食品工业科技2026，Vol.47Issue(11)：12-24,13.DOI:10.13386/j.issn1002-0306.2025070189
蝉茶的品质成分及香气特征分析
Analysis of Quality Components and Aroma Characteristics of Cicada Tea
摘要
Abstract
In this study,fresh leaves of Jinxuan tea,both infested and uninfested with Empoasca onukii,were used as raw materials.A systematic comparison was conducted to analyze differences in the sensory quality characteristics,primary bio-chemical components,and aroma substances of cicada tea products and control tea products(black and green teas),leading to the identification of key aroma compounds.The sensory evaluation results indicated that the cicada tea exhibited distinct nectar-like aroma characteristics.The biochemical composition analysis revealed that the soluble sugar content of cicada green tea(4.75%～5.54%)was significantly higher than that of the control green tea(4.41%)(P<0.05).Similarly,the solu-ble sugar content of cicada black tea(4.62%～5.49%)was significantly greater than that of the control black tea(4.17%).The total flavonoid content of cicada green tea(4.88%～5.30%)was significantly higher than that of cicada black tea(3.41%～4.49%),whereas the tea polyphenol content of cicada green tea(24.53%～25.18%)was significantly greater than that of cicada black tea(14.36%～18.92%).A total of 88 volatile compounds were identified,with the total volatile compo-nents in cicada tea exceeding those in the control tea.Furthermore,dehydrolinalool,o-cymene,and benzaldehyde were identified as the characteristic aroma compounds that distinguished cicada green tea from the control green tea.Additionally,cis-linalool oxide(furan type),geraniol,phenylethanol,methyl salicylate,trans-linalool oxide(pyran type),and 2-(5-methyl-5-vinyl tetrahydrofuran-2-yl)propyl-2-yl carbonate were characteristic aromatic substances that differentiated cicada black tea from the control black tea.The relative odor activity value analysis indicated that key aroma components,such as β-ionone,benzyl alcohol,o-cymene,and geraniol,were present at significantly higher levels in the cicada tea than in the control tea(P<0.05),which may contribute to the distinctive"honey aroma"of cicada tea.In this study,the biochemical ba-sis of the distinctive flavor of cicada tea was analyzed,and theoretical support for its quality enhancement was provided.关键词
茶小绿叶蝉/蝉茶/香气成分/生化成分/感官审评Key words
tea green leafhopper/cicada tea/aroma components/biochemical components/sensory evaluation分类
轻工纺织引用本文复制引用
李雪珂,周巧仪,马成英,梁冬霞,夏红玲,曹藩荣,凌彩金..蝉茶的品质成分及香气特征分析[J].食品工业科技,2026,47(11):12-24,13.基金项目
广东省省级科技计划项目(2023B0202010013) （2023B0202010013）
以农产品为单元的广东省现代农业产业技术体系创新团队建设项目(茶叶产业技术体系)(2024CXTD11) （茶叶产业技术体系）
"广东特支计划"省农业农村厅(农业和乡村振兴人才)项目(NYQN2024020) （农业和乡村振兴人才）
广东省驻镇帮镇扶村项目(KTP20240140) （KTP20240140）
广东省农业科学院现代种业创新能力提升工程. （）
