河南农业科学2026，Vol.55Issue(5)：172-180,9.DOI:10.15933/j.cnki.1004-3268.2026.05.017
阳新县绿茶感官品质及风味化学成分分析
Analysis of Sensory Quality and Flavor Chemical Composition of Green Tea in Yangxin County
摘要
Abstract
To investigate the flavor characteristics and material basis of green tea in seven tea districts(Fenglin town,Longgang town,Futu town,Sanxi town,Baisha town,Yanggang town,Xingguo town)of Yangxin County of Huangshi Ctiy in Hubei province,the contents of main taste and aroma components of tea were determined by high performance liquid chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry,and a comprehensive analysis was conducted combined with sensory evaluation,taste activity value(TAV)and odor activity value(OAV).The results showed that the green tea in Yangxin County had the flavor quality characteristics of mellow taste and high aroma.In terms of taste components,the tea polyphenol content of green tea in Yangxin County was 15.78％—26.80％,the total amino acid content was 1.32％—5.30％,the caffeine(CAF)content was 3.74％—4.45％,and the total catechin content was 9.87％—18.56％.Among them,epigallocatechin gallate(EGCG),epicatechin gallate(ECG),and epigallocatechin(EGC)were the main catechin components,and theanine,glutamine,and glutamic acid were the main amino acid components.TAV analysis showed that the average TAV values of EGCG,ECG and CAF were 5.06,2.67 and 4.15,respectively,which were the key substances contributing to the rich and mellow taste of the tea infusion.In terms of aroma components,a total of 35 aroma substances were detected,with a total aroma content of 42.64-101.70 µg/L.Alcohols,aldehydes and olefins were the main aroma components,accounting for 77.23％of the total aroma content.OAV analysis showed that the average OAV values of 10 components such as linalool,hexanal,nonanal and β-ionone were greater than 1,which were the key substances contributing to the fresh and elegant aroma of Yangxin green tea.In summary,green tea in Yangxin County has the quality characteristics of mellow taste and high aroma.The key material basis of its taste formation is composed of EGCG,ECG,CAF,theanine,glutamic acid and other substances,which can provide scientific theoretical basis for its standardized production and brand building.关键词
绿茶/感官品质/风味化学成分/滋味活度值/气味活度值/阳新县Key words
Green tea/Sensory quality/Flavor chemical component/Taste activity value/Odor activity value/Yangxin County分类
农业科技引用本文复制引用
刘诗侣,金孝芳,马林龙,余晓华,万发兴,赵振军,刘艳丽,曹丹,颜小梅,胡贤春..阳新县绿茶感官品质及风味化学成分分析[J].河南农业科学,2026,55(5):172-180,9.基金项目
湖北省科技人才服务企业项目(2025DJD010) （2025DJD010）
湖北省种业高质量发展专项(HBZY2023B005) （HBZY2023B005）
湖北省农业科技创新中心项目(2025-620-000-001-020) （2025-620-000-001-020）
