灵芝菌固态发酵夏秋梅占红茶风味特征分析

Analysis of flavor characteristics of summer-autumn Meizhan black tea produced by solid state fermentation of Ganoderma lucidum

中文关键词:  灵芝菌  电子舌  夏秋茶  梅占  香气

英文关键词:Ganoderma lucidum  electronic tongue  summer-autumn tea  Meizhan  aroma

中文摘要:

      目的 探究灵芝菌固态发酵下夏秋梅占红茶的风味特征。方法 采用高效液相色谱法(high performance liquid chromatography, HPLC)、电子舌(electronic tongue, E-tongue)与气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)相结合, 利用多元统计分析, 对夏秋梅占灵芝菌茶的滋味与香气品质特征进行判定。结果 与夏秋梅占红茶相比, 梅占灵芝菌茶在滋味与香气特征上具有差异, HPLC检测结果显示儿茶素类、咖啡碱类苦涩味物质及部分氨基酸类物质含量显著下降, 电子舌结果表明甜味响应值增加, 苦味、鲜味响应值降低。其中梅占灵芝菌茶中脯氨酸、没食子酸、儿茶素没食子酸与苦味特性呈显著负相关, 天冬氨酸、丙氨酸与涩味特性呈显著负相关, 丙氨酸与鲜味特性呈极显著正相关, 没食子儿茶素与鲜味特性呈显著正相关。挥发性成分上, 建立正交偏最小二乘法-判别分析(orthogonal partial least squares-discriminant analysis, OPLS-DA)模型, 选取模型中变量重要性投影(variable importance in the projection, VIP)值>1的香气化合物作为关键香气差异特征化合物, 经筛选共得到48个, 其中酮类6个, 醛类9个, 醇类15个, 酯类7个, 酸类化3个, 其他芳烯类、呋喃等烷烃类8个, 共有8个化合物相对含量上升, 40个化合物相对含量下降。结论 在灵芝菌影响下, 对夏秋梅占红茶滋味与香气特征具有改善作用, 此研究为夏秋茶的品质改善与多元化利用提供了新路径。

英文摘要:

      Objective To explore the flavor characteristics of summer-autumn Meizhan black tea produced by solid state fermentation of Ganoderma lucidum. Methods The combination of high performance liquid chromatography (HPLC), electronic tongue (E-tongue), and gas chromatography-mass spectrometry (GC-MS), multivariate statistical analysis was used to determine the taste and aroma quality characteristics of summer-autumn Meizhan Ganoderma lucidum fungus tea. Results Compared with summer-autumn Meizhan black tea, the taste and aroma characteristics of Meizhan Ganoderma lucidum fungus tea had significant changes. HPLC results showed that the content of catechins and caffeine bitter taste substances and some amino acids significantly decreased. Electronic tongue results showed that the response values of sweet taste increased, while the response values of bitter taste and umami decreased. Among them, proline, gallic acid and catechin gallate were significantly negatively correlated with bitterness, aspartate and alanine were significantly negatively correlated with astringency, alanine was significantly positively correlated with umami characteristics, and catechin gallate was significantly positively correlated with umami characteristics. The orthogonal partial least squares-discriminant analysis (OPLS-DA) model was established on the volatile components, and the aroma compounds which variable importance in the projection (VIP) value greater than 1 were selected as the differential aroma characteristic compounds between two groups. Then, a total of 48 differential aroma characteristic compounds were identified, of which there were 6 ketones, 9 aldehydes, 15 alcohols, 7 esters, 3 acids, and 8 arylenes, furans and other alkanes. The relative content of 8 compounds increased, and the relative content of 40 compounds decreased. Conclusion Under the influence of Ganoderma lucidum, it has an improving effect on the taste and aroma characteristics of summer and autumn plum black tea. This study provides a new path for improving the quality and diversified utilization of summer and autumn tea.