| 罗金龙,刘忠英,杨肖委,范 乔,朱梦珍,沈 强.‘黔茶 1 号’秋季花香型绿茶和红茶风味特征分析[J].保鲜与加工,2025,25(5):110~119 |
| ‘黔茶 1 号’秋季花香型绿茶和红茶风味特征分析 |
| Analysis of Flavor Characteristics of Autumn Flower-Scented Green Tea and Black Tea of‘Qiancha No. 1’ |
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| DOI： |
| 中文关键词: 新式茶饮 基底茶 ‘黔茶 1 号’ 花香型绿花 花香型红茶 风味 |
| 英文关键词:new-style tea drink base tea ‘Qiancha No. 1’ flower-scented green tea flower-scented black tea flavour |
| 基金项目:贵州省科技计划项目（黔科合成果〔2024〕一般 084）；贵州省农业科学院青年基金项目（黔农科一般基金〔2024〕13）；贵州省科学技 术基金项目（黔科合基础-ZK〔2021〕一般 154）；贵州省科技支撑项目（黔科合支撑〔2020〕1Y004 号） |
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| 中文摘要: |
| 为探究新式茶饮基底茶——‘黔茶 1 号’秋季花香型绿茶和红茶的风味特征，选用‘黔茶 1号’ 秋季鲜叶为原料，使用花香型绿茶和红茶的加工工艺试制‘黔茶 1 号’秋季花香型绿茶和红茶，利用 感官审评法、高效液相色谱法、电子舌、气相色谱-质谱法和多元统计分析方法对‘黔茶 1 号’秋季花 香型绿茶和红茶的滋味与香气品质特征进行判定。 结果表明，‘黔茶 1 号’秋季花香型绿茶和红茶的 感官品质适宜作为新式茶饮的基底茶。 花香型绿茶和红茶的鲜味强度值分别为 15.86 和 11.27，丰富 度强度值分别为 10.96 和 8.41，甜味强度值分别为 9.37 和 8.73，这为花香型绿茶和红茶的协调滋味 提供了味觉基础。花香型绿茶的儿茶素总量为 21.86%，是花香型红茶（7.40%）的 2.95 倍。花香型绿茶 和红茶呈鲜味和呈甜味的氨基酸组分含量分别占氨基酸组分总量的 73.21%和 68.77%。 花香型绿茶 和红茶中分别检测出 32 种和 49 种香气组分， 其中关键香气化合物分别有 15 种和 17 种，1-癸醇和 反,反-2,4-壬二烯醛分别为花香型绿茶和红茶中香气贡献最大的物质。‘黔茶 1 号’秋季花香型绿茶 和红茶适宜作为新式茶饮的基底茶，研究为新式茶饮基底茶的创新和‘黔茶 1 号’秋茶资源的利用提 供了新路径。 |
| 英文摘要: |
| In order to explore the flavor characteristics of the new type of tea base tea ‘Qiancha No. 1’ autumn flowerscented green tea and black tea. Using fresh autumn leaves of ‘Qiancha No. 1’ as raw materials, the processing tech鄄 nology of floral green tea and black tea was used to trial produce the autumn floral green tea and black tea of ‘Qiancha No.1’. Sensory evaluation, high-performance liquid chromatography, electronic tongue, gas chromatogra鄄 phy -mass spectrometry, and multivariate statistical analysis were used to determine the taste and aroma quality characteristics of the autumn flower-scented green tea and black tea of ‘Qiancha No. 1’. The results showed that the sensory quality of autumn flower-scented green tea and black tea from ‘Qiancha No. 1’ is suitable as the base tea for
new-style tea drinks. The freshness intensity values of flower-scented green tea and black tea are 15.86 and 11.27,
the richness intensity values are 10.96 and 8.41, and the sweetness intensity values are 9.37 and 8.73, respectively.
This provides a taste basis for the coordinated taste of flower-scented green tea and black tea. The total amount of
catechins in flower-scented green tea is 21.86%, which is 2.95 times that of flower-scented black tea (7.40%). The
content of amino acid components with fresh and sweet flavors in flower-scented green tea and black tea accounts for
73.21% and 68.77% of the total amino acid components, respectively. 32 and 49 aroma components were detected in
flower-scented green tea and black tea, respectively, with 15 and 17 key aroma compounds. 1-Decanol and trans,
trans-2,4-nonadialdehyde were the major aroma-contributing substances in flower-scented green tea and black tea,
respectively. ‘Qiancha No. 1’ autumn flower-scented green tea and black tea are suitable as the base teas for newstyle
tea drinks, and this study provides a new path for the innovation of the base teas for new-style tea drinks and
the utilization of ‘Qiancha No. 1’ autumn tea resources. |
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