安化千两茶香气品质特点分析AnalysisofAromaQuality.PDFVIP

茶叶科学 20 15，35 （3 ）：209~216 Journal of Tea Science 投稿平台： 安化千两茶香气品质特点分析 * 齐冬晴，周跃斌，沈程文 ，蔡翔，王晓，余江意 教育部茶学重点实验室，湖南农业大学园艺园林学院，湖南 长沙 410128 摘要：采用同时蒸馏萃取（SDE ）技术，联合GC-MS 鉴定方法分析了 9 个安化千两茶中的挥发性成分，结合 感官审评初步探讨了这些成分的香气品质特点。感官审评结果表明，千两茶香气以松木香、陈香为主要特 点，部分千两茶香气略带粽叶香或粗老气、烟气、陈气味，个别千两茶略带酸味。GC-MS 分析结果表明，香 气物质相对含量最多的为醇类（9 个样品平均相对含量为21.97% ）；其次为酮类（20.11% ）、醛类（18.69%）、 杂氧化合物（18.39%）、脂肪酸类（12.71%）、烷烃类（1.70%）、含量最少的是杂环类（1.21%）。可见对 千两茶香气起主要作用的是醇类、酮类、醛类和杂氧化合物。 关键词：千两茶；香气；特点 + 中图分类号：TS272.5 4 文献标识码：A 文章编号：1000-369X （2015 ）03-209-08 DOI:10.13305/ki.jts.2015.03.002 Analysis of Aroma Quality Characteristic in An-hua Qian-liang Tea * QI Dongqing, ZHOU Yuebin, SHEN Chengwen , CAI Xiang, WANG Xiao, YU Jiangyi Tea Key Laboratory, Ministry of Education, College of Horticulture and Landscape, Hunan Agricultural University, Changsha 410128, China Abstract : Simultaneous distillation extraction (SDE) technique combined with gas chromatography-mass spectrometry (GC-MS) identification method were applied to analyze the volatile components in nine kinds of An-hua Qian-liang tea, in which, the aroma characteristic of the components were d iscussed by sensory evaluation method. Results of sensory evaluation indicated that the main features of An -hua Qian -liang tea are fragrance of pine wood and stale flavour. Some An-hua Qian-liang teas possess a slight fragrance of reed leaves and aroma of coarse stems as well as the stale flavour and smoke. A few An-hua Qian -liang tea possesses a little sour taste . Results of GC-MS analysis indicated that alcohols, ketones,