贵州桐梓古树绿茶特征风味物质分析及其品质评价OA
Characteristic Flavor Compounds and Quality Analysis of Ancient Tree Green Tea from Tongzi,Guizhou
为探究贵州桐梓古树绿茶的特征风味物质构成及其品质,本研究以 12份乔木型大叶种桐梓古树茶树单株所制烘青绿茶为研究对象,采用感官审评、高效液相色谱(HPLC)及顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术分析其感官品质、主要理化成分和挥发性香气成分,并结合聚类分析与相关性分析进行综合评估.结果表明:所有茶样感官审评总分均高于 90分,具有"花香、滋味鲜醇"的典型特征.主要品质成分分析显示,样品氨基酸含量较高,最高达到 5.27%,酚氨比在 5.68～8.58,儿茶素总量为 9.14%～15.68%,酯型与非酯型儿茶素比值较低,仅 1.22～2.54.GC-MS共鉴定出 24种关键香气成分,其中芳樟醇、水杨酸甲酯、茉莉酮、α-法呢烯及 2,2,4-三甲基-1,3-戊二醇二异丁酸酯等是构成其主体花果香风格的核心物质.聚类分析将 12份茶样分为两大类:第一类,6号、7号和 8号以高氨基酸含量和清甜风味为主,第二类以高花香、果香强度为主要特征.综上,桐梓古树绿茶品质优异,其独特的风味特征与特定的挥发性香气成分组成及含量密切相关.本研究为桐梓古树绿茶的品质评价、资源利用与产品定位提供了科学依据.
To investigate the characteristic flavor compounds and quality of ancient-tree green tea from Tongzi,Guizhou.This study analyzed 12 baked green-tea samples produced from individual arbor-type large-leaf ancient trees.Sensory eval-uation,high-performance liquid chromatography(HPLC)and headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)were employed to determine sensory quality,key physicochemi-cal components and volatile aroma compounds,followed by hierarchical clustering and correlation analyses for comprehen-sive assessment.Results showed that all teas scored above 90 points in sensory evaluation,exhibiting typical"floral aroma and fresh mellow taste".Key quality indices revealed high amino-acid contents(up to 5.27%),phenol-to-amino ratios of 5.68～8.58,total catechins at 9.14%～15.68%,and low ratios of galloylated catechins tonon-galloylated catechins(1.22～2.54).GC-MS identified 24 key aroma compounds,linalool,methyl salicylate,jasmonate,α-farnesene and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were the core contributors to the dominant floral-fruity aroma.Cluster analysis di-vided the 12 samples into two groups:Group Ⅰ(samples 6,7,8)featured high amino acids and a sweet-mellow profile,while Group Ⅱ was characterized by intense floral and fruity aromas.In conclusion,Tongzi ancient-tree green tea possess-es outstanding quality,and its unique flavor profile is closely linked to specific volatile aroma constituents and their concen-trations.This study provides a scientific basis for quality evaluation,resource utilization and product positioning of Tongzi ancient-tree green tea.
汪艳霞;冯霞;黄国康;冯娅东;陈倩;石瑾杰;杨娟;黄小贞
贵州大学茶学院,贵州 贵阳 550025贵州大学茶学院,贵州 贵阳 550025||黔南民族职业技术学院,贵州都匀 558000贵州大学茶学院,贵州 贵阳 550025贵州大学茶学院,贵州 贵阳 550025贵州大学茶学院,贵州 贵阳 550025贵州大学茶学院,贵州 贵阳 550025重庆市农业科学院茶叶研究所,重庆 402160贵州大学茶学院,贵州 贵阳 550025
轻工纺织
桐梓古茶树绿茶风味品质分析香气成分
Tongzi ancient tea treegreen teaflavorquality analysisaroma compounds
《食品工业科技》 2026 (11)
34-43,10
黔科合支撑[2023]一般012黔科合支撑[2023]一般087黔西南州科技支撑项目.
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