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当前位置: 首页 > 文章 > 三种江西工夫红茶香气成分分析 中国茶叶加工 2024 (2) 18-26
Position: Home > Articles > Aroma Composition Analysis of Three Congou Black Tea in Jiangxi Province China Tea Processing 2024 (2) 18-26

三种江西工夫红茶香气成分分析

作  者：
江新凤;李琛;曹挥华;张贱根;王礼献;杨雪珍;余志;倪德江
单  位：
华中农业大学园艺林学学院;江西省经济作物研究所
关键词：
工夫红茶;河红茶;浮红茶;宁红茶;香气成分;江西
摘  要：
文章利用顶空-固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）对三种江西工夫红茶的香气成分进行检测分析，并比较了三种红茶香气成分的差异性和特点。红茶样经GC-MS鉴定共获得主要挥发性香气成分40个，检出醇类16个、醛类12个、酯类4个、酮类4个、烯烃类2个、酸类1个和杂氧化合物1个。不同茶样各类挥发性成分含量不同，主成分分析结果表明，40个成分可分为5个主成分，各主成分方差贡献分别为29.26%、21.05%、15.87%、14.14%和9.06%，累积方差贡献为89.38%，可以代表三种红茶样品的香气特征；主成分得分结果表明，主成分因子A38、A7、A10、A13、A32对主成分PC1正向影响，主要是花香与清甜类香气成分；A8、A18、A28、A29、A1、A30、A24、A25对主成分PC2正向影响，主要以花香与甜香类香气化合物为主；A16、A35、A39、A37、A19、A25对主成分PC3正向影响，主要以花果香类香气化合物为主。感官结果表明，河红茶香气主要清甜和花香为主基调，浮红茶主要以嫩甜和花香为主基调，宁红茶主要以果香和甜香为主基调；载荷结果表明，A1、A3、A5、A10和A38为花香型香气物质，A2、A7、A13和A18为果香型香气物质，A8、A9、A10、A14和A22为清甜、花香香气物质。
译  名：
Aroma Composition Analysis of Three Congou Black Tea in Jiangxi Province
作  者：
JIANG Xinfeng;LI Chen;CAO Huihua;ZHANG Jiangen;WANG Lixian;YANG Xuezhen;YU Zhi;NI Dejiang;Cash Crop Research Institute of Jiangxi Province;College of Horticulture & Forestry Science of Huazhong Agricultural University;
关键词：
Congou black tea;;Hekou black tea;;Fuliang black tea;;Ninghong tea;;Aromatic composition;;Jiangxi Province
摘  要：
This study used Headspace solid-phase microextraction(HS-SPME) combined with Gas chromatography-mass spectrometry(GC-MS) to analyze the aroma components of three characteristic Congou black teas in Jiangxi, comparing their differences and characteristics. A total of 40 main volatile aroma components were identified by GC-MS, including 16 alcohols, 12 aldehydes, 4 ketones, 4 esters, 2 olefins, 1 acid, and 1 hetero-oxygenic. Different tea samples had varying contents of these volatile components. The results of principal component analysis showed that the 40 components can be divided into 5 principal components, with variance contributions of29.26%, 21.05%, 15.87%, 14.14%, and 9.06%, respectively. The cumulative variance contribution was 89.38%,which can represent the aroma characteristics of the three types of black tea samples; The results of principal component scores indicated that principal component factors A38, A7, A10, A13, and A32 have a positive impact on principal component PC1, mainly contributing to floral and light aroma components; A8, A18, A28, A29, A1, A30, A24, and A25 had positive impact on the principal component PC2, mainly consisting of floral and sweet aroma compounds. A16,A35, A39, A37, A19, and A25 had positive impact on the principal component PC3, mainly consisting of floral and fruity aroma compounds. The sensory results showed that the main aroma of Hekou black tea was delicate fragrance or floral aroma, Fuliang black tea was mainly light and floral aroma, and Ninghong tea was mainly fruity and sweet aroma;The loading results indicate that A1, A3, A5, A10, and A38 were floral aroma compounds, A2, A7, A13, and A18were fruity aroma compounds, and A8, A9, A10, A14, and A22 were delicate fragrance or floral aroma compounds.

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