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浙江大学学报(农业与生命科学版)  2023, Vol. 49 Issue (3): 358-367    DOI: 10.3785/j.issn.1008-9209.2022.04.292
食品科学     
浙江典型颗粒型名优绿茶品质特征及关键风味组分研究
范方媛1(),俞秋雯1,童薏霖1,龚淑英1(),戚建乔2,魏福炯2,张旭2
1.浙江大学农业与生物技术学院,浙江 杭州 310058
2.绍兴市上虞区农业技术推广中心,浙江 绍兴 312300
Study on quality characteristics and key flavor chemical constituents of Zhejiang typical particle-shaped famous green teas
Fangyuan FAN1(),Qiuwen YU1,Yilin TONG1,Shuying GONG1(),Jianqiao QI2,Fujiong WEI2,Xu ZHANG2
1.College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, Zhejiang, China
2.Shangyu Agricultural Technology Extension Center, Shaoxing 312300, Zhejiang, China
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摘要:

本研究系统对比分析了浙江典型颗粒型名优绿茶代表样品觉农·翠茗(浙江绍兴)、平水日铸(浙江绍兴)和奉化曲毫(浙江宁波)的感官品质、风味组分及其含量,并研究其感官特征表达差异及贡献组分。结果表明:不同代表样品外形紧结度、毫量、色泽差异明显,觉农·翠茗样品呈细紧颗粒状,奉化曲毫样品外形披毫、色翠绿。在内质滋味方面,觉农·翠茗呈甘醇型,而平水日铸和奉化曲毫则呈现醇厚特征;在滋味化学组分中,没食子酸、儿茶素、表没食子儿茶素、表没食子儿茶素没食子酸酯,以及谷氨酸、精氨酸、蛋氨酸、茶氨酸、γ-氨基丁酸等是关键差异化合物。在香气方面,奉化曲毫呈清鲜型,觉农·翠茗和平水日铸多呈现高爽、嫩香特征,在挥发性组分中呈现清香、花香特征的二氢芳樟醇、辛醇、橙花醇,呈现果香、甜香特征的反式-橙花叔醇、壬醛、癸醛、3-壬烯-2-酮、α-二去氢菖蒲烯,以及高温作用下形成的β-紫罗兰酮环氧化合物、二氢猕猴桃内酯、茶吡咯等是不同香气特征的关键差异组分。综上所述,不同区域颗粒型名优绿茶在外形、香气、滋味品质上差异明显,这些感官风味差异由不同品质化学组分及含量引起,而它们的变化受到茶叶品种、产地及加工工艺的影响。

关键词: 颗粒型名优绿茶感官品质香气滋味差异贡献化合物    
Abstract:

This study investigated the sensory traits and flavor chemical constituents and their contents of Zhejiang typical particle-shaped famous green teas including Juenong·Cuiming (from Shaoxing, Zhejiang, China), Pingshuirizhu (Shaoxing, Zhejiang, China), and Fenghuaquhao (Ningbo, Zhejiang, China). The differences in sensory characteristics and their key chemical contributors were analyzed. The results showed that there were obvious differences in appearance traits, including tightness, pekoe and color of different typical samples. The Juenong·Cuiming samples show fine and compact granules. The surface of Fenghuaquhao is covered with pekoe and its color is emerald green. For tea taste, Juenong·Cuiming has sweet and mellow taste, while the taste of Fenghuaquhao and Pingshuirizhu are mellow and thick. The gallic acid, catechin, epigallocatechin, epigallocatechin gallate, glutamic acid, arginine, methionine, theanine and γ-aminobutyric acid, etc. were identified as key differential compounds. For tea aroma, Fenghuaquhao is characterized by fresh aroma, while others have tender aroma and moderate toasty aroma. The volatile constituents with fresh and floral aroma such as dihydrolinalool, 1-octanol, and nerol, and volatiles with fruit and sweet aroma such as (E)-nerolidol, 1-nonanal, decanal, 3-nonen-2-one, and α-calacorene, and volatiles produced under high-temperature processing, such as β-ionone epoxide, dihydroactinidiolide, and tea pyrrole, were analyzed to be related with sensory aroma differences. In conclusion, there are obvious differences in appearance, taste, and aroma traits among particle-shaped green teas from different tea producing areas. The sensory differences of particle-shaped green teas were caused by diverse key chemical constituents and their contents, which were induced by tea cultivars, growing environment, and tea processing technology.

Key words: particle-shaped famous green teas    sensory quality    aroma    taste    differential chemical contributors
收稿日期: 2022-04-29 出版日期: 2023-06-25
CLC:  S571.1  
基金资助: 浙江省上虞“觉农·翠茗”加工工艺及产品标准化研究项目;浙江省自然科学基金项目(LQ20C160011);国家现代农业产业技术体系建设专项(CARS-19)
通讯作者: 龚淑英     E-mail: FangyFan@zju.edu.cn;shuygong@zju.edu.cn
作者简介: 范方媛(https://orcid.org/0000-0001-9016-2000),E-mail:FangyFan@zju.edu.cn
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引用本文:

范方媛,俞秋雯,童薏霖,龚淑英,戚建乔,魏福炯,张旭. 浙江典型颗粒型名优绿茶品质特征及关键风味组分研究[J]. 浙江大学学报(农业与生命科学版), 2023, 49(3): 358-367.

Fangyuan FAN,Qiuwen YU,Yilin TONG,Shuying GONG,Jianqiao QI,Fujiong WEI,Xu ZHANG. Study on quality characteristics and key flavor chemical constituents of Zhejiang typical particle-shaped famous green teas. Journal of Zhejiang University (Agriculture and Life Sciences), 2023, 49(3): 358-367.

链接本文:

https://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2022.04.292        https://www.zjujournals.com/agr/CN/Y2023/V49/I3/358

样品

Sample

编号

No.

外形

Appearance

汤色

Infusion color

香气

Aroma

滋味

Taste

叶底

Infused leaf

平水日铸

Pingshuirizhu

P1盘花颗粒状,紧结,略有毫,匀整,尚嫩绿稍深,油润尚嫩绿明亮栗香,甜香,嫩香显醇厚甘爽,细滑细嫩成朵,匀齐,嫩绿明亮
P2盘花颗粒状,紧结,略有毫,较匀整,绿油润尚嫩绿明亮较高爽,嫩香显醇厚甘爽细嫩成朵,匀齐,嫩绿明亮

奉化曲毫

Fenghuaquhao

F1盘花颗粒状,尚紧,披毫,较匀整,翠绿润嫩绿明亮清鲜,有花香,馥郁较醇厚,清鲜嫩匀成朵,较匀齐,嫩绿明亮
F2

盘花颗粒状,尚紧,多毫,尚

绿润

尚嫩绿明亮清高,栗香显醇厚,尚甘爽嫩匀成朵,较匀齐,尚嫩绿明亮,略有红叶

觉农·翠茗

Juenong·Cuiming

J1颗粒卷曲呈盘花状,细紧,显毫,匀整,匀净,鲜嫩绿翠嫩绿明亮高爽,嫩香显较甘醇,鲜爽细嫩成朵,嫩绿明亮
J2颗粒卷曲呈盘花状,细紧,显毫,匀整,匀净,绿翠鲜活嫩绿明亮清鲜高爽,略有花香尚甘爽,较鲜爽细嫩成朵,嫩绿明亮
表1  浙江典型颗粒型绿茶感官审评
图1  浙江典型颗粒型绿茶主要滋味化合物含量
图2  浙江典型颗粒型绿茶挥发性组分相对含量
图3  基于风味化学组分的颗粒型绿茶正交偏最小二乘判别分析得分图

序号

No.

化合物名称

Compound name

CAS

类别

Type

VIP

风味特征

Flavor

characteristic

样品含量 Sample content

觉农·翠茗

Juenong·

Cuiming

奉化曲毫

Fenghuaquhao

平水日铸

Pingshuirizhu

Z1没食子酸149-91-7有机酸1.64回甘3.04±0.882.76±0.314.90±0.17
Z2儿茶素7295-85-4儿茶素1.54苦、涩1.19±0.150.27±0.020.44±0.07
Z3表儿茶素没食子酸酯1257-08-5儿茶素1.51苦、涩10.87±1.878.39±0.4412.95±1.28
Z4表没食子儿茶素970-74-1儿茶素1.48苦、涩16.12±0.888.30±1.347.21±1.51
Z5表没食子儿茶素没食子酸酯989-51-5儿茶素1.42苦、涩45.50±7.2424.35±2.9522.73±2.30
Z6可可碱83-67-0生物碱1.3812.39±3.4510.60±3.754.76±0.53
Z7谷氨酸56-86-0氨基酸1.335.45±0.333.55±0.484.21±0.19
Z8苯丙氨酸673-31-4氨基酸1.310.23±0.060.53±0.140.58±0.06
Z9精氨酸74-79-3氨基酸1.302.11±0.220.87±0.321.20±0.36
Z10天冬酰胺70-47-3氨基酸1.270.28±0.110.89±0.271.01±0.28
Z11缬氨酸7004-03-7氨基酸1.200.25±0.030.48±0.220.64±0.12
Z12蛋氨酸63-68-3氨基酸1.200.09±0.050.02±0.010.01±0.01
Z13谷氨酰胺61348-28-5氨基酸1.15鲜、甜3.45±0.804.22±2.001.95±0.47
Z14亮氨酸3588-60-1氨基酸1.140.29±0.070.44±0.160.59±0.08
Z15γ-氨基丁酸56-12-2氨基酸1.140.34±0.020.31±0.060.42±0.06
Z16色氨酸5241-64-5氨基酸1.100.25±0.050.38±0.070.36±0.04
Z17茶氨酸3081-61-6氨基酸1.05鲜、甜14.70±2.0810.18±3.409.68±0.56
Z18异亮氨酸73-32-5氨基酸1.040.14±0.030.28±0.130.34±0.09
X1二氢芳樟醇29957-43-5醇类1.89花香0.03±0.01
X2杜松烯醇73365-77-2醇类1.70花香0.01±0.00
X3苯甲醇100-51-6醇类1.47花香0.21±0.030.12±0.020.03±0.03
X4苯乙醇60-12-8醇类1.46花香0.09±0.020.16±0.060.04±0.02
X51-丙氧基-2-丙醇1569-01-3醇类1.440.03±0.010.01±0.01
X6α-松油醇98-55-5醇类1.41花香、木香0.08±0.020.06±0.010.03±0.00
X73-呋喃甲醇4412-91-3醇类1.36烘烤香、爆米花香0.01±0.000.03±0.030.19±0.12
X8柏木脑77-53-2醇类1.36甜香、木香0.01±0.000.01±0.00
X9芳樟醇78-70-6醇类1.32花香、玫瑰香0.29±0.070.20±0.050.12±0.02
X102-呋喃甲醇98-00-0醇类1.26

烤面包香、

焦香

0.41±0.070.18±0.050.11±0.10
X112,4-二甲基-3-己醇13432-25-2醇类1.130.01±0.01
X12辛醇111-87-5醇类1.11清香0.002±0.002
X13反式-ΑΑ-5-三甲基-5-乙烯基四氢化-2-呋喃甲醇34995-77-2醇类1.11花香0.02±0.000.03±0.010.01±0.00
X142-噻吩甲醇636-72-6醇类1.10烘烤香0.01±0.01
X15反式-橙花叔醇40716-66-3醇类1.10清香、花香0.04±0.020.002±0.0020.01±0.00
X16荜澄茄醇38230-60-3醇类1.080.003±0.003
X171-壬烯-4-醇35192-73-5醇类1.070.01±0.00
X18橙花醇106-25-2醇类1.04花香0.01±0.010.02±0.000.01±0.00
X19芳樟醇氧化物39028-58-5醇类1.00木香0.02±0.020.06±0.010.05±0.01
X204-甲基-4-戊烯-2-酮3744-02-3酮类1.66蔬菜味0.003±0.0010.002±0.000
X21植酮502-69-2酮类1.55

草药香、茉

莉香

0.006±0.0090.016±0.003
X224-甲基-3-戊烯-2-酮141-79-7酮类1.44蔬菜味0.010±0.0020.002±0.0010.002±0.002
X23茉莉酮488-10-8酮类1.38草药香、花香0.129±0.0350.070±0.0070.027±0.004
X24二环己基-甲酮119-60-8酮类1.340.018±0.0100.006±0.0050.021±0.002
X252,5-二甲基呋喃-3,4(2H,5H)二酮68755-49-7酮类1.310.009±0.0110.015±0.008
X264-(2,6,6-三甲基-1,3-环己二烯-1-基)-3-丁烯-2-酮1203-08-3酮类1.250.006±0.0030.004±0.005
X27β-紫罗兰酮环氧化合物23267-57-4酮类1.17果香、甜香0.002±0.002
X283-壬烯-2-酮14309-57-0酮类1.11果香、油脂香0.002±0.002
X29

7,9-二叔丁基-1-氧杂螺

[4.5]癸-6,9-二烯-2,8-二酮

82304-66-3酮类1.090.006±0.006
X30E)-β-金合欢烯18794-84-8烯类1.57

木香、草药

香、甜香

0.012±0.0030.001±0.002
X31苯乙烯100-42-5烯类1.55甜香、花香0.087±0.0130.031±0.0030.034±0.003
X322-乙基-1-十二烯19780-34-8烯类1.140.006±0.003
X33α-二去氢菖蒲烯21391-99-1烯类1.13木香0.003±0.002
X34荜澄茄烯16509-53-8烯类1.080.016±0.018
X35

1,7,7-三甲双环[2.2.1]庚-

2-烯

464-17-5烯类1.070.003±0.003
X36邻苯二甲酸二乙酯84-66-2酯类1.510.005±0.002
X37二氢猕猴桃内酯17092-92-1酯类1.43麝香0.009±0.0010.003±0.0030.013±0.002
X38亚油酸甲酯112-63-0酯类1.39油脂香、木香0.006±0.004
X392,2,4-三甲基-1,3-戊二醇二异丁酸酯6846-50-0酯类1.370.009±0.005
X40己酸叶醇酯31501-11-8酯类1.37果香0.008±0.001
X41正己酸乙烯酯3050-69-9酯类1.360.006±0.0030.002±0.000
X42ZZ-3-己烯酸-3-己烯酯61444-38-0酯类1.08清香0.004±0.004
X43肉豆蔻酸异丙酯110-27-0酯类1.04

微弱的油

脂香

0.011±0.011
X44顺式-3-己烯醇2-甲基丁酸酯53398-85-9酯类1.02清香0.001±0.001
X45壬醛124-19-6醛类1.44花果香0.167±0.0360.020±0.0220.028±0.031
X46

2,3-二氢-2,2,6-三甲基苯

甲醛

116-26-7醛类1.36迷迭香0.007±0.003
X47癸醛112-31-2醛类1.28甜香、果香0.007±0.0020.001±0.001
X48己酸142-62-1酸类1.20酸味、干酪香0.015±0.008
X49壬酸112-05-0酸类1.17清香、脂香0.058±0.0110.017±0.0190.040±0.012
X50花生四烯酸506-32-1酸类1.100.084±0.093
X51吲哚120-72-9吡咯及其衍生物1.38花香0.144±0.0380.023±0.0250.011±0.002
X52茶吡咯2167-14-8吡咯及其衍生物1.31火工香、焦香0.061±0.0260.003±0.0030.008±0.008
X53吡咯109-97-7吡咯及其衍生物1.23甜香、坚果香0.004±0.0010.001±0.0010.002±0.001
X542-乙酰基吡咯1072-83-9吡咯及其衍生物1.20甜香、果香0.137±0.0360.024±0.0260.045±0.049
X55异喹啉119-65-3吡咯及其衍生物1.16甜香、甘草香0.009±0.0040.002±0.0020.002±0.001
X562,5-二叔丁基-1,4-苯醌2460-77-7酚类及其衍生物1.570.009±0.001
X572-甲氧基-4-乙烯基苯酚7786-61-0酚类及其衍生物1.11辛香、木香0.032±0.0110.008±0.0080.002±0.001
X584,6-二甲基-十二烷61141-72-8烷类1.750.005±0.001
X59十三烷629-50-5烷类1.520.020±0.007
X603-甲基十五烷2882-96-4烷类1.500.016±0.005
X61十二烷112-40-3烷类1.480.036±0.0150.002±0.001
表2  不同颗粒型绿茶关键差异风味化合物含量
图4  基于关键风味贡献化合物的颗粒型绿茶多因子分析载荷图各序号对应的化合物详见表2。
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