Study on quality characteristics and key flavor chemical constituents of Zhejiang typical particle-shaped famous green teas

doi:10.3785/j.issn.1008-9209.2022.04.292

Journal of Zhejiang University (Agriculture and Life Sciences)

2023, Vol. 49

Issue (3): 358-367 DOI: 10.3785/j.issn.1008-9209.2022.04.292

Food sciences

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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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

Received: 29 April 2022 Published: 25 June 2023

CLC:

S571.1

Corresponding Authors: Shuying GONG E-mail: FangyFan@zju.edu.cn;shuygong@zju.edu.cn

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	Fangyuan FAN
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	Yilin TONG
	Shuying GONG
	Jianqiao QI
	Fujiong WEI
	Xu ZHANG

Cite this article:

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.

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

浙江典型颗粒型名优绿茶品质特征及关键风味组分研究

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

Table 1 Sensory evaluation of Zhejiang typical particle-shaped green teas

Fig. 1 Contents of main taste compounds of Zhejiang typical particle-shaped green teas

Fig. 2 Relative contents of volatile constituents of Zhejiang typical particle-shaped green teas

Fig. 3 OPLS-DA score plot of particle-shaped green teas based on flavor chemical constituents

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
序号 No.	化合物名称 Compound name	CAS	类别 Type	VIP	风味特征 Flavor characteristic	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±0.88	2.76±0.31	4.90±0.17
Z2	儿茶素	7295-85-4	儿茶素	1.54	苦、涩	1.19±0.15	0.27±0.02	0.44±0.07
Z3	表儿茶素没食子酸酯	1257-08-5	儿茶素	1.51	苦、涩	10.87±1.87	8.39±0.44	12.95±1.28
Z4	表没食子儿茶素	970-74-1	儿茶素	1.48	苦、涩	16.12±0.88	8.30±1.34	7.21±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±7.24	24.35±2.95	22.73±2.30
Z6	可可碱	83-67-0	生物碱	1.38	苦	12.39±3.45	10.60±3.75	4.76±0.53
Z7	谷氨酸	56-86-0	氨基酸	1.33	鲜	5.45±0.33	3.55±0.48	4.21±0.19
Z8	苯丙氨酸	673-31-4	氨基酸	1.31	苦	0.23±0.06	0.53±0.14	0.58±0.06
Z9	精氨酸	74-79-3	氨基酸	1.30	苦	2.11±0.22	0.87±0.32	1.20±0.36
Z10	天冬酰胺	70-47-3	氨基酸	1.27	—	0.28±0.11	0.89±0.27	1.01±0.28
Z11	缬氨酸	7004-03-7	氨基酸	1.20	苦	0.25±0.03	0.48±0.22	0.64±0.12
Z12	蛋氨酸	63-68-3	氨基酸	1.20	—	0.09±0.05	0.02±0.01	0.01±0.01
Z13	谷氨酰胺	61348-28-5	氨基酸	1.15	鲜、甜	3.45±0.80	4.22±2.00	1.95±0.47
Z14	亮氨酸	3588-60-1	氨基酸	1.14	苦	0.29±0.07	0.44±0.16	0.59±0.08
Z15	γ-氨基丁酸	56-12-2	氨基酸	1.14	鲜	0.34±0.02	0.31±0.06	0.42±0.06
Z16	色氨酸	5241-64-5	氨基酸	1.10	鲜	0.25±0.05	0.38±0.07	0.36±0.04
Z17	茶氨酸	3081-61-6	氨基酸	1.05	鲜、甜	14.70±2.08	10.18±3.40	9.68±0.56
Z18	异亮氨酸	73-32-5	氨基酸	1.04	苦	0.14±0.03	0.28±0.13	0.34±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±0.03	0.12±0.02	0.03±0.03
X4	苯乙醇	60-12-8	醇类	1.46	花香	0.09±0.02	0.16±0.06	0.04±0.02
X5	1-丙氧基-2-丙醇	1569-01-3	醇类	1.44	—	—	0.03±0.01	0.01±0.01
X6	α-松油醇	98-55-5	醇类	1.41	花香、木香	0.08±0.02	0.06±0.01	0.03±0.00
X7	3-呋喃甲醇	4412-91-3	醇类	1.36	烘烤香、爆米花香	0.01±0.00	0.03±0.03	0.19±0.12
X8	柏木脑	77-53-2	醇类	1.36	甜香、木香	0.01±0.00	—	0.01±0.00
X9	芳樟醇	78-70-6	醇类	1.32	花香、玫瑰香	0.29±0.07	0.20±0.05	0.12±0.02
X10	2-呋喃甲醇	98-00-0	醇类	1.26	烤面包香、焦香	0.41±0.07	0.18±0.05	0.11±0.10
X11	2，4-二甲基-3-己醇	13432-25-2	醇类	1.13	—	—	—	0.01±0.01
X12	辛醇	111-87-5	醇类	1.11	清香	—	0.002±0.002	—
X13	反式-Α，Α-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±0.00	0.03±0.01	0.01±0.00
X14	2-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±0.02	0.002±0.002	0.01±0.00
X16	荜澄茄醇	38230-60-3	醇类	1.08	—	—	—	0.003±0.003
X17	1-壬烯-4-醇	35192-73-5	醇类	1.07	—	—	—	0.01±0.00
X18	橙花醇	106-25-2	醇类	1.04	花香	0.01±0.01	0.02±0.00	0.01±0.00
X19	芳樟醇氧化物	39028-58-5	醇类	1.00	木香	0.02±0.02	0.06±0.01	0.05±0.01
X20	4-甲基-4-戊烯-2-酮	3744-02-3	酮类	1.66	蔬菜味	0.003±0.001	—	0.002±0.000
X21	植酮	502-69-2	酮类	1.55	草药香、茉莉香	0.006±0.009	—	0.016±0.003
X22	4-甲基-3-戊烯-2-酮	141-79-7	酮类	1.44	蔬菜味	0.010±0.002	0.002±0.001	0.002±0.002
X23	茉莉酮	488-10-8	酮类	1.38	草药香、花香	0.129±0.035	0.070±0.007	0.027±0.004
X24	二环己基-甲酮	119-60-8	酮类	1.34	—	0.018±0.010	0.006±0.005	0.021±0.002
X25	2，5-二甲基呋喃-3，4（2H，5H）二酮	68755-49-7	酮类	1.31	—	0.009±0.011	—	0.015±0.008
X26	4-（2，6，6-三甲基-1，3-环己二烯-1-基）-3-丁烯-2-酮	1203-08-3	酮类	1.25	—	0.006±0.003	—	0.004±0.005
X27	β-紫罗兰酮环氧化合物	23267-57-4	酮类	1.17	果香、甜香	—	—	0.002±0.002
X28	3-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	1.09	—	—	—	0.006±0.006
X30	（E）-β-金合欢烯	18794-84-8	烯类	1.57	木香、草药香、甜香	0.012±0.003	0.001±0.002	—
X31	苯乙烯	100-42-5	烯类	1.55	甜香、花香	0.087±0.013	0.031±0.003	0.034±0.003
X32	2-乙基-1-十二烯	19780-34-8	烯类	1.14	—	0.006±0.003	—	—
X33	α-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	1.08	—	—	—	0.016±0.018
X35	1，7，7-三甲双环[2.2.1]庚- 2-烯	464-17-5	烯类	1.07	—	—	0.003±0.003	—
X36	邻苯二甲酸二乙酯	84-66-2	酯类	1.51	—	—	—	0.005±0.002
X37	二氢猕猴桃内酯	17092-92-1	酯类	1.43	麝香	0.009±0.001	0.003±0.003	0.013±0.002
X38	亚油酸甲酯	112-63-0	酯类	1.39	油脂香、木香	—	—	0.006±0.004
X39	2，2，4-三甲基-1，3-戊二醇二异丁酸酯	6846-50-0	酯类	1.37	—	0.009±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	1.36	—	0.006±0.003	—	0.002±0.000
X42	Z，Z-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±0.036	0.020±0.022	0.028±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±0.002	—	0.001±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±0.011	0.017±0.019	0.040±0.012
X50	花生四烯酸	506-32-1	酸类	1.10	—	—	—	0.084±0.093
X51	吲哚	120-72-9	吡咯及其衍生物	1.38	花香	0.144±0.038	0.023±0.025	0.011±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±0.026	0.003±0.003	0.008±0.008
X53	吡咯	109-97-7	吡咯及其衍生物	1.23	甜香、坚果香	0.004±0.001	0.001±0.001	0.002±0.001
X54	2-乙酰基吡咯	1072-83-9	吡咯及其衍生物	1.20	甜香、果香	0.137±0.036	0.024±0.026	0.045±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±0.004	0.002±0.002	0.002±0.001
X56	2，5-二叔丁基-1，4-苯醌	2460-77-7	酚类及其衍生物	1.57	—	—	0.009±0.001	—
X57	2-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±0.011	0.008±0.008	0.002±0.001
X58	4，6-二甲基-十二烷	61141-72-8	烷类	1.75	—	—	0.005±0.001	—
X59	十三烷	629-50-5	烷类	1.52	—	0.020±0.007	—	—
X60	3-甲基十五烷	2882-96-4	烷类	1.50	—	0.016±0.005	—	—
X61	十二烷	112-40-3	烷类	1.48	—	0.036±0.015	—	0.002±0.001

Table 2 Contents of key differential flavor compounds in different particle-shaped green teas

Fig. 4 MFA loading plot of particle-shaped green teas based on key flavor chemical contributorsThe corresponding compound of each serial number is shown in Table 2.


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