武夷大红袍初制过程中香型与香气成分的变化规律

doi:10.13305/j.cnki.jts.2019.04.011

茶叶科学 ›› 2019, Vol. 39 ›› Issue (4): 455-463.doi: 10.13305/j.cnki.jts.2019.04.011

武夷大红袍初制过程中香型与香气成分的变化规律

王芳^1,2, 张见明^1,2, 李博^2,3, 陈百文^2,4,*, 刘宝顺⁵, 占仕权⁵, 刘仕章⁶

1. 武夷学院茶与食品学院,福建武夷山 354300;
2. 中国乌龙茶产业协同创新中心,福建武夷山 3543004;
3. 浙江大学农业与生物技术学院,浙江杭州 310058;
4. 福建省茶叶质量检测与技术推广中心,福建福州 350002;
5. 武夷山市幔亭岩茶研究所,福建武夷山 354300;
6. 武夷山市兰汤岩茶研究所,福建武夷山 354300

收稿日期:2018-12-05 出版日期:2019-08-15 发布日期:2019-08-19
通讯作者: *81687134@qq.com
作者简介:王芳,女,硕士,副教授,主要从事茶叶审评与品质调控和茶资源利用方面的研究。
基金资助:
项目基金：福建省科技厅引导性项目（2018N0030）、南平市指导性项目（2017DN03）、福建省“2011协同创新中心”中国乌龙茶产业协同创新中心专项（闽教科〔2015〕75号）

Dynamics of Scent Type and Aroma Components of Wuyi Dahongpao during the Preliminary Processing

WANG Fang^1,2, ZHANG Jianming^1,2, LI Bo^2,3, CHEN Baiwen^2,4,*, LIU Baoshun⁵, ZHAN Shiquan⁵, LIU Shizhang⁶

1. College of Tea and Food Science, Wuyi University, Wuyishan 354300, China;
2. Chinese Oolong Tea Industry Innovation Center (Cultivation), Wuyishan 354300, China;
3.College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China;
4. Fujian Provincial ea Quality Testing Center, Fuzhou 350002, China;
5. Wuyishan Manting Rock-essence Tea Research Institute, Wuyishan 354300, China;
6.Wuyishan Lantang Rock-essence Tea Research Institute, Wuyishan 354300, China;

Received:2018-12-05 Online:2019-08-15 Published:2019-08-19

摘要/Abstract

摘要： 采用顶空固相微萃取/气相色谱-质谱联用技术对武夷大红袍初制过程在制叶的香气成分进行了分析,结果表明,与鲜叶相比,以壬醛、十四烷、十三烷、十二烷、丁酸-2-乙基-1,2,3-丙三酯、二-叔-十二烷基二硫化物和乙酸橙花叔酯为代表的烷烃类、醛类和酮类组分等香气成分随着初制工序的进展呈下降趋势,且降幅较大,在毛茶中的含量分别下降了72.4%、91.8%、63.6%;而以橙花叔醇、α-法尼烯、吲哚、苯乙腈、苯乙醇、己酸己酯、己酸-顺3-己烯酯、己酸-反2-己烯酯、苯甲酸己酯、苯甲酸-3-己烯-1-酯和苯甲酸反2-己烯酯为代表的构成大红袍的特征性香型的醇类、酯类和烯烃类香气成分在初制过程中大量转化生成,在毛茶中的含量分别增加了215.5%、70.8%、682.6%。

关键词: 武夷大红袍, 初制工艺, 香型变化, 特征性香气成分

Abstract: The aroma components of tea leaves of Wuyi Dahongpao during the preliminary processing were investigated by headspace solid phase microextraction/gas chromatography-mass spectrometry (GC-MS). The results show that compared to the fresh leaves, the aroma component contents of alkanes, aldehydes and ketones such as nonaldehyde, tetradecane, tridecane, dodecane, butyl-2-ethyl-1,2,3-propyltriester, di-tert-dodecyl disulfide and orange blossom tert acetate were decreased drastically during the preliminary processing, which were decreased by 72.4%, 91.8% and 63.6% in the raw made tea, respectively. The alcohol, ester and olefin aroma components such as nerolidol, alpha olefin, indole, phenylacetonitrile, phenylethyl alcohol, caproic acid ester, hexanoic acid-shun 3-hexene ester, hexanoic acid-2-hexene ester and benzoic acid ester, acid-3-hexene-1-ester, and benzoic acid 2-hexene ester were largely increased during the preliminary process. The alcohol, ester and olefin aroma components involved in the characteristic flavor of Dahongpao were increased by 215.5%, 70.8% and 682.6% in the raw made tea respectively.

Key words: Wuyi Dahongpao, preliminary processing, scent changing, characteristic aroma components

中图分类号:

TS272.5⁺9

王芳, 张见明, 李博, 陈百文, 刘宝顺, 占仕权, 刘仕章. 武夷大红袍初制过程中香型与香气成分的变化规律[J]. 茶叶科学, 2019, 39(4): 455-463. doi: 10.13305/j.cnki.jts.2019.04.011.

WANG Fang, ZHANG Jianming, LI Bo, CHEN Baiwen, LIU Baoshun, ZHAN Shiquan, LIU Shizhang. Dynamics of Scent Type and Aroma Components of Wuyi Dahongpao during the Preliminary Processing[J]. Journal of Tea Science, 2019, 39(4): 455-463. doi: 10.13305/j.cnki.jts.2019.04.011.

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武夷大红袍初制过程中香型与香气成分的变化规律

Dynamics of Scent Type and Aroma Components of Wuyi Dahongpao during the Preliminary Processing

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