食品工业科技2025，Vol.46Issue(19)：34-45,12.DOI:10.13386/j.issn1002-0306.2024110358
应用"金花"菌人工接种发酵贵州夏秋红茶的风味特征解析
Analysis of Flavor Characteristics of Guizhou Summer-Autumn Black Tea by Fermentation with Artificial Inoculation of"Golden Flower"Fungus
摘要
Abstract
To enhance the value of summer-autumn teas and address the diverse needs of the tea market,this study employed the"Golden Flower"fungus to ferment Guizhou summer-autumn black tea,resulting in the preparation of fermented tea.The sensory quality and chemical composition content of the fermented tea were utilized as comprehensive evaluation indicators to optimize the fermentation process.Additionally,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technology,orthogonal partial least squares discriminant analysis(OPLS-DA),and odor activity value(OAV)were employed to analyze the changes in volatile compounds before and after fermentation.The results indicated that the optimal preparation conditions for the fermented tea included a moisture content of 34.5％,an inoculation amount of 1.5％o,and an incubation period of 10 days.Under these conditions,the moisture content,total ash content,tea stem content,water extract content,and colony-forming units of the finished fermented tea all met the requirements of China National Standards outlined in GB/T 32719.5-2018 Dark Tea Part 5:Fu Tea.A total of 95 volatile compounds were identified in both the summer-autumn black tea and the finished fermented tea using HS-SPME-GC-MS,including 21 aroma-active compounds(OAV＞1),such as 2-ethyl-5-methylpyrazine,acetophenone,linalool oxide Ⅰ,linalool oxide Ⅱ,and β-damascenone,which contributed to the pronounced honey,sweet,and floral aromas of the finished fermented tea.Furthermore,21 volatile compounds(VIP＞1,P＜0.05)were identified through OPLS-DA as key differentiators between summer-autumn black tea and the finished fermented tea.This study provides valuable insights for the comprehensive utilization of summer-autumn tea resources and the development of related products.关键词
夏秋红茶/"金花"菌/工艺优化/感官评价/挥发性化合物Key words
summer-autumn black tea/"golden flower"fungus/process optimization/sensory evaluation/volatile compounds分类
轻工纺织引用本文复制引用
宋林瑶,董旋,赵懿琛,许粟,徐辉,陶光灿,吴思瑶,曹森,孟令帅,史大娟,陈锡,赵德刚..应用"金花"菌人工接种发酵贵州夏秋红茶的风味特征解析[J].食品工业科技,2025,46(19):34-45,12.基金项目
国家自然科学基金(32160071) （32160071）
贵州省食品风味感知及品质调控科技创新人才团队(黔科合平台人才-CXTD[2022]002) （黔科合平台人才-CXTD[2022]002）
贵州省高等学校药食两用资源特征风味感知及品质调控工程研究中心(黔教技[2023]042号) （黔教技[2023]042号）
贵州省教育厅青年科技人才成长项目(黔教技[2024]193号) （黔教技[2024]193号）
大学生创新创业训练计划项目(S202110976060,S202110976067,S202110976074,S202110976077,S202310976101) （S202110976060,S202110976067,S202110976074,S202110976077,S202310976101）
贵阳学院食品科学与工程学院2023年度研究生科研项目(2023-YJS02). （2023-YJS02）
