贵州5个代表性绿茶滋味特征与其呈味化合物相关性分析

doi:10.3969/j.issn.1004-1524.2022.11.14

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (11): 2451-2461.DOI: 10.3969/j.issn.1004-1524.2022.11.14

贵州5个代表性绿茶滋味特征与其呈味化合物相关性分析

冉乾松¹(), 刘忠英², 方仕茂², 尹杰¹, 戴宇樵², 李琴¹, 杨婷², 潘科²^,^*()

1.贵州大学茶学院,贵州贵阳 550025
2.贵州省茶叶研究所,贵州贵阳 550006

收稿日期:2021-03-03 出版日期:2022-11-25 发布日期:2022-11-29
通讯作者: 潘科
作者简介:*潘科,E-mail:148450502@qq.com
冉乾松(1995—),男,贵州沿河人,硕士研究生,主要从事茶叶加工方面研究。E-mail:1913560596@qq.com
基金资助:
贵州省科技支撑计划(黔科合支撑〔2020〕1Y007);贵州省科技支撑计划(黔科合支撑〔2020〕1Y009 号);贵州省科技支撑计划(黔科合服企〔2019〕4006)

Correlation analysis between taste characteristics and taste compounds of five representative green teas in Guizhou, China

RAN Qiansong¹(), LIU Zhongying², FANG Shimao², YIN Jie¹, DAI Yuqiao², LI Qin¹, YANG Ting², PAN Ke²^,^*()

1. College of Tea Science, Guizhou University, Guiyang 550025, China
2. Guizhou Tea Research Institute, Guiyang 550006, China

Received:2021-03-03 Online:2022-11-25 Published:2022-11-29
Contact: PAN Ke

摘要/Abstract

摘要：

贵州绿茶品质优异,但目前对其滋味特征的评价仍缺乏数据支撑,介于此,本研究以2020年春季斗茶大赛5个贵州代表性绿茶样品为材料,通过利用人工感官评价、化学分析及智能感官评价,结合化学计量分析、多因子分析等数理分析方法,探究5个代表绿茶的滋味特征与其呈味化合物之间的相关性。人工感官评价结果表明:5个茶样滋味特征略有差异,滋味特征均以醇、爽为主,以GZ1茶样鲜醇较优于其他茶样。化学分析结果表明:5个茶样咖啡碱含量和氨基酸总量均较高,分别在37.43~42.66 mg·g^-1和38.80~70.64 mg·g^-1,茶多酚含量和儿茶素总量均较低,分别在193.47~219.63 mg·g^-1和165.42~187.30 mg·g^-1,茶氨酸、谷氨酸等鲜味氨基酸含量较高。智能感官评价结果表明:电子舌检测5个样品具有较高的鲜味值和丰富度,与感官审评结果“醇、鲜爽”较一致。相关性表明,苦度与咖啡碱、咖啡碱/儿茶素总量有较高的相关性。涩度与表儿茶素没食子酸酯、水浸出物、表没食子儿茶素没食子酸酯/儿茶素总量相关性较高。丰富度与表没食子儿茶素没食子酸酯、茶多酚、儿茶素总量相关性较高,鲜度与谷氨酸、天冬氨酸、脯氨酸、氨基酸总量有较强相关性。高水浸出物、高氨基酸、高咖啡碱、低茶多酚、低儿茶素组分形成了贵州绿茶醇、爽的滋味特征。电子舌评价结果与感官审评结果具有一致性,电子舌测定鲜味等级在一定程度上可以反映茶叶品质特征。

关键词: 贵州绿茶, 滋味特征, 成分, 相关性, 电子舌

Abstract:

Guizhou green tea is of excellent quality, but the current evaluation of its taste characteristics is still lacking data support. Because of this, five representative green tea samples from Guizhou in the 2020 Spring Doucha Competition were used as materials, through the use of artificial sensory evaluation, chemical analysis and intelligent sensory evaluation, combined with mathematical analysis methods such as chemometric analysis and multi-factor analysis, the correlation between the flavor characteristics of five representative green teas and their flavor compounds was explored. The artificial sensory evaluation results showed that the taste characteristics of the five tea samples were slightly different, and the taste characteristics were mainly mellow and refreshing. The fresh mellowness of GZ1 tea sample was better than other tea samples. The results of chemical analysis showed that the caffeine content and total amino acid content of the five tea samples were higher between 37.43-42.66 mg·g^-1 and 38.80-70.64 mg·g^-1, respectively. The content of tea polyphenols and total catechins were lower in the range of 193.47-219.63 mg·g^-1 and 165.42-187.30 mg·g^-1, and the content of savory amino acids such as theanine and glutamic acid was higher. The intelligent sensory evaluation results showed that the five samples detected by the electronic tongue had high umami value and richness, which was more consistent with the sensory evaluation results of “mellow, fresh and refreshing”. The correlation showed that bitterness was highly correlated with the total amount of caffeine and caffeine/catechin. Astringency was highly correlated with epicatechin gallate, water extract, epigallocatechin gallate/total catechin content. Richness had a high correlation with epigallocatechin gallate, tea polyphenols, and total catechins, and freshness had a strong correlation with glutamic acid, aspartic acid, proline and total amino acids. High water extract, high amino acids, high caffeine, low tea polyphenols, and low catechin components formed the mellow and refreshing taste characteristics of Guizhou green tea. The evaluation results of the electronic tongue were consistent with the sensory evaluation results, and the umami taste level determined by the electronic tongue could reflect the quality characteristics of tea to a certain extent.

Key words: green tea in Guizhou, taste characteristics, component, correlation, electronic tongue

中图分类号:

S571.1

冉乾松, 刘忠英, 方仕茂, 尹杰, 戴宇樵, 李琴, 杨婷, 潘科. 贵州5个代表性绿茶滋味特征与其呈味化合物相关性分析[J]. 浙江农业学报, 2022, 34(11): 2451-2461.

RAN Qiansong, LIU Zhongying, FANG Shimao, YIN Jie, DAI Yuqiao, LI Qin, YANG Ting, PAN Ke. Correlation analysis between taste characteristics and taste compounds of five representative green teas in Guizhou, China[J]. Acta Agriculturae Zhejiangensis, 2022, 34(11): 2451-2461.

图/表 7

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编号 Code	产地 Origin place	外形Appearance		香气Aroma		滋味Taste		汤色Color		叶底Foliage fundus		总分 Total score
编号 Code	产地 Origin place	评语 Comment	得分 Score	评语 Comment	得分 Score	评语 Comment	得分 Score	评语 Comment	得分 Score	评语 Comment	得分 Score	总分 Total score
GZ1	印江 Yinjiang	紧细、卷曲、黄绿、稍嫩、略有爆点、较匀整 Tight, thin, curly, yellow green, slightly tender, slightly explosive, relatively uniform	88	栗香 Chestnut scent	86	尚浓醇、鲜爽 Concentrated, mellow and fresh	94	黄绿、亮 Yellow green, bright	90	绿亮、尚完整、较柔软、有机械损伤叶 Bright green, intact, soft and mechanically damaged leaves	83	89.30
GZ2	都匀 Duyun	较紧、卷曲、黄绿、尚润、粗条较多 Tight, curly, yellow green, moist, more thick strips	86	清香、略有火气 Fragrant and slight internal heat	80	浓醇、较鲜爽 Concentrated, mellow and fresh	91	黄绿、较亮 Yellow green, bright	89	嫩绿、较完整、有机械损伤叶、较柔软 Tender green, relatively complete, mechanically damaged leaves, relatively soft	84	86.55
GZ3	石阡 Shixian	自然弯曲、较紧、有碎片、含粗老叶、色泽尚绿、断碎较多 Natural bending, tight, fragmented, containing coarse and old leaves, green in color, and more broken	89	略有高火味、有水闷味 Slightly high fire smell and water stuffy smell	80	醇厚、较爽 Mellow and refreshing	89	黄绿 Yellow green	88	绿、尚亮、有断碎、较柔软 Green, bright, broken, soft	86	86.20
GZ4	余庆 Yuqing	直条型、翠绿、显毫、匀整、较润 Straight, green, smooth, smooth	93	清香带花香、较持久 Fragrance with floral fragrance, lasting	93	尚鲜爽、醇 Fresh and mellow	88	嫩绿、较亮 Light green and bright	94	嫩绿色、有机械损伤叶、较柔软 Tender green, mechanically damaged leaves, soft	88	91.25
GZ5	安顺 Anshun	卷曲、黄绿、显毫、较匀整 Curly, yellow green, hairlike and even	90	清香、较持久 Fragrant and lasting	90	较醇爽 More mellow	90	黄绿、较亮 Yellow green, bright	92	黄绿、较柔软、较完整 Yellow green, soft and complete	88	89.40

编号 Code	产地 Origin place	外形Appearance		香气Aroma		滋味Taste		汤色Color		叶底Foliage fundus		总分 Total score
编号 Code	产地 Origin place	评语 Comment	得分 Score	评语 Comment	得分 Score	评语 Comment	得分 Score	评语 Comment	得分 Score	评语 Comment	得分 Score	总分 Total score
GZ1	印江 Yinjiang	紧细、卷曲、黄绿、稍嫩、略有爆点、较匀整 Tight, thin, curly, yellow green, slightly tender, slightly explosive, relatively uniform	88	栗香 Chestnut scent	86	尚浓醇、鲜爽 Concentrated, mellow and fresh	94	黄绿、亮 Yellow green, bright	90	绿亮、尚完整、较柔软、有机械损伤叶 Bright green, intact, soft and mechanically damaged leaves	83	89.30
GZ2	都匀 Duyun	较紧、卷曲、黄绿、尚润、粗条较多 Tight, curly, yellow green, moist, more thick strips	86	清香、略有火气 Fragrant and slight internal heat	80	浓醇、较鲜爽 Concentrated, mellow and fresh	91	黄绿、较亮 Yellow green, bright	89	嫩绿、较完整、有机械损伤叶、较柔软 Tender green, relatively complete, mechanically damaged leaves, relatively soft	84	86.55
GZ3	石阡 Shixian	自然弯曲、较紧、有碎片、含粗老叶、色泽尚绿、断碎较多 Natural bending, tight, fragmented, containing coarse and old leaves, green in color, and more broken	89	略有高火味、有水闷味 Slightly high fire smell and water stuffy smell	80	醇厚、较爽 Mellow and refreshing	89	黄绿 Yellow green	88	绿、尚亮、有断碎、较柔软 Green, bright, broken, soft	86	86.20
GZ4	余庆 Yuqing	直条型、翠绿、显毫、匀整、较润 Straight, green, smooth, smooth	93	清香带花香、较持久 Fragrance with floral fragrance, lasting	93	尚鲜爽、醇 Fresh and mellow	88	嫩绿、较亮 Light green and bright	94	嫩绿色、有机械损伤叶、较柔软 Tender green, mechanically damaged leaves, soft	88	91.25
GZ5	安顺 Anshun	卷曲、黄绿、显毫、较匀整 Curly, yellow green, hairlike and even	90	清香、较持久 Fragrant and lasting	90	较醇爽 More mellow	90	黄绿、较亮 Yellow green, bright	92	黄绿、较柔软、较完整 Yellow green, soft and complete	88	89.40

指标Index	GZ1	GZ2	GZ3	GZ4	GZ5
咖啡碱Caffeine(Caf)/(mg·g^-1)	41.33±0.58 ab	37.43±1.41 c	40.38±1.03 b	42.66±1.53 a	39.91±0.73 b
水浸出物Water extract(WE)/%	44.10±0.38 b	46.57±0.46 a	46.03±1.13 ab	46.44±0.57 a	46.00±0.44 ab
茶多酚Tea polyphenols(TP)/(mg·g^-1)	193.47±4.86 bc	219.63±1.82 a	217.18±6.00 a	198.65±4.75 bc	206.56±3.08 b
表没食子儿茶素没食子酸酯	99.26±1.83 c	117.67±5.13 a	114.89±3.07 a	104.13±5.49 bc	106.57±1.99 b
Epigallocatechin gallate (EGCG)/(mg·g^-1)
表没食子儿茶素	4.69±0.53 d	29.80±0.430 a	8.50±0.60 b	7.25±0.74 c	2.25±0.11 e
Epigallocatechin (EGC)/(mg·g^-1)
表儿茶素没食子酸酯	25.86±0.47 c	16.07±1.33 d	28.96±0.82 ab	30.40±1.28 a	27.89±0.67 b
Epicatechin gallate(ECG)/(mg·g^-1)
表儿茶素Epicatechin(EC)/(mg·g^-1)	1.88±0.02 c	3.56±0.09 a	2.69±0.66 b	2.73±0.22 b	1.38±0.09 d
没食子酸Gallic acid(GA)/(mg·g^-1)	0.64±0.00 b	0.45±0.02 d	0.74±0.02 a	0.52±0.01 c	0.52±0.11 c
儿茶素Catechin(C)/(mg·g^-1)	0.78±0.01 d	1.21±0.04 a	1.07±0.06 b	0.93±0.04 c	1.11±0.07 b
没食子儿茶素	0.46±0.02 e	0.66±0.01 b	0.77±0.03 a	0.54±0.02 d	0.61±0.02 c
Gallic catechin(GC)/(mg·g^-1)
绿原酸Chlorogenic acid(CA)/(mg·g^-1)	2.45±0.05 b	1.59±0.05 d	2.12±0.09 c	2.70±0.08 a	2.21±0.02 c
没食子儿茶素没食子酸酯	29.37±0.47 b	16.26±0.63 c	14.23±0.18 d	17.10±0.41 c	30.53±0.54 a
Gallatecatechin gallate(GCG)/(mg·g^-1)
儿茶素组分总量	162.33±1.35 a	185.26±4.41 b	171.12±2.82 a	163.10±4.67 a	170.37±1.74 a
Total catechin components(TCC)/(mg·g^-1)
EGCG+ECG+GCG/(mg·g^-1)	154.49±1.53 bc	150±4.06 ab	158.08±2.35 abc	151.61±4.08 c	164.99±1.58 a
GC+C+EC+EGC/(mg·g^-1)	7.84±0.31 d	35.26±0.32 a	13.04±0.41 b	11.49±0.58 c	5.38±0.15 e

指标Index	GZ1	GZ2	GZ3	GZ4	GZ5
咖啡碱Caffeine(Caf)/(mg·g^-1)	41.33±0.58 ab	37.43±1.41 c	40.38±1.03 b	42.66±1.53 a	39.91±0.73 b
水浸出物Water extract(WE)/%	44.10±0.38 b	46.57±0.46 a	46.03±1.13 ab	46.44±0.57 a	46.00±0.44 ab
茶多酚Tea polyphenols(TP)/(mg·g^-1)	193.47±4.86 bc	219.63±1.82 a	217.18±6.00 a	198.65±4.75 bc	206.56±3.08 b
表没食子儿茶素没食子酸酯	99.26±1.83 c	117.67±5.13 a	114.89±3.07 a	104.13±5.49 bc	106.57±1.99 b
Epigallocatechin gallate (EGCG)/(mg·g^-1)
表没食子儿茶素	4.69±0.53 d	29.80±0.430 a	8.50±0.60 b	7.25±0.74 c	2.25±0.11 e
Epigallocatechin (EGC)/(mg·g^-1)
表儿茶素没食子酸酯	25.86±0.47 c	16.07±1.33 d	28.96±0.82 ab	30.40±1.28 a	27.89±0.67 b
Epicatechin gallate(ECG)/(mg·g^-1)
表儿茶素Epicatechin(EC)/(mg·g^-1)	1.88±0.02 c	3.56±0.09 a	2.69±0.66 b	2.73±0.22 b	1.38±0.09 d
没食子酸Gallic acid(GA)/(mg·g^-1)	0.64±0.00 b	0.45±0.02 d	0.74±0.02 a	0.52±0.01 c	0.52±0.11 c
儿茶素Catechin(C)/(mg·g^-1)	0.78±0.01 d	1.21±0.04 a	1.07±0.06 b	0.93±0.04 c	1.11±0.07 b
没食子儿茶素	0.46±0.02 e	0.66±0.01 b	0.77±0.03 a	0.54±0.02 d	0.61±0.02 c
Gallic catechin(GC)/(mg·g^-1)
绿原酸Chlorogenic acid(CA)/(mg·g^-1)	2.45±0.05 b	1.59±0.05 d	2.12±0.09 c	2.70±0.08 a	2.21±0.02 c
没食子儿茶素没食子酸酯	29.37±0.47 b	16.26±0.63 c	14.23±0.18 d	17.10±0.41 c	30.53±0.54 a
Gallatecatechin gallate(GCG)/(mg·g^-1)
儿茶素组分总量	162.33±1.35 a	185.26±4.41 b	171.12±2.82 a	163.10±4.67 a	170.37±1.74 a
Total catechin components(TCC)/(mg·g^-1)
EGCG+ECG+GCG/(mg·g^-1)	154.49±1.53 bc	150±4.06 ab	158.08±2.35 abc	151.61±4.08 c	164.99±1.58 a
GC+C+EC+EGC/(mg·g^-1)	7.84±0.31 d	35.26±0.32 a	13.04±0.41 b	11.49±0.58 c	5.38±0.15 e

指标Index	GZ1	GZ2	GZ3	GZ4	GZ5
天冬氨酸Aspartic acid(Asp)	2.75±0.16 a	2.52±0.08 a	2.62±0.13 a	2.77±0.32 a	1.86±0.14 b
谷氨酸Glutamate(Glu)	4.49±0.22 a	3.41±0.14 b	4.21±0.26 a	3.19±0.08 b	3.19±0.27 b
丝氨酸Serine(Ser)	0.99±0.06 a	0.59±0.02 bc	0.66±0.11 b	1.12±0.14 a	0.48±0.04 c
组氨酸Histidine(His)	0.44±0.02 a	0.27±0.01 c	0.48±0.04 a	0.36±0.01 b	0.35±0.08 b
甘氨酸Glycine(Gly)	0.06±0.00 b	0.05±0.00 c	0.06±0.01 b	0.07±0.01 a	0.05±0.01 c
苏氨酸Threonine(Thr)	0.56±0.01 b	0.44±0.02 c	0.54±0.02 b	0.69±0.08 a	0.32±0.02 d
精氨酸Arginine(Arg)	6.40±0.08 a	1.36±0.13 c	1.03±0.03 d	2.37±0.09 b	1.12±0.05 d
丙氨酸Alanine(Ala)	0.49±0.01 a	0.32±0.01 c	0.38±0.03 b	0.47±0.05 a	0.31±0.02 c
酪氨酸Tyrosine(Tyr)	0.38±0.02 b	0.33±0.02 c	0.42±0.03 ab	0.45±0.04 a	0.07±0.00 d
半胱氨酸Cysteine(Cys)	0.76±0.01 b	0.59±0.02 cd	0.69±0.07 bc	0.94±0.11 a	0.50±0.05 d
缬氨酸Valine(Val)	0.37±0.02 b	0.26±0.00 c	0.37±0.02 b	0.59±0.07 a	0.09±0.00 d
蛋氨酸Methionine(Met)	0.28±0.13 c	0.29±0.00 c	0.34±0.02 b	0.44±0.03 a	0.13±0.01 d
异亮氨酸Isoleucine(Iso)	0.30±0.02 c	0.29±0.01 c	0.37±0.02 b	0.51±0.05 a	0.06±0.00 d
苯丙氨酸Phenylalanine(Phe)	0.16±0.01 ab	0.08±0.06 bc	0.11±0.02 b	0.19±0.08 a	0.03±0.00 c
赖氨酸Lysine(Lys)	0.88±0.06 b	0.64±0.03 c	0.85±0.14 b	1.42±0.17 a	0.17±0.01 d
亮氨酸Leucine(Leu)	1.33±0.07 b	1.21±0.06 c	1.02±0.08 d	1.09±0.14 cd	1.54±0.07 a
脯氨酸Proline(Pro)	6.50±0.25 b	7.18±0.24 a	2.80±0.02 c	1.75±0.21 d	1.37±0.14 e
茶氨酸Theanine(Thea)	25.15±0.08 a	14.40±0.25 d	12.95±0.68 e	17.94±1.13 c	19.48±0.52 b
游离氨基酸总量	70.64±2.82 a	51.64±1.06 b	46.91±0.74 c	48.85±2.68 bc	38.80±3.19 d
Total free amino acids(TFAC)
鲜味氨基酸Flavor amino acid(FAC)	32.40±0.23 a	20.34±0.23 c	19.78±0.62 c	23.91±0.81 b	24.53±0.37 b
甜味氨基酸Sweet amino acid(SAC)	9.49±0.25 a	9.23±0.21 a	5.28±0.30 b	5.53±0.25 b	2.70±0.21 c
苦味氨基酸Bitter amino acid(BAC)	9.66±0.12 a	4.10±0.11 c	4.15±0.14 c	6.01±0.27 b	3.39±0.09 d

贵州5个代表性绿茶滋味特征与其呈味化合物相关性分析

Correlation analysis between taste characteristics and taste compounds of five representative green teas in Guizhou, China

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呈味属性 Taste property	F值 F value	均方根误差 Root mean square error
呈味属性 Taste property	F值 F value	组间 Between groups	组内 Within group
酸味 Sour taste	1579.797	13.807	0.009
苦味 Bitterness	413.081	2.032	0.005
涩味 Astringent taste	12.878	0.413	0.032	P<0.01
鲜味 Fresh taste	5438.599	28.607	0.005
丰富度 Richness	252.694	16.560	0.066

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