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临沧地区不同古树单株晒青茶香气特征分析

杨丹 陆安霞 王玮轶 李佩洋 叶玉龙 黄苹

茶叶通讯2025,Vol.52Issue(3):344-355,12.
茶叶通讯2025,Vol.52Issue(3):344-355,12.DOI:10.20178/j.cnki.ISSN1009-525X.2025.03.010

临沧地区不同古树单株晒青茶香气特征分析

Analysis of Aroma Characteristics of Sun-dried Green Tea of Different Individual Ancient Trees in Lincang Region

杨丹 1陆安霞 1王玮轶 2李佩洋 1叶玉龙 2黄苹2

作者信息

  • 1. 宜宾学院 农林与食品工程学部,四川 宜宾 644000
  • 2. 四川省农业科学院 茶叶研究所,四川 成都 610066
  • 折叠

摘要

Abstract

In order to explore the aroma characteristics of sun-dried green tea from different individual ancient trees in Lincang,nine representative individual ancient tea trees were selected as the subjects,the aroma components of each individual's sun-dried green tea were detected and analyzed by comprehensively utilizing sensory evaluation,gas chromatography-mass spectrometry(GC-MS)combined with electronic nose(e-nose)technology.A total of 104 aroma compounds were detected,mainly consisting of aldehydes(22.0%~29.2%),alcohols(16.7%~24.1%),ketones(13.5%~20.8%)and esters(8.3%~17.3%).Among them,the content of total aroma compounds in the tea sample(No.2)of individual ancient tea tree in Yangmeishan,Lincang was the highest(858.22±47.8 μg/kg),and linalool(117.33±1.71 μg/kg),indole(85.42±3.77 μg/kg)and Jasmine(27.43±2.56 μg/kg)were the key characteristic components;The tea sample(No.1)of individual ancient tea tree in Jingmenkou,Lincang had the most aroma types(64 kinds).Cluster analysis results showed that nine sun-dried green tea samples from individual ancient trees could be divided into three types:flower and fruit aroma type(No.1),compound aroma type(No.2)and sweet aroma type(No.3-No.9).Electronic nose principal component analysis(cumulative contribution rate)could effectively distinguish the differences of tea aroma,which was closely related to sulfides,hydrocarbons and aromatic compounds.The experimental results revealed the aroma diversity of ancient tree tea in Lincang area,which can provide reference for quality classification and resource development and utilization.

关键词

古茶树/晒青茶/香气成分/气相色谱-质谱/电子鼻/聚类分析

Key words

Ancient tea tree/Sun-dried green tea/Aroma components/Gas chromatography-mass spectrometry/Electronic nose/Cluster analysis

分类

农业科技

引用本文复制引用

杨丹,陆安霞,王玮轶,李佩洋,叶玉龙,黄苹..临沧地区不同古树单株晒青茶香气特征分析[J].茶叶通讯,2025,52(3):344-355,12.

基金项目

四川省大学生创新创业训练计划(S202210641109) (S202210641109)

茶叶通讯

1009-525X

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