[1]张珍珍,杨远帆,孙浩,等.3种清香型铁观音挥发性成分及香味特征[J].集美大学学报(自然科学版),2016,21(3):175-183.
ZHANG Zhen-zhen,YANG Yuan-fan,SUN Hao,et al.Volatile Components and Sensory Characteristics of Three Fresh Scent-Flavor Tieguanyin Teas[J].Journal of Jimei University,2016,21(3):175-183.
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《集美大学学报(自然科学版)》[ISSN:1007-7405/CN:35-1186/N]
- 卷:
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第21卷
- 期数:
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2016年第3期
- 页码:
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175-183
- 栏目:
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水产、食品与生物工程
- 出版日期:
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2016-05-28
文章信息/Info
- Title:
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Volatile Components and Sensory Characteristics of Three Fresh Scent-Flavor Tieguanyin Teas
- 作者:
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张珍珍1; 杨远帆1; 2; 3; 孙浩1; 洪鹏1; 黄高凌1; 2; 3; 姜泽东1; 2; 3; 陈峰1; 4; 杜希萍1; 2; 3; 胡阳1; 2; 3; 倪辉1; 2; 3
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(1.集美大学食品与生物工程学院,福建 厦门 361021;2.福建省高校食品微生物与酶工程技术研究中心,福建 厦门 361021;3.厦门市食品与生物工程技术研究中心,福建 厦门 361021;4.美国克莱姆森大学食品科学、营养与包装科学系,美国 南卡罗琳娜州 29634)
- Author(s):
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ZHANG Zhen-zhen1; YANG Yuan-fan1; 2; 3; SUN Hao1; HONG Peng1; HUANG Gao-ling1; 2; 3; JIANG Ze-dong1; 2; 3; CHEN Feng1; 4; DU Xi-ping1; 2; 3; HU Yang1; 2; 3; NI Hui1; 2; 3
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(1.College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;3.Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China;4.Department of Food,Nutrition and Package Science,Clemson University,South Carolina 29634,United States)
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- 关键词:
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铁观音; 感官评价; 气质联用; 香气值; 统计学分析
- Keywords:
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Tieguanyin tea; sensory evaluation; gas chromatography-mass spectrometry; odor activity values; statistical analysis
- 分类号:
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- DOI:
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- 文献标志码:
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A
- 摘要:
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运用顶空固相微萃取技术结合气相色谱质谱联用仪(HS-SPME-GC-MS)和感官评价分析清香型铁观音的挥发性成分和主要风味特征。通过GC-MS检测分析,在3种清香型铁观音中共发现34种挥发性成分,主要成分均为反式-橙花叔醇、吲哚、正己醛、α-法呢烯,质量含量分别为24751~41899、19958~33929、1875~3467、1033~3361 μg/kg;感官评价结果显示,3种铁观音均具有典型的清香味和花香味;香气值(OAVs)分析表明,3种铁观音中主要风味成分相同,均为癸醛(128.92~299.37)、反式-橙花叔醇(110.01~186.21)、苯乙醛(31.27~37.89)、正己醛(17.86~33.02)和吲哚(9.50~16.16);聚类分析结合感官评价表明,清香味主要来源于正己醛、苯乙醛和癸醛,花香味主要来源于反式-橙花叔醇。该研究结果说明,3种清香型铁观音的主要挥发性成分和香味特征相似,但和其他乌龙茶具有一定的差异。
- Abstract:
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Three common fresh scent-flavor Tieguanyin teas were analyzed by sensory evaluation and gas chromatography-mass spectrometer (GC-MS).GC-MS analysis showed that 34 kinds of volatile organic compounds were identified in the three Tieguanyin teas,which all possessed a similar major volatile constituent,i.e.,nerolidol (24751~41899 μg/kg),indole(19958~33929 μg/kg),hexanal(1875~3467 μg/kg) and α-farnesene(1033~3361 μg/kg).The three teas samples possessed a typical fresh and floral aroma through sensory evaluation.Besides,odour activity values showed that decanal(128.92~299.37),nerolidol (110.01~186.21),benzeneacetaldehyde(31.27~37.89),hexanal(17.86~33.02)and indole(9.50~16.16) were the main flavor volatiles.By the combination of cluster analysis and sensory evaluation,it indicated that the fresh odour was mainly attributed to hexanal,benzeneacetaldehyde and decanal;and the floral odour was mainly came from nerolidol .These results suggested that the fresh scent-flavor Tieguanyin teas had similar aromatic profile and volatile components,which was different from those of other types of oolong teas.
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更新日期/Last Update:
2016-07-01