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                  • EI
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                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
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                  中國精品科技期刊2020
                  鄧見田燁,晏美紅,尚鉑昊,等. 基于HS-SPME-GC-MS技術分析不同種類黑茶香氣成分[J]. 食品工業科技,2023,44(18):378?386. doi: 10.13386/j.issn1002-0306.2022110337.
                  引用本文: 鄧見田燁,晏美紅,尚鉑昊,等. 基于HS-SPME-GC-MS技術分析不同種類黑茶香氣成分[J]. 食品工業科技,2023,44(18):378?386. doi: 10.13386/j.issn1002-0306.2022110337.
                  DENG Jiantianye, YAN Meihong, SHANG Bohao, et al. Study on Aroma Components in Different Types of Dark Tea Based on HS-SPME-GC-MS[J]. Science and Technology of Food Industry, 2023, 44(18): 378?386. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110337.
                  Citation: DENG Jiantianye, YAN Meihong, SHANG Bohao, et al. Study on Aroma Components in Different Types of Dark Tea Based on HS-SPME-GC-MS[J]. Science and Technology of Food Industry, 2023, 44(18): 378?386. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110337.

                  基于HS-SPME-GC-MS技術分析不同種類黑茶香氣成分

                  Study on Aroma Components in Different Types of Dark Tea Based on HS-SPME-GC-MS

                  • 摘要: 為探究不同種類黑茶香氣成分特征,采用頂空固相微萃取和氣相色譜-質譜聯用技術(Headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)結合感官審評對茯磚茶、黑磚、藏茶、六堡茶、天尖等五種主要黑茶樣品的香氣成分進行分析。結果表明,五種黑茶的香氣特征明顯。茯磚茶主要香氣輪廓為菌花香和陳香,六堡茶具有明顯持久的檳榔香與陳香,藏茶具有持久的陳香,黑磚茶香氣純正,天尖具有持久的松煙香。五種黑茶樣品的感官審評總分排序為藏茶(91.35)>茯磚茶(90.15)>黑磚(89.05)>六堡茶(88.85)>天尖(86.33);五種不同的黑茶共含有56個香氣成分,不同種類黑茶在香氣成分構成與含量上均有差異。五種黑茶樣品的香氣成分總含量排序為茯磚茶(6355.30 μg/L)>藏茶(5858.73 μg/L)>黑磚(5789.71 μg/L)>天尖(4801.37 μg/L)>六堡茶(3740.14 μg/L)。根據多元統計分析以及香氣活性值分析,發現1,2,3-三甲氧基苯對藏茶的陳香具有突出貢獻。反,反-2,4-癸二烯醛、反,反-2,4-壬二烯醛、檸檬醛I、檸檬醛II、正己醛和水楊酸甲酯對茯磚茶的菌花香具有突出貢獻,而1,2,3-三甲氧基苯則對茯磚茶的陳香具有突出貢獻。(+)-雪松醇對六堡茶的檳榔香具有突出貢獻。反,反-2,4-癸二烯醛、反,反-2,4-壬二烯醛、正己醛和植醇等對天尖的松煙香有突出貢獻。苯乙醇、橙花叔醇II和氧化芳樟醇I等香氣成分的綜合作用形成了黑磚純正的香氣。本研究為探索不同種類黑茶的香氣品質提供了數據參考。

                     

                    Abstract: Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation were used to investigate the aroma characteristics of different dark tea products (Fu brick tea, Dark brick tea, Tibetan tea, Liupao tea, and Tianjian dark tea). Sensory evaluation results showed that the aroma characteristics of the five dark tea samples differed remarkably. Fungal and stale aromas were the major aroma profiles of Fu brick tea. Results showed that, Liupao tea had obvious persistent areca-like and stale aromas, Tibetan tea had a persistent stale aroma, and Dark brick tea exhibited a pure aroma feature. Furthermore, Tianjian dark tea showed a persistent smoked aroma. The following rank order of the score of the sensory evaluation in the five dark teas was observed: Tibetan tea (91.35) > Fu brick tea (90.15) > Dark brick tea (89.05) > Liupao tea (88.85) > Tianjian dark tea (86.33). A total of 56 volatile compounds were identified in the five dark teas. The composition and content of aroma components varied significantly among the different dark teas. Contents of the volatile compounds in the five dark teas with the following rank order: Fu brick tea (6355.30 μg/L) > Tibetan tea (5858.73 μg/L) > Dark brick tea (5789.71 μg/L) > Tianjian dark tea (4801.37 μg/L) > Liupao tea (3740.14 μg/L). Multivariate statistical analysis and odor activity values analyses showed that 1,2,3-trimethoxybenzene was the characteristic volatile component of the stale aroma of Tibetan tea. (E,E)-2, 4-decadienal, (E,E)-2, 4-nonadienal, citral I, citral II, hexanal, and methyl salicylate contributed to the fungal aroma of Fu brick tea, while 1,2,3-trimethoxybenzene was the key contributor to the stale aroma of Fu brick tea. In Liupao tea, (+)-cedrol was a major contributor to the areca-like aroma. (E,E)-2, 4-decadienal, (E,E)-2, 4-nonadienal, hexanal, and phytol were the main contributors to the pine-smoked aroma of Tianjian dark tea. The pure aroma of Dark brick tea was formed by the comprehensive action of many volatile components, including benzene ethanol, neroltertiary alcohol II, and oxidized linalool I. This study would provide a statistical basis for exploring the aroma quality of different types of dark teas.

                     

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