浙江农业学报 ›› 2021, Vol. 33 ›› Issue (9): 1720-1729.DOI: 10.3969/j.issn.1004-1524.2021.09.16
贾洋洋1(), 聂枞宁1, 罗兴禹1, 杨凯辉1, 何春雷1,2,*(
)
收稿日期:
2020-08-19
出版日期:
2021-09-25
发布日期:
2021-10-09
通讯作者:
何春雷
作者简介:
* 何春雷,E-mail: 502927016@qq.com基金资助:
JIA Yangyang1(), NIE Zongning1, LUO Xingyu1, YANG Kaihui1, HE Chunlei1,2,*(
)
Received:
2020-08-19
Online:
2021-09-25
Published:
2021-10-09
Contact:
HE Chunlei
摘要:
为解决藏茶加工过程中存在的渥堆时间长及微生物污染导致的安全隐患,探索藏茶加工新工艺,以绿毛茶为试验原料,添加从土豆中制备的外源酶,结合湿热转化加工藏茶,通过响应面分析研究最佳工艺参数,并与传统工艺制成的藏茶进行感官及滋味、色素与香气成分的对比分析。结果表明:以酶添加量80 U·g-1、茶坯含水量60%、发酵温度34 ℃、发酵时间7 h进行酶促转化,而后在温度80 ℃条件下湿热转化60 h工艺制成的藏茶比传统工艺藏茶的滋味更醇和,汤色更红亮,香气更纯正,无酸馊和风霉味。该工艺制成藏茶比传统藏茶水浸出物增加11.72百分点、茶黄素增加0.05百分点、茶红素增加1.47百分点、茶褐素增加0.28百分点,并产生了较多的花果香型香气物质,其中,具有百合花香、玉兰花香、铃兰香和木香的β-芳樟醇增加1.69百分点,具有木香花香的α-雪松醇增加0.49百分点,具有果香的香叶基丙酮增加2.27百分点,极大地改善了茶叶的风味品质。
中图分类号:
贾洋洋, 聂枞宁, 罗兴禹, 杨凯辉, 何春雷. 外源酶辅助发酵加工藏茶的工艺研究[J]. 浙江农业学报, 2021, 33(9): 1720-1729.
JIA Yangyang, NIE Zongning, LUO Xingyu, YANG Kaihui, HE Chunlei. Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea[J]. Acta Agriculturae Zhejiangensis, 2021, 33(9): 1720-1729.
水平 Levels | 酶量 Amount of enzyme/ (U·g-1) | 发酵温度 Fermentation temperature/℃ | 茶坯含水量 Tea billet water content/% | 发酵时间 Fermentation time/h |
---|---|---|---|---|
-1 | 60 | 30 | 50 | 7 |
0 | 80 | 32 | 55 | 8 |
1 | 100 | 34 | 60 | 9 |
表1 Box-Behnken 设计因素及水平
Table 1 Variables and levels of Box-Behnken design
水平 Levels | 酶量 Amount of enzyme/ (U·g-1) | 发酵温度 Fermentation temperature/℃ | 茶坯含水量 Tea billet water content/% | 发酵时间 Fermentation time/h |
---|---|---|---|---|
-1 | 60 | 30 | 50 | 7 |
0 | 80 | 32 | 55 | 8 |
1 | 100 | 34 | 60 | 9 |
指标 Index | 90~<99 | 80~<90 | 70~<80 | 权重 Statistical weight/% |
---|---|---|---|---|
外形 Appearance | 色泽黑褐油润,匀整,净度好 The color is black, brown, oily, even and good clarity | 色泽尚匀润,较匀整,净度较好 The color is acceptably even and smooth, with good clarity | 状实紧实,欠匀净 The shape is solid, tight and not even | 20 |
汤色 Liquor color | 红浓,明亮 Red thick, bright | 红浓,尚明亮 Red thick, acceptably bright | 红暗,浑浊 Red, dark, turbid | 15 |
香气 Aroma | 香气纯正,陈香高爽馥郁 Pure aroma, aging fragrant and lasting | 香气尚纯正,无杂气味 Acceptably pure aroma without miscellaneous smell | 香气欠纯 The aroma is not pure | 25 |
滋味 Taste | 醇厚,回味甘爽 Mellow, sweet aftertaste | 尚醇厚 Acceptably mellow | 欠纯 Impure | 30 |
叶底 Infused leaves | 黑褐,明亮,匀齐 Dark brown, bright, even | 黑褐,尚匀齐 Black brown, acceptably even | 黑褐,欠匀齐 Black brown, uneven | 10 |
表2 感官审评评分标准
Table 2 Standards of sensory evaluation
指标 Index | 90~<99 | 80~<90 | 70~<80 | 权重 Statistical weight/% |
---|---|---|---|---|
外形 Appearance | 色泽黑褐油润,匀整,净度好 The color is black, brown, oily, even and good clarity | 色泽尚匀润,较匀整,净度较好 The color is acceptably even and smooth, with good clarity | 状实紧实,欠匀净 The shape is solid, tight and not even | 20 |
汤色 Liquor color | 红浓,明亮 Red thick, bright | 红浓,尚明亮 Red thick, acceptably bright | 红暗,浑浊 Red, dark, turbid | 15 |
香气 Aroma | 香气纯正,陈香高爽馥郁 Pure aroma, aging fragrant and lasting | 香气尚纯正,无杂气味 Acceptably pure aroma without miscellaneous smell | 香气欠纯 The aroma is not pure | 25 |
滋味 Taste | 醇厚,回味甘爽 Mellow, sweet aftertaste | 尚醇厚 Acceptably mellow | 欠纯 Impure | 30 |
叶底 Infused leaves | 黑褐,明亮,匀齐 Dark brown, bright, even | 黑褐,尚匀齐 Black brown, acceptably even | 黑褐,欠匀齐 Black brown, uneven | 10 |
实验 Trial | A | B | C | D | 审评得分 Sensory score |
---|---|---|---|---|---|
20 | 1 | 0 | 1 | 0 | 89.30 |
9 | -1 | 0 | 0 | -1 | 85.51 |
26 | 0 | 0 | 0 | 0 | 86.57 |
19 | -1 | 0 | 1 | 0 | 89.14 |
14 | 0 | 1 | 1 | 0 | 83.97 |
6 | 0 | 1 | 1 | -1 | 90.41 |
18 | 1 | 0 | 0 | 0 | 83.04 |
1 | -1 | -1 | 0 | 0 | 85.43 |
5 | 0 | 0 | -1 | -1 | 83.81 |
22 | 0 | 1 | 0 | -1 | 86.29 |
2 | 1 | -1 | 0 | 0 | 85.34 |
8 | 0 | 0 | 1 | 1 | 90.21 |
7 27 17 16 11 24 23 29 15 25 28 21 12 10 3 4 | 0 0 -1 0 -1 0 0 0 0 0 0 0 1 1 -1 1 | 0 0 0 1 0 1 -1 0 -1 0 0 -1 0 0 1 1 | -1 0 -1 1 0 0 0 0 1 0 0 0 0 0 0 0 | 1 0 0 0 1 1 1 0 0 0 0 -1 1 -1 0 0 | 83.68 86.92 83.16 90.37 85.42 86.16 86.68 86.46 90.28 86.85 86.38 86.73 85.79 85.80 85.68 85.71 |
表3 Box-Behnken 实验设计结果
Table 3 Experiment design and results of Box-Behnken design
实验 Trial | A | B | C | D | 审评得分 Sensory score |
---|---|---|---|---|---|
20 | 1 | 0 | 1 | 0 | 89.30 |
9 | -1 | 0 | 0 | -1 | 85.51 |
26 | 0 | 0 | 0 | 0 | 86.57 |
19 | -1 | 0 | 1 | 0 | 89.14 |
14 | 0 | 1 | 1 | 0 | 83.97 |
6 | 0 | 1 | 1 | -1 | 90.41 |
18 | 1 | 0 | 0 | 0 | 83.04 |
1 | -1 | -1 | 0 | 0 | 85.43 |
5 | 0 | 0 | -1 | -1 | 83.81 |
22 | 0 | 1 | 0 | -1 | 86.29 |
2 | 1 | -1 | 0 | 0 | 85.34 |
8 | 0 | 0 | 1 | 1 | 90.21 |
7 27 17 16 11 24 23 29 15 25 28 21 12 10 3 4 | 0 0 -1 0 -1 0 0 0 0 0 0 0 1 1 -1 1 | 0 0 0 1 0 1 -1 0 -1 0 0 -1 0 0 1 1 | -1 0 -1 1 0 0 0 0 1 0 0 0 0 0 0 0 | 1 0 0 0 1 1 1 0 0 0 0 -1 1 -1 0 0 | 83.68 86.92 83.16 90.37 85.42 86.16 86.68 86.46 90.28 86.85 86.38 86.73 85.79 85.80 85.68 85.71 |
方差来 Source of variation | 平方和 Sum of squares | 自由度 Degree of freedom | 均方 Mean square | F值 F value | P值 P value |
---|---|---|---|---|---|
模型Model | 131.64 | 14 | 9.40 | 165.75 | <0.000 1 |
A | 0.034 | 1 | 0.034 | 0.60 | 0.450 8 |
B | 7.500×10-5 | 1 | 7.500×10-5 | 1.322×10-3 | 0.971 5 |
C | 122.24 | 1 | 122.24 | 2 154.76 | <0.000 1 |
D | 0.031 | 1 | 0.031 | 0.55 | 0.471 9 |
AB | 3.600×10-3 | 1 | 3.600×10-3 | 0.063 | 0.804 8 |
AC | 0.020 | 1 | 0.020 | 0.35 | 0.566 0 |
AD | 1.600×10-3 | 1 | 1.600×10-3 | 0.028 | 0.869 0 |
BC | 4.225×10-3 | 1 | 4.225×10-3 | 0.074 | 0.788 9 |
BD | 1.600×10-3 | 1 | 1.600×10-3 | 0.028 | 0.869 0 |
CD | 1.225×10-3 | 1 | 1.225×10-3 | 0.022 | 0.885 3 |
A2 | 6.13 | 1 | 6.13 | 108.06 | <0.000 1 |
B2 | 0.051 | 1 | 0.051 | 0.89 | 0.360 5 |
C2 | 1.64 | 1 | 1.64 | 28.91 | <0.000 1 |
D2 | 0.037 | 1 | 0.037 | 0.66 | 0.430 5 |
残差Residual error | 0.79 | 14 | 0.057 | — | — |
失拟误差Lack of fit | 0.57 | 10 | 0.057 | 1.00 | 0.549 5 |
纯误差Pure error | 0.23 | 4 | 0.057 | — | — |
总计Sum total | 132.44 | 28 | — | — | — |
表4 响应面方差分析
Table 4 Analysis of variance for the developed regression
方差来 Source of variation | 平方和 Sum of squares | 自由度 Degree of freedom | 均方 Mean square | F值 F value | P值 P value |
---|---|---|---|---|---|
模型Model | 131.64 | 14 | 9.40 | 165.75 | <0.000 1 |
A | 0.034 | 1 | 0.034 | 0.60 | 0.450 8 |
B | 7.500×10-5 | 1 | 7.500×10-5 | 1.322×10-3 | 0.971 5 |
C | 122.24 | 1 | 122.24 | 2 154.76 | <0.000 1 |
D | 0.031 | 1 | 0.031 | 0.55 | 0.471 9 |
AB | 3.600×10-3 | 1 | 3.600×10-3 | 0.063 | 0.804 8 |
AC | 0.020 | 1 | 0.020 | 0.35 | 0.566 0 |
AD | 1.600×10-3 | 1 | 1.600×10-3 | 0.028 | 0.869 0 |
BC | 4.225×10-3 | 1 | 4.225×10-3 | 0.074 | 0.788 9 |
BD | 1.600×10-3 | 1 | 1.600×10-3 | 0.028 | 0.869 0 |
CD | 1.225×10-3 | 1 | 1.225×10-3 | 0.022 | 0.885 3 |
A2 | 6.13 | 1 | 6.13 | 108.06 | <0.000 1 |
B2 | 0.051 | 1 | 0.051 | 0.89 | 0.360 5 |
C2 | 1.64 | 1 | 1.64 | 28.91 | <0.000 1 |
D2 | 0.037 | 1 | 0.037 | 0.66 | 0.430 5 |
残差Residual error | 0.79 | 14 | 0.057 | — | — |
失拟误差Lack of fit | 0.57 | 10 | 0.057 | 1.00 | 0.549 5 |
纯误差Pure error | 0.23 | 4 | 0.057 | — | — |
总计Sum total | 132.44 | 28 | — | — | — |
工艺 Process | 外形(10%) Appearance | 汤色(20%) Liquor color | 香气(20%) Aroma | 滋味(40%) Taste | 叶底(10%) Infused leaves | 加权总分 The weighted total score |
---|---|---|---|---|---|---|
酶处理新工艺 New process of enzyme treatment | 色泽黑褐乌润、 外形紧卷、完整 The color is black, brown, moist, tight and complete(87) | 红浓明亮 Red and bright(90.7) | 陈香显著,甜香略显 Aging aroma is obvious, and the sweet aroma is slightly obvious(91.7) | 醇厚回甘 Mellow and sweet(92.3) | 黑褐匀整,柔软 Black and brown, even and soft(89.9) | 91.09 |
传统工艺 Traditional processing technique | 色泽黑褐、外形较紧卷、完整 The color is black and brown, and the shape is acceptably tight and complete(83.3) | 红,尚明亮 Red, acceptably bright(88.3) | 陈香显著,略带 酸霉味 It has obvious aging aroma and slightly sour and musty taste(88.7) | 醇,尚厚 Mellow, acceptably thick (90.7) | 黑褐,尚柔软 Black brown, acceptably soft(89) | 88.91 |
表5 两种工艺成品茶感官审评
Table 5 Two processes finished tea sensory evaluation
工艺 Process | 外形(10%) Appearance | 汤色(20%) Liquor color | 香气(20%) Aroma | 滋味(40%) Taste | 叶底(10%) Infused leaves | 加权总分 The weighted total score |
---|---|---|---|---|---|---|
酶处理新工艺 New process of enzyme treatment | 色泽黑褐乌润、 外形紧卷、完整 The color is black, brown, moist, tight and complete(87) | 红浓明亮 Red and bright(90.7) | 陈香显著,甜香略显 Aging aroma is obvious, and the sweet aroma is slightly obvious(91.7) | 醇厚回甘 Mellow and sweet(92.3) | 黑褐匀整,柔软 Black and brown, even and soft(89.9) | 91.09 |
传统工艺 Traditional processing technique | 色泽黑褐、外形较紧卷、完整 The color is black and brown, and the shape is acceptably tight and complete(83.3) | 红,尚明亮 Red, acceptably bright(88.3) | 陈香显著,略带 酸霉味 It has obvious aging aroma and slightly sour and musty taste(88.7) | 醇,尚厚 Mellow, acceptably thick (90.7) | 黑褐,尚柔软 Black brown, acceptably soft(89) | 88.91 |
工艺 Process | 儿茶素 Catechins/ (mg·g-1) | 茶多酚 Tea polyphenol/% | 氨基酸 Amino acid/% | 可溶性糖 soluble sugar/% | 酚氨比 Phenol ammonia ratio | 水浸出物 Water extracts/% |
---|---|---|---|---|---|---|
新工艺New | 4.47±0.25 a | 9.25±0.42 a | 2.02±0.03 a | 9.58±0.32 a | 2.21±0.02 a | 48.45±0.06 a |
传统工艺Traditional | 4.09±0.35 b | 5.59±0.84 a | 0.68±0.01 b | 5.70±0.24 b | 6.01±0.05 b | 36.73±4.35 b |
表6 两种工艺常规滋味成分比较表
Table 6 Two processes conventional ingredients taste comparison table
工艺 Process | 儿茶素 Catechins/ (mg·g-1) | 茶多酚 Tea polyphenol/% | 氨基酸 Amino acid/% | 可溶性糖 soluble sugar/% | 酚氨比 Phenol ammonia ratio | 水浸出物 Water extracts/% |
---|---|---|---|---|---|---|
新工艺New | 4.47±0.25 a | 9.25±0.42 a | 2.02±0.03 a | 9.58±0.32 a | 2.21±0.02 a | 48.45±0.06 a |
传统工艺Traditional | 4.09±0.35 b | 5.59±0.84 a | 0.68±0.01 b | 5.70±0.24 b | 6.01±0.05 b | 36.73±4.35 b |
工艺Process | 茶黄素Theaflavins | 茶红素Thearubigins | 茶褐素Theabrownine |
---|---|---|---|
新工艺New | 0.11±0.01 a | 4.30±0.02 a | 8.09±0.19 a |
传统工艺Traditional | 0.06±0.01 b | 2.83±0.02 b | 7.81±0.10 b |
表7 二种工艺茶色素含量比较表
Table 7 Two processes of tea pigment content comparison table %
工艺Process | 茶黄素Theaflavins | 茶红素Thearubigins | 茶褐素Theabrownine |
---|---|---|---|
新工艺New | 0.11±0.01 a | 4.30±0.02 a | 8.09±0.19 a |
传统工艺Traditional | 0.06±0.01 b | 2.83±0.02 b | 7.81±0.10 b |
香气成分 Aroma component | 分子式 Formula | 香气特征 Aroma characteristics | 含量Content/% | |
---|---|---|---|---|
新工艺 New | 传统工艺 Traditional | |||
β-芳樟醇Beta linalool | C10H18O | 百合花香、玉兰花香、铃兰香和木香 Greenish lily magnolia flower aroma woody aroma | 5.93 | 4.24 |
香叶醇Geraniol | C10H18O | 玫瑰、蔷薇花香Roses aroma | 4.15 | 7.88 |
橙花叔醇Nerolidol | C15H26O | 清甜玫瑰香Roses aroma | 2.32 | 3.41 |
α-萜品醇Alpha terpineol | C10H18O | 具有丁香香气Syzygium aromaticum aroma | 2.26 | 3.74 |
脱氢芳樟醇Dehydrolinalool | C10H16O | 花香、木香Floral and woody | 1.67 | 1.90 |
α-雪松醇Alpha cedrol | C15H26O | 木香、类似檀香并带花香Woody sandalwood like and floral | 1.18 | 0.69 |
植醇Phytol | C20H40O | 芳香气味Aromatic odor | 0.35 | 3.71 |
顺-氧化芳樟醇Ⅱ cis-linalool Ⅱ oxide | C10H18O2 | 木香、花香、萜香、清香Woody floral terpene aroma fragrance | 0.67 | 3.35 |
香叶基丙酮Geranyl acetone | C13H22O | 果香、木香Fruity woody | 4.57 | 2.30 |
苯乙酮Hypnone | C8H8O | 愉悦香气Pleasant aroma | 4.37 | 2.00 |
β-紫罗酮Beta-ionone | C13H20O | 紫萝兰香、甜花香Purple lilac sweet flowers | 3.67 | 8.31 |
顺-茉莉酮cis-jasmonone | C11H16O | 茉莉花香The jasmine incense | 0.94 | 2.41 |
6-甲基-5-庚烯-2-酮 6-Methyl-5-heptene-2-ketone | C8H14O | 青草气味Smell the grass | 0.20 | 0.72 |
2,3-环氧-β-紫罗酮 2,3-Epoxy-β-rhodopone | C13H20O2 | 陈气味Aroma after aging | 0.42 | 1.83 |
癸醛Decanal | C10H20O | 橙香、柠檬香Orange lemon | 4.91 | 0.91 |
苯甲醛Benzaldehyde | C7H6O | 风信子香、水果甜香Sweet hyacinth sweet fruit | 3.67 | 5.18 |
壬醛Nonanal | C9H18O | 玫瑰、柑橘等香气The aroma of roses oranges etc | 3.66 | 1.01 |
β-环柠檬醛Beta cyclocitral | C10H16O | 果香和清香Fruity and fragrant | 1.53 | 2.86 |
反-柠檬醛trans-citral | C10H16O | 柠檬香、香叶香Fragrant lemon fragrant bay leaf | 1.28 | 0.46 |
顺-2-壬烯醛 cis-2-nonenal | C9H16O | 脂肪气息、青香、蜡香、黄瓜香、甜瓜香 Smell of fat green wax cucumber melon | 1.17 | 1.02 |
反-2-反-4-庚二烯醛 trans-2-trans-4-heptadienal | C7H10O | 呈青草、水果似香气 Grass and fruit | 1.15 | 1.02 |
反-2-顺-6-壬二烯醛 trans-2-cis-6-nonadienal | C9H14O | 具有强烈的紫罗兰和黄瓜似香气 Intense violet and cucumber-like aromas | 0.74 | 0.20 |
2-呋喃甲醛2-Furfural | C5H4O2 | 具有特殊香味Special fragrance | 0.46 | 0.27 |
辛醛Octanal | C8H16O | 水果香Aztique | 0.45 | 0.24 |
反-2-辛烯醛 trans-2-octenal | C8H14O | 脂肪和肉类香气,并有黄瓜和鸡肉香 Fat and meat aroma, cucumber and chicken aroma | 0.62 | 0.77 |
水杨酸甲酯Methyl salicylate | C8H8O3 | 冬青叶香味Holly leaves aroma | 2.16 | 2.25 |
二氢猕猴桃内酯Dihydroactinidiolide | C11H16O2 | 甜桃香、香豆素及麝香味Sweet peach coumarin and musk | 1.81 | 2.18 |
δ-杜松烯δ-Cadinene | C15H24 | 木香Elecampane | 7.49 | 2.10 |
顺-己酸-3-己烯酯 cis-hexanoic acid-3-hexene ester | C12H22O2 | 水果香Aztique | 1.43 | 1.12 |
柠檬烯Limonene | C10H16 | 柠檬香Lemon zest | 3.45 | 2.88 |
α-法尼烯Alpha farnesene | C15H24 | 花香Potpourri | 1.1 | 3.10 |
L-菖薄烯L-Calamenene | C15H22 | 具有香味Fragrance | 1.17 | 1.14 |
β-丁香烯Beta caryophyllene | C15H24 | 具有淡的丁香似香味Clove aroma | 0.81 | 0.91 |
顺-β-罗勒烯cis-β-rotene | C10H16 | 甜香,花香Sweet floral | 0.74 | 0.64 |
苯乙烯Phenylethylene | C8H8 | 具有特殊香气Special aroma | 0.65 | 0.69 |
月桂烯Myrcene | C10H16 | 木香及热带水果香Woody and tropical fruit aromas | 0.59 | 0.96 |
τ-萜品烯Tau-terpinene | C10H16 | 具有香味Fragrance | 0.32 | 0.52 |
1-乙基-2-甲酰吡咯 1-Ethyl-2-formylpyrrole | C7H9NO | 具有桂皮香味Cinnamon aroma | 5.87 | 1.66 |
2-乙酰吡咯 2-Hexyl pyrrole | C6H7NO | 具有核桃、甘草、烤面包、炒榛子和鱼样的香气 Aromas of walnut, licorice, toast, Fried hazelnut | 2.05 | 1.51 |
橄榄醇Elemol | C11H16O2 | 4.83 | 4.47 | |
6,10,14-三甲基-十五烷-2-酮 6,10, 14-Trimethyl-pentadecane-2-ketone | C18H36O | 2.20 | 1.26 | |
2,6,6-三甲基环己烷酮 2,6, 6-Trimethylcyclohexanone | C9H16O | 0.48 | 0.49 | |
2-甲基-3-辛酮2-Methyl-3-octyl | C9H18O | 0.18 | 1.05 | |
糠醛Furfural | C5H4O2 | 有类似苯甲醛的特殊气味Special smell | 0.46 | 0.27 |
香叶酸甲酯Methyl geranate | C11H18O2 | 0.79 | 2.02 | |
二甲基戊酸甲酯Methyl dimethyl valerate | C8H16O2 | 1.96 | 5.19 | |
β-荜澄茄油烯Beta cubebene | C15H24 | 1.26 | 0.28 | |
1-已基吡咯1-Hexyl pyrrole | C6H9N | 1.08 | 0.20 | |
2-乙烯基-1,1-二甲基-3-亚甲基-环己烷 2-Vinyl-1,1-dimethyl-3-methylene-cyclohexane | C11H18 | 3.27 | 1.52 | |
1,1,6-三甲基-1,2-二氢化萘 1,1, 6-Trimethyl-1, 2-dihydronaphthalene | C13H16 | 1.57 | 1.41 | |
2-正戊基呋喃2-Pentylfuran | C9H14O | 豆香、果香Beans and fruit aroma | 0.31 | 0.79 |
表8 两种工艺茶样香气物质相对比例比较
Table 8 Comparison of the relative proportions of the tea aroma substance in two processes
香气成分 Aroma component | 分子式 Formula | 香气特征 Aroma characteristics | 含量Content/% | |
---|---|---|---|---|
新工艺 New | 传统工艺 Traditional | |||
β-芳樟醇Beta linalool | C10H18O | 百合花香、玉兰花香、铃兰香和木香 Greenish lily magnolia flower aroma woody aroma | 5.93 | 4.24 |
香叶醇Geraniol | C10H18O | 玫瑰、蔷薇花香Roses aroma | 4.15 | 7.88 |
橙花叔醇Nerolidol | C15H26O | 清甜玫瑰香Roses aroma | 2.32 | 3.41 |
α-萜品醇Alpha terpineol | C10H18O | 具有丁香香气Syzygium aromaticum aroma | 2.26 | 3.74 |
脱氢芳樟醇Dehydrolinalool | C10H16O | 花香、木香Floral and woody | 1.67 | 1.90 |
α-雪松醇Alpha cedrol | C15H26O | 木香、类似檀香并带花香Woody sandalwood like and floral | 1.18 | 0.69 |
植醇Phytol | C20H40O | 芳香气味Aromatic odor | 0.35 | 3.71 |
顺-氧化芳樟醇Ⅱ cis-linalool Ⅱ oxide | C10H18O2 | 木香、花香、萜香、清香Woody floral terpene aroma fragrance | 0.67 | 3.35 |
香叶基丙酮Geranyl acetone | C13H22O | 果香、木香Fruity woody | 4.57 | 2.30 |
苯乙酮Hypnone | C8H8O | 愉悦香气Pleasant aroma | 4.37 | 2.00 |
β-紫罗酮Beta-ionone | C13H20O | 紫萝兰香、甜花香Purple lilac sweet flowers | 3.67 | 8.31 |
顺-茉莉酮cis-jasmonone | C11H16O | 茉莉花香The jasmine incense | 0.94 | 2.41 |
6-甲基-5-庚烯-2-酮 6-Methyl-5-heptene-2-ketone | C8H14O | 青草气味Smell the grass | 0.20 | 0.72 |
2,3-环氧-β-紫罗酮 2,3-Epoxy-β-rhodopone | C13H20O2 | 陈气味Aroma after aging | 0.42 | 1.83 |
癸醛Decanal | C10H20O | 橙香、柠檬香Orange lemon | 4.91 | 0.91 |
苯甲醛Benzaldehyde | C7H6O | 风信子香、水果甜香Sweet hyacinth sweet fruit | 3.67 | 5.18 |
壬醛Nonanal | C9H18O | 玫瑰、柑橘等香气The aroma of roses oranges etc | 3.66 | 1.01 |
β-环柠檬醛Beta cyclocitral | C10H16O | 果香和清香Fruity and fragrant | 1.53 | 2.86 |
反-柠檬醛trans-citral | C10H16O | 柠檬香、香叶香Fragrant lemon fragrant bay leaf | 1.28 | 0.46 |
顺-2-壬烯醛 cis-2-nonenal | C9H16O | 脂肪气息、青香、蜡香、黄瓜香、甜瓜香 Smell of fat green wax cucumber melon | 1.17 | 1.02 |
反-2-反-4-庚二烯醛 trans-2-trans-4-heptadienal | C7H10O | 呈青草、水果似香气 Grass and fruit | 1.15 | 1.02 |
反-2-顺-6-壬二烯醛 trans-2-cis-6-nonadienal | C9H14O | 具有强烈的紫罗兰和黄瓜似香气 Intense violet and cucumber-like aromas | 0.74 | 0.20 |
2-呋喃甲醛2-Furfural | C5H4O2 | 具有特殊香味Special fragrance | 0.46 | 0.27 |
辛醛Octanal | C8H16O | 水果香Aztique | 0.45 | 0.24 |
反-2-辛烯醛 trans-2-octenal | C8H14O | 脂肪和肉类香气,并有黄瓜和鸡肉香 Fat and meat aroma, cucumber and chicken aroma | 0.62 | 0.77 |
水杨酸甲酯Methyl salicylate | C8H8O3 | 冬青叶香味Holly leaves aroma | 2.16 | 2.25 |
二氢猕猴桃内酯Dihydroactinidiolide | C11H16O2 | 甜桃香、香豆素及麝香味Sweet peach coumarin and musk | 1.81 | 2.18 |
δ-杜松烯δ-Cadinene | C15H24 | 木香Elecampane | 7.49 | 2.10 |
顺-己酸-3-己烯酯 cis-hexanoic acid-3-hexene ester | C12H22O2 | 水果香Aztique | 1.43 | 1.12 |
柠檬烯Limonene | C10H16 | 柠檬香Lemon zest | 3.45 | 2.88 |
α-法尼烯Alpha farnesene | C15H24 | 花香Potpourri | 1.1 | 3.10 |
L-菖薄烯L-Calamenene | C15H22 | 具有香味Fragrance | 1.17 | 1.14 |
β-丁香烯Beta caryophyllene | C15H24 | 具有淡的丁香似香味Clove aroma | 0.81 | 0.91 |
顺-β-罗勒烯cis-β-rotene | C10H16 | 甜香,花香Sweet floral | 0.74 | 0.64 |
苯乙烯Phenylethylene | C8H8 | 具有特殊香气Special aroma | 0.65 | 0.69 |
月桂烯Myrcene | C10H16 | 木香及热带水果香Woody and tropical fruit aromas | 0.59 | 0.96 |
τ-萜品烯Tau-terpinene | C10H16 | 具有香味Fragrance | 0.32 | 0.52 |
1-乙基-2-甲酰吡咯 1-Ethyl-2-formylpyrrole | C7H9NO | 具有桂皮香味Cinnamon aroma | 5.87 | 1.66 |
2-乙酰吡咯 2-Hexyl pyrrole | C6H7NO | 具有核桃、甘草、烤面包、炒榛子和鱼样的香气 Aromas of walnut, licorice, toast, Fried hazelnut | 2.05 | 1.51 |
橄榄醇Elemol | C11H16O2 | 4.83 | 4.47 | |
6,10,14-三甲基-十五烷-2-酮 6,10, 14-Trimethyl-pentadecane-2-ketone | C18H36O | 2.20 | 1.26 | |
2,6,6-三甲基环己烷酮 2,6, 6-Trimethylcyclohexanone | C9H16O | 0.48 | 0.49 | |
2-甲基-3-辛酮2-Methyl-3-octyl | C9H18O | 0.18 | 1.05 | |
糠醛Furfural | C5H4O2 | 有类似苯甲醛的特殊气味Special smell | 0.46 | 0.27 |
香叶酸甲酯Methyl geranate | C11H18O2 | 0.79 | 2.02 | |
二甲基戊酸甲酯Methyl dimethyl valerate | C8H16O2 | 1.96 | 5.19 | |
β-荜澄茄油烯Beta cubebene | C15H24 | 1.26 | 0.28 | |
1-已基吡咯1-Hexyl pyrrole | C6H9N | 1.08 | 0.20 | |
2-乙烯基-1,1-二甲基-3-亚甲基-环己烷 2-Vinyl-1,1-dimethyl-3-methylene-cyclohexane | C11H18 | 3.27 | 1.52 | |
1,1,6-三甲基-1,2-二氢化萘 1,1, 6-Trimethyl-1, 2-dihydronaphthalene | C13H16 | 1.57 | 1.41 | |
2-正戊基呋喃2-Pentylfuran | C9H14O | 豆香、果香Beans and fruit aroma | 0.31 | 0.79 |
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