青砖茶初制、渥堆过程中挥发性风味成分分析

发布时间：2018-05-08 13:59

  本文选题：青砖茶 + 渥堆　； 参考：《食品与发酵工业》2017年12期

【摘要】：以赤壁群体种茶叶为原料加工青砖茶,采用顶空固相微萃取法结合气相色谱-质谱仪联用技术,对青砖茶初制、渥堆过程中样品的挥发性成分进行了分析鉴定。结果表明,青砖茶初制、渥堆加工过程中共鉴定出62种挥发性风味物质,在鲜叶至渥堆结束后的7个样品中分别鉴定出45、41、41、40、43、42和48种挥发性风味物质。在鲜叶至晒干阶段,青砖茶香气含量较高的依次为醛类、醇类、酯类和酮类等化合物,而在渥堆期间受到微生物的作用,烯醛、酮类、甲氧基苯类和呋喃类风味物质明显增加,醇类和酯类风味物质明显减少。β-紫罗酮、芳樟醇、顺-4-庚烯醛、反,顺-2,6-壬二烯醛、癸醛、反-2-壬烯醛、反,反-2,4-庚二烯醛、1-辛烯-3-醇、壬醛、α-紫罗酮、1-戊烯-3-酮、2-辛烯-1-醛等12个气味活度值(odor active value,OAV)均值大于1的香气化合物对青砖茶不同加工阶段的风味变化有着重大贡献。渥堆是青砖茶挥发性风味成分形成的关键步骤,青砖茶毛茶的香气特征性成分有:反,反-2,4-庚二烯醛、2-辛烯-1-醛、反,顺-2,6-壬二烯醛、壬醛、苯乙醛、β-环柠檬醛、β-紫罗酮、α-紫罗酮、1,2,3-三甲氧基苯和α-萜品醇等。
[Abstract]:The volatile components of green brick tea were analyzed and identified by headspace solid phase microextraction and gas chromatography-mass spectrometer with red wall tea as raw material. The results showed that 62 volatile flavor compounds were identified during the processing of green brick tea, and the volatile flavor compounds were identified in 7 samples from fresh leaves to Wubi, respectively. During the period of fresh leaf to drying, the aromatic compounds of green brick tea were aldehydes, alcohols, esters and ketones, but they were affected by microbes during the period of wok heap, and the flavor substances of alkaldehyde, ketone, methoxy benzene and furan increased obviously. 尾 -Violarone, linalool, cis-4-heptenal, trans-, cis-2o-6-nonnonenedienal, decanal, trans--2-nonenaldehyde, trans--2-hexadienal, trans--2n 4-heptadienal, 1-octene-3-ol, 尾 -Violarone, linalool, cis-2n 6-nonenedienal, decanal, trans--2n 4-heptadienal, 1-octene-3-ol, Nonaldehyde, 伪 -violarone 1-pentene-3-ketene 2-octene-1-aldehyde and other 12 aroma compounds whose mean value was greater than 1 contributed significantly to the flavor changes of green brick tea at different processing stages. Wudui is the key step in the formation of volatile flavor components of green brick tea. The aroma characteristic components of green brick tea are: reverse, trans--2n, 4-heptadienal, 2-octene-1-aldehyde, reverse, cis-2n, 6-nonylenedienal, nonaldehyde, Phenylacetaldehyde, 尾 -Cyclocitral, 尾 -Violarone, 伪 -Violarone, 3-trimethoxybenzene, 伪 -terpene, etc.
【作者单位】： 湖北省农业科学院果树茶叶研究所/湖北省茶叶工程技术研究中心;信阳农林学院河南省豫南茶树资源综合开发重点实验室;
【基金】：湖北省农业科学院青年科学基金项目(2017NKYJ J13) 信阳农林学院河南省豫南茶树资源综合开发重点实验室开放基金资助项目(HNKLTOF2017004) 国家现代农业(茶叶)产业技术体系专项(CARS-23) 湖北省重大科技创新计划项目(2014ABA023) 湖北省农业科技创新中心资助项目(2016-620-000-001-032)
【分类号】：O657.63;TS272.7
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本文编号：1861686