典型黄茶滋味品质特征属性及相关滋味化学组分

doi:10.3864/j.issn.0578-1752.2020.02.011

摘要/Abstract

摘要：

【目的】黄茶是我国的特有茶类,特殊的“闷黄”工艺形成了黄茶独特的滋味品质,探究黄茶感官滋味特征属性及其相关的化学物质有助于进一步明确黄茶滋味特征形成的化学贡献机制,为黄茶生产标准化提供理论依据。【方法】本研究基于我国传统黄茶产区典型黄茶样品,经滋味品质感官审评、化学组分检测,结合化学计量学分析方法研究典型黄茶滋味特征属性及相关化学组分。【结果】醇度和甘甜感是黄茶滋味的典型共有属性,不同产区及不同类型黄茶产品感官滋味在鲜、厚、收敛性及粗糙感等属性方面表现出差异;不同产区黄茶在滋味化学组分含量方面也表现出较大差异。本试验的典型黄茶样品中,滋味厚度和收敛性较为相关;粗糙感主要由鲜叶原料较低的嫩度引起,是区分安徽多叶型黄茶和其他黄茶类别的重要贡献因子,同时推测由于本试验条件下的黄大茶样品没食子酸含量较高,化学组分中没食子酸、没食子酸/黄酮总量比值（GA/Fla）、没食子酸/儿茶素总量比值（GA/Ca）及没食子酸/生物碱总量比值（GA/Alk）与滋味粗糙感呈现较高相关性。黄茶滋味鲜感主要与茶汤中氨基酸有关,其中谷氨酸、茶氨酸/氨基酸总量比值（Thea/aa）及鲜味氨基酸总量/氨基酸总量比值（Umami/aa）表现出与黄茶滋味鲜感的较强相关性。【结论】醇度和甘甜感是黄茶滋味的典型共有属性,粗糙感是多叶型黄茶的典型滋味特征。本试验条件下由于样品特点而表现出没食子酸、GA/Fla、GA/Ca及GA/Alk与黄茶滋味糙感相关;谷氨酸、Thea/aa、Umami/aa与黄茶滋味鲜感高度相关。

关键词: 黄茶, 感官滋味属性, 滋味化学组分, 化学计量学

Abstract:

【Objective】Yellow tea is a unique Chinese traditional tea, which has a special taste characteristic produced by a unique processing step, namely “sealed yellowing”. Studies about the associations of yellow tea taste characteristic attributes and their related chemical compositions would create the conditions for elucidating the chemical-acting mechanism of formation of yellow tea taste characteristic. Meanwhile, it would provide important evidence for standardization production of yellow tea. 【Method】 In this study, the taste characteristic attributes of yellow teas from China traditional yellow-tea producing areas and their related taste-chemical compositions were explored by sensory evaluation, chemical detection and chemometrics analysis 【Result】This research showed that mellow taste and sweet taste were the common characteristic attributes of yellow teas. It had different performance of umami, thickness, astringency and coarse taste in yellow teas from different tea producing areas. There were significant differences on the content of taste chemical compositions among yellow teas from different tea producing areas. In this study, the correlation was closer between thickness and astringency. The coarse taste attribute was an important contributor to separating Anhui yellow big tea from other types of yellow teas, which was due to the lower tenderness of fresh leave materials. The correlation analysis showed that gallic acid, gallic acid/flavone ratio (GA/Fla), gallic acid/catechins ratio (GA/Ca) and gallic acid/alkaloids ratio (GA/Alk) had a high correlation with coarse taste characteristic, which presumably was due to the high content of gallic acid in the yellow tea made from mature leaves under the experimental conditions. Amino acids are the important contributors for the umami taste in yellow teas, especially like glutamic acid, theanine/amino acids ratio (Thea/aa) and umami/total amino acids ratio (Umami/aa) under this experimental condition. 【Conclusion】 The mellow and sweet taste attributes were the taste characteristic common attributes of yellow teas. The coarse taste was typical taste characteristic attribute of yellow big teas. In this study, the gallic acid, GA/Fla, GA/Ca and GA/Alk were closely relation with coarse taste based on the characteristics of these experimental samples, and the glutamic acid, Thea/aa, Umami/aa were highly correlated with umami taste in yellow teas.

Key words: yellow tea, sensory taste attribute, taste chemical composition, chemometrics analysis

范方媛,唐贵珍,龚淑英,纵榜正,郭昊蔚,李春霖. 典型黄茶滋味品质特征属性及相关滋味化学组分[J]. 中国农业科学, 2020, 53(2): 371-382.

FAN FangYuan,TANG GuiZhen,GONG ShuYing,ZONG BangZheng,GUO HaoWei,LI ChunLin. Typical Yellow Tea Taste Characteristic and Its Related Taste-Chemical Compositions[J]. Scientia Agricultura Sinica, 2020, 53(2): 371-382.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2020.02.011

https://www.chinaagrisci.com/CN/Y2020/V53/I2/371

图/表 8

表1

不同产区黄茶样品感官滋味品质描述评价"

样品编号 Sample number	产地- 编号 Origin- Number	滋味 Taste	样品编号 Sample number	产地- 编号 Origin- Number	滋味 Taste
1	四川-1 SC-1	醇厚,甘较鲜,收敛性较强 Mellow and thick, sweet and little umami, with little astringency	25	浙江-1 ZJ-1	甘醇,鲜爽,柔和 Sweet and mellow, umami and soft
2	四川-2 SC-2	醇爽,略老火,收敛性较强 Mellow and brisk, little over-fired with little astringency	26	浙江-2 ZJ-2	较甘醇,较鲜爽 Little sweet and mellow, little umami and brisk
3	四川-3 SC-3	醇厚微甜,略陈,收敛性较强 Mellow and thick with slight sweet, little stale, with little astringency	27	浙江-3 ZJ-3	甘醇,柔滑,较清鲜 Sweet and mellow, soft and smooth, with little fresh and brisk
4	四川-4 SC-4	较醇厚,较甘 Little mellow and thick, little sweet	28	浙江-4 ZJ-4	甘醇,柔和,尚鲜 Sweet and mellow, soft with slight umami
5	四川-5 SC-5	较醇厚,收敛性较强,略老火 Little mellow and thick, little astringency with little over-fired	29	浙江-5 ZJ-5	尚浓醇,较鲜 Slight strong and mellow, with little umami
6	四川-6 SC-6	醇厚较甘鲜 Mellow and thick, with little sweet and umami	30	浙江-6 ZJ-6	浓,略涩,略陈 Strong, little astringency, with little stale
7	四川-7 SC-7	醇厚,鲜尚甘,收敛性较强 Mellow and thick, umami and slight sweet, with little astringency	31	浙江-7 ZJ-7	尚浓醇,较甘鲜 Slight strong and mellow, little sweet and umami
8	四川-8 SC-8	醇厚较甘,略陈 Mellow and thick, little sweet and little stale	32	浙江-8 ZJ-8	醇厚较甘润 Mellow and thick, with little sweet and smooth
9	四川-9 SC-9	醇厚较甘爽 Mellow and thick, with little sweet and brisk	33	浙江-9 ZJ-9	醇厚甘爽,柔和 Mellow and thick, sweet and brisk, with soft
10	四川-10 SC-10	醇尚甘,收敛性较强 Mellow and slight sweet, with little astringency	34	浙江-10 ZJ-10	甘醇甜爽,较鲜 Sweet and mellow, with brisk and little umami
11	安徽-1 AH-1	尚浓醇,略甜,较强收敛 Slight strong and mellow, little sweet, with little stringency	35	浙江-11 ZJ-11	较浓,尚鲜爽 Little strong with slight umami and brisk
12	安徽-2 AH-2	尚浓厚,微焦苦,较收敛 Slight strong and thick, slight burnt and bitter, with little stringency	36	浙江-12 ZJ-12	甘醇,较柔 Sweet and mellow with little soft
13	安徽-3 AH-3	尚浓醇,略甜,微涩,微熟闷 Slight strong and mellow, little sweet, slight astringency with slight stewed taste	37	浙江-13 ZJ-13	甘醇,嫩鲜 Sweet and mellow, tender and umami
14	安徽-4 AH-4	甘醇,较甜,陈 Sweet and mellow, little sweet, with stale	38	湖北-1 HB-1	醇厚,甘较鲜 Mellow and thick, sweet with little umami
15	安徽-5 AH-5	醇尚厚,甘较润 Mellow and thick, sweet with little smooth	39	湖北-2 HB-2	浓醇,略甜,收敛性较强 Strong and mellow, little sweet, with little astringency
16	安徽-6 AH-6	尚醇厚,较甘微熟闷 Slight mellow and thick, little sweet with slight stewed taste	40	湖北-3 HB-3	厚尚醇,较甘鲜,微涩 Thick and slight mellow, little sweet and umami, with slight astringency
17	安徽-7 AH-7	甘醇,鲜爽,柔和 Sweet and mellow, umami and brisk, with soft	41	湖北-4 HB-4	醇爽,尚甘鲜,火工足 Mellow and brisk, slight sweet and umami, with fired
18	安徽大-1 AHD-1	尚醇爽,火工足,微粗,微甜 Slight mellow and brisk with fired, slight coarse and slight sweet	42	湖北-5 HB-5	醇厚,尚甘润,微水闷 Mellow and thick, slight sweet and smooth, with slight boiled tasted
19	安徽大-2 AHD-2	平和,微粗,微甜 Flat, slight coarse, with slight sweet	43	湖北-6 HB-6	清醇,甘鲜 Fresh and mellow, sweet and umami
20	安徽大-3 AHD-3	平和,微粗,微甜 Flat, slight coarse, with slight sweet	44	湖北-7 HB-7	鲜醇,甘,嫩爽 Umami and mellow, sweet, tender and brisk
21	安徽大-4 AHD-4	较醇和,微粗,微酸,微甜 Little mellow, slight coarse, slight acid with slight sweet	45	湖北-8 HB-8	浓尚醇,较鲜,微涩 Strong and slight mellow, little umami, with slight astringency
22	安徽大-5 AHD-5	醇厚爽口,微甜,火工足 Mellow and thick with brisk, slight sweet with fired	46	湖南-1 HN-1	尚醇厚,较甘,较柔和 Slight mellow and thick, little sweet with little soft
23	安徽大-6 AHD-6	醇厚尚甘爽,微粗,微甜 Mellow and thick, slight sweet and brisk, slight coarse, with slight sweet	47	湖南-2 HN-2	醇厚,鲜尚甘 Mellow and thick, umami and slight sweet
24	安徽大-7 AHD-7	醇尚爽,微粗,微甜 Mellow and slight brisk, slight coarse and slight sweet	48	湖南-3 HN-3	浓醇,尚鲜爽 Strong and mellow, with slight umami and brisk

表1

图1

图2

表2

图3

图4

图5

图6

参考文献 30

[1]	ANDLAUER W, HÉRITIER J . Rapid electrochemical screening of antioxidant capacity (RESAC) of selected tea samples. Food Chemistry, 2011,125(4):1517-1520.
[2]	辛敏, 詹欣, 刘轩, 张小娜, 王吉成, 唐劲天, 盛军 . 6种茶类多酚含量测定及其抑菌活性. 食品与药品, 2014,16(3):181-184.
	XIN M, ZHAN X, LIU X, ZHANG X N, WANG J C, TANG J T, SHENG J . Detection of polyphenol content and antimicrobial activity of six types of tea. Food & Drug, 2014,16(3):181-184. (in Chinese)
[3]	HAN M M, ZHAO G S, WANG Y J, WANG D X, SUN F, NING J M, WAN X C, ZHANG J S . Safety and anti-hyperglycemic efficacy of various tea types in mice. Scientific Reports, 2016,6:31703.
[4]	HASHIMOTO T, GOTO M, SAKAKIBARA H, OI N, OKAMOTO M, KANAZAWA K . Yellow tea is more potent than other types of tea in suppressing liver toxicity induced by carbon tetrachloride in rats. Phytotherapy Research, 2010,21(7):668-670.
[5]	XU N, CHU J, WANG M, CHEN L, ZHANG L, XIE Z W, ZHANG J S, HO C T, LI D X, WAN X C . Large yellow tea attenuates macrophage-related chronic inflammation and metabolic syndrome in high-fat diet treated mice. Journal of Agricultural and Food Chemistry, 2018,66(15):3823-3832.
[6]	中国国家标准化管理委员会.GB/T 21726-2018, 黄茶[S]. 2018.
	Standardization Administration of The People’s Republic of China.GB/T 21726-2018, Yellow Tea[S]. 2018. (in Chinese)
[7]	XU J Y, WANG M, ZHAO J P, WANG Y H TANG Q. KHAN I A . Yellow tea (Camellia sinensis L.), a promising Chinese tea: Processing, chemical constituents and health benefits. Food Research International, 2018,107:567-577.
[8]	速晓娟, 郑晓娟, 杜晓, 边金霖, 李明月, 李丹 . 蒙顶黄芽主要成分含量及组分分析. 食品科学, 2014,35(12):108-114.
	SU X J, ZHENG X J, DU X, BIAN J L, LI M Y, LI D . Analysis of main chemical components of Mengding Yellow Bud. Food Science, 2014,35(12):108-114. (in Chinese)
[9]	周继荣, 陈玉琼, 孙娅, 倪德江 . 鹿苑茶闷堆工艺研究. 食品科学, 2005,26(11):107-111.
	ZHOU J R, CHEN Y Q, SU Y, NI D J . Studies on the piling technological effects on Luyuan yellow tea. Food Science, 2005,26(11):107-111. (in Chinese)
[10]	中国国家标准化管理委员会. GB/T 23776-2018茶叶感官审评方法[S]. 2018.
	Standardization Administration of The People’s Republic of China. GB/T 23776-2018, Methodology for sensory evaluation of tea[S]. 2018. (in Chinese)
[11]	中国国家标准化管理委员会. GB/T 14487-2017茶叶感官审评术语[S]. 2017.
	Standardization Administration of The People’s Republic of China. GB/T 14487-2017, Tea vocabulary for sensory evaluation[S]. 2017. (in Chinese)
[12]	赵蕾, 邓少平, 刘文 . 食品感官分析词典. 北京：中国轻工业出版社, 2015.
	ZHAO L, DENG S P, LIU W. Food Sensory Analysis Vocabulary. Beijing: China light industry press. 2015. (in Chinese)
[13]	李明, 张龙杰, 石萌, 林小明, 郑新强, 王开荣, 陆建良, 梁月荣 . 遮光对光照敏感型新梢白化茶春梢化学成分含量的影响. 茶叶, 2016,42(3):150-154.
	LI M, ZHANG L J, SHI M, LIN X M, ZHENG X Q, WANG K R, LU J L, LIANG Y R . Effect of light-shading on chemical composition of spring shoots on light-sensitive albino tea plants. Journal of Tea, 2016,42(3):150-154. (in Chinese)
[14]	范方媛, 杨晓蕾, 龚淑英, 郭昊蔚, 李春霖, 钱虹, 胡建平 . 闷黄工艺因子对黄茶品质及滋味化学组分的影响研究. 茶叶科学, 2019,39(1):63-73.
	FAN F Y, YANG X L, GONG S Y, GUO H W, LI C L, QIAN H, HU J P . The effect of technological factors on yellow tea quality and taste-chemical constituents in the yellowing process. Journal of Tea Science, 2019,39(1):63-73. (in Chinese)
[15]	NARUKAWA M, NOGA C, UENO Y, SATO T, MISAKA T, WATANABE T . Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39. Biochemical and Biophysical Research Communication, 2011,405(4):620-625.
[16]	杨涵雨, 周跃斌, 王准, 黄秀琼 . 闷黄过程中供氧量对黄茶品质的影响. 农产品加工(学刊), 2014(11):15-17.
	YANG H Y, ZHOU Y B, WANG Z, HUANG X Q . Influence on oxygen content for quality of yellow tea in the yellowing process.. Academic Periodical of Farm Products Processing, 2014(11):15-17. (in Chinese)
[17]	张明露, 彭玙舒, 尹杰 . 不同闷黄时间和温度对黄茶品质的影响. 耕作与栽培, 2018(3):12-14.
	ZHANG M L, PENG Y S, YIN J . Effects of different piling time and temperature during processing on the quality of yellow tea.. Tillage and Cultivation, 2018(3):12-14. (in Chinese)
[18]	滑金杰, 尹军峰, 袁海波, 江用文, 汪芳, 陈根生 . 温州黄汤闷堆和闷烘工艺. 江苏农业科学, 2017,45(2):173-177.
	HUA J J, YIN J F, YUAN H B, JIANG Y W, WANG F, CHEN G S . Processing technology of Wenzhou yellow tea using stack-cover and stuffy drying. Jiangsu Agricultural Sciences, 2017,45(2):173-177. (in Chinese)
[19]	ISHIKURA N, HAYASHIDA S, TAZAKI K . Biosynthesis of gallic and ellagic acids with 14C-labeled compounds in Acer and Rhus leaves. Botanical Magazine, 1984,97:355-367.
[20]	夏涛, 高丽萍, 刘亚军, 王云生, 刘莉, 赵磊, 蒋晓岚, 钱玉梅 . 茶树酯型儿茶素生物合成及水解途径研究进展. 中国农业科学, 2013,46(11):2307-2320.
	XIA T, GAO L P, LIU Y J, WANG Y S, LIU L, ZHAO L, JIANG X L, QIAN Y M . Advances in research of biosynthesis and hydrolysis pathways of gallated catechins in Camellia sinensis. Scientia Agricultura Sinica, 2013,46(11):2307-2320. (in Chinese)
[21]	KANEKO S, KUMAZAWA K, MASUDA H, HENZE A, HOFMANN T . Molecular and sensory studies on the umami taste of Japanese green tea. Journal of Agricultural and Food Chemistry, 2006,54(7):2688-2694.
[22]	LAZUTKAITE G, SOLDÀ A, LOSSOW K, MEYERHOF W, DALE N . Amino acid sensing in hypothalamic tanycytes via umami taste receptors. Molecular Metabolism, 2017,6(11):1480-1492.
[23]	刘爽 . 绿茶鲜爽味的化学成分及判别模型研究[D]. 北京: 中国农业科学院, 2014.
	LIU S . Study on the fresh and brisk taste and its discriminant model of green tea[D]. Beijing: Chinese Academy of Agricultural Science, 2014. (in Chinese)
[24]	武彦文, 欧阳杰 . 氨基酸和肽在食品中的呈味作用. 中国调味品, 2001(1):21-24.
	WU Y W, OU YANG J . The taste effect of amino acid and peptides in food.. China Condiment, 2001(1):21-24. (in Chinese)
[25]	WANG K B, RUAN J Y . Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas. International Journal of Food Science & Technology, 2010,44(12):2476-2484.
[26]	李建华, 郭浩, 李小兵, 廖强, 陈盛相, 朱明珠, 王一闵 . 高效液相色谱-二极管阵列法检测四川绿茶、黄茶、黑茶、红茶和青茶中甲基化儿茶素含量. 食品工业科技, 2018,39(5):261-267.
	LI J H, GUO H, LI X B, LIAO Q, CHEN S X, ZHU M Z, WANG Y M . Determination of methylated catechins in Sichuan green tea, yellow tea, dark tea, black tea and green tea by high performance liquid chromatography-diode array detection method, Science and Technology of Food Industry, 2018,39(5):261-267. (in Chinese)
[27]	李建华, 齐桂年, 陈盛相, 朱明珠 . 四川茶树品种资源中EGCG3″Me研究. 食品工业科技, 2015,36(16):108-113.
	LI J H, QI G N, CHEN S X, ZHU M Z . Analysis of 3"-Methyl- epigallocatechin gallate in Sichuan tea varieties resources. Science and Technology of Food Industry, 2015,36(16):108-113. (in Chinese)
[28]	HU B, WANG L, ZHOU B, ZHANG X, SUN Y, YE H, ZHAO L Y, HU Q H, WANG G X, ZENG X X . Efficient procedure for isolating methylated catechins from green tea and effective simultaneous analysis of ten catechins, three purine alkaloids, and gallic acid in tea by high-performance liquid chromatography with diode array detection. Journal of Chromatography A, 2009,1216(15):3223-3231.
[29]	FANG Z T, SONG C J, XU H R, YE J H . Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L.(cv. Fudingdabaicha). International Journal of Food Science & Technology, 2019,54:490-498.
[30]	WU Y H, JIANG X L, ZHANG S X, DAI X L, LIU Y J, TAN H R, GAO L P, XIA T . Quantification of flavonol glycosides in Camellia sinensis by MRM mode of UPLC-QQQ-MS/MS. Journal of Chromatography B, 2016, 1017-1018:10-17.

产地 Origin	没食子酸 Gallic acid	生物碱总量 Total alkaloids	儿茶素总量 Total catechins	黄酮醇苷总量 Total flavonoid glycosides	氨基酸总量 Total amino acids
四川 Sichuan	0.85—3.08	25.29—53.37	89.73—244.27	3.89—13.19	10.27—32.58
安徽 Anhui	0.95—2.80	40.42—48.81	149.60—212.12	5.54—10.15	14.81—30.00
安徽大 Anhui Big	2.19—5.60	31.80—57.16	109.61—185.07	8.47—11.19	6.40—23.63
湖北 Hubei	1.04—2.51	45.97—57.13	182.71—294.19	5.02—10.42	12.21—22.99
浙江 Zhejiang	0.66—1.93	28.77—53.63	137.72—203.99	8.56—13.20	21.76—34.83
湖南 Hunan	1.59—3.29	38.58—69.93	125.71—182.78	6.44—11.39	19.82—29.28