典型名优绿茶香气化学研究进展
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摘要
优越的茶香品质是名优绿茶的突出特征之一,它们的香气总体相似又各具特色。选取了洞庭碧螺春、西湖龙井、信阳毛尖、黄山毛峰4种典型名优绿茶,结合绿茶的成分与加工特点,分析了名优绿茶中的香气物质的来源及其理化性质,并对比其感官品质和香气组成。茶树的品种和生长环境、茶叶制作工艺以及贮藏条件等因素都对不同种类的名优绿茶在香气品质表现上的差异有着复杂的影响,今后,对上述名优绿茶香气影响因子的作用机理与调控方法的进一步深入研究仍将是名优绿茶香气化学的重要发展方向。
The premium green teas are normally characterized by their superior quality and desirable aromas,of which their chemical profiles are similar but also distinctive. Four kinds of famous green teas, including Dongting Biluochun Tea, Xihu Longjing Tea, Xinyang Maojian Tea, and Huangshan Maofeng Tea, were studied in terms of the formation mechanisms of their aromas, their physical and chemical properties, as well as their sensory properties. Some factors, including the tea varieties, growth environment,processing technology and storage conditions, have been found to have significant impact on the tea quality, which will be the research focus of the flavor chemistry of green teas in the future.
The premium green teas are normally characterized by their superior quality and desirable aromas,of which their chemical profiles are similar but also distinctive. Four kinds of famous green teas, including Dongting Biluochun Tea, Xihu Longjing Tea, Xinyang Maojian Tea, and Huangshan Maofeng Tea, were studied in terms of the formation mechanisms of their aromas, their physical and chemical properties, as well as their sensory properties. Some factors, including the tea varieties, growth environment,processing technology and storage conditions, have been found to have significant impact on the tea quality, which will be the research focus of the flavor chemistry of green teas in the future.
引文
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[8]程焕,贺玮,赵镭,等.红茶与绿茶感官品质与其化学组分的相关性[J].农业工程学报,2012,28(s):375-380.CHENG H, HE W, ZHAO L, et al. Correlation between sensory attributes and chemical components of black and green tea[J]. Transactions of the Chinese Society of Agriculture Engineering, 2012,28(s):375-380.
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[10] HASEGAWAT, FUJITA T, TSUKUMO Y, et al. Investigation of the aroma profile of green tea leaves using organic synthesis and conventional analytical techniques[J]. Journal of Food Science and Engineering, 2014,52(1):10-20.
[11] DHARMESH M K, BHAURAO P N, PADMA B, et al.Recovery of valuable tea aroma components by pervaporation[J]. Industrial and Engineering Chemistry Research, 2003, 42(26):6924-6932.
[12]张啟,罗龙新,程其春,等.茶香气成分研究进展及护香的探讨[J].农产品加工,2014(2):45-47.ZHANG Q, LUO L X, CHENG Q C, et al. Discussion of tea fragrance components and protecting the tea fragrance[J]. Farm Products Processing, 2014(2):45-47.
[13] KUBO I, MUROI H, HIMEJIMA M. Antibacterial activity against streptococcus mutans of mate tea flavor components[J]. Journal of Agricultural and Food Chemistry 1993, 41(1):107-111.
[14] KUBO I, MUROI H, HIMEJIMA M. Antimicrobial activity of green tea flavor components and their combination effects[J]. Journal of Agricultural and Food Chemistry 1992, 40(2):245-248.
[15] TAKAHASHI A, WATANABE T, FUJITA T, et al.Green tea aroma fraction reducesβ-amyloid peptideinduced toxicity in Caenorhabditis elegans transfected with humanβ-amyloid minigene[J]. Journal of the Agricultural Chemical Society of Japan(Bioscience Biotechnology and Biochemistry), 2014, 78(7):1206-1211.
[16]沈红.不同加工方式对高档西湖龙井茶品质的影响[J].中国茶叶加工,2010(3):33-35.
[17]郭桂义,和红州,赵文净,等.冲泡水温、时间和茶水比对信阳毛尖茶感官品质的影响[J].食品科技,2010(7):120-123.GUO G Y, HE H Z, ZHAO W J, et al. Influence on organoleptic evaluation of Xinyang Maojian tea of brew-ing temperature, brewing time and ratio of tea and water[J]. Food Science and Technology, 2010(7):120-123.
[18]张颖彬,刘新,鲁成银,等.洞庭(山)碧螺春感官品质现状分析[J].中国茶叶,2015(8):20-22.
[19]中国茶叶流通协会茶叶感官审评室.中国茶叶流通协会茶叶感官审评报告:黄山毛峰茶[J].茶世界,2010(12):40-42.
[20]曹学丽,宋沙沙,龙立梅.绿茶品质及其审评方法的研究进展[J].食品科学技术学报,2014,32(1):47-52.CAO X L, SONG S S, LONG L M. Research process on quality assessment methods of green tea[J]. Journal of Food Science and Technology, 2014,32(1):47-52.
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