Zhong Ni, Zhao Xi, Yu Penghui, Huang Hao, Bao Xiaocun, Li Jin, Zheng Hongfa, Xiao Lizheng
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China.
Foods. 2023 Aug 28;12(17):3234. doi: 10.3390/foods12173234.
Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science techniques, including color analysis, gas chromatography-ion mobility spectrometry, and E-tongue, were used to characterize the sensory properties of HJC, with Fuding Dabai and Anji Baicha teas used as conventional and high amino acid controls, respectively. The sensory characteristics and main quality components of HJC lie somewhere between these two other teas, and somewhat closer to the conventional control. They were difficult to distinguish by color, but significant differences exist in terms of volatile organic compounds (VOCs), E-tongue values on bitterness and astringency, and their contents of major taste components. VOCs such as (E)-2-octenal, linalool, ethyl acrylate, ethyl acetate, and 2-methyl-3-furanethiol were found to be the main differential components that contributed to aroma, significantly influencing the tender chestnut aroma of HJC. Free amino acids, tea polyphenols, and ester catechins were the main differential components responsible for taste, and its harmonious phenol-to-ammonia ratio was found to affect the fresh, mellow, heavy, and brisk taste of HJC.
黄金芽是中国最著名的地方绿茶之一，因其独特的风味而受到关注。对黄金芽的研究主要集中在L-茶氨酸的合成上，而对其感官特性的研究较少。在本研究中，采用了包括颜色分析、气相色谱-离子迁移谱和电子舌在内的分子感官科学技术来表征黄金芽的感官特性，分别以福鼎大白茶和安吉白茶作为传统对照和高氨基酸对照。黄金芽的感官特性和主要品质成分介于这两种茶之间，且更接近传统对照。它们在颜色上难以区分，但在挥发性有机化合物（VOCs）、电子舌的苦味和涩味值以及主要滋味成分含量方面存在显著差异。发现（E）-2-辛烯醛、芳樟醇、丙烯酸乙酯、乙酸乙酯和2-甲基-3-呋喃硫醇等挥发性有机化合物是导致香气差异的主要成分，对黄金芽的嫩板栗香气有显著影响。游离氨基酸、茶多酚和酯型儿茶素是导致滋味差异的主要成分，其酚氨比的协调性影响了黄金芽鲜、醇、浓、爽的滋味。
