莫干黄芽茶分级标准样感官品质及风味化学成分研究

Sensory quality and chemical profile of standardized samples Moganhuangya tea

本研究对比了莫干黄芽分级标准样(特级、一级、二级)的感官品质特征,并系统检测了不同等级莫干黄芽茶的香气滋味品质化学组分。结果显示,不同等级莫干黄芽茶的含水量均<6.5%,水浸出物含量均>45%,达到莫干黄芽茶行业标准中所规定的要求。不同等级莫干黄芽茶在感官和品质化学均表现出等级差异,等级越高,香气的嫩甜感与滋味的甘醇度越好;品质成分中儿茶素总量相对更低,生物碱与氨基酸总量相对更高,挥发性组分中2-呋喃甲醇、芳樟醇、植物醇、香叶醇等化合物的相对含量较高。分级标准样的各项指标符合莫干黄芽茶行业标准样要求,风味特征及品质化学组分呈现出等级差异,可用于指导莫干黄芽茶生产和感官审评检验。

This study was set to investigate the sensory quality and chemical compositions of the standardized samples of Moganhuangya tea(supreme-grade,first-grade and second-grade).The results showed that the moisture content of Moganhuangya teas was less than 6.5%,and the water soluble extract content was more than 45%,which met the standard requirements of“Moganhuangya tea”(Industrial standards,GH/T 1235-2018).The higher the grade,more tender-sweet in the aroma and the sweet-mellow in the taste.The special-grade tea sample had the lowest level of catechins and the highest level of amino acids content.For volatiles,the relative contents of 2-furan methanol,linalool,phytol,geraniol were higher in the supreme-grade tea sample.The sensory quality and chemical indicators were conformed to requirements of“Moganhuangya tea”.There are obvious and balanced sensory-chemical differences among various grade samples.The whole series of Moganhuangya tea standardized samples can be used as references for quality control during production.