不同年份白茶有机酸变化与滋味品质的分析

Correlation between Organic Acid Contents and Sensory Quality of White Tea for Different Storage Years

【目的】研究白茶贮藏过程中的有机酸含量的变化动态,分析有机酸与白茶滋味品质的相关性,为白茶的品质管理提供科学依据。【方法】利用高效液相色谱法(HPLC)测定不同年份白茶的有机酸含量,同时使用线性尺度对茶汤滋味强度进行评定。【结果】1年陈白毫银针有机酸总量最高,为21.92 mg·g^(−1),16年陈的寿眉有机酸含量最低,仅存4.43 mg·g^(−1);有机酸总量与茶汤滋味的鲜味、甜味强度显著正相关,与茶汤鲜爽度达到极显著正相关,其中苹果酸、乙酸、琥珀酸和富马酸与茶汤鲜味度达到显著正相关,相关系数分别为0.444、0.687、0.399、0.612;琥珀酸和富马酸与滋味甜度达到显著正相关,相关系数分别为0.348、0.516。【结论】白茶有机酸总量与鲜叶等级呈正相关(P<0.01),与贮藏时间呈负相关(P<0.01),对茶汤的鲜味和甜味具有积极的贡献。

【Objective】Correlation between the organic acids and sensory quality of white tea that change in storage was studied.【Method】Content of organic acids in white teas being stored for different years were determined by high performance liquid chromatography,and sensory quality of the brewed teas evaluated by a panel.【Results】Of all tested white teas,the one-year-old White Silver Needles had the highest content of total organic acids that reached up to 21.92 mg·g^(-1),while the Shoumei tea storaged for 16 years had the least amount of 4.43 mg·g^(-1).An extremely significant correlation between total organic acids in the tea leaves and sensory quality of the brewed white teas was evident.Some of the individual acids were significantly associated with the taste and flavor of the brewed teas.For example,malic,acetic,succinic,and fumaric acids displayed correlation coefficients with the freshness connotation judged by the panelists at 0.444,0.687,0.399,and 0.612,respectively,and acetic and fumaric acids with the sweet taste at 0.348 and 0.516,respectively.【Conclusion】The total organic acids in the white teas significantly correlated positively with the grade of fresh leaves(P<0.01)and negatively with the storage time after processing.The acids also contributed to the sensory freshness and sweetness of the brewed white tea.