[目的]比较不同烘焙次数对美人茶风味品质的影响,为美人茶烘焙工艺优化及品质提升提供参考依据.[方法]以室内自然萎凋和室外日光萎凋2种方式制成的金萱和青心大冇美人茶为试验材料,采用感官审评和生化成分检测对不同烘焙次数的金萱和青心大冇美人茶进行品质分析,利用顶空固相微萃取结合气相色谱质谱联用(HS-SPME-GC-MS)和正交偏最小二乘判别分析(OPLS-DA)方法对烘焙美人茶的挥发性物质进行鉴定和分析.[结果]感官审评结果显示,随着烘焙次数的增加,2种美人茶汤滋味更醇厚,口感更顺滑;茶汤香气由开始的清香转为轻蜜香,再到蜜香,逐渐形成美人茶果蜜香和花蜜香的香气特征.生化成分测定结果显示,烘焙2次后,室外萎凋金萱和青心大冇美人茶中茶多酚含量分别由24.225%和20.461%下降至22.210%和19.015%;在室内和室外萎凋的青心大冇美人茶中,随着烘焙次数的增加,茶褐素含量由2.540%和2.801%下降至2.343%和1.967%;水浸出物和茶黄素含量在第2次烘焙金萱美人茶中显著增加(P<0.05).挥发性物质分析结果表明,不同烘焙次数美人茶中共鉴定出151种挥发性物质,包括醇类35种、醛类25种、酯类29种、烯烃类21种、酮类17种和其他类24种.依据OPLS-DA分析,筛选变量重要性投影大于1(VIP>1)的物质为差异挥发性物质,在第1次和第2次烘焙金萱美人茶中分别筛选出18和19种差异挥发性物质,在第1次和第2次烘焙青心大冇美人茶中分别筛选出25和36种差异挥发性物质.其中香叶醇、苯乙醇、芳樟醇、(Z)-氧化芳樟醇(呋喃类)、二氢芳樟醇、苯甲醛和水杨酸甲酯是不同烘焙次数美人茶中的关键香气化合物,其含量的上升形成美人茶的蜜香和花果香.经2次烘焙后,金萱美人茶中的香气物质总含量增加1.3～2.5倍,青心大冇美人茶香气物质总含量增加1.2～1.8倍.[结论]烘焙有助于改善美人茶的香气品质,使其滋味更醇柔,口感更顺滑,整体风味品质得到明显提升,以烘焙2次后的美人茶品质更佳,蜜香更显,滋味更甘醇.
[Objective]To compare the effects of different baking times on the flavour quality of Beauty tea,which provided reference basis for the optimization of the baking process and quality improvement of Beauty tea.[Method]Jinxuan and Qingxin Damao Beauty teas made by indoor natural withering and outdoor sunlight withering were used as materials.Quality analysis of Jinxuan and Qingxin Damao Beauty teas with different baking times was conducted using sensory evaluation and biochemical composition detection.Identification and analysis of volatile compounds in baked Beauty tea using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)and Orthogonal Partial Least Squares Discriminant(OPLS-DA).[Result]The sensory results showed that with the increase of baking times,the taste of the two types of Beauty tea soup became richer and smoother;the aroma of tea soup changed from a light fragrance to a light honey aroma,and then to a honey aroma,gradually for-ming the aroma characteristics of the fruit honey aroma and flower honey aroma of the Beauty tea.Analysis of biochemical results found that the polyphenols in outdoor withered Jinxuan and Qingxin Damao Beauty tea decreased from 24.225%and 20.461%to 22.210%and 19.015%respectively.In indoor and outdoor withered Qingxin Damao Beauty tea,with the increase of ba-king times,theabrownin content decreased from 2.540%and 2.801%to 2.343%and 1.967%.The contents of water ex-tracts and theaflavins significantly increased in the second baked Jinxuan Beauty tea(P<0.05).The results of volatile mate-rials analysis showed that 151 volatile substances were identified in Beauty tea with different baking times,including 35 alcohols,25 aldehydes,29 esters,21 alkenes,17 ketones,and 24 other substances.According to the OPLS-DA analysis,the substances with variable importance projection greater than 1(VIP>1)were screened as differentiated volatile sub-stances,and it was found that 18 and 19 differentiated volatile substances were screened in the first and second baking of Jinxuan Beauty tea respectively,and 25 and 36 differentiated volatile substances were screened in the first and second baking of Qingxin Damao Beauty tea respectively.Among them,geraniol,phenylethanol,linalool,(Z)-oxo-linalool(fu-rans),dihydro-linalool,benzaldehyde,and methyl salicylate were the key aroma compounds in different number of ba-kings,and the rise in their content formed the honey and floral-fruity aroma of the Beauty tea.After two bakings,the total content of aroma compounds in Jinxuan Beauty tea increased by 1.3 to 2.5 times,while the total content of aroma com-pounds in Qingxin Damao Beauty tea increased by 1.2 to 1.8 times.[Conclusion]Baking helps to improve the flavor qua-lity of Beauty tea,making its taste more mellow and soft,taste more smooth,the overall flavor quality has been greatly improved.After two bakings,beauty tea has better quality,more obvious honey aroma and more mellow taste.
丁凤娇;李元朝;柳紫琼;李鹏春;闫佳伟;袁雨薇;林进龙;李鹏铭;金珊
福建农林大学园艺学院,福建福州 350002福建省江山美人茶业有限公司,福建三明 366100
农业科学
美人茶;烘焙;香气;滋味;气相色谱质谱联用(GC-MS)
Beauty tea;baking;aroma;taste;gas chromatography-mass spectrometry(GC-MS)
《南方农业学报》 2024 (002)
551-565 / 15
福建省星火计划项目(2022S0031);国家现代农业产业技术体系建设专项(CARS-19);福建张天福茶叶发展基金会科技创新基金项目(FJZTF01);福建农林大学寿宁乡村振兴研究院高山茶产业技术服务项目(2023-02) Fujian Spark Plan Project(2022S0031);Construction Special Project of Chinan Agriculture Re-search System(CARS-19);Fujian Zhang Tianfu Tea Development Foundation Science and Technology Innovation Fund Project(FJZTF01);High Mountain Tea Industry Technical Service Project of Shouning Rural Revitalization Research In-stitute of Fujian Agriculture and Forestry University(2023-02)
10.3969/j.issn.2095-1191.2024.02.025
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