灵芝菌固态发酵夏秋梅占红茶风味特征分析

目的 探究灵芝菌固态发酵下夏秋梅占红茶的风味特征。方法 采用高效液相色谱法(high performance liquid chromatography,HPLC)、电子舌(electronic tongue,E-tongue)与气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)相结合,利用多元统计分析,对夏秋梅占灵芝菌茶的滋味与香气品质特征进行判定。结果 与夏秋梅占红茶相比,梅占灵芝菌茶在滋味与香气特征上具有差异, HPLC检测结果显示儿茶素类、咖啡碱类苦涩味物质及部分氨基酸类物质含量显著下降,电子舌结果表明甜味响应值增加,苦味、鲜味响应值降低。其中梅占灵芝菌茶中脯氨酸、没食子酸、儿茶素没食子酸与苦味特性呈显著负相关,天冬氨酸、丙氨酸与涩味特性呈显著负相关,丙氨酸与鲜味特性呈极显著正相关,没食子儿茶素与鲜味特性呈显著正相关。挥发性成分上,建立正交偏最小二乘法-判别分析(orthogonal partial least squares-discriminant analysis, OPLS-DA)模型,选取模型中变量重要性投影(v...

Analysis of flavor characteristics of summer-autumn Meizhan black tea produced by solid state fermentation of Ganoderma lucidum

In order to investigate the changes in the taste and aroma substances of summer - autumn meizhan Ganoderma lucidum fungus tea, high performance liquid chromatography(HPLC), electronic tongue(E-tongue) and gas chromatography-mass spectrometry (GC-MS) combined with statictical analysis were using to determine the quality of its taste and aroma characteristics. The results showed that: compared with summer - autumn meizan black tea, the taste and aroma characteristics of meizhan Ganoderma lucidum fungus tea had significant changes. HPLC results showed that the contents of catechins and caffeine bitter taste substances and some amino acids significantly decreased. Electronic tongue results showed that the response values of sweet taste increased, while the response values of bitter taste and umami decreased. Among them, proline Pro, gallic acid GA and catechin gallate CG were significantly negatively correlated with bitterness, aspartate Asp and alanine Ala were significantly negatively correlated with astringency, alanine Ala was significantly positively correlated with umami characteristics, and galecatechin GC was significantly positively correlated with umami characteristics. The orthogonal partial least squares discriminant analysis (OPLS - DA) model was established on the volatile components, and the aroma compounds which VIP value > 1 were selected as the differential aroma characteristic compounds between two groups. Then, a total of 48 differential aroma characteristic compounds were identified , of which there were 6 ketones, 9 aldehydes, 15 alcohols, 7 esters, 3 acids, and 8 arylenes, furans and other alkanes. The relative contents of 8 compounds increased, and the relative contents of 40 compounds decreased. In general, Ganoderma lucidum can improve the taste and aroma characteristics of black tea.