不同等级新九曲红梅茶的风味化学特征

摘要： 新工艺九曲红梅茶的风味品质优于传统制法，但其风味化学特征尚未明晰。本研究以不同等级新九曲红梅茶和传统九曲红梅茶为材料，采用国标法评定茶样感官品质，测定其水浸出物、茶多酚、游离氨基酸、咖啡碱、茶黄素、茶红素和茶褐素等非挥发性成分的含量，利用气相色谱-质谱法分析茶样中挥发性成分的构成及含量。结果表明，新九曲红梅茶滋味甘醇，香气高鲜、较甜，游离氨基酸和咖啡碱含量较传统九曲红梅茶低，游离氨基酸、茶黄素、茶红素与茶褐素是滋味产生等级差异的关键化合物。九曲红梅茶鉴定到39 种挥发性化合物，含量较高的主要有香叶醇、芳樟醇、苯乙醇、苯甲醇、苯甲醛、苯乙醛、反,反-2,4-庚二烯醛、β-紫罗酮、水杨酸甲酯、顺-己酸-3-己烯酯和香叶酸，新九曲红梅茶等级下降，香叶醇、橙花醇、苯乙醛、壬醛、3,5-辛二烯-2-酮、3-辛烯-2-酮和反-β-罗勒烯等相对含量随之减少，而苯甲醇、顺-橙花叔醇、脱氢芳樟醇、反-氧化芳樟醇IV、β-环柠檬醛、癸醛、反-2-己烯醛、顺-茉莉酮、二氢猕猴桃内酯等相对含量随之增加。因此，利用通氧发酵技术加工新九曲红梅茶，还要做到因料制茶。

关键词: 红茶；九曲红梅茶；感官品质；香气；滋味；气相色谱-质谱

Abstract: The flavor quality of Jiuqu Hongmei tea processed by a new technology has been demonstrated to be better than that of the one processed by the traditional procedure, but the flavor chemistry characteristics of the new product are not clear yet. In this study, new Jiuqu Hongmei tea samples of different quality grades and traditional Jiuqu Hongmei tea samples were prepared for sensory evaluation following the national standard of China and for measurement of the contents of non-volatile compounds such as water extract, tea polyphenols, free amino acids, caffeine, theaflavins, thearubigins and theabrownins. Also, we analyzed the volatile composition by gas chromatography and mass spectrometry (GC-MS). The results showed that the new tea had a sweet and mellow taste and a high and fresh aroma and it contained less free amino acids and caffeine than the traditional one. Free amino acids, theaflavins, thearubigins and theabrownins were found to be the key taste compounds to differentiate different grades of Jiuqu Hongmei tea. A total of 39 volatile compounds were identified from Jiuqu Hongmei tea, among which dominant were geraniol, linalool, phenylethyl alcohol, benzyl alcohol, benzene acetaldehyde, benzaldehyde, trans,trans-2,4-heptadienal, β-ionone, methyl salicylate, cis-hexanoic acid, 3-hexenyl ester and geranic acid. As the quality grade of new Jiuqu Hongmei tea dropped, the contents of geraniol, nerol, benzene acetaldehyde, nonanal, 3,5-octadien-2-one, 3-octen-2-one and trans-β-ocimene were decreased while the contents of benzyl alcohol, nerolidol, hotrienol, trans-linalol oxide IV, β-cyclocitral, decanal, trans-2-hexenal, cis-jasmone and dihydro actinidiolide were increased. Therefore, Jiuqu Hongmei tea of different quality grades should be manufactured by the new technology of oxygen-supply fermentation according to the characteristics of raw materials.

Key words: black tea; Jiuqu Hongmei tea; sensory quality; aroma; taste; gas chromatography-mass spectrometry

中图分类号: 

TS571.1

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