摘要
本文运用感官检验、同时蒸馏萃取(simultaneousdistillation-extraction,SDE)结合气相色谱-质谱联用仪(gas chromatography-massspectrometry,GC-MS)、气相色谱-嗅闻仪(gas chromatography-olfactometry,GC-O)对速溶滇红茶样品的挥发性香气成分进行分析。感官检验结果表明该速溶红茶的主要风味轮廓为花香,此外还有一定的甜香和青草香。GC-MS结果共鉴定出27种挥发性成分,包括醛类2种,醇类11种,酮类4种,酯类4种和其它类6种。通过定量结果分析,发现其主要的挥发性成分为苯甲醇(3.38μg/g)、芳樟醇(3.52μg/g)、薄荷醇(18.00μg/g)、4-氧代异佛尔酮(3.53μg/g)、二氢猕猴桃内酯(80.26μg/g)、棕榈酸(20.60μg/g)和4-乙烯基-2-甲氧基苯酚(3.68μg/g)。GC-O与OVA分析结果显示苯乙醛、苯甲醇、芳樟醇氧化物I、芳樟醇、香叶醇和吲哚是速溶滇红茶香气轮廓的主要贡献成分。该结果为深入研究速溶红茶及其它速溶茶的风味提供了理论依据。
In this paper, the volatile components were analyzed using sensory evaluation, simultaneous distillation-extraction(SDE) coupled with gas chromatography-mass spectrometry(GC-MS) and GC-olfactometry(GC-O) in the instant Dianhong tea. Sensory evaluation showed that floral was the main flavor profile of the instant Dianhong tea, and there is also a certain sweetness and grass aroma. In addition, 27 volatiles, including 2 aldehydes, 11 alcohols, 4 ketones, 4 esters and 6 others were identified using GC-MS. The quantitative analysis showed that the main volatile substances were benzyl alcohol(3.38 μg/g), linalool(3.52 μg/g), menthol(18.00 μg/g), 4-oxoisophorone(3.53 μg/g), dihydroactinidiolide(80.26 μg/g), hexadecanoic acid(20.60 μg/g) and 4-vinyl-guaiacol(20.60 μg/g), respectively. The GC-O and OVA analysis indicated that phenylacetaldehyde, phenylcarbinol, linalool oxide I, linalool geraniol and indole were the main aroma-active substances. The experiment provided theoretical basis for the flavor study of the instant black tea and other instant tea.
作者
徐玉雪
李婷
李利君
陈艳红
胡阳
姜泽东
杨远帆
倪辉
黄高凌
XU Yu-xue;LI Ting;LI Li-jun;CHEN Yan-hong;HU Yang;JIANG Ze-dong;YANG Yuan-fan;NI Hui;HUANG Gao-ling(College of Food and Biology Engineering,Jimei University,Xiamen 361021,China;Fujian Provincial key lab of Food Microbiology and Enzyme Engineering,Jimei University,Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China)
出处
《现代食品科技》
EI
CAS
北大核心
2019年第11期277-284,276,共9页
Modern Food Science and Technology
基金
国家自然科学基金面上项目(31871765)
福建省自然科学基金项目(2017J01581)
关键词
速溶滇红茶
同时蒸馏萃取
气相色谱-质谱联用仪
气相色谱-嗅闻仪
挥发性成分
instant dianhong tea
simultaneous distillation-extraction(SDE)
gas chromatography-mass spectrometry(GC-MS)
gas chromatography-olfactometry(GC-O)
volatile components
