老枞水仙品质特征分析

为揭示决定老枞水仙茶“枞味”的关键香气成分和关键性生化成分物质,应用气相-离子迁移谱技术(GC-IMS)、高效液相色谱法(HPLC)对不同香型老枞水仙的挥发性物质、主要理化成分进行特征分析。试验共鉴定出38种挥发性物质。木质味老枞水仙特征性香气成分是戊醛、己醛;青苔味老枞水仙特征性香气成分是3-己烯-1-醇单聚体和二聚体、芳樟醇单聚体;粽叶味老枞水仙特征性香气物质是2-戊基呋喃、苯甲醛。另外,生化成分中水浸出物、咖啡碱的增加对老枞水仙茶“枞味度”品质的提升有显著的积极作用,酯型儿茶素含量的增加将造成老枞水仙茶滋味品质的下降。特别值得注意的是,儿茶素品质指数的降低,对老枞水仙茶“枞味”的进一步提升有积极作用。本研究可实现老枞水仙的快速判别,为制定老枞水仙企业标准提供科学依据。

The Quality Characteristics of Camellia sinensis ‘Fujian Shuixian’

The purpose of this study is to reveal the key aroma components and biochemical components which determine the ‘Cong flavor’ of Camellia sinensis ‘Fujian Shuixian’. The volatiles and biochemical compounds in different fragrance types of C. sinensis ‘Fujian Shuixian’ were detected using GC-IMS and HPLC, respectively. A total of 38 volatile compounds were identified. Pentanal and hexanal are the characteristic aroma components of C. sinensis ‘Fujian Shuixian’ with woodiness scent; 3-hexen-1-ol and linalool are the characteristic aroma components of C. sinensis ‘Fujian Shuixian’ with moss flavor; and 2-pentyl furan and benzaldehyde are the characteristic aroma components of C. sinensis ‘Fujian Shuixian’ with reed leaf flavor. In addition, the increase of water extract and caffeine content could have a significantly positive effect on the improvement of ‘Cong flavor’ quality, whereas the increase of ester catechin content could reduce the taste quality of C. sinensis ‘Fujian Shuixian’. Particularly, the reduction of catechin index has a positive impact on the quality improvement of ‘Cong flavor’. Overall, this study provides a technique of rapid quality discrimination of C. sinensis ‘Fujian Shuixian’ and a scientific basis for establishing the enterprise standard.