在不同储存时间的普茶 (原茶) 中挥发性物质的表征
Yang Liu1, Zhixia Wang1, Xinyi Zhang1
1Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Foods (Basel, Switzerland)
|March 13, 2025
概括
在7-21年的储存时间里,原始Pu-erh茶的香气从水果和鲜花的音调转变为烟雾和香味的特征. 这项研究确定了老茶中这些独特的香味特征的关键挥发性化合物.
科学领域:
- 食品化学 食品化学
- 感官科学 感官科学
- 分析化学 分析化学
背景情况:
- 有限的理论证据存在于长期储存期间普埃尔茶香味的演变.
- 了解香味变化对于茶叶质量评估和消费者偏好至关重要.
研究的目的:
- 在长期储存期间 (7-21年) 全面调查原始普埃尔茶的芳香转化.
- 为了确定关键的挥发性化合物,这些化合物有助于改变香味特征.
主要方法:
- 保存7-21年的普埃尔茶样品的感官评估.
- 使用头空间-固体相微提取 (HS-SPME) 与气色谱-气色谱-四极飞行时间质谱 (GC×GC-Q-TOF-MS) 结合使用挥发性物质的定性和定量分析.
主要成果:
- 随着长时间的储存,普茶的香气从水果/花转变为烟雾和香气.
- 确定了290种挥发性化合物,与每个香味类型相关的特定化合物.
- 主要的水果/花香气化合物包括芬和;烟味香气化合物包括2-乙基和坎.
结论:
- 长期储存显著改变了原始普埃尔茶的香味特征.
- 特定的挥发性化合物被确定为独特的水果/花,烟味和香味香气的关键贡献者.
- 这项研究提供了宝贵的洞察力,了解老年普埃尔茶香气的化学基础.
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