茶叶通讯2026，Vol.53Issue(3)：336-348,13.DOI:10.20178/j.cnki.ISSN1009-525X.2026.03.007
基于HS-GC-IMS分析不同干燥方式对工夫红茶风味品质的影响
Effects of Different Drying Methods on Flavor Quality of Congou Black Tea Based on HS-GC-IMS
摘要
Abstract
Using one bud and two leaves fresh shoots of'Taoyuan Dayecha'harvested in autumn as raw materials,this study explored the effects of four drying methods(hot air drying,hot air drying followed by microwave drying,microwave drying followed by hot air drying,and microwave drying alone)on the flavor quality of Congou black tea.Sensory evaluation results revealed that the black tea processed by microwave followed by hot air drying exhibited superior overall sensory quality:the dry tea had a jet-black and glossy appearance,the infusion showed an orange-red and bright color,the aroma was sweet with a slight floral note;the taste was mellow and refreshing,and the infused leaves were bright red.Analysis of taste-related components indicated that microwave followed by hot air drying favored the retention of water extracts,tea polyphenols,caffeine and soluble sugars,whereas microwave drying alone was conducive to the preservation of free amino acids.In terms of tea pigments,microwave drying and microwave-hot air combined drying achieved the best performance,with higher contents of theaflavins and thearubigins and lower theabrownin content.For catechin fractions,microwave followed by hot air drying facilitated the accumulation of total catechins,while microwave drying alone promoted the enrichment of non-esterified catechins;hot air drying resulted in the most significant decline in all catechin components.Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)was adopted for aroma analysis.Combined with volatile compound fingerprinting and principal component analysis(PCA),a total of 88 known and 14 unknown volatile compounds were identified from tea samples processed by the four drying methods.The identified compounds consisted of 24 aldehydes,18 alcohols,14 esters,12 ketones,7 acids,7 hydrocarbons,4 ethers,1 oxygen heterocycle and 1 other compound.Fingerprint analysis and PCA results showed obvious differences in HS-GC-IMS profiles among the four drying treatments,and the cumulative contribution rate of the first two principal components reached 88%,indicating that HS-GC-IMS could effectively distinguish Congou black tea processed by the four different drying methods.关键词
红茶/茶叶加工/干燥方式/感官品质/挥发性成分/顶空气相-离子迁移谱Key words
Black tea/Tea processing/Drying methods/Sensory quality/Volatile compounds/HS-GC-IMS分类
轻工纺织引用本文复制引用
赵熙,钟妮,余鹏辉,黄浩,周浩,郑红发..基于HS-GC-IMS分析不同干燥方式对工夫红茶风味品质的影响[J].茶叶通讯,2026,53(3):336-348,13.基金项目
国家重点研发计划课题(2022YFD1600804),国家现代农业(茶叶)产业技术体系建设专项(CARS-18) （2022YFD1600804）
