采摘时期对菊花茶汤感官及理化属性的影响

Effects of Harvesting Period on Sensory and Physicochemical Properties of Chrysanthemum Infusion

摘要:

选取市面上常见的8种茶用菊花，探究不同采摘时期对其茶汤感官属性及挥发性、非挥发性物质的影响。通过定量描述性分析、气相色谱质谱联用、高效液相色谱以及紫外分光光度法对感官及理化属性进行测定。结果表明，采摘时期主要影响菊花茶汤的滋味和口感，利用偏最小二乘回归分析，确定总酚、游离氨基酸质量浓度与感官滋味正相关。此外，采摘时期也会对菊花茶汤的挥发性物质产生影响，但远不及品种和生长种植条件的差异，进一步利用气味活度值推测正壬醛和桉叶油醇为传统菊花香气的主要物质来源，该研究为菊花茶产业的市场推广以及定向调控菊花品质满足消费者需求提供依据。

Abstract:

In this study, 8 varieties of common Chrysanthemum in the market were selected to investigate the effects of harvesting period on sensory properties, as well as the content of volatile and non-volatile substances in Chrysanthemum infusion. The sensory and physicochemical properties were respectively analyzed through the quantitative descriptive analysis, gas chromatography-mass spectrometry, high-performance liquid chromatography, and ultraviolet spectrophotometry. The results showed that the harvesting period mainly affected the taste and mouthfeel of Chrysanthemum infusion. With partial least squares regression analysis, it was found that the contents of phenolic compounds and free amino acids were positively correlated with sensory taste. Furthermore, the volatile compounds in Chrysanthemum infusion were also affected by harvesting period, exhibiting a lesser extent compared to the differences in variety and conditions for growth of plants. Besides, it was further inferred that n-nonanal and eucalyptol were the main contributors of traditional Chrysanthemum aroma through the calculations of odor activity value of each volatile component. This study is beneficial for the marketing promotion of Chrysanthemum and directional manipulation of premium Chrysanthemum quality to meet consumer demands.