萎凋方式对γ-氨基丁酸白茶香气成分的影响

Effects of withering method on the aroma composition of γ-aminobutyric acid white tea

中文关键词:  γ-氨基丁酸白茶  萎凋  香气成分

英文关键词:γ-aminobutyric acid white tea  withering  aroma components

中文摘要:

      目的 探明萎凋方式对γ-氨基丁酸(γ-aminobutyric acid, GABA)白茶香气成分的影响。方法 采用顶空-固相微萃取-气相色谱-质谱法(headspace solid-phase mextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)结合感官评价和香气活性值(odour activity value, OAV)比较分析自然萎凋GABA白茶(TY)和复式萎凋GABA白茶(LY)的香气成分差异。结果 TY共鉴定出39种有效香气成分, LY共鉴定出41种有效香气成分, LY浓度及OAV值显著高于TY (P<0.05, FC>2或<0.5)。TY的香气浓郁持久, 带果香和兰花香, LY的香气果香馥郁, 带兰花香和栀子花香, 复式萎凋有利于果香积累。结论 复式萎凋较自然萎凋更有利于芳樟醇、2-庚醇、1-己烯-3-醇、3-甲基苯甲醛、月桂醛、己酸、壬酸、2-庚酮等物质的富集, 使得GABA白茶中的果香型风味突出, 花香、清香和奶油型香气更加显著, 更有利于促进GABA白茶优良品质的形成。本研究结果可为开发不同香型GABA白茶产品及白茶加工工艺创新提供理论参考。

英文摘要:

      Objective To explore the effects of withering methods on the aroma components of γ-aminobutyric acid (GABA) white tea. Methods The headspace solid-phase mextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with sensory evaluation and odour activity value (OAV) was used to compare and analyze the differences in aroma components between naturally withered GABA white tea (TY) and compound withered GABA white tea (LY). Results A total of 39 kinds of effective aroma components were identified by TY and 41 kinds of effective aroma component were identified by LY, and the concentration and OAV values of LY were significantly higher than those of TY (P<0.05, FC>2 or <0.5). The aroma of TY was strong and persistent, with fruit and orchid aroma, the aroma of LY was fruity and fruity, with orchid and gardenia aroma, the compound withering was beneficial to the accumulation of fruit aroma. Conclusion Compared with natural withering, compound withering is more beneficial to the enrichment of linalool, 2-heptanol, 1-hexen-3-ol, 3-methylbenzaldehyde, dodecyl aldehyde, hexanoic acid, nonanoic acid, 2-heptanone and other substances which makes the fruity flavor of GABA white tea outstanding, and the floral, clear and creamy aroma are more significant, which is more conducive to promoting the formation of excellent quality of GABA white tea. The results of this study can provide theoretical references for the development of GABA white tea products with different aroma types and the innovation of processing technology.