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中国精品科技期刊2020

勐海县不同乡镇晒青茶香气组分的差异分析

肖巧梅, 张晓宇, 王娟, 吕才有

肖巧梅,张晓宇,王娟,等. 勐海县不同乡镇晒青茶香气组分的差异分析[J]. 食品工业科技,2023,44(13):332−339. doi: 10.13386/j.issn1002-0306.2022080143.
引用本文: 肖巧梅,张晓宇,王娟,等. 勐海县不同乡镇晒青茶香气组分的差异分析[J]. 食品工业科技,2023,44(13):332−339. doi: 10.13386/j.issn1002-0306.2022080143.
XIAO Qiaomei, ZHANG Xiaoyu, WANG Juan, et al. Comparative Analysis on Aromatic Components of Sun-dried Green Tea from Different Townships in Menghai County[J]. Science and Technology of Food Industry, 2023, 44(13): 332−339. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080143.
Citation: XIAO Qiaomei, ZHANG Xiaoyu, WANG Juan, et al. Comparative Analysis on Aromatic Components of Sun-dried Green Tea from Different Townships in Menghai County[J]. Science and Technology of Food Industry, 2023, 44(13): 332−339. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080143.

勐海县不同乡镇晒青茶香气组分的差异分析

基金项目: 国家现代农业茶叶产业体系专项资金项目(CARS-19);云南省教育厅科学研究基金资助项目(2020Y139)。
详细信息
    作者简介:

    肖巧梅(1996−),女,硕士研究生,研究方向:制茶工程与质量控制,E-mail:2540904882@qq.com

    通讯作者:

    吕才有(1968−),男,博士,教授,研究方向:茶叶加工、茶叶综合利用及茶文化,E-mail:2495846526@qq.com

  • 中图分类号: TS272.4

Comparative Analysis on Aromatic Components of Sun-dried Green Tea from Different Townships in Menghai County

  • 摘要: 结合感官审评、电子鼻及气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)技术对勐海县不同乡镇晒青茶香气的主要组分和差异进行分析。感官审评表明各乡镇晒青茶在主要香气类型上表现出差异,布朗山为果香,西定为清香,勐阿和勐遮为木香,勐满、格朗和与勐宋为花香。电子鼻结果表明各乡镇晒青茶香气差别明显,W1S、W1W、W2S和W2W传感器起主要区分作用,PCA分析中布朗山、勐阿明显区别于其他乡镇。GC-MS在7个乡镇晒青茶中共检测出77种挥发性物质,以烯类、烷类和醇类为主,芳樟醇、d-柠檬烯、柏木脑、双戊烯、α-柏木烯相对含量较高。聚类热图结果表明格朗和、布朗山、勐宋、勐满和西定的挥发性物质总体相似度较高,勐阿、勐遮与其他乡镇差别最大。38种具有香气描述的挥发物分为果香、花香、木香(清香)3大类型,各香气类型挥发物总相对含量在不同乡镇中差异较大,果香、花香、木香(清香)类型挥发物的总相对含量最高分别为布朗山、勐满和勐遮。除勐宋外的各乡镇晒青茶中均能找到2~3种特有香气物质,其中布朗山特有藏红花醛和1-甲基萘,勐满特有苯甲醛和1, 2, 4-三甲基苯,勐阿特有4-异丙基甲苯和左旋-alpha-蒎烯;格朗和特有4-蒈烯、二氢香芹醇和2-蒎烯,勐遮特有alpha-松油醇、樟脑和雪松烯,西定特有α-罗勒烯。综合分析可得,勐海不同乡镇晒青茶香气在感官审评和挥发物香气类型、种类及相对含量上均存在较大差异,表现出各具特色的香气品质特征。
    Abstract: In this paper, sensory evaluation, electronic nose and gas chromatography mass spectrometry (GC-MS) were used to analyze the main aromatic components and differences of sun-dried green tea in different townships of Menghai County. Sensory evaluation showed that the main aroma types of sun-dried green tea in townships were different, with fruit aroma in the Bulang Mountain, green aroma in Xiding, woody aroma in Meng'a and Mengzhe, floral aroma in Mengman, Gelang and Mengsong. The results of electronic nose showed that the aroma of sun-dried green tea in different townships was significantly different, and W1S, W1W, W2S and W2W sensors played a major role in distinguishing. In PCA analysis, the Bulang Mountain and Meng'a Mingxian were different from other townships. A total of 77 volatile substances were detected in sun-dried green tea from 7 townships by GC-MS, mainly including olefins, alkanes and alcohols, the most abundant being linalool, d-limonene, cedrol, limonene, α-cedrene. The result of Clustering thermogram showed that the general similarity of volatile substances in Gelanghe, the Bulang Mountain, Mengsong, Mengman and Xiding was the highest, and the difference between Meng'a, Mengzhe and other towns was the largest. There were 38 components with aroma description could be divided into three types: fruit aroma, flower aroma and woody aroma(green). The total relative content of volatile matter of each aroma type varied greatly in different townships. The highest total relative content of volatile matter of fruit aroma, flower aroma and woody aroma (green) types were the Bulang Mountain, Mengman and Mengzhe respectively. 2~3 kinds of special aromatic components could be found in the sun-dried green tea in other townships except Mengsong. Among them, the Bulang Mountain had safranal and naphthalene, Mengman had benzaldehyded and 1, 2, 4-trimethylbenzene, Meng'a had p-cymene and (-)-α-pinene, Gelanghe had 4-carene, cyclohexanol and α-pinene, Mengzhe had (S)-(-)-α-terpineol, (R)-camphor, and cedrene, Xiding had α-ocimene. The comprehensive analysis showed that there were great differences in sensory evaluation and volatile aroma types, types and relative content of the aroma of sun-dried green tea in different townships of Menghai, showed distinctive aroma quality characteristics.
  • 云南优越的自然条件孕育出品质优异的云南大叶种茶树资源[1],勐海县地处茶树原产地中心地带最古老的茶区之一,是中国普洱茶第一城[2]。近年来,普洱茶凭借良好的保健功能和较高的收藏价值受到越来越多消费者的青睐,而晒青茶作为普洱茶加工原料,其关注度也随之上升。云南晒青茶采用云南大叶种茶鲜叶经摊晾、杀青、揉捻和日晒干燥等工艺加工而成,其品质的好坏对普洱茶的品质形成起着重要的作用,而茶叶香气组分与茶叶中的“香”与“味”有着密切的关系,故研究晒青茶的香气组分对生产高品质普洱茶具有重要意义。

    传统茶叶香气组分分析的方法以感官审评法为主,随着现代检测技术的发展,越来越多的新型检测仪器应用于茶叶香气的检测研究中。电子鼻由于具有选择性的电化学传感器阵列和相应的识别方法组成,以此实现对哺乳动物嗅觉系统功能的模仿,以特定的传感器和模式识别系统快速提供被测样品的整体信息,能够快速识别简单或复杂气体[3-5]。马会杰等[6]的研究表明,电子鼻基本能将茶叶香气按产地、茶树品种、加工工艺、等级及贮存时间区分开。气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)技术结合了气相色谱分离和质谱鉴别技术,能够快速、方便、有效地实现对挥发性物质的定性和定量分析[7],并在产品品质判别[8]、成分分析[9]、风味图谱构建[10]和农残检测[11]中广泛应用。因此,通过多种分析技术结合,对茶叶香气进行综合检测与分析,研究不同地区晒青茶的香气组分差异在理论上是可行的。

    目前,国内外关于绿茶香气的研究多以中小叶种名优炒青绿茶作为研究对象[12-13],而针对晒青茶的研究通常以分析生化成分[14]和品质评价[15]为主,香气组分研究相对较少。本研究采用感官审评法对勐海不同乡镇晒青茶进行香气品质评价,并利用电子鼻及GC-MS分析技术对香气组分进行分析,探究勐海不同乡镇晒青茶的香气组分差异,以期为晒青茶香气组分研究进行数据扩充,同时为后续生产进行晒青茶产地甄别及挥发性物质的指纹图谱构建奠定基础。

    实验材料 分别来自勐海县勐满镇、勐阿镇、布朗山乡、格朗和乡、勐宋乡、勐遮镇、西定乡7个乡镇,于2019年春季按一芽三叶的标准采摘云南大叶种茶鲜叶,经摊晾、杀青、揉捻、日光干燥(2 d)等工艺加工而成,茶样以所属乡镇名称命名。

    LFP-2500A型高速多功能粉碎机 南京东迈科技仪器有限公司;Milli-Q Integral 5 型纯水仪 德国Merck Millipore公司;7890A-5975C型气相色谱-质谱联用仪 美国Agilent公司;PEN3电子鼻 德国Airsence公司;FA1204N型电子分析天平 上海菁海仪器。

    由3位具有评茶员资格的人员组成审评小组,按照茶叶感官审评方法[16]中绿茶感官审评的方法,并参考地理标志产品普洱茶中[17]对晒青茶样品的香气品质进行审评,最终评语由审评小组共同得出,评分取3位审评人员的平均分。

    仪器预热(30 min),清洗传感器(120 s)至各传感器响应值趋向于1.0000,检测流速300 mL/min,信号采集60 s。准确称取待测茶样1.00 g于100 mL锥形瓶中,加入沸水50 mL,迅速盖上保鲜膜密封,静置冷却至45 ℃,摇匀后进行检测,记录对应的特征响应值。电子鼻传感器性能及对应香气类型如表1所示。

    表  1  电子鼻传感器性能及对应香气类型
    Table  1.  Sensor performance and corresponding aroma types of PEN3
    阵列序号传感器名称敏感成分
    R1W1C芳香化合物
    R2W5S氮氧化合物
    R3W3C氨类和芳香化合物
    R4W6S氢气
    R5W5C烷烃芳香化合物
    R6W1S甲烷
    R7W1W硫化物
    R8W2S乙醇
    R9W2W芳香成分和有机硫化合物
    R10W3S烷烃
    下载: 导出CSV 
    | 显示表格

    取1.00 g磨碎茶样放入20 mL顶空瓶中,加入6 mL沸水,密封瓶口。CTC自动进样器:60 ℃稳定10 min,65 μm聚二甲基硅氧烷/二乙基苯(polydimethylsiloxane/divinylbenzene, PDMS/DVB)萃取头,60 ℃萃取50 min,转速250 r/min。气相色谱-质谱(gas chromatography-mass spectrometry, GC-MS)联用仪检测,进样口温度230 ℃,脱吸附时间为5 min。

    色谱条件:HP-5MS色谱柱(30 m×0.25 mm,0.25 µm);升温程序(50 ℃保持5 min,以6 ℃/min升至250 ℃,保持15 min)。载气:氦气,恒流流速 1.0 mL/min,进样口温度250 ℃,不分流进样,溶剂延迟3.5 min。质谱条件:离子源(EI),气质接口温度280 ℃,离子源温度230 ℃,四级杆温度150 ℃。

    电子鼻数据使用其自带的Winmuster软件分别对香气成分55~58 s的响应值进行主成分分析(principal component analysis, PCA)、线性判别分析(linear discriminant analysis, LDA)和传感器区分贡献率(Loadings)分析。挥发性成分根据GC-MS分析得到的各色谱峰的质谱信息,通过计算机谱库检索(2011版NIST库),同时结合相对保留时间,查阅有关文献数据进行定性,并根据各色谱峰的峰面积与总峰面积之比计算各香气组分的相对含量,筛选化合物匹配度≥80%的数据为有效数据进行分析。数据分析和作图应用软件WPS Office、IBM SPSS statistics 22、TBtools等完成。

    不同乡镇晒青茶香气感官审评结果见表2,香气得分高低顺序为布朗山>西定>勐阿>勐满>勐遮>格朗和>勐宋。7个晒青茶样主要香气类型分为果香、花香、清香和木香,其中布朗山为果香,西定为清香,勐阿和勐遮为木香,勐满、格朗和与勐宋为花香,格朗和香气持久度稍差。

    表  2  晒青茶香气品质感官审评结果
    Table  2.  Results of sensory evaluation of aroma quality of sun-dried green tea
    样品名称香气
    评语评分
    布朗山果香略带花香,纯正,较高,持久96.67
    西定清香带蜜香,纯正,高扬,持久95.33
    勐阿木香带果香,浓郁高扬,较持久95.00
    勐满花香略带木香,较高,持久93.67
    勐遮木香、清香,尚纯,较高,较持久92.00
    格朗和花香、清香,尚纯,较高,尚持久91.33
    勐宋花香带果香,较纯正(略带青草味),较高,持久89.33
    下载: 导出CSV 
    | 显示表格

    不同乡镇晒青茶电子鼻PCA分析见图1。第一主成分贡献率为81.15%,第二主成分贡献率为12.77%,总贡献率达93.92%,说明此PCA对不同乡镇晒青茶香气的区分度较高,且从整体上看PCA能很好地将勐海不同乡镇的茶样区分开,且茶样的重复组整体重复效果好,每个样品的数据均能独立聚集成团。布朗山和勐阿在PCA1和PCA2上明显区别于其他5个茶样,原因可能是布朗山与勐阿茶样的香气成分的类别和含量比较特殊;勐遮和勐满以及格朗和和西定在PCA1上区分均不明显;勐宋在PCA2上与勐阿区分不明显,与其他样品区分明显;勐遮和西定以及格朗和和勐满在PCA2上区分均不明显,这与香气感官审评的得分结果相似。

    图  1  不同乡镇晒青茶香气PCA分析
    Figure  1.  PCA analysis of aroma in sun-dried green tea from different townships

    LDA分析见图2,通过LDA分析可将各乡镇明显分开,可以看出各乡镇晒青茶香气差别明显。从LDA1上看,每个茶样都能明显区分开,相比PCA分析,LDA对各乡镇茶样的区分效果更好,且布朗山与其他乡镇距离较远,较为独特,勐宋与格朗和、勐遮与勐阿在LDA2上区别不明显,西定与布朗山在LDA2距离较近,但在LDA1上区别距离最远。Loadings分析见图3,第一、二主成分贡献率分别达到81.15%、12.77%,累计贡献率达93.92%,说明分析结果包含了主要的样品信息。传感器W1S、W1W、W2S和W2W与原点的距离较远,其他传感器与原点的距离较近,表明在不同乡镇茶样香气区分中甲烷、硫化物、乙醇以及芳香成分和有机硫化合物对区分贡献起到主要作用,且四个传感器对不同乡镇茶样的识别度最为敏感,起主要区分作用。

    图  2  不同乡镇晒青茶香气LDA分析
    Figure  2.  LDA analysis of aroma in sun-dried green tea from different townships
    图  3  不同乡镇晒青茶香气Loadings分析图
    Figure  3.  Loadings analysis of aroma in sun-dried green tea from different townships

    经GC-MS鉴定,所有晒青茶共检测出77种挥发性物质,其中布朗山、勐满、勐阿、格朗和、勐宋、勐遮、西定晒青茶分别检出34、33、37、32、35、39、39种挥发性物质,共8类77种,其中烯类物质最多,达28种,烷类16种、醇类7种、酮类5种、醛类5种、芳香族类7种、杂环类化合物3种、其他6种,相对含量前五的物质分别为芳樟醇(0~49.95%)、d-柠檬烯(7.64%~14.59%)、柏木脑(0~10.48%)、双戊烯(1.43%~4.60%)、α-柏木烯(1.10%~3.62%)。通过聚类热图的形式,展示各乡镇晒青茶香气物质之间的关系见图4。根据各茶样挥发成分的含量高低可以将7个乡镇晒青茶分为四大分支。勐阿和勐遮分别单独形成第一、二分支,勐阿大部分烷类物质呈现高表达,勐遮高表达物质主要为烯类和醇类物质;勐满和西定为第三分支,格朗和、布朗山、勐宋形成第四分支。分支情况说明,格朗和、布朗山、勐宋的挥发性物质总体相似度较高,勐满和西定香气物质组成及含量较为类似,而勐阿、勐遮香气物质组成及含量与其他乡镇差异较大。

    图  4  挥发性成分聚类热图
    Figure  4.  Cluster heatmap of volatile substances

    进一步从77种挥发性物质中筛选出38种具有香气描述的香气物质(表3),分为果香、花香、木香(清香)3大类型,果香以d-柠檬烯(柠檬香)、松油烯(柑橘和柠檬香)、beta-环柠檬醛(杏仁、芒果香)等6种物质为主;花香以alpha-紫罗酮(紫罗兰花香)、beta-紫罗酮(玫瑰花香)、芳樟醇(铃兰与玫瑰花香)等6种物质为主,其中芳樟醇总体相对含量占比较高;木香以双戊烯、γ-松油烯、α-柏木烯、莰烯等26种物质为主。布朗山中果香类型挥发物总相对含量最高(18.02%),d-柠檬烯、松油烯和beta-环柠檬醛相对含量均高于其他茶样;花香类型挥发物总相对含量最高为勐满(51.75%),其中芳樟醇含量高达49.95%,且明显高于其他茶样;木香(清香)类型挥发物总相对含量最高为勐遮(29.23%),其中柏木脑(10.84%)明显高于其他茶样。结合布朗山、勐满和勐遮的感官审评结果,三者的感官审评香气类型与各类挥发物总相对含量密切相关。勐宋中木香(清香)类型的挥发性物质种类明显少于其他茶样,且总相对含量最低,仅为12.19%;格朗和中果香类型的挥发性物质仅2种,且总相对含量最低(9.89%)。由此可知,不同乡镇晒青茶中各香气类型挥发物总相对含量存在较大差异,也正是香气挥发物在类型和含量上有所差异,才让各乡镇晒青茶表现出不同的品质特征。此外,布朗山和勐阿因未检测到芳樟醇,其花香类型香气挥发物总相对含量均明显低于其他茶样,仅为3.18%和3.43%。

    表  3  不同乡镇晒青茶呈香物质
    Table  3.  Volatile substances in sun-dried green tea from different townships
    编号香气
    类型
    挥发性成分阈值[18-26] (μg·L−1香气描述[21, 23-24, 27-33]峰面积比(%)
    布朗山勐满勐阿格朗和勐宋勐遮西定
    1


    d-柠檬烯10.00柠檬香气和果香14.597.6410.798.468.6014.448.13
    2松油烯85.00柑橘和柠檬香气1.490.740.870.671.260.63
    3beta-环柠檬醛3.00杏仁、芒果等果香1.941.582.321.431.022.12
    42,6,6-三甲基-1-环己烯基乙醛果香、红浆果样和花香香气0.100.24
    5α-罗勒烯类似芒果香0.86
    6苯甲醛特殊的杏仁气味0.24
    合计18.0210.3014.229.8910.2915.7011.74
    7


    alpha-紫罗酮0.40紫罗兰花香1.050.980.920.490.300.31
    8beta-紫罗酮0.20玫瑰花香2.131.802.452.011.31
    9芳樟醇6.00紫丁香、铃兰与玫瑰花香49.9540.3426.447.0729.89
    10(EZ)-β-紫罗兰酮紫罗兰的气味1.450.932.10
    11二氢香芹醇留兰香0.15
    12alpha-松油醇稳定的紫丁香气1.40
    合计3.1851.753.4343.4229.699.7032.30
    13





    双戊烯松木香4.601.433.062.713.484.312.99
    14γ-松油烯2.14柑橘、木香和樟脑香味2.491.332.131.341.232.241.53
    15α-柏木烯柏木、檀香的香气1.322.441.301.101.402.953.62
    16莰烯类似松香、木香0.310.170.250.200.190.380.22
    1750.00木香和樟香1.531.161.631.391.221.971.43
    18茶螺烷松木、薄荷脑的香气1.441.032.841.631.061.72
    19长叶烯140.00类似松木烟香0.670.540.430.740.170.20
    20(+)-α-蒎烯有松节油的气味0.190.140.140.200.15
    21柏木脑0.50木香、膏香5.074.082.2510.845.78
    22罗勒烯34.00气味宜人1.740.881.041.81
    23(+)-β-雪松烯雪松香气息、木香1.121.291.802.00
    24柏木烯醇甘甜木香和膏香香气2.552.25
    25顺式芳樟醇氧化物(呋喃)60.00桉叶油素、樟脑等弱木香型香气0.500.300.35
    26β-榄香烯有辛辣的茴香气息0.410.450.53
    273-蒈烯松木样香气5.400.62
    28萜品油烯松木树脂似的气息0.660.46
    29L-薄荷醇薄荷香味0.550.45
    30樟脑强烈的清香味0.13
    314-蒈烯松木香气0.62
    32雪松烯雪松香气息、木香0.17
    33藏红花醛3.00木香、辛香、药香1.46
    344-异丙基甲苯14.40特有的气味1.11
    351, 2, 4-三甲基苯具有强烈气味0.11
    361-甲基萘7.50木香和樟香的香气0.36
    372-蒎烯有松节油的气味0.13
    38左旋-alpha-蒎烯松节油树脂香气0.14
    合计18.7015.5924.2213.3012.1929.2320.52
    注:“—”表示该化合物未查询到阈值或在该样品中未检出。
    下载: 导出CSV 
    | 显示表格

    除勐宋外,其余乡镇晒青茶中均能在38种具有香气描述的香气物质中找到特有物质。布朗山有2种特有物质,分别是具有木香、辛香、药香的藏红花醛(1.46%)和具有木香、樟香的1-甲基萘(0.36%);勐满有2种特有物质,分别是具有特殊杏仁气味的苯甲醛(0.24%)和具有强烈气味的1, 2, 4-三甲基苯(0.11%);勐阿中有2种特有物质,均为木香类型中的4-异丙基甲苯(1.11%)和左旋-alpha-蒎烯(0.14%);格朗和有3种特有物质,分别是4-蒈烯(0.62%,松木香气)、二氢香芹醇(0.15%,留兰香)和2-蒎烯(0.13%,松节油的气味);勐遮中有3种特有物质,分别是alpha-松油醇(1.40%,稳定的紫丁香气)、樟脑(0.13%,强烈的清香味)和雪松烯(0.17%,雪松香气息、木香);西定中特有物质仅具有类似芒果香的α-罗勒烯(0.86%)。各乡镇晒青茶中特有的香气物质与其呈现出的香型可能存在相关性,且值得注意的是,特有的香气物质极可能是区分不同地域茶样的关键信息,可作为原产地域识别的特征组分。

    茶叶香气是衡量茶叶品质的重要部分,目前,大量研究者通过对香气化学成分研究数据进行统计和分析,探索建立能够有效区分不同年份、产地、原料的茶叶识别数据库。本研究通过结合感官审评对勐海县各乡镇晒青茶进行香气类型的识别,并利用电子鼻传感器确定了茶叶香气挥发物之间的差异,进一步采用GC-MS对香气物质进行了定性和定量检测,最终确定勐海晒青茶的香气物质类型和主要呈香物质,并找到区分各乡镇茶样的关键特有物质。这些探索与研究,对晒青茶香气组分研究进行了数据补充,为后续进行茶叶产地甄别工作提供了理论基础,有利于形成各产区茶叶香气特征指纹图谱,对我国茶叶原产地保护产生深远意义。

    晒青茶香气成分十分复杂,本研究GC-MS共检测出77种挥发性物质,主要包括烯类、烷类和醇类等共8大类。其中,烷类物质中多以饱和碳氢化合物为主,这类饱和烃对茶香气贡献较小[22]。Wu等[34]从景迈山和无量山的晒青毛茶中鉴定出的挥发性化合物主要由醇类、酮类、醛类等组成。刘学艳等[35]运用气相离子迁移色谱技术(gas chromatography-ion mobility spectrometry,GC-IMS)检测出勐海县晒青毛茶挥发物以醛类、醇类、酯类、酮类为主,醛类远高于醇类和酮类,检测技术的差别可能是造成差异的主要原因,GC-MS技术检测出的多以含量较高的大分子挥发性成分为主[36],而GC-IMS对高电负性或高质子亲和力官能团结构的物质,如醛、酮、醚等化合物高度灵敏,检测出的多为小分子且含量低的挥发性成分[37-38]

    茶叶香气受到诸多因素的影响,勐海不同乡镇晒青茶香气差异在感官审评、挥发物质和各香型挥发物上均存在差异。已有研究表明,同县域内不同茶园土壤养分状况存在较大差异,土壤养分直接影响茶树生长,进而影响茶叶品质[39];茶园生境影响茶树叶片光合作用、生态因子和生理因子等指标,茶园间种乔木的可起到遮荫效果,从而提升茶叶品质[40];本次研究中勐海县各个乡镇虽气候同属热带、亚热带季风气候,但海拔高度各不相同,且云南素有“一山分四季,十里不同天”的微气候特点,故区位差异可能是造成各乡镇晒青茶香气存在差异的主要原因。此外,已有研究表明[41-42],太阳光强度受到天气情况的影响,且已有研究表明不同太阳光波晒茶会使茶叶呈现不同的品质特点,在制做本次实验茶样时无法精确保证茶样制作时间的一致性,且在日晒时虽控制日晒时长,茶叶香气也可能受光照强度的影响。

    在区分不同乡镇晒青茶香气差异中,感官审评法可快速对茶叶香气的类型、纯异、高低和持久度进行区分,电子鼻通过传感器对各类挥发性物质采集并和聚类分析将各乡镇晒青茶进行区分,GC-MS技术对于具体挥发性风味物质的定性和定量检测更为详尽,三种检测侧重点不同的方法实现了对晒青茶香气较为全面的分析,但也因三者对香气物质的灵敏度有差异使结果无法保证绝对一致性,故在未来对茶叶香气的研究中,还需结合GC-O、GC-IMS、OAV等更多技术,才能对各类茶叶香气的整体特征进行科学合理的鉴别与分析。

    勐海各乡镇晒青茶感官审评中香气主要在类型上表现出差异,布朗山为果香,西定为清香,勐阿和勐遮为木香,勐满、格朗和与勐宋为花香。电子鼻能准确区分7个不同的茶样,传感器W1S、W1W、W2S和W2W对晒青毛茶香气区分贡献起到主要作用,LDA区分效果优于PCA,且PCA分析中布朗山、勐阿明显区别于其他乡镇。GC-MS共检测出77种挥发性物质,主要包括烯类、烷类和醇类等共8大类,芳樟醇、d-柠檬烯、柏木脑、双戊烯和α-柏木烯等物质的相对含量较高。聚类分析较为直观地表明格朗和、布朗山、勐宋的挥发性物质相似度较高,勐满和西定香气物质组成及含量较为类似,而勐阿、勐遮香气物质组成及含量与其他乡镇差异最为明显。77种挥发性物质中38种具有香气描述的物质总体分为果香、花香、木香(清香)3大类型,其中木香(清香)型的物质种类最多。各香气类型挥发物总相对含量在不同乡镇中差异也较大,果香、花香、木香(清香)类型挥发物的总相对含量最高分别为布朗山、勐满和勐遮,且各类型挥发物总相对含量与感官审评香气类型密切相关。此外,各乡镇晒青茶中除勐宋外均能找到2~3种特有香气物质,布朗山特有藏红花醛和1-甲基萘,勐满特有苯甲醛和1, 2, 4-三甲基苯,勐阿特有4-异丙基甲苯和左旋-alpha-蒎烯;格朗和特有4-蒈烯、二氢香芹醇和2-蒎烯,勐遮特有alpha-松油醇、樟脑和雪松烯,西定特有α-罗勒烯。综合分析可得,勐海不同乡镇晒青茶香气在感官审评和挥发物香气类型、种类及相对含量上均存在较大差异,表现出各具特色的香气品质特征。

  • 图  1   不同乡镇晒青茶香气PCA分析

    Figure  1.   PCA analysis of aroma in sun-dried green tea from different townships

    图  2   不同乡镇晒青茶香气LDA分析

    Figure  2.   LDA analysis of aroma in sun-dried green tea from different townships

    图  3   不同乡镇晒青茶香气Loadings分析图

    Figure  3.   Loadings analysis of aroma in sun-dried green tea from different townships

    图  4   挥发性成分聚类热图

    Figure  4.   Cluster heatmap of volatile substances

    表  1   电子鼻传感器性能及对应香气类型

    Table  1   Sensor performance and corresponding aroma types of PEN3

    阵列序号传感器名称敏感成分
    R1W1C芳香化合物
    R2W5S氮氧化合物
    R3W3C氨类和芳香化合物
    R4W6S氢气
    R5W5C烷烃芳香化合物
    R6W1S甲烷
    R7W1W硫化物
    R8W2S乙醇
    R9W2W芳香成分和有机硫化合物
    R10W3S烷烃
    下载: 导出CSV

    表  2   晒青茶香气品质感官审评结果

    Table  2   Results of sensory evaluation of aroma quality of sun-dried green tea

    样品名称香气
    评语评分
    布朗山果香略带花香,纯正,较高,持久96.67
    西定清香带蜜香,纯正,高扬,持久95.33
    勐阿木香带果香,浓郁高扬,较持久95.00
    勐满花香略带木香,较高,持久93.67
    勐遮木香、清香,尚纯,较高,较持久92.00
    格朗和花香、清香,尚纯,较高,尚持久91.33
    勐宋花香带果香,较纯正(略带青草味),较高,持久89.33
    下载: 导出CSV

    表  3   不同乡镇晒青茶呈香物质

    Table  3   Volatile substances in sun-dried green tea from different townships

    编号香气
    类型
    挥发性成分阈值[18-26] (μg·L−1香气描述[21, 23-24, 27-33]峰面积比(%)
    布朗山勐满勐阿格朗和勐宋勐遮西定
    1


    d-柠檬烯10.00柠檬香气和果香14.597.6410.798.468.6014.448.13
    2松油烯85.00柑橘和柠檬香气1.490.740.870.671.260.63
    3beta-环柠檬醛3.00杏仁、芒果等果香1.941.582.321.431.022.12
    42,6,6-三甲基-1-环己烯基乙醛果香、红浆果样和花香香气0.100.24
    5α-罗勒烯类似芒果香0.86
    6苯甲醛特殊的杏仁气味0.24
    合计18.0210.3014.229.8910.2915.7011.74
    7


    alpha-紫罗酮0.40紫罗兰花香1.050.980.920.490.300.31
    8beta-紫罗酮0.20玫瑰花香2.131.802.452.011.31
    9芳樟醇6.00紫丁香、铃兰与玫瑰花香49.9540.3426.447.0729.89
    10(EZ)-β-紫罗兰酮紫罗兰的气味1.450.932.10
    11二氢香芹醇留兰香0.15
    12alpha-松油醇稳定的紫丁香气1.40
    合计3.1851.753.4343.4229.699.7032.30
    13





    双戊烯松木香4.601.433.062.713.484.312.99
    14γ-松油烯2.14柑橘、木香和樟脑香味2.491.332.131.341.232.241.53
    15α-柏木烯柏木、檀香的香气1.322.441.301.101.402.953.62
    16莰烯类似松香、木香0.310.170.250.200.190.380.22
    1750.00木香和樟香1.531.161.631.391.221.971.43
    18茶螺烷松木、薄荷脑的香气1.441.032.841.631.061.72
    19长叶烯140.00类似松木烟香0.670.540.430.740.170.20
    20(+)-α-蒎烯有松节油的气味0.190.140.140.200.15
    21柏木脑0.50木香、膏香5.074.082.2510.845.78
    22罗勒烯34.00气味宜人1.740.881.041.81
    23(+)-β-雪松烯雪松香气息、木香1.121.291.802.00
    24柏木烯醇甘甜木香和膏香香气2.552.25
    25顺式芳樟醇氧化物(呋喃)60.00桉叶油素、樟脑等弱木香型香气0.500.300.35
    26β-榄香烯有辛辣的茴香气息0.410.450.53
    273-蒈烯松木样香气5.400.62
    28萜品油烯松木树脂似的气息0.660.46
    29L-薄荷醇薄荷香味0.550.45
    30樟脑强烈的清香味0.13
    314-蒈烯松木香气0.62
    32雪松烯雪松香气息、木香0.17
    33藏红花醛3.00木香、辛香、药香1.46
    344-异丙基甲苯14.40特有的气味1.11
    351, 2, 4-三甲基苯具有强烈气味0.11
    361-甲基萘7.50木香和樟香的香气0.36
    372-蒎烯有松节油的气味0.13
    38左旋-alpha-蒎烯松节油树脂香气0.14
    合计18.7015.5924.2213.3012.1929.2320.52
    注:“—”表示该化合物未查询到阈值或在该样品中未检出。
    下载: 导出CSV
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