金盆柚不同成熟度对湘柑茶品质的影响

Effect of maturity of Citrus junos Sieb.ex Tanaka‘yuzu’on the quality of Xianggan tea

采用不同成熟度的金盆柚制备湘柑茶,从加工特性、营养指标、香气成分、感官评价出发,通过主成分分析探究不同成熟度对其综合品质的影响。结果表明,T3的加工特性最佳,T2的感官评价最优。总酚和橙皮苷在T1柑皮中含量最高,且其含量随果实成熟度的增加呈现降低趋势,柚皮苷的变化则呈相反趋势;总黄酮含量随成熟度呈先增加后减少的趋势。通过顶空气相色谱-离子迁移谱技术结合顶空固相微萃取-气相色谱质谱分析香气品质,分别鉴定出64种和115种香气成分,主要有烯烃类、酯类,醇类、酮醛类和酚类。通过气味活度值计算,筛选出27种关键香气成分,不同湘柑茶中均含有具有果香、花香的主体性香气成分如D-柠檬烯、芳樟醇、α-松油醇和β-石竹烯等,但也有独有的香气成分。主成分分析显示,3种湘柑茶的综合品质存在显著差异,消费者可以通过喜好选择不同类型的湘柑茶。

Xianggan tea was prepared from Citrus junos Sieb. ex Tanaka ‘yuzu’ with different maturity. Based on the processing quality, nutritional quality, aroma quality and sensory quality, a principal component analysis was used to explore the effect of different maturity on its comprehensive quality. The results showed that the processing quality of T3 and the sensory quality of T2 were the best. The contents of total phenols and hesperidin were the highest in the peel of T1, and their contents decreased with the increase of fruit maturity. While the change of naringin showed the opposite trend, and the content of total flavonoids increased at first and then decreased with maturity. Moreover, headspace gas chromatography-ion transfer chromatography combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry was used for the analyses the aroma quality. Sixty-four aromatic compounds and one hundred and fifteen aromatic compounds were identified separately, which including olefins, esters, alcohols, ketoaldehydes and phenols. Through odor-activity value calculation, 27 key aroma components were selected. Different Xianggan teas contained main aroma components with fruit and floral aromas, such as D-limonene, linalool, α-terpineol and β-caryophyllene, but also had unique aroma components. The principal component analysis showed that there were significant differences in the comprehensive quality of the three kinds of Xianggan tea, and consumers could choose different types of Xianggan tea according to their preferences.