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題 名 | 包種茶香氣之描述分析=Descriptive Analysis of the Aroma of Pouchung Tea |
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作 者 | 陳淑莉; 區少梅; | 書刊名 | 食品科學 |
卷 期 | 25:6 1998.12[民87.12] |
頁 次 | 頁700-713 |
分類號 | 473.4 |
關鍵詞 | 包種茶; 官能品評; 氣相層析品聞法; 描述分析; Pouchung tea; Sensory evaluation; GC/sniffing; Descriptive analysis; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以6位受過訓練之品評員、針對包種茶之低、高價位凍頂烏龍茶及高價位金萱茶,進行三種萃取方法(超臨界二氧化碳、吸附管柱與上部空隙萃取法)所得揮發性成分之嗅聞與香氣描述分析,比較不同茶種與萃取方法之特色香氣成分差異,及其影響包種茶真正特色香氣之揮發性成分。 經品評員嗅聞71種揮發性成分,共找出35種具香氣之揮發性成分。三種不同萃取方法間,超臨界二氧化碳與上部空隙兩種萃取法所得揮發性成分之香氣與茶葉之香氣相近,而吸附管柱萃取法所得揮發性成分之香氣則與新鮮沖泡之茶湯香氣很相像。三種不同茶樣間,高價位金萱茶之主要特色香氣為由六環之linalool oxide、coumaran、7-methyl coumaran、vanillin acetate與vanillin及其衍生物等成分所提供之牛奶香(milk-like)與由2,5-methylpyridine、2-methylhept-2-en-6-one、6-methyl-α-ionone、isoeugenol、methyl jasmonate與limonene所提供之甜香(sweet-like)。高價位凍頂烏龍茶之主要特色香氣為由1-penten-3-ol、indol、3-hexenyl butyrate、3-hexenyl benzoate與cis-jasmone等成分所提供之花香(floral)與青香(green)。低價位凍頂烏龍茶之主要特色香氣為由dimethyl sulfide所提供之焙烤香(roasted)。 |
英文摘要 | The purpose of this study is to compare aroma compounds extracted from Pouchung teas (high-grade Duhng-diing Oolong tea, high-grade Jin-shyung tea and low-grade Duhng-diing Oolong tea) using three extraction methods (supercritical CO2、adsorptive column and headspace extraction). The aroma components were identified and analyzed by means of GC/MS, GC/sniffing and quantitatively descriptive analysis with 6 well-trained panelists. The panel found that 35 out of 71 volatile compounds sniffed had aromas. The aroma compounds extracted using the supercritical CO2 and headspace methods were similar to those of tea leaves while the adsorptive column extract has an aroma similar to that of freshly prepared tea infusion. Linalool oxide (pyranoid), coumaran, 7-methlyl coumaran, vanillin acetate and vanillin were the compounds contributing the characteristic milk-like aroma of high-grade Jin-shyuan tea; 2,5-methylpyridine, 2-methylhept-2-en-6-one, 6-methyl-α-ionone, isoeugenol, methyl jasmonate and limonene contributed the sweet-like aroma. 1-penten-3-ol, indol, 3-hexenyl butyrate, 3-hexenyl benzoate and cis-jasmone in high-grade Duhng-diing Oolong were found to be the compounds contributing the characteristic floral and green aroma. The low-grade Duhng-diing Oolong tea mainly had the roasted aroma contributed by dimethyl sulfide. |
本系統中英文摘要資訊取自各篇刊載內容。