基于感官评价和代谢组学技术解析紫阳绿茶风味特征和生化成分差异

doi:10.13305/j.cnki.jts.2024.02.005

茶叶科学 ›› 2024, Vol. 44 ›› Issue (2): 316-328.doi: 10.13305/j.cnki.jts.2024.02.005

基于感官评价和代谢组学技术解析紫阳绿茶风味特征和生化成分差异

陈德权¹, 任杨梅¹, 何梦迪¹, 李尤学², 叶利利^1,3, 薛华倩^1,3, 曾建明¹, 丁长庆^1,*

1.中国农业科学院茶叶研究所/农业农村部茶树生物学与资源利用特种经济动植物生物学与遗传育种重点实验室,浙江杭州 310008;
2.陕西省安康市紫阳县茶叶发展中心,陕西安康 725300;
3.中国农业科学院研究生院,北京 100081

收稿日期:2024-01-13 修回日期:2024-02-19 出版日期:2024-04-15 发布日期:2024-04-30
通讯作者: * chqding@tricaas.com
作者简介:陈德权,男,硕士研究生,主要从事茶树育种、种植方面的研究。
基金资助:
国家重点研发计划（2022YFD1602001-2）

Analysis of Flavor Characteristics and Biochemical Composition Differences of Ziyang Green Tea Based on Sensory Evaluation and Metabolomics Techniques

CHEN Dequan¹, REN Yangmei¹, HE Mengdi¹, LI Youxue², YE Lili^1,3, XUE Huaqian^1,3, ZENG Jianming¹, DING Changqing^1,*

1. Tea Research Institute of the Chinese Academy of Agricultural Science/Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China;
2. Shaanxi Ankang Ziyang County Tea Development Center, Ankang 725300, China;
3. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received:2024-01-13 Revised:2024-02-19 Online:2024-04-15 Published:2024-04-30

摘要/Abstract

摘要： 为解析不同干燥工艺紫阳绿茶风味特征和生化成分差异,以6个硒香茶（烘-炒）和10个翠峰茶（烘）为材料,采用感官评价、生化成分检测、高分辨液质联用（UHPLC-Q-Exactive/TM）和多元统计等方法对茶叶的风味特征和生化成分进行分析。感官评价结果表明,硒香茶香气为高爽型,翠峰茶为清香型,硒香茶干茶的色泽更为深绿,翠峰茶的感官评价综合得分略高于硒香茶。生化成分检测结果表明,硒香茶的氨基酸总量以及10种氨基酸组分（组氨酸、精氨酸和苏氨酸等）显著高于翠峰茶（P<0.05）,茶多酚、儿茶素组分及咖啡碱的含量差异不显著。代谢组学分析共鉴定出262个非挥发性化合物,包括氨基酸、儿茶素、二聚体儿茶素、酚酸、黄酮醇（糖）苷和有机酸等13类。用偏最小二乘法判别和差异比较分析发现,硒香茶与翠峰茶中代谢物种类没有差异,但含量存在差异。选择VIP>1.2的化合物作为关键性差异化合物,主要有氨基酸类、酚酸和黄酮醇（糖）苷类。翠峰茶中氨基酸类、黄酮醇（糖）苷类化合物含量低于硒香茶,而二聚体儿茶素类化合物含量高于硒香茶。本研究可为全面了解硒香茶和翠峰茶品质形成提供理论基础,同时也为绿茶不同干燥工艺导致感官品质和生化成分差异研究提供参考。

关键词: 紫阳毛尖茶, 加工工艺, 代谢组学, 差异化合物, 感官分析

Abstract: To analyze the differences in flavor characteristics and biochemical composition of Ziyang green tea with different drying processes, 6 Xixiangtea (hot-air convection drying combined with roller-type conduction drying) and 10 Cuifeng tea (hot-air convection drying) were used for the study, and their flavor profiles and biochemical composition were analyzed by sensory evaluation, component detection,UHPLC-Q-Exactive/TM and multivariate statistical methods. Sensory analysis shows that the aroma of Xixiang tea was mainly high-fresh, and the Cuifeng tea was mainly faint-scent. The color of Xixiang tea was darker green than that of Cuifeng tea. The overall sensory score of Cuifeng tea was higher than that of Xixiang tea. The quantitative analysis shows that the total amino acids and 10 amino acid fractions (histidine, arginine and threonine,…) were significantly higher in Xixiang tea than those in Cuifeng tea (P<0.05), but the contents of tea polyphenols, catechin fractions and caffeine, and other quality components, did not show significant differences. A total of 262 non-volatile compounds were identified by metabolomics analysis, including 13 classes of amino acids, catechins, dimeric catechins, phenolic acids, flavonoid glycosides and organic acids. Partial least squares discrimination and comparative analysis found that there was no difference in metabolite species between Xixiang tea and Cuifeng tea, but there was a difference in their contents. Compounds with VIP>1.2 were selected as key differential compounds, mainly amino acids, phenolic acids and flavonoid glycosides. The contents of amino acids and flavonoi dglycosides in Cuifeng tea were lower than those in Xixiang tea, while the content of dimerized catechins was higher than that of Xixiang tea. This study provided a theoretical basis for a comprehensive understanding of the formation of the quality of Xixiang tea and Cuifeng tea, as well as a reference for the sensory quality of dry tea and biochemical compositional differences due to different drying processes of green tea.

Key words: Ziyang maojian tea, process, metabolomics, differential compounds, sensory analysis

中图分类号:

S571.1
TS272

陈德权, 任杨梅, 何梦迪, 李尤学, 叶利利, 薛华倩, 曾建明, 丁长庆. 基于感官评价和代谢组学技术解析紫阳绿茶风味特征和生化成分差异[J]. 茶叶科学, 2024, 44(2): 316-328. doi: 10.13305/j.cnki.jts.2024.02.005.

CHEN Dequan, REN Yangmei, HE Mengdi, LI Youxue, YE Lili, XUE Huaqian, ZENG Jianming, DING Changqing. Analysis of Flavor Characteristics and Biochemical Composition Differences of Ziyang Green Tea Based on Sensory Evaluation and Metabolomics Techniques[J]. Journal of Tea Science, 2024, 44(2): 316-328. doi: 10.13305/j.cnki.jts.2024.02.005.

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基于感官评价和代谢组学技术解析紫阳绿茶风味特征和生化成分差异

Analysis of Flavor Characteristics and Biochemical Composition Differences of Ziyang Green Tea Based on Sensory Evaluation and Metabolomics Techniques

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