Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China.
Tea Research Institute of Agricultural and Rural Bureau, Chibi City 437300, Hubei Province, China.
Food Chem. 2021 Apr 16;342:128175. doi: 10.1016/j.foodchem.2020.128175. Epub 2020 Sep 24.
Although aged fragrance is the most outstanding quality characteristic of dark tea, its formation still is not much clear. Thus, the volatiles of Qingzhuan tea (QZT) during the whole post-fermentation process were investigated at an industrial scale. The results showed that most of volatiles increased during pile-fermentation of QZT and weakened during aging storage, but some new volatiles were produced through aging storage. Hexanal, (E)-2-hexenal, (E)-2-decenal, 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, heptanal, (E)-2-octenal, (R)-5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, ionone, 2-heptanone, 3-ethyl-4-methyl-1H-pyrrole-2,5-dione, (R,S)-5-ethyl-6-methyl-3-hepten-2-one, cis-5-ethenyltetrahydro-5-trimethyl-2-furanmethanol, and linalool generated by pile-fermentation should be the basic volatiles of aged fragrance in QZT, and 4-(2,4,4-trimethyl-cyclohexa-1,5-dienyl)-but-3-en-2-one, 6-methyl-5-heptene-2-one, safranal, guaiene, trans-2-(2-propynyloxy)-cyclohexanol, nonanal, and 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone formed during aging storage should be the transformed volatiles of aged fragrance in QZT, which together constitute the characteristic components of aged fragrance. Notably, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone, 6-methyl-5-heptene-2-one, and safranal were selected as the key volatiles of QZT. These results contribute to understand better the formation of agedfragrance in dark tea.
虽然陈香是黑茶最突出的品质特征，但它的形成仍不是很清楚。因此，在工业化规模下研究了青砖茶（QZT）在整个后发酵过程中的挥发性物质。结果表明，QZT 在堆发酵过程中大多数挥发性物质增加，在陈化贮藏过程中减弱，但通过陈化贮藏产生了一些新的挥发性物质。己醛、（E）-2-己烯醛、（E）-2-癸烯醛、2,6,6-三甲基-1-环己烯-1-甲醛、庚醛、（E）-2-辛烯醛、（R）-5,6,7,7a-四氢-4,4,7a-三甲基-2(4H)-苯并呋喃酮、紫罗兰酮、2-庚酮、3-乙基-4-甲基-1H-吡咯-2,5-二酮、（R,S）-5-乙基-6-甲基-3-庚烯-2-酮、顺式-5-乙烯基四氢-5-三甲基-2-呋喃甲醇和芳樟醇是 QZT 陈香的基本挥发性物质，4-(2,4,4-三甲基环己-1,5-二烯基)-丁-3-烯-2-酮、6-甲基-5-庚烯-2-酮、香草醛、愈创木酚、反式-2-(2-丙炔氧基)-环己醇、壬醛和 4-(2,6,6-三甲基-1-环己烯-1-基)-2-丁酮是 QZT 陈香的转化挥发性物质，它们共同构成了陈香的特征成分。值得注意的是，4-(2,6,6-三甲基-1-环己烯-1-基)-2-丁酮、6-甲基-5-庚烯-2-酮和香草醛被选为 QZT 的关键挥发性物质。这些结果有助于更好地理解黑茶陈香的形成。
