分析。通过感官品质评价,定性工夫红茶发酵程度;借助气相色谱-质谱法(GC-MS)手段,分析发酵过程香气组分,结合化学结构特征,筛选出单萜及其衍生物21种;运用偏最小二乘法判别分析(PLS-DA),实现工夫红茶发酵程度的有效预判,并计算出相关性显著的5个单萜类香气组分。研究结果为工夫红茶发酵工序的反馈性调控,提供了理论保障。

As the basic constituents,monoterpenoids are important indicators for the tea aromatic quality.The time course changes of aromatic components were tracking analyzed throughout the fermentation process.Based on organoleptic evaluation,degree of fermentation was classified qualitatively.Using gas chromatography-mass spectrometry(GC-MS),compositions of aroma were screened during fermentation,and 21 monoterpenoids were discriminated by taking chemical structure into consideration.Employing partial least squares discrimination analysis(PLS-DA)to analyze,effective prejudgment of the fermenting degrees was obtained.Five compounds of the monoterpenoids were calculated as the crucial compositions in connection with the prognosis.Result of the research would be the theoretic guarantee for the feedback control of fermentation process of Congou black tea.