基于电子鼻技术的白茶毫香研究

Research on White Tea Fragrance Based on Electronic Nose Technology

白茶表面丰富的白毫赋予其特有的香气——毫香。为了探究茶毫对白茶香气的贡献,本研究利用电子鼻技术分析了以‘福鼎大白茶’为原料制得的白茶茶毫、茶身和成茶的香气特征。结果表明,通过主成分分析、贡献率分析和线性判别分析方法,对白茶茶毫、茶身和成茶中的香气成分均可以进行较好的区分,茶毫的香气特征有别于茶身,电子鼻传感器W1S、W2S吸收了更多的茶毫香气组分,对应的敏感物质主要为烷类、醇及部分芳香族化合物。茶毫不但赋予了白茶白毫特显的外形特征,对于白茶香气的形成也发挥着至关重要的作用。

The rich white hairs on the surface of white tea gives it characteristic aroma,the fragrance of tea hairs.In order to explore the contribution of tea hairs to the aroma of white tea,the electronic nose technology was used to analyze the aroma characteristics of white tea hairs,tea body and whole tea from‘Fuding White tea’.Results show that by principal component analysis,loadings analysis and linear discriminant analysis methods,the aroma components of white tea hairs,tea body and whole tea can be better distinguished,the aroma characteristics of tea hairs are different from the tea body,and electronic nose sensors W1S and W2S have absorbed more aroma components of tea hairs,whose corresponding sensitive materials mainly consist of alkanes,alcohols and some aromatic compounds.Thus,in addition to giving white tea its distinctive appearance,tea hairs play a crucial role in the formation of white tea fragrance.