Effect of different clay materials made boccaro teapots on Oolong tea infusion quality

doi:10.3785/j.issn.1008-9209.2020.11.261

Journal of Zhejiang University (Agriculture and Life Sciences)

2021, Vol. 47

Issue (5): 577-588 DOI: 10.3785/j.issn.1008-9209.2020.11.261

Food sciences

Effect of different clay materials made boccaro teapots on Oolong tea infusion quality

Xuan LI¹(

),Eunhye KIM¹,Yingbin SHEN²,Xiao ZHANG²,Youying TU¹,Puming HE¹(

)

^1.Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
^2.Yixing Zhongchao Liyong Zisha Pottery Co. , Ltd. , Wuxi 214221, Jiangsu, China

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Abstract

The main chemical compositions of Oolong tea infusions brewed in three different clay materials (red clay, purple clay and Duan clay) made boccaro teapots were investigated and compared. Aroma components in the tea infusion were determined using headspace liquid-phase microextraction (HS-LPME) and gas chromatography-mass spectrometry (GC-MS), and their differences were compared through visual pattern recognition based on principal component analysis (PCA). The sensory evaluation was used to score the aroma, tea taste and infusion color. The results showed that the flavoring compound contents and water extraction of infusion brewed in the boccaro teapots were higher than those in the control group (beaker). The contents of water extraction were red clay pot＞purple clay pot＞Duan clay pot＞control group. Fresh and sweet substances such as amino acids and soluble sugar’s contents were relatively higher in the red clay pot. Substances which taste heavy, strong and bitter, such as tea polyphenols and caffeine’s contents were higher in the purple clay pot. There were more kinds of aroma components in boccaro teapots, including nerolidol, indole, linalool and its oxide, β-ionone and some other components with pleasant flower flavors. The proportions of different aroma components were significantly different from each other. The results of PCA showed that the comprehensive scores from high to low were red clay pot＞purple clay pot＞Duan clay pot＞control group. The red clay pot group was the best in enriching the aroma components with flower and fresh flavors. The results of sensory evaluation showed that the boccaro teapots could affect the Oolong tea in aroma, taste and infusion color. The comprehensive scores of sensory evaluation were red clay pot＞purple clay pot＞Duan clay pot.

Key words： Oolong tea boccaro teapot principal component analysis volatile aroma components flavoring components

Received: 26 November 2020 Published: 27 October 2021

CLC:

S 571.1

Corresponding Authors: Puming HE E-mail: 21816062@zju.edu.cn;pmhe@zju.edu.cn

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Cite this article:

Xuan LI,Eunhye KIM,Yingbin SHEN,Xiao ZHANG,Youying TU,Puming HE. Effect of different clay materials made boccaro teapots on Oolong tea infusion quality. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(5): 577-588.

URL:

http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2020.11.261 OR http://www.zjujournals.com/agr/Y2021/V47/I5/577

不同泥料紫砂壶对乌龙茶茶汤品质的影响

为了对不同泥料（红泥、紫泥、段泥）紫砂壶冲泡的乌龙茶茶汤中的主要呈味物质进行研究，采用顶空液相微萃取（headspace liquid-phase microextraction, HS-LPME）结合气相色谱-质谱联用（gas chromatography-mass spectrometry, GC-MS）技术分析其挥发性香气成分差异，通过主成分分析（principal component analysis, PCA）识别不同泥料紫砂壶在冲泡乌龙茶方面的差异，并进行感官审评分析。结果表明：和对照组（烧杯）茶汤相比，用紫砂壶冲泡出的茶汤中的水浸出物及各种呈味物质含量较高，且不同泥料紫砂壶之间有一定的差别。茶汤中水浸出物总量从高到低依次为红泥壶、紫泥壶、段泥壶和对照组，红泥壶增强了茶汤“鲜甜”的滋味特征，该滋味特征物质如氨基酸和可溶性糖在红泥壶冲泡的茶汤中含量较高；紫泥壶增强了茶汤“苦涩”的滋味特征，该滋味特征物质如茶多酚和咖啡碱在紫泥壶冲泡的茶汤中含量最高。和对照组茶汤相比，用紫砂壶冲泡出的茶汤香气种类增多，重要香气成分如橙花叔醇、吲哚、芳樟醇及其氧化物、β-紫罗酮等的含量增加，不同香气物质之间的比例都有较大的差异。主成分分析表明，综合得分从高到低依次为红泥壶、紫泥壶、段泥壶、对照组，其中红泥壶对乌龙茶的花香、清香的香气特征增益效果最强。结合感官审评可知，用紫砂壶冲泡清香型铁观音对茶汤的香气、滋味和汤色均有一定的影响，感官审评综合得分从高到低依次为红泥壶、紫泥壶、段泥壶组。

关键词： 乌龙茶, 紫砂壶, 主成分分析, 挥发性香气成分, 呈味物质

Table 1 Flavoring component contents in infusion in different clay materials made bocarro teapots

Fig. 1 Number of aroma components detected in brewing Tieguanyin tea by different clay materials made boccaro teapotsDifferent lowercase letters above bars indicate significant differences at the 0.05 probability level.

编号 No.	香气成分 Aroma component	烧杯 Beaker (CK)	红泥壶 Red clay pot	紫泥壶 Purple clay pot	段泥壶 Duan clay pot
	总计 Total	97.57	901.97	369.02	411.40
1	（E，E）-2，4-庚二烯醛 (E, E)-2, 4-heptadienal	—	3.95	—	—
2	苯乙醛 Phenylacetaldehyde	3.54	9.04	6.39	4.73
3	（E，E）-3，5-辛二烯-2-酮 (E, E)-3, 5-octadiene-2-one	1.72	4.37	2.69	1.79
4	3，5-辛二烯-2-酮 3, 5-octadiene-2-one	—	2.48	0.99	1.01
5	芳樟醇 Linalool	3.01	8.99	6.84	3.75
6	脱氢芳樟醇 Dehydrolinalool	2.93	8.39	5.42	—
7	苯乙醇 Phenylethanol	0.80	4.24	1.86	1.53
8	苯甲腈 Benzonitrile	1.25	6.32	2.73	2.20
9	水杨酸甲酯 Methyl salicylate	—	1.90	—	0.73
10	α-松油醇 α-terpineol	1.07	5.15	2.67	1.61
11	正癸醛 Decanal	—	1.22	0.91	1.15
12	β-环柠檬醛 β-cyclic citral	—	9.39	3.73	—
13	香叶醇 Geraniol	1.21	7.67	3.39	2.18
14	1-丁烯基环己烷 1-butenyl cyclohexane	—	4.18	1.10	1.12
15	吲哚 Indole	38.12	267.60	93.31	79.29
16	2-硝基乙基苯 2-nitroethylbenzene	1.88	17.15	5.79	4.86
17	2-甲基-3-羟基-2，2，4-三甲基戊酯丙酸 2-methyl-3-hydroxy-2, 2, 4-trimethylpentylpropionate	—	5.00	2.44	2.94
18	β-大马酮 β-damascarone	—	6.10	—	—
19	茉莉酮 Jasmone	3.08	27.64	8.52	6.65
20	α-紫罗兰酮 α-ionone	1.14	10.30	3.70	3.11
21	β-苯基乙基丁酸酯 β-phenylethyl butyrate	—	3.35	1.09	1.03
22	异丁香酚 Isoeugenol	—	7.83	2.36	1.58
23	香叶基丙酮 Geranyl acetone	0.84	6.89	1.92	2.12
24	反式-β-紫罗兰酮 trans-β-ionone	6.98	36.81	12.36	—
25	茉莉内酯 Jasminolactone	11.62	125.89	33.11	24.70
26	四氢-6-戊基-2H-吡喃-2-酮 Tetrahydro-6-pentyl-2H-pyran-2-one	0.72	—	—	2.68
27	2，4-二叔丁基苯酚 2, 4-di-tert-butylphenol	—	—	14.68	4.08
28	二氢猕猴桃内酯 Dihydrokiwi lactone	1.77	20.54	4.94	—
29	橙花叔醇 Nerolidol	10.59	174.90	56.46	55.89
30	2，2，4-三甲基-1，3-戊二醇二异丁酸酯 2, 2, 4-trimethyl-1, 3-pentanediol diisobutyrate	—	—	20.33	44.58
31	雪松醇 Cedarol	—	6.70	18.18	68.57
32	茉莉酸甲酯 Methyl jasmonate	1.48	13.42	—	—
33	肉豆蔻醇 Myristyl alcohol	—	2.50	3.11	6.92
34	苯甲酸苄酯 Benzyl benzoate	—	2.32	—	—
35	邻苯二甲酸二异丁酯 Diisobutyl phthalate	2.00	39.33	24.23	32.31
36	棕榈醇 Palmitol	—	18.80	4.34	7.98
37	邻苯二甲酸二丁酯 Dibutyl phthalate	1.82	31.61	19.43	26.43
38	棕榈酸 Palmitic acid	—	—	—	13.88

Table 2 Contents of aroma components detected in brewing Tieguanyin tea by different clay materials made boccaro teapots

Fig. 2 Contents of aroma compounds detected in brewing Tieguanyin tea by different clay materials made boccaro teapots

Fig. 3 Heat map of standardized values of aroma components in each groupPlease see the Table 2 for the names of aroma components corresponding to No. 1-38.

Fig. 4 PCA of aroma components in each groupPlease see the Table 2 for the names of aroma components corresponding to No. 1-38.

Table 3 Scores of principal component (PC) in each group

Table 4 Sensory assessment of Tieguanyin infusion


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