3种清香型铁观音挥发性成分及香味特征-《集美大学学报（自然科学版）》

文章信息/Info

Title:: Volatile Components and Sensory Characteristics of Three Fresh Scent-Flavor Tieguanyin Teas

作者:: 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; （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):: 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; (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)

Keywords:: Tieguanyin tea; sensory evaluation; gas chromatography-mass spectrometry; odor activity values; statistical analysis

摘要:: 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:: 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.