CAJ | 학술논문

利用顶空固相微萃取与气相色谱质谱联用（HS-SPME-GC-MS）并结合相关性分析研究了烘焙程度对绿茶挥发性风味成分品质的影响。结果表明：随着烘焙程度加深，绿茶的清香逐渐减弱，花香、果香及甜香以中度烘焙茶叶中最为丰富，深度烘焙的茶叶以烘焙香为主；不同烘焙程度绿茶香气主要区别在于吡嗪、吡咯类组分的生成与增加，醛类、醇类和酮类组分的减少或消失；并研究提出可把吡嗪、吡咯及呋喃类组分占香气总量的比例作为判断绿茶烘焙程度的重要参考指标，轻度烘焙中比例低于15%，中度烘焙的比例介于15%和30%间，当高于30%时为深度烘焙；进一步研究发现有28个香气组分与香气评分相关性较高，10个吡嗪类组分，8个吡咯、吡啶、呋喃等含氮化合物，3个醇类组分，4个醛类组分，还有二甲硫、己酸-顺3-己烯酯和β-紫罗酮，它们在不同烘焙程度绿茶中相关性显著且对绿茶的香气属性贡献较大。
이용정공고상미췌취여기상색보질보련용（HS-SPME-GC-MS）병결합상관성분석연구료홍배정도대록다휘발성풍미성분품질적영향。결과표명：수착홍배정도가심，록다적청향축점감약，화향、과향급첨향이중도홍배다협중최위봉부，심도홍배적다협이홍배향위주；불동홍배정도록다향기주요구별재우필진、필각류조분적생성여증가，철류、순류화동류조분적감소혹소실；병연구제출가파필진、필각급부남류조분점향기총량적비례작위판단록다홍배정도적중요삼고지표，경도홍배중비례저우15%，중도홍배적비례개우15%화30%간，당고우30%시위심도홍배；진일보연구발현유28개향기조분여향기평분상관성교고，10개필진류조분，8개필각、필정、부남등함담화합물，3개순류조분，4개철류조분，환유이갑류、기산-순3-기희지화β-자라동，타문재불동홍배정도록다중상관성현저차대록다적향기속성공헌교대。
Gas chromatography-mass spectrometry(GC-MS)and headspace solid phase microextraction(HS-SPME) combined with correlation analysis have been successfully applied to analyze the effect of different roast degree on aroma quality of green tea. The results showed that faint scent of green tea become weaker with the deepening of roast Floral, fruity and sweet flavor were very strong in medium roast,while heavily roasted green tea had the highest baking flavor;the major difference of green tea aroma in different roast degree was that pyrazine,pyrrole components increased while aldehydes,alcohols and ketones components decreased;the proportion of pyrazine,pyrrole and furan in total aroma was proposed as an evaluation criterion to judge roast degree of green tea;the proportion of light roast was less than 15%, medium roast between 15% and 30% and heavy roast up over 30%. Twenty-eight volatile compounds had high correlation with aroma attributes,such as ten pyrazine components,pyrrole,pyridine,furan and other nitrogen compounds,three alcohol components,four aldehyde components,dimethyl sulfide,cis-3-Hexenyl hexanoate andβ-ionone. They were significantly correlated with green tea aroma in different roast degree and had a bigger contribution to each aroma attributes.