同时蒸馏萃取法分析4种台式乌龙茶香气成分

以4个台茶品种金萱、翠玉、软枝乌龙、四季春以及乌龙茶对照种黄金桂(黄棪)的鲜叶为原料,按台式乌龙茶工艺制作成乌龙茶,采用同时蒸馏萃取-气质联用法分析香气成分,并比较它们香气成分的差异。结果表明:除金萱样品醇类含量较低之外,其他乌龙茶样品香气组分均以醇类、酯类和碳氢化合物为主,其余组分为少量的醛类、酚类、酮类、羧酸类和含氮化合物等;黄金桂与4个台茶品种乌龙茶主要的香气成分是,橙花叔醇、β-芳樟醇及其氧化物、植醇、α-法呢烯、吲哚、棕榈酸、棕榈酸甲酯、亚油酸甲酯、亚麻酸甲酯、三烯甘油酯、新植二烯、2,6-二甲基-6-(4-甲基-3-戊烯基)-双环(3,1,1)-2-庚烯、2,2,4,6,6-五甲基庚烷、二十二烷、二十五烷等;感官评价结果表明,4个台茶品种所制成的乌龙茶样品质好,得分均比对照样黄金桂高,总体品质超过或明显超过对照。

Analysis of Aroma Compounds on Four Taiwang Oolong Tea Using Simultaneous Distillation Extraction

Aroma components of four Taiwang Oolong tea samples(Jinxuan Tea,Cuiyu tea,Ruanzhiwulong tea and Sijichun tea)which obtained from the same procedure of Taiwang Oolong tea manufacturing process were extracted by Simultaneous Distillation Extraction(SDE) and analyzed by gas chromatography-mass spectrometry(GC-MS).Comparision of the aroma components between the teas was conducted.And,the Result showed that the main kinds of aroma components in Oolong Tea were alcohols,esters and hydrocarbon compounds,but alcohols in Jinxuan Oolong tea was lower than in other teas.The major aroma compounds of Oolong tea are nerolidol,β-linalool,linalool oxides,phytol,α-farnesene,indole,hexadecanoic acid,hexadecanoic acid methyl ester,9,12-Octadecadienoic acid(Z,Z)-,methyl ester,9,12,15-Octadecatrienoic acid,methyl ester,2,2,4,6,6-pentamethyl-heptane,2,6-dimethyl-6-(4-methyl-3-pentenyl)-bicyclohept-2-ene,(Z,Z,Z)-,trienol,neophytadiene,docosane and pentacosane.By sensory evaluation,we found that the scores of Jinxuan,Cuiyu,Ruanzhiwulong and Sijichun Oolong tea were higher than Huangjingui(CK).Jinxuan Tea.And,the tasting quality of all the testing samples was higher than the control,even reached significant level.