滋味是评定茶叶品质的重要指标,为探索重庆针形绿茶滋味特征,该文通过检测分析绿茶主要呈味物质组分及含量,结合主成分及滋味物质贡献度进行分析.结果表明,重庆针形绿茶味感表现浓醇而鲜爽,总体品质较好.主要品质指标:水浸出物含量在45.2％～49.6％,多酚含量在14.7％～21.6％,游离氨基酸含量在2.8％～5.6％,咖啡碱含量在3.4％～4.7％(均为质量分数).主成分分析表明,天冬氨酸、苏氨酸、丝氨酸、天冬酰胺、丙氨酸、蛋氨酸、异亮氨酸、亮氨酸、酪氨酸、组氨酸、赖氨酸、精氨酸12种氨基酸组分和没食子酸(gallic acid,GA)、表 没食子儿茶素(epigallocatechin,EGC)、表儿茶素没食子酸醋(epicatechin gallate,ECG)3个组分为重庆针形绿茶滋味主要特征成分.而通过滋味物质贡献度[浓度/阈值(dose-over-threshold,Dot)]分析出天冬氨酸、谷氨酸、GA、表没食子酸儿茶素没食子酸酯(epigallocatechin gallate,EGCG)、ECG、EGC、儿茶素(catechin,D/L-C)对滋味的形成有重要贡献.滋味成分聚类分析表明永川、巴南两地的针形绿茶聚类效果较好.该研究为重庆针形绿茶品质成因及品质改善研究提供参考.
Taste is an important index for tea evaluation.To explore the taste characteristics of needle-shaped green tea in Chongqing,the main flavor components and contents of green tea were detected and analyzed in combination with the contribution of prin-cipal components and flavor substances.Results showed that Chongqing needle-shaped green tea had a heavy,mellow,and fresh taste,and the overall quality was good.Main quality indicators included that the content of water extract was 45.2％-49.6％,the content of polyphenols was 14.7％-21.6％,the content of free amino acids was 2.8％-5.6％,and the content of caffeine was 3.4％-4.7％.Principal component analysis showed that aspartic acid,threonine,serine,asparagine,alanine,methionine,isoleucine,leucine,tyro-sine,histidine,lysine,arginine,gallic acid(GA),epigallocatechin(EGC),and epicatechin gallate(ECG)were the main characteris-tic components of Chongqing needle-shaped green tea.According to the analysis of taste substance contribution(Dot value),aspartic acid,glutamic acid,GA,epigallocatechin gallate(EGCG),ECG,EGC,and catechin(D/L-C)had important contributions to the for-mation of taste.Cluster analysis of taste components showed that the cluster effect of needle-shaped green tea in Yongchuan and Banan was better.This study provides a reference for the formation and improvement of the quality of Chongqing needle-shaped green tea.
杨娟;袁林颖;王杰;王廷华;吴全;徐泽;钟应富
重庆市农业科学院茶叶研究所,重庆,402160||重庆市茶叶工程技术研究中心,重庆,402160重庆市农业科学院茶叶研究所,重庆,402160||重庆市永川区经济作物技术推广站,重庆,402160
针形绿茶;主成分分析;滋味物质贡献度;滋味特性
needle-shaped green tea;principal component analysis;taste substance contribution;taste characteristics
《食品与发酵工业》 2024 (001)
265-271,中插11-中插12 / 9
重庆市科技局科研机构绩效激励引导专项项目(cstc2020jxjl80014);重庆市科技局技术创新与应用示范专项项目(cstc2018jscx-mszdX0032);"科技助力经济2020"重点专项项目(SQ2020YFF0422398)
10.13995/j.cnki.11-1802/ts.033560
评论