食品科学2017，Vol.38Issue(8)：164-170,7.DOI:10.7506/spkx1002-6630-201708026
青砖茶的香气成分分析
Analysis of Aroma Components in Qingzhuan Dark Tea
摘要
Abstract
The volatile components of 16 typical samples of Qingzhuan dark tea were analyzed using sensory evaluation and headspace solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS).The result showed that pure stale flavor as well as arohid or woody flavor was good for the aroma characteristics of Qingzhuan dark tea.A total of 72 aroma compounds were identified,and among them,hexanal,linalool,nonanal and toluene were the major components.Aldehydes and ketones were the principal aroma types.The aroma score obtained by sensory evaluation was correlated highly significantly with the levels of (E,E)-2,4-heptadienal,(Z)-linalool oxide,camphor,1-methylnaphthalene and longicyclene (P ＜ 0.01),and significantly with (E)-2-hexenal,1-methoxy-4-methyl-benzene,(E)-2-nonenal,2,2,6-trimethyleyclohexanone and the proportion of olefine aldehyde as an aliphatic aldehydes in total aldehydes (P ＜0.05).Principal component analysis showed that the sixth principal components contributed 82.250％ to the aroma quality of Qingzhuan dark tea,and the main representative components were β-cyclocitral,β-ionone,dihydro-β-ionone,hexanal,(E)-2-pentenal,(E)-2-hexenal,heptanal,nonanal,decanal,naphthalene,1-methylnaphthalene,limonene and 6-methyl-5-heptene-2-one,suggesting that they are the key aroma constituents influencing the aroma quality of Qingzhuan dark tea,which can basically reflect the flavor characteristics of Qingzhuan dark tea.关键词
青砖茶/香气/项空固相微萃取/主成分分析Key words
Qingzhuan dark tea/aroma/headspace-solid phase microextraction/principle component analysis分类
轻工纺织引用本文复制引用
刘盼盼,郑鹏程,龚自明,王胜鹏,滕靖,高士伟,王雪萍,叶飞,郑琳..青砖茶的香气成分分析[J].食品科学,2017,38(8):164-170,7.基金项目
国家现代农业(茶叶)产业技术体系建设专项(CARS-23) （茶叶）
湖北省重大科技创新计划项目(2014ABA023) （2014ABA023）
湖北省农业科技创新中心资助项目(2016-620-000-001-032) （2016-620-000-001-032）
湖北省农业科学院果树茶叶研究所青年科学基金项目(GCJJ201603) （GCJJ201603）
