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投稿时间：2020-11-20
投稿时间：2020-11-20
中文摘要: 以武夷岩茶“肉桂”为试验对象，研究“肉桂”与其副产品黄片感官品质、香气成分的差异。结果表明：通过感官审评发现副产品黄片香气为清香；“肉桂”香气馥郁持久、具有明显的花果香、桂皮香。共鉴定出79种香气成分，其中醇类12种、酚类1种、含氮类12种、内酯类2种、醛类7种、碳氢类23种、酮类11种、杂氧类1种、酯类10种。“肉桂”及其副产物中香气成分呈显著差异的化合物共18种，副产品黄片2个香气成分含量高于“肉桂”。武夷岩茶“肉桂”具有花香、果香的香气成分香叶醇、藏红花醛、3-甲基苯乙酮、苯甲酸异丁酯、乙酸苄酯含量显著高于副产品黄片。副产品黄片具有青草香的α-法呢烯显著高于武夷岩茶“肉桂”。
Abstract:Taking Wuyi rock tea "rougui" as the test object，the differences of sensory quality and aroma components between "rougui" and its byproduct old leaves were studied.The results showed that the aroma of the byproduct old leaves had a delicate fragrance through sensory evaluation analysis，but the aroma of "rougui" was fragrant and lasting，with obvious flower and fruit fragrance and cinnamon aroma.79 kinds of amora compounds were detected，including 12 kinds of alcohols，1 kind of phenols，12 kinds of nitrogens compounds，2 kinds of lactones，7 kinds of aldehydes，23 kinds of hydrocarbons，11 kinds of ketones，1 kind of heterooxygenates and 10 kinds of esters.There were 18 compounds with significant difference in aroma components.2 kinds of aroma components in byproduct old leaves were higher than that in "rougui".The contents of geraniol，safranal，1-（3-methylphenyl）-ethanone，benzoic acid，2-methylpropyl ester，acetic acid phenylmethyl ester in "rougui"，which had floral and fruity aroma，were significantly higher than those in byproduct old leaves.The content of α -farnesene in byproduct，which had green grass fragrance was significantly higher than in "rougui".
文章编号：202106026 中图分类号： 文献标志码：
基金项目:福建省科技厅对外合作项目（2019I0020）；福建省科技厅项目（2016I1008）；中央引导地方科技发展专项（2019L3012、2020L3031）；南平市科技计划项目（N2017DN01）；福建省科技厅科技创新平台项目（2018N2004）
| 作者 | 单位 |
| 黄毅彪，林燕萍，刘宝顺，占仕权，陈荣冰，张见明，黄娇丽 | 武夷学院茶与食品学院，福建 武夷山 354300；武夷学院生态与资源工程学院，福建 武夷山 354300；福建武夷山市幔亭岩茶研究所，福建 武夷山 354300 |
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