现代食品科技2017，Vol.33Issue(10)：217-224,8.DOI:10.13982/j.mfst.1673-9078.2017.10.031
不同地域边销茯砖茶感官特征及香气成分比较
Comparison of the Sensory Characteristics and Aroma Components of Fu Brick Tea for Sale in Border Areas of Different Regions
摘要
Abstract
To study the aroma quality characteristics of Fu brick tea for sale in border areas of different regions in our country,tea samples from representative production areas (including Shanxi,Hunan and Zhejiang province) were used as the research objects.The aromatic components of Fu brick tea were analyzed by simultaneous distillation extraction (SDE) technique combined with gas chromatography-mass spectrometry (GC-MS),whilst we used the sensory evaluation to preliminary prove the aroma characteristics of Fu brick tea.The main aroma features of Fu brick tea were pure,but Fu brick tea from Shanxi had high fire aroma,Fu brick tea from Hunan had arohid flavor,and Fu brick tea from Zhejiang had slight grass odour.GC-MS analysis indicated that there were 46,56 and 53 kinds of aroma components identified in Fu brick tea from Shanxi,Hunan and Zhejiang province,respectively.45 kinds of aroma components among them mainly included alcohols,aldehydes and ketones,which accounting for 65.22％,69.01％ and 73.22％ of the total aroma in Fu brick tea from Shanxi,Hunan and Zhejiang province,respectively.The major volatile common components were hexadecanoic acid,phytol,nerolidol,6,10,14-trimethyl-2-pentadecanone,(E,E)-2,4-heptadienal,geranylacetone,beta.-Ionone,etc.The roast incense heterocyclic compounds with high fire aroma were the highest content in Shanxi Fu brick tea,the content of olefin aldehyde compounds were the highest in Hunan Fu brick tea,and the content of the lower aliphatic aldehyde with grass odour were the highest in Zhejiang Fu brick tea,which were consistent with the results of sensory evaluation.关键词
产区/边销茯砖茶/金花/香气成分/气相色谱-质谱法(GC-MS)分析Key words
production area/Fu brick tea for sale in border areas/golden flora/aromatic components/gas chromatography-mass spectrometry (GC-MS) analysis引用本文复制引用
赵仁亮,胥伟,吴丹,姜依何,朱旗..不同地域边销茯砖茶感官特征及香气成分比较[J].现代食品科技,2017,33(10):217-224,8.基金项目
国家自然科学基金项目(31571802) （31571802）
湖南省教育厅重点项目(14A066) （14A066）
