食品工业科技2024，Vol.45Issue(10)：242-253,12.DOI:10.13386/j.issn1002-0306.2023060190
不同烘焙程度'春闺'闽北乌龙茶风味品质分析
Analysis of Flavor Quality of 'Chungui' Minbei Oolong Tea with Different Baking Degrees
摘要
Abstract
Sensory evaluation,biochemical analysis,ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry(UPLC-QqQ-MS)and headspace solid-phase microextraction combined with gas chromatography-time-of-flight mass spectrometry(HS-SPME-GC-TOF-MS)were used to detect and analyze different baking degrees of'Chungui'Minbei oolong tea.Partial least squares discriminant analysis model and trend model were established to explore the differences in sensory quality,conventional biochemical components,catechin components,amino acid components and volatile substances.The results showed that the total score of sensory evaluation of light baking degree of'Chungui'(91.3～93.65)was slightly lower than that of medium baking degree(93.6～94.15).Among the biochemical components,the amino acid content of light baking degree was significantly higher than that of medium baking degree(P<0.05),and the content of theaflavin,theabrownin and the ratio of phenol to ammonia in medium baking degree were significantly higher than those in light(P<0.05).The TAV values of amino acid components were calculated,and the main amino acids contributing to the taste of light baking degree of'Chungui'were cysteine,aspartic acid,glutamic acid and theanine,while those of medium baking degree were cysteine,glutamic acid and theanine.Among the main differential volatile substances,the contents of volatile substances such as nerolidol,indole,α-farnesene and cis-jasmone in the light baking degree of'Chungui'were significantly higher than those in the medium baking degree(P<0.05).The contents of cis-linalool oxide,tea pyrrole,2,5-dimethyl pyrazine,furfural,dehydro-β-ionone and dihydroactinidiolide in the medium baking degree of'Chungui'were significantly higher than those in the light baking degree of'Chungui'(P<0.05).'Chungui'Minbei oolong tea was suitable for medium fire baking process.Its taste was mellow,strong and floral,and the aroma type was floral fragrance,and the comprehensive quality was better.This study would provide a theoretical basis for the supporting processing technology and flavor quality of'Chungui'Minbei oolong tea.关键词
'春闺'/闽北乌龙茶/烘焙程度/滋味活性值/香气/滋味Key words
'Chungui'/Minbei oolong tea/baking degree/taste activity value/aroma/taste分类
轻工纺织引用本文复制引用
占鑫怡,欧晓西,张雯萍,周晶晶,黄慧清,赵梦莹,李鑫磊,孙云..不同烘焙程度'春闺'闽北乌龙茶风味品质分析[J].食品工业科技,2024,45(10):242-253,12.基金项目
国家现代农业(茶叶)产业技术体系建设专项(CARS-19) （茶叶）
福建农林大学茶产业链科技创新与服务体系建设项目(K1520005A06) （K1520005A06）
福建张天福茶叶发展基金会科技创新基金(FJZTF01). （FJZTF01）
