摘要：本研究采用自动热脱附-气相色谱-质谱联用仪(automatic thermal desorption-gas chromatography-mass spectrometry, ATD-GC-MS)对政和大白茶、九龙大白茶、福鼎大毫茶、福云6号和福云595制成的白牡丹茶进行香气检测分析，并探究其香气成分的特征。结果显示，5个白牡丹品种茶中共鉴定出50种香气成分，正己醛、壬醛、癸醛、苯甲醇、芳樟醇、1-戊醇和β-紫罗兰酮是主要香气成分，这些香气成分之间或与其他香气成分相互作用间接参与白牡丹茶香气的形成，奠定了白茶的香气基础。通过对鉴定出的香气成分进行定性定量分析，发现5个白牡丹品种茶在香气成分含量上仍存在较大差异。其中，44种组分的香气成分含量经单因素分析达到显著差异水平(P<0.05)，且香气活性值(odor activity value, OAV)在不同品种白牡丹茶间也存在差异。政和大白茶含有较高的醛类和醇类化合物，如壬醛、1-戊醇、芳樟醇、苯甲醇和癸醛；福鼎大毫茶含有较为丰富的醇类化合物，如1-戊醇和芳樟醇；福云6号含有较高的醛类和碳氢化合物，如戊醛、正己醛、辛醛、壬醛、癸醛和1-戊醛；九龙大白茶和福云595含有较高的醇类和碳氢化合物，如1-戊醇、芳樟醇和苯甲醇，认为这些香气成分可能对5个白牡丹品种茶的香气特征有较大贡献。本研究可为进一步探究白茶品种香型特征划分提供参考依据。
图片来源于图司机
Abstract: Automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was used to determine the aroma components of white peony tea from Zhenghe Dabai, Jiulong Dabai, Fuding Dahao, Fuyun 6 and Fuyun 595. The aroma detection and analysis were carried out, and the characteristics of their aroma components were explored. A total of 50 volatile components were detected in five samples. Hexanal, nonanal, decanal, benzyl alcohol, linalool 1-pentanol and β-Ionone were the main aroma components, and these aroma components interacted with each other or with other aroma components to indirectly participate in the formation of the aroma of white peony tea, which laid the aroma foundation of white tea. A total of 44 kinds of aroma components were significantly different by univariate analysis (P<0.05). Moreover, the value of aroma activity (OAV) also differed among different cultivars of white peony tea. Zhenghe Dabai contained higher aldehydes and alcohols, such as nonanal, 1-pentanol, linalool, benzyl alcohol and decanal; Fuding Dahao was richer in alcohols, such as 1-pentanol and linalool; Fuyun 6 contained higher aldehydes and hydrocarbons, such as pentanal, n-hexanal, octanal, nonanal, decanal and 1-pentanal; Jiulong Dabai and Fuyun 595 contained higher alcohols and hydrocarbons, such as 1-pentanol, linalool and benzyl alcohol, and it is suggested that these aroma components may contribute more to the aroma characteristics of the five white peony varieties of tea. This study can provide reference for further exploring the classification of aroma types of white tea cultivars.
《食品工业科技》特邀主编专栏征稿
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