金桂绿茶与金桂花的挥发性成分和香气特征比较

Volatile Cmpounds and Aroma Characteristics of Jingui Green Tea and Jingui Flowers

为探明金桂绿茶(JGT)与金桂花(JG)的香气化学特征差异,采用感官审评法和GC-MS法分析金桂花和丹桂花(DG)的香气品质及挥发性成分,再以金桂花窨制茶叶,开展金桂绿茶的香气品质化学研究(金桂花与原料绿茶为对照)。结果表明金桂花香气品质优于丹桂花,挥发性成分总量较丹桂花高22.7%,较适于窨制桂花茶。金桂绿茶的清香、花香特征略逊金桂花,优于原料绿茶(GT);窨制中吸附了金桂花的芳樟醇、α-衣兰烯、1,1,5-三甲基-6-亚丁烯基-4-环己烯、(Z)-吡喃型芳樟醇氧化物1、α-紫罗酮、二氢-β-紫罗兰醇、γ-癸内酯和4-羟基-β-紫罗酮等8个成分以及3,4-二甲基苯胺、红没药烯环氧化物、异戊酸香叶酯、紫罗烯、二氢-β-紫罗兰酮和乙酸植醇酯等6个新成分,保留了原料绿茶的10个挥发性成分,但挥发性成分总量仍较金桂花低60.4%。综合可见,金桂绿茶不仅保留了原料绿茶和金桂花的部分香气成分,还吸附了窨制过程中产生的新成分,故本研究结果可为花茶工艺优化及品质提升提供理论参考。

To investigate the differences of aroma characteristics between Jingui green tea(JGT) and Jingui flowers,Jingui(JG) and Dangui(DG) flowers were analyzed the aroma quality and volatile compounds by the method of sense evaluation and GC-MS,respectively.JG flowers were selected to scent green tea and the aroma quality and chemical characteristics of Jingui green tea were further researched.The results showed that JG showed a more excellent aroma quality than that of DG,and its total content of volatile components was 22.7% higher than DG,so JG flowers was used to make flower tea and acted as a control like green tea(GT).Comparing the aroma characteristics of JGT,JG and GT,the fragrance and floral characteristics of JGT were slightly inferior to those of JG and higher than that of GT.JGT absorbed 8 ingredients such as linalool,α-ylangene,megastigma-4,6(E),8(E)-triene,cis-pyranoid linalool oxide 1,α-ionone,2,6,6-tetramethyl-1-cyclohexene-1-propanol,γ-decalactone and 4-hydroxy-β-ionone from JG and 6 new components such as 3,4-dimethylaniline,trans-Z-α-bisabolene epoxide,geranyl isovalerate,1,2,3,4-tetrahydro-1,1,6-trimethyl-naphthalene,dihydro-beta-ionone and phytol acetate formed during green tea scenting,and kept 10 common volatile components with green tea(control),but its volatile components was still 60.4% lower than that of JG.In summary,JGT obtained the parts of aroma components from JG and GT,and formed its unique components by scenting technology,so it was beneficial for technology optimization and quality improvement of flower tea.