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Position: Home > Articles > Analysis of Aroma Components in Three Kinds of Dark Tea FOOD SCIENCE 2014,35 (2) 252-256

3种黑茶的香气分析

作  者：
袁思思;柏珍;黄亚辉;赖幸菲;吴春兰;赵文芳
单  位：
华南农业大学园艺学院,华南园艺作物种质创新与利用广东省普通高校重点实验室;华南农业大学园艺学院
关键词：
黑茶;茯砖茶;青砖茶;黑砖茶;香气成分
摘  要：
茯砖茶、青砖茶、黑砖茶是黑茶中的重要类别,利用蒸馏萃取提取茶叶香气物质,用气相色谱-质谱测定三者的香气成分,并分析3种黑茶的香气成分以及感官差异性。结果表明:茯砖茶菌花香明显,检测出的(E,E)-2,4-己二烯醛等烯醛类物质对其有积极作用;青砖茶有浓郁樟木香,与柏木脑(14.82%)有直接关联;而黑砖茶香气平和,检测出的少量香气成分(49.81%),与审评结果一致。
译  名：
Analysis of Aroma Components in Three Kinds of Dark Tea
作  者：
YUAN Si-si;BAI Zhen;HUANG Ya-hui;LAI Xing-fei;WU Chun-lan;ZHAO Wen-fang;Key Laboratory of Innovation and Utilization for Germplasm Resources in Horticultural Crops in Southern China of Guangdong Higher Education Institutes,College of Horticulture,South China Agricultural University;
关键词：
dark tea;;Fuzhuan tea;;Qingzhuan tea;;Heizhuan tea;;aroma components
摘  要：
Fuzhuan tea, Qingzhuan tea and Heizhuan tea are the most important kinds of dark tea. In this study, the aroma constituents of these three kinds of tea were extracted by simultaneous distillation extraction(SDE) and analyzed by gas chromatography-mass spectrometry(GC-MS), together with sensory evaluation. Results indicated that Fuzhuan tea was characterized as ba cterial aroma and(2E,4E)-hexa-2,4-dienal contributed to the aroma. Qingzhuan tea was rich in camphorwood aroma originated from cedrol(14.82%). The aroma of Heizhuan tea was plain due to its poor aroma contents(49.81%), which was consistent with the sensory evaluation.

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