湖北红茶特征性香气成分分析

发布时间：2018-12-23 19:00

【摘要】：本研究采用感官审评法和顶空固相微萃取法,并结合关键香气成分的气味活度值(Odour activity value,OAV)和主成分分析法,对32个典型湖北红茶样品的挥发性成分进行分析鉴定。结果表明,湖北红茶的香气以甜香为主,部分样品有花果香、糖香、高火香;分析鉴定出93种香气成分,醇类和醛类是主要的化合物,相对含量较高的共性成分有芳樟醇、香叶醇、水杨酸甲酯和己醛等;10个OAV相对较高的组分,主要是芳樟醇、β-大马烯酮、β-紫罗酮、癸醛、香叶醇、顺-4-庚烯醛、反-2-壬烯醛、己醛、1-辛烯-3-醇和反,反-2,4-壬二烯醛,对湖北红茶香气特征贡献较大;从19个共性成分中提取了7个主成分,累积贡献率达到86.477%;芳樟醇、香叶醇、水杨酸甲酯、1-辛烯-3-醇、β-大马烯酮、β-紫罗酮、反-香叶基丙酮、苯乙醛、癸醛、己醛、反-橙花叔醇、2-乙基呋喃和柠檬烯等香气成分共同形成了湖北红茶甜香、糖香等风味特征。
[Abstract]:The volatile components of 32 typical Hubei black tea samples were analyzed and identified by sensory review and headspace solid phase microextraction (SPME), combined with the odor activity of the key aroma components (Odour activity value,OAV) and principal component analysis (PCA). The results showed that the aroma of Hubei black tea was mainly sweet, and some samples had flower and fruit aroma, sugar aroma and high fire aroma. Analysis and identification of 93 aroma components, alcohols and aldehydes are the main compounds, the relatively high content of common components are linalool, geraniol, methyl salicylate and hexanal, etc. Ten relatively high components of OAV were mainly linalool, 尾 -malonone, 尾 -violarone, decanal, geraniol, cis-4-heptenal, trans-2-nonene aldehyde, hexanal, 1-octene-3-alcohol and trans-2nelenedienal. It has great contribution to the aroma characteristics of Hubei black tea. Seven principal components were extracted from 19 common components and the cumulative contribution rate was 86.477. Linalool, geraniol, methyl salicylate, 1-octene-3-ol, 尾 -damaenone, 尾 -violarone, trans-geranyl acetone, phenylacetaldehyde, decanal, hexaldehyde, trans-hesperidol, The aroma components of 2-ethyl furan and limonene formed sweet and sugar flavor of Hubei black tea.
【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;
【基金】：国家茶叶产业技术体系项目(CARS-23) 湖北省重大科技创新计划项目(2015ABA040) 湖北省农业科技创新中心创新团队项目(2016-620-000-001-032)
【分类号】：O657;TS272.52

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