| 黄怀生，粟本文，钟兴刚，黎 娜.湖南地方特色茶树资源加工的工夫红茶香气特征研究[J].广东农业科学,2019,46(1):101-107 |
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湖南地方特色茶树资源加工的工夫红茶香气特征研究 |
| Aroma Characteristics of Congou Black Teas Made from Local Tea Plant Resource in Hunan |
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| DOI：10.16768/j.issn.1004-874X.2019.01.015 |
| 中文关键词: 茶树资源 工夫红茶 香气特征 湖南省 |
| 英文关键词: tea tree resources congou black tea aroma characteristics Hunan province |
| 基金项目:国家自然科学基金（31570693）；湖南省科技重点研发项目（2017NK2191）；湖南省农业科技创新项目（2017JC18，2017GP08） |
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| 摘要点击次数: 2136 |
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| 中文摘要: |
| 【目的】探明地方性茶树资源汝城白毛茶、江华苦茶、桑植大叶茶加工的工夫红茶的香气品质特
性。【方法】采用固相微萃取富集香气，气质联用（GC-MS）进行香气组分测定分析。【结果】江华苦茶资源
工夫红茶香气蜜甜香浓（带花香），汝城白毛茶资源工夫红茶香气花香（药草香）浓郁、持久，桑植大叶茶资
源工夫红茶香气花香高、甜香浓郁。香气组分检测共鉴定出 44 种成分，主要有香叶醇、水杨酸甲酯、β- 芳樟
醇、橙花叔醇、β- 紫罗酮、反 -3,7- 二甲基 -2,6- 辛二烯酸、苯乙醇、氧化芳樟醇Ⅱ（呋喃型）、3- 甲基呋喃、
苯甲醇、苯甲醛、顺 - 己酸 -3- 己烯酯、氧化芳樟醇Ⅰ（呋喃型）、香茅醛、脱氢芳樟醇、δ- 杜松烯、二甲硫、
顺 - 茉莉酮、1- 乙基 -2- 甲酰吡咯、香叶酸甲酯等。方差分析表明，28 种成分相对含量在 3 种资源之间存在
显著性差异（P<0.05）；通过聚类，可聚为 3 大类，第Ⅰ类多为花香草香桂皮香物质，第Ⅱ类主要以花香药草
香物质为主，第Ⅲ类主要以甜香果香物质为主。【结论】湖南地方特色茶树资源工夫红茶 3 类香气成分的相对
含量比例差异，与感官审评的香型结果一致。 |
| 英文摘要: |
| 【Objective】Investigated the aroma quality characteristics of Congou black tea with tea tree resources
Rucheng Baimao Tea, Jianghua Kucha and Sangzhi Daye.【Method】The aroma components were identified by solid phase
microextraction and GC/MS. 【Result】The aroma of Jianghua Kucha was sweet and fragrant, while that of Rucheng Baimao
Tea was rich and lasting. The aroma of Sangzhi Daye was high and sweet. A total of 44 aroma components were identified,
including geraniol, methyl salicylate, beta-linalool, nerolidol, beta-ionone, trans-3,7-dimethyl-2,6- octadiennoic acid,
phenylethanol, linalool oxide Ⅱ (furan type), 3-methyl furan, benzyl alcohol, benzaldehyde, maleic acid-3-hexenol ester,
linalool oxide I (furan type). Furan, citronellal, dehydrolinalool, delta-ginsene, dimethyl sulfide, cis-jasmone, 1-ethyl-2-
formylpyrrole, methyl folate, etc. The variance analysis showed that there were significant differences（P<0.05） in the
relative contents of 28 components among the resources, which could be grouped into three groups by clustering. The first
group was dominated by flower glassy cinnamon aroma substances, the second group was dominated by the anther and herb,
and the third group was dominated by the sweet aroma substances. 【Conclusion】The difference of the relative content of
the three kinds of aroma components is basically the same as that of the sensory evaluation. |
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