“发花”对不同等级莓茶风味品质的影响

Effect of Fungal-fermentation Process on Flavor Quality in Different Grades Vine Tea

为探究“发花”对不同等级莓茶风味品质的影响,以一级莓茶和二级莓茶为原料加工成手筑茯砖,进行感官审评、理化成分分析和香气组分比较。结果表明:“发花”使不同等级莓茶苦涩味降低,香气由青草香变为花果香且具有独特的菌花香,汤色由黄色明亮变为橙黄明亮;两个等级莓茶“发花”后水浸出物含量基本不变,游离氨基酸和可溶性糖含量不同程度降低,其中游离氨基酸下降显著,降幅分别为48.54%、38.57%(P<0.05),二氢杨梅素含量增加,分别由发花前的312.80 mg/g和154.56 mg/g上升到371.26 mg/g、161.00 mg/g,杨梅素在“发花”一级莓茶中含量增加,在“发花”二级莓茶中含量降低;两种“发花”莓茶中具有新鲜青草香的反-己烯醛、(E)-2-庚烯醛、反式-2-癸烯醛和泥土气味的1-辛烯-3-醇等香气组分含量减少或消失,具有花香、果香和药香的法尼醇、苯乙醛、藏花醛、法尼基丙酮、甲基庚烯酮、水杨酸甲酯、二氢茴香脑等含量增加或出现,其中具有花果香的2-环己烯-1-酮、β-紫罗兰酮、香叶基丙酮、二氢-γ-紫罗兰酮和棕榈酸乙酯香气组分含量在“发花”二级莓茶中显著增加。因此莓茶“发花”后青草香减弱,表现出花果香特征。

In order to explore the effect of fungal fermentation on the flavor quality of different grades of vine tea,handmade Fu brick tea was processed from first-class vine tea and second-class vine tea.Sensory evaluation,physical and chemical composition analysis and aroma component comparison were contrasted.The results showed that fungal fermentation reduced the bitterness of different grades of vine tea,changed the aroma from grass aroma to the flower-fruit aroma,and had a unique fungal fragrance,and the soup color changed from bright yellow to bright orange.The contents of water extracts of the two fermented vine teas remained basically unchanged,and the contents of free amino acids and soluble sugars decreased to varying degrees.Particularly,the contents of free amino acids decreased significantly by 48.54% and 38.57%,respectively(P<0.05).The content of dihydromyricetin increased significantly from 312.80 mg/g and 154.56 mg/g before fungal fermentation to 371.26 mg/g and 161.00 mg/g,respectively.The content of myricetin in fungal fermentation first-class vine tea increased and decreased in fungal fermentation second-class vine tea.The contents of trans-2 hexenal,(E)-2-heptene aldehyde and trans-2-decene aldehyde with fresh grass aroma,and 1-octene-3-alcohol with soil odor in the two fungal fermentation vine teas decreased or disappeared.The contents of farnesol,phenylacetaldehyde,safflower aldehyde,farnesyl acetone,methyl heptenone,methyl salicylate,and dihydroanisole with flower aroma,fruit aroma,and medicine aroma increased or appeared.Among them,the relative contents of 2-cyclohexene-1-one,β-ionone,geranyl acetone,dihydrogen-γ-ionone and ethyl palmitate with flower and fruit aroma increased significantly in fungal fermentation second-class vine tea.Therefore,after the fungal fermentation of vine tea,the green grass aroma is weakened,showing the characteristics of flower and fruit aroma.