| 不同风味类型漳平水仙茶的主要品质差异分析 |
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| 引用本文： | 翁晶晶,周承哲,朱晨,傅海峰,郭玉琼.不同风味类型漳平水仙茶的主要品质差异分析[J].食品科学,2021,42(20):208-215. |
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| 作者姓名： | 翁晶晶 周承哲 朱晨 傅海峰 郭玉琼 |
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| 作者单位： | （1.福建农林大学园艺学院，福建省高校重点实验室，福建 福州 350002；2.福建农林大学园艺植物生物工程研究所，福建 福州 350002） |
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| 基金项目： | 6.18协同创新院茶产业技术分院专项（K1520001A）；福建省自然科学基金项目（2018J01701）；
福建农林大学茶产业链科技创新与服务体系建设项目（K1520005A01）；
福建省高原学科建设经费项目（102/71201801101）；福建农林大学乡村振兴茶产业技术服务项目（11899170102）；
国家现代农业（茶叶）产业技术体系专项（CARS-19）；
福建农林大学“双一流”建设科技创新能力提升培育计划项目（KSYLP004）；
茶树种质资源生化分析与生物学研究专项（K1518023A） |
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| 摘 要： | 以漳平水仙王子和水仙公主的春茶和秋茶为材料，通过感官审评和生化成分测定，结合多元分析方法探究漳平水仙茶风味品质差异的关键因素。结果表明：漳平水仙王子茶滋味浓醇收敛性强，香气呈甜香带桂花香；水仙公主茶滋味醇爽回甘明显，香气呈清香带兰花香。生化成分分析结果表明，咖啡碱、茶多酚和茶红素可作为鉴别二者不同滋味的特征非挥发物；3-蒈烯、乙酸叶醇酯、正己醇、α-蒎烯、D-柠檬烯可作为鉴别二者不同香型的特征挥发物。本研究将进一步为不同风味漳平水仙茶的分类提供客观、准确的理论依据。
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| 关 键 词： | 漳平水仙茶 非挥发物 挥发物 聚类分析 正交偏最小二乘判别分析 |
Comparative Analysis of Major Quality Components in Different Flavor Types of Zhangping Shuixian Tea |
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| WENG Jingjing,ZHOU Chengzhe,ZHU Chen,FU Haifeng,GUO Yuqiong.Comparative Analysis of Major Quality Components in Different Flavor Types of Zhangping Shuixian Tea[J].Food Science,2021,42(20):208-215. |
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| Authors: | WENG Jingjing ZHOU Chengzhe ZHU Chen FU Haifeng GUO Yuqiong |
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| Affiliation: | (1. Key Laboratory of Tea Science in Universities of Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Institute of Horticultural Biotechnology, Fujian Agriculture and Foresty University, Fuzhou 350002, China) |
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| Abstract: | In this study, the key factors causing the quality difference between Zhangping Shuixian tea (Shuixianwangzi?and Shuixiangongzhu) manufactured in different seasons (spring and autumn) were explored by sensory evaluation and biochemical analyses combined with multivariate analysis. The results showed that Shuixianwangzi tea was mellow with strong astringency in taste and had a sweet aroma with osmanthus fragrance. Shuixiangongzhu tea had a mellow and brisk taste and a clean aroma with orchid fragrance. Caffeine, tea polyphenols, and thearubigins were the characteristic non-volatile components to discriminate the differences in their tastes. 3-Carene, cis-3-hexenyl acetate, 1-hexanol, α-pinene, and D-limonene were the characteristic volatile components to discriminate the differences in their aromas. The results of this study will provide a theoretical basis for objective and accurate discrimination of different flavor types of Zhangping Shuixian tea. |
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| Keywords: | Zhangping Shuixian tea nonvolatile components volatile components cluster analysis orthogonal partial least square-discriminant analysis |
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