Aroma compositions and comparison of their related components of Longjing tea with different aroma types

doi:10.3785/j.issn.1008-9209.2020.07.291

Journal of Zhejiang University (Agriculture and Life Sciences)

2021, Vol. 47

Issue (2): 203-211 DOI: 10.3785/j.issn.1008-9209.2020.07.291

Food sciences

Aroma compositions and comparison of their related components of Longjing tea with different aroma types

Senjie ZHOU(

),Chuangsheng HUANG,Chunlin LI,Shuying GONG,Haowei GUO,Yilin TONG,Fangyuan FAN(

)

Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China

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Abstract

Longjing tea is a famous traditional tea in China and the aroma is an important factor in the quality evaluation of tea. In this study, Longjing tea samples were widely collected and explored by sensory evaluation, which dividing them into three aroma groups: tender aroma type, clean and refreshing aroma type, and approaching high aroma type. Then, simultaneous distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS) were used for extraction and determination of aroma compositions. The result suggested that the aroma-characteristic compositions of Longjing tea with tender aroma, clean and refreshing aroma, and approaching high aroma, respectively, showed differences in types and relative contents of alcohols, aldehydes, terpenes, ketones, alkanes, alkenes, heterocycles, esters and so on. The results of principal component analysis (PCA) based on main aroma components showed that: 1) The contents of styrene, cetane, 3-methoxy-1, 2-propanediol were significantly and positively correlated with the tender aroma of Longjing tea; 2) the contents of (E)-β-farnesene, trans-4-tert-butylcyclohexanol and methyl jasmonate were significantly and positively correlated with the clean and refreshing aroma of Longjing tea; 3) the relative contents of phenylacetonitrile, acetophenone, 1, 3-cyclohexadiene-2, 2, 6-trimethyl-benzaldehyde were higher in Longjing tea with approaching high aroma. This study provides a theoretical basis for aroma description in sensory evaluation of Longjing tea.

Key words： Longjing tea aroma performance aroma component principal component analysis

Received: 29 July 2020 Published: 25 April 2021

CLC:

S 571.1

Corresponding Authors: Fangyuan FAN E-mail: zhousenjie1996@163.com;FangyFan@zju.edu.cn

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	Senjie ZHOU
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	Yilin TONG
	Fangyuan FAN

Cite this article:

Senjie ZHOU,Chuangsheng HUANG,Chunlin LI,Shuying GONG,Haowei GUO,Yilin TONG,Fangyuan FAN. Aroma compositions and comparison of their related components of Longjing tea with different aroma types. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(2): 203-211.

URL:

http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2020.07.291 OR http://www.zjujournals.com/agr/Y2021/V47/I2/203

不同香气类型龙井茶香气组成及其相关组分比较

本研究广泛收集龙井茶样品，基于感官分析表现出的嫩香、清鲜、尚高特征的香气类型分组，利用可控温的同时蒸馏萃取法（simultaneous distillation extraction, SDE）提取其香气物质，并结合气相色谱-质谱联用（gas chromatography-mass spectrometry, GC-MS）技术进行香气组分及特征的比较。结果显示：嫩香类、清鲜类及尚高类龙井茶类型间的香气组分在醇类、醛类、萜烯类、酮类、烷烃类、烯类、杂环类及酯类等化合物上表现出种类及相对含量的差异性。基于主要香气组分进行主成分分析（principal component analysis, PCA）的结果显示：1）龙井茶嫩香特征与香气组分中的苯乙烯、十六烷、3-甲氧基-1，2-丙二醇等化合物含量呈明显的正相关性；2）清鲜特征与（E）-β-金合欢烯、反-4-叔丁基环己醇、甲基茉莉酮酸酯含量呈明显的正相关性；3）尚高类龙井茶样品中的苯乙腈、苯乙酮、1，3-环己二烯-2，2，6-三甲基苯甲醛等组分含量较高。本研究可为龙井茶感官审评中的香气描述提供理论依据。

关键词： 龙井茶, 香气特征, 香气组分, 主成分分析

Table 1 Information of the tested tea samples

编号No.	感官评价 Sensory evaluation					评分 Scoring		香气类型 Aroma type
编号No.	外形 Appearance	汤色 Liquor color	香气 Aroma	滋味 Taste	叶底 Brewed leaves	香气 Aroma	总分 Total score	香气类型 Aroma type
NX1	扁平，光滑，挺直，尖削，匀整，带鱼叶，较嫩绿，油润	较嫩绿，明亮	嫩鲜	较醇厚，鲜爽，微涩	幼嫩厚实，成朵，带鱼叶，较嫩绿，较明亮	94.00	93.70	嫩香类
NX2	扁平，光滑，挺直，绿翠	嫩绿，清澈明亮	嫩香，鲜爽	醇厚，较甘	较嫩厚，多芽，成朵，尚嫩绿，明亮	92.00	92.95
NX3	扁平，挺直，光滑，尖削，嫩绿，油润	嫩绿，清澈明亮	嫩香，馥郁，鲜爽，有栗香	甘醇，鲜爽	嫩厚，成朵，较嫩绿，明亮	95.00	94.98
NX4	扁平，光滑，挺直，尖削，嫩绿，较鲜活，油润，匀净	嫩绿，清澈明亮	嫩香，馥郁，鲜爽	醇厚，甘鲜，较浓	幼嫩厚实，多芽，成朵，匀齐，嫩绿，鲜亮	95.00	94.75
NX5	扁平，挺直，光滑，尖削，带鱼叶，稍宽，嫩绿，尚油润	较嫩绿，明亮	嫩香，闷甜	尚醇厚，甘鲜	嫩厚，成朵，尚嫩绿，尚明亮	92.00	93.45
NX6	扁平，光滑，挺直，尖削，匀整，带鱼叶，嫩绿，较鲜润	嫩绿，清澈明亮	嫩香显，略有花香（越冬芽）	甘醇，鲜爽	幼嫩厚实，成朵，带鱼叶，嫩绿，鲜亮	94.00	94.80
NX7	扁平，挺直，光削，匀整，嫩绿，较鲜润	嫩绿，明亮	嫩香显（越冬芽）	甘醇，较爽（欠鲜）	细嫩厚实，嫩绿，明亮	92.00	93.48
NX8	扁平，光滑，挺直，绿	嫩绿，清澈明亮	嫩香，略陈	尚浓醇，清鲜，尚甘润	嫩厚，多芽，成朵，较匀齐，较嫩绿，明亮	95.00	93.80
QX1	扁平，光滑，挺直，尚尖削，嫩绿，鲜活带翠	尚杏绿，明亮	清鲜，有嫩香，略带花香	较醇厚，鲜爽	较细嫩，成朵，匀齐，尚嫩绿，明亮	94.00	93.05	清鲜类
QX2	扁平，挺直，光削，较匀整，嫩绿，油润	嫩绿，清澈明亮	清鲜，花香显	尚浓醇，清鲜	细嫩厚实，嫩绿，明亮	93.00	94.27
QX3	扁平，挺直，尖削，匀整，嫩绿，油润	较嫩绿，明亮	清高，鲜爽	尚浓醇，青尚爽	细嫩，成朵，嫩绿，明亮	94.00	93.20
QX4	扁平，挺直，光削，嫩绿显翠，光润	较嫩绿，明亮	清高，鲜爽，略有花香	尚浓醇，较鲜	幼嫩厚实，嫩绿，明亮	93.50	93.48
QX5	扁平，光滑，挺直，尖削，嫩绿，较鲜活，油润，匀净	嫩绿，清澈明亮	清香，鲜爽	醇厚，甘鲜	幼嫩厚实，多芽，成朵，匀齐，嫩绿，鲜亮	95.00	94.75
QX6	扁平，挺直，光削，匀整，绿润，略带青条	嫩绿，明亮	清鲜，有花香，微生	较醇厚，清爽，生涩	细嫩厚实，嫩绿，明亮	94.50	93.69
SG1	扁平，尚挺直，多青条、暗条，深绿，稍花杂	尚嫩绿，明亮	尚高，纯正	浓，青涩，微苦	嫩，有条，黄绿，较明亮	84.00	79.95	尚高类
SG2	扁平，尚挺直，稍宽松，多青壳，稍黄绿	嫩绿，明亮	尚高，火工足	醇，尚爽	厚软，有芽，较绿亮	83.00	81.10
SG3	扁平，较挺直，尚光，较宽松，多片，有青壳、青条，尚绿翠	黄较亮	尚高，生，微闷	浓，生涩，苦	嫩有芽，多单张，绿亮	82.00	80.90
SG4	扁平，尚挺直，尚光，多青条、紧条，绿	黄亮	平和，尚高	尚浓，微涩	多嫩单张，绿尚亮	85.00	82.75
SG5	扁平，松空（青壳），青枯	绿亮	尚高，略带花香	醇和，清爽，有花香	软尚厚，绿亮	82.00	78.50
SG6	扁欠平，欠挺直，黄绿稍暗	黄亮	尚高，略老火，微闷	较浓，略涩，糙，闷，老火	尚嫩，多摊张，有红茎，黄绿，稍暗	83.00	78.48
SG7	扁平，尚挺直，宽松，绿尚润	杏绿，尚亮	尚高	浓，涩，略苦，微生	尚嫩，多单张，有芽，绿亮	84.00	81.43
SG8	扁平，尚挺直，稍狭长，深绿，稍花杂	尚嫩绿，明亮	尚高，有花香	较浓，微苦涩	尚嫩，略有芽，多青张，尚绿亮	82.00	77.85

Table 2 Sensory evaluation and scoring of the tested tea samples

Fig. 1 Aroma components of Longjing tea with different aroma types

Fig. 2 Heat map of contents of aroma components in Longjing tea samples with different aroma types

Fig. 3 Distribution of tea samples and score chart of chemical components in Longjing tea based on PCAIn figure B, please see the Fig. 2 for the details of numbers.

Fig. 4 PCA chart of main aroma compounds and correlation chart between chemical components and aroma properties

Table 3 Performances of main related aroma compounds


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