食品工业科技2025，Vol.46Issue(15)：49-58,10.DOI:10.13386/j.issn1002-0306.2024100269
不同品种夏秋鲜叶混合加工工夫红茶品质差异性分析
Analysis of Quality Differences in Congou Black Tea Processed from Mixed Summer and Autumn Fresh Leaves of Different Varieties
摘要
Abstract
This study selected and processed three widely promoted tea varieties in Hunan Province—Zhuyeqi,Xiangfeicui,and Fuding Dabaicha—into seven congou black tea samples using traditional congou black tea processing techniques.The processing was conducted in three ways:single variety,a mixture of two varieties(1∶1),and a blend of all three varieties(1∶1∶1).The aim was to explore how different combinations of fresh leaves from various tea varieties could enhance the quality of black tea during the summer and autumn seasons.The tea samples were comprehensively analyzed through sensory evaluation,physicochemical component detection,β-glucosidase(β-GC)activity testing,headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS),odor activity value(OAV),and orthogonal partial least squares-discriminant analysis(OPLS-DA)to assess changes in tea quality components.The results indicated that the aroma and taste of the tea samples improved after mixing fresh leaves with increased levels of water-soluble substances,flavonoids,and polyphenols.Notably,when all three varieties were mixed,the tea exhibited a lasting floral honey aroma and an increased soluble sugar content,receiving the highest sensory evaluation scores.The peak of β-GC activity in the mixed fresh-leaf tea samples was delayed,which might be beneficial for releasing certain aroma compounds with pleasant floral and fruity scents.Thirteen essential differential aroma compounds were identified in the seven black tea samples,including hexanoic acid,benzaldehyde,linalool oxide,nonanal,etc.,characterized by floral,fruity,floral and fruity,woody,and creamy attributes.In summary,the study found that mixing fresh leaves could enhance the aroma and taste of summer and autumn black tea to a certain extent,providing a theoretical basis for the practical application of utilizing coarse and mature fresh leaves and controlling the quality of black tea in future production.关键词
鲜叶混合/夏秋茶/工夫红茶/气相色谱-质谱联用(GC-MS)/β-葡萄糖苷酶/香气活度值(OAV)Key words
fresh leaf mixed/summer and autumn tea/congou black tea/gas chromatography-mass spectrometry(GC-MS)/β-glucosidase(β-GC)/odor activity value(OAV)分类
轻工纺织引用本文复制引用
郭书凝,左浩明,邵陈禹,石悦,王聪,沈程文..不同品种夏秋鲜叶混合加工工夫红茶品质差异性分析[J].食品工业科技,2025,46(15):49-58,10.基金项目
郴州国家可持续发展议程创新示范区建设专项(2022SFQ48) （2022SFQ48）
国家重点研发计划项目(2022YFD1600801) （2022YFD1600801）
湖南省现代农业产业技术体系项目(HARS-10)资助. （HARS-10）
