【摘要】 目的:探讨加工工艺对藤茶特征香气成分的影响。方法:分别采用传统加工工艺、红茶加工工艺、绿茶加工工艺、黑茶加工工艺制备4种不同的藤茶样品,以自然干燥的显齿蛇葡萄叶为对照,通过顶空固相微萃取和气相色谱—质谱联用技术结合相对气味活度值(ROAV)分析不同样品的关键风味化合物。结果:从4种藤茶样品及对照样品中共检出37种挥发性风味化合物,其中,1-辛烯-3-醇、苯甲醇、β-紫罗兰酮、苯乙醛、反式-2-己烯醛、二氢猕猴桃内酯、水杨酸甲酯7种物质为4种样品的共有组分;ROAV值显示,1-辛烯-3-醇和β-紫罗兰酮为共有关键香气组分,其中β-紫罗兰酮的贡献度最大;藤茶制作工艺条件不同,其关键香气成分存在差异,红茶工艺组藤茶关键性香气成分中出现了红茶的标志性香气成分芳樟醇及反式-2-壬烯醛。结论:红茶工艺和绿茶工艺加工的藤茶与传统工艺的在香气表现水平上相差不大,而黑茶工艺加工的香气表现稍逊;发酵工序可考虑作为藤茶制作的优选关键工序之一。更多还原

【Abstract】 Objective: This study aimed to explore the influence of processing technology on characteristic aroma components of Ampelopsis Grossedentata tea. Methods: Four different samples of A. Grossedentata were prepared by traditional processing technology, black tea processing technology, green tea processing technology and dark tea processing technology, and the key flavor compounds of different samples were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry combined with relative odor activity(ROAV), taking the naturally dried A. Grossedentata leaves as control. Results: A total of 37 volatile flavor compounds were detected from 4 kinds of A. Grossedentata tea samples and control samples, among which 7 substances including 1-octene-3-ol, benzyl alcohol, β-ionone, phenylacetaldehyde, trans-2-hexenal, dihydroactinidiolide and methyl salicylate were common components in 4 kinds of samples. ROAV value showed that 1-octene-3-ol and β-ionone was the common key aroma components, Among them, β-ionone contributes the most. The key aroma components of A. Grossedentata tea are different under different processing conditions, and linalool and trans-2-nonenal, the iconic aroma components of black tea, were detected in the key aroma components of A. Grossedentata tea in black tea processing group. Conclusion: The aroma performance of A. Grossedentata tea processed by black tea technology and green tea technology is similar to that of traditional technology, but the aroma performance of dark tea technology is slightly inferior. Fermentation process can be considered as one of the optimal key processes for making A. Grossedentata tea.更多还原