盈江大理种芽孢茶感官品质及滋味化学成分分析

TS272.5; 为了探究盈江野生古茶树资源的开发与利用价值,选取盈江县大理种芽孢茶的代表性样品(芽孢白茶和芽孢红茶),以典型云南省样品(云南白茶和滇红金芽)作为对照,采用感官审评和化学成分检测比较样品之间滋味化学成分的差异,结合滋味活度值(taste activity value,TAV)分析样品关键滋味成分.结果表明:在感官审评中,芽孢白茶和芽孢红茶外形独特似笋状,滋味品质均优于对照茶样云南白茶和滇红金芽.化学成分检测结果表明,芽孢白茶滋味化学成分含量普遍较低,除可溶性糖含量较高达 9.45%以外,其它成分均显著低于云南白茶(P<0.05);芽孢红茶的水浸出物、游离氨基酸、可溶性糖、...

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Published in食品工业科技 Vol. 44; no. 16; pp. 339 - 347
Main Authors 李家锋, 李国萍, 欧阳建, 王彬, 朱海燕
Format Journal Article
LanguageChinese
Published 湖南农业大学茶学教育部重点实验室,湖南长沙 410128 01.08.2023
湖南农业大学园艺学院,湖南长沙 410128
Subjects
滋味化学成分
taste chemical composition
taste activity value
感官审评
sensory evaluation
滋味活度值
芽孢茶
spore tea
大理茶
Camellia taliensis
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2022100221

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Abstract TS272.5; 为了探究盈江野生古茶树资源的开发与利用价值,选取盈江县大理种芽孢茶的代表性样品(芽孢白茶和芽孢红茶),以典型云南省样品(云南白茶和滇红金芽)作为对照,采用感官审评和化学成分检测比较样品之间滋味化学成分的差异,结合滋味活度值(taste activity value,TAV)分析样品关键滋味成分.结果表明:在感官审评中,芽孢白茶和芽孢红茶外形独特似笋状,滋味品质均优于对照茶样云南白茶和滇红金芽.化学成分检测结果表明,芽孢白茶滋味化学成分含量普遍较低,除可溶性糖含量较高达 9.45%以外,其它成分均显著低于云南白茶(P<0.05);芽孢红茶的水浸出物、游离氨基酸、可溶性糖、甜味氨基酸等滋味化学成分含量较高,显著高于滇红金芽(P<0.05),其中可溶性糖含量高达 20.37%,而茶多酚、咖啡碱、酯型儿茶素等含量相对较低,其中茶多酚含量低至 6.98%,呈现低酚氨比、高糖咖比的特征,与感官审评结果相符.TAV分析表明,关键成分中的苦涩味化学成分儿茶素组分、咖啡碱以及部分氨基酸对芽孢白茶和芽孢红茶的贡献低于对照茶样.由此可见,盈江芽孢茶滋味化学成分含量与云南省对照样品相比存在较大差异,品质优异,大理种野生古茶树资源具有较高的开发与利用价值,尤其宜制红茶.
AbstractList TS272.5; 为了探究盈江野生古茶树资源的开发与利用价值,选取盈江县大理种芽孢茶的代表性样品(芽孢白茶和芽孢红茶),以典型云南省样品(云南白茶和滇红金芽)作为对照,采用感官审评和化学成分检测比较样品之间滋味化学成分的差异,结合滋味活度值(taste activity value,TAV)分析样品关键滋味成分.结果表明:在感官审评中,芽孢白茶和芽孢红茶外形独特似笋状,滋味品质均优于对照茶样云南白茶和滇红金芽.化学成分检测结果表明,芽孢白茶滋味化学成分含量普遍较低,除可溶性糖含量较高达 9.45%以外,其它成分均显著低于云南白茶(P<0.05);芽孢红茶的水浸出物、游离氨基酸、可溶性糖、甜味氨基酸等滋味化学成分含量较高,显著高于滇红金芽(P<0.05),其中可溶性糖含量高达 20.37%,而茶多酚、咖啡碱、酯型儿茶素等含量相对较低,其中茶多酚含量低至 6.98%,呈现低酚氨比、高糖咖比的特征,与感官审评结果相符.TAV分析表明,关键成分中的苦涩味化学成分儿茶素组分、咖啡碱以及部分氨基酸对芽孢白茶和芽孢红茶的贡献低于对照茶样.由此可见,盈江芽孢茶滋味化学成分含量与云南省对照样品相比存在较大差异,品质优异,大理种野生古茶树资源具有较高的开发与利用价值,尤其宜制红茶.
Author 李国萍
欧阳建
李家锋
朱海燕
王彬
AuthorAffiliation 湖南农业大学茶学教育部重点实验室,湖南长沙 410128;湖南农业大学园艺学院,湖南长沙 410128
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Author_FL LI Jiafeng
LI Guoping
OUYANG Jian
ZHU Haiyan
WANG Bin
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DocumentTitle_FL Analysis on the Sensory Quality and Taste's Chemical Composition of Spore Tea of Yingjiang Camellia taliensis
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Issue 16
Keywords 滋味化学成分
taste chemical composition
taste activity value
感官审评
sensory evaluation
滋味活度值
芽孢茶
spore tea
大理茶
Camellia taliensis
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Publisher 湖南农业大学茶学教育部重点实验室,湖南长沙 410128
湖南农业大学园艺学院,湖南长沙 410128
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Snippet TS272.5; 为了探究盈江野生古茶树资源的开发与利用价值,选取盈江县大理种芽孢茶的代表性样品(芽孢白茶和芽孢红茶),以典型云南省样品(云南白茶和滇红金芽)作为对照,采用感...
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Title 盈江大理种芽孢茶感官品质及滋味化学成分分析
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