阳新县绿茶感官品质及风味化学成分分析OA
Analysis of Sensory Quality and Flavor Chemical Composition of Green Tea in Yangxin County
为探究湖北省黄石市阳新县7个茶区(枫林镇、龙港镇、浮屠镇、三溪镇、白沙镇、洋港镇、兴国镇)绿茶的风味特征及其物质基础,采用高效液相色谱、顶空固相微萃取-气相色谱-质谱联用技术,测定茶叶主要滋味、香气成分含量,结合感官审评、滋味活度值(TAV)与气味活度值(OAV)开展综合分析.结果表明,阳新县绿茶具有滋味醇厚、香气清高的风味品质特征.滋味成分方面,阳新县绿茶茶多酚含量15.78％～26.80％,总氨基酸含量1.32％～5.30％,咖啡碱(CAF)含量3.74％～4.45％,总儿茶素含量9.87％～18.56％;其中表没食子儿茶素没食子酸酯(EGCG)、表儿茶素没食子酸酯(ECG)、表没食子儿茶素(EGC)为主要儿茶素组分,茶氨酸、谷氨酰胺、谷氨酸为主要氨基酸组分.TAV分析显示,EGCG、ECG、CAF平均TAV分别为5.06、2.67、4.15,是构成茶汤醇厚滋味的核心物质.香气成分方面,共检出35种香气物质,香气总量42.64～101.70 µg/L,醇类、醛类、烯烃类为主体香气物质,占总香气含量77.23％.OAV分析显示,芳樟醇、正己醛、壬醛、β-紫罗兰酮等10种成分平均OAV>1,是形成绿茶清香风味的关键物质.综上,阳新县绿茶具有滋味醇厚、香气清高的品质特征,其滋味形成的关键物质基础由 EGCG、ECG、CAF以及茶氨酸、谷氨酸等物质构成,可为其标准化生产与品牌建设提供科学理论依据.
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.
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
长江大学 园艺园林学院,湖北 荆州 434025||湖北省农业科学院 果树茶叶研究所,湖北 武汉 430064||长江大学 香辛园艺植物种质创新与利用湖北省重点实验室,湖北 荆州 434025湖北省农业科学院 果树茶叶研究所,湖北 武汉 430064湖北省农业科学院 果树茶叶研究所,湖北 武汉 430064阳新县特产服务中心,湖北 阳新 435200长江大学 园艺园林学院,湖北 荆州 434025||湖北省农业科学院 果树茶叶研究所,湖北 武汉 430064||长江大学 香辛园艺植物种质创新与利用湖北省重点实验室,湖北 荆州 434025长江大学 园艺园林学院,湖北 荆州 434025||长江大学 香辛园艺植物种质创新与利用湖北省重点实验室,湖北 荆州 434025湖北省农业科学院 果树茶叶研究所,湖北 武汉 430064湖北省农业科学院 果树茶叶研究所,湖北 武汉 430064湖北省农业科学院 果树茶叶研究所,湖北 武汉 430064长江大学 园艺园林学院,湖北 荆州 434025||长江大学 香辛园艺植物种质创新与利用湖北省重点实验室,湖北 荆州 434025
农业科技
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
Green teaSensory qualityFlavor chemical componentTaste activity valueOdor activity valueYangxin County
《河南农业科学》 2026 (5)
172-180,9
湖北省科技人才服务企业项目(2025DJD010)湖北省种业高质量发展专项(HBZY2023B005)湖北省农业科技创新中心项目(2025-620-000-001-020)
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