基于香气成分的信阳毛尖香型分类研究
目的 研究基于香气成分进行信阳毛尖香型分类的效果与可行性。方法 对81个信阳毛尖进行感官审评, 依据基础香型、特征香型、缺陷香型及其组合进行分类筛选出基础香型特征明显的样品共52个, 采用顶空固相微萃取与气相色谱-质谱联用(headspace solid phase microextraction, HS-SPME-GC-MS)分析其香气成分。基于单因素方差分析筛选4种基础香型中含量差异显著的21种香气化合物分别进行主成分分析和判别分析。结果 主成分分析取得了较好的效果, 在针对基础香型、基础香型与特征/缺陷香型结合的分析中主成分的累积贡献均大于90%。对基础香型进行判别分析正确率较低, 但对不同基础香型中的特征/缺陷香型进行判别分析效果较好。结论 主成分分析、判别分析显示基础香型(清香、清高、高鲜、高爽)与特征/缺陷香型组合的效果均优于仅以基础香型进行的统计分析。因此在研究信阳毛尖香型分类和香气成分之间的关系时, 要充分考虑复合香型对分类结果的影响, 主成分分析和判别分析均为开展其香型分类研究的有效手段。
Objective To study the effect and feasibility of Xinyang Maojian aroma classification based on aroma components. Methods Sensory evaluation was carried out on 81 Xinyang Maojian samples. A total of 52 samples with obvious basic characteristics were selected according to the classification of basic types, characteristic types, defective types and their combinations. The volatile compounds of these samples were analyzed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Based on one-way analysis of variance, 21 aroma compounds with significant differences in content in 4 kinds of basic aroma types were screened for principal component analysis and discriminant analysis, respectively. Results The results of principal component analysis were satisfactory, the cumulative contribution of principal components was more than 90% in the analysis for basic types or combined with characteristic types/defective types. The correct rate of discriminant analysis for basic flavor was low, but the effect of discriminant analysis of basic types and characteristic/defective types combinations was much better. Conclusion Principal component and discriminant analysis show that the statistic of Xinyang Maojian tea aroma for 4 basic types (Qingxiang, Qinggao, Gaoxian, Gaoshuang) combined with characteristic/defective types is better than basic types. Therefore, when studying the relationship between aroma classification components of Xingyang Maojian, we should fully consider the influence of complex aroma types, and principal component analysis and discriminant analysis are both effective means to carry out the classification of its aroma types.
标题：基于香气成分的信阳毛尖香型分类研究
英文标题：Classification of Xinyang Maojian green tea aroma types based on volatile compounds
作者：
陈娇娇 浙江农林大学农业与食品科学学院,浙江省农产品品质改良技术研究重点实验室
鲁成银 中国农业科学院茶叶研究所
王国庆 中国农业科学院茶叶研究所
陈利燕 中国农业科学院茶叶研究所
梁慧玲 浙江农林大学农业与食品科学学院,浙江省农产品品质改良技术研究重点实验室
张颖彬 中国农业科学院茶叶研究所
中文关键词:信阳毛尖,基础香型,特征香型,缺陷香型,主成分分析,判别分析,
英文关键词:Xinyang Maojian tea,basic fragrance,characteristic fragrance,defective odor,principal component analysis,discriminant analysis,
发表日期：2019-05-07
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