Analysis of Sensory Quality and Flavor Chemical Composition of Green Tea in Yangxin County

doi:10.15933/j.cnki.1004-3268.2026.05.017

Journal of Henan Agricultural Sciences ›› 2026, Vol. 55 ›› Issue (5): 172-180.DOI: 10.15933/j.cnki.1004-3268.2026.05.017

• Agricultural Information and Engineering and Agricultural Product Processing • Previous Articles

Analysis of Sensory Quality and Flavor Chemical Composition of Green Tea in Yangxin County

LIU Shilü^1,2,3，MA Linlong²，YU Xiaohua⁴，WAN Faxing^1,2,3，ZHAO Zhenjun^1,3，LIU Yanli²，CAO Dan²，YAN Xiaomei²，HU Xianchun^1,3，JIN Xiaofang²

（1.College of Horticulture and Gardening，Yangtze University，Jingzhou 434025，China；2.Fruit and Tea Research Institute，Hubei Academy of Agricultural Sciences，Wuhan 430064，China；3.Hubei key Laboratory of Spices &Horticultural Plant Germplasm Innovation & Utilization，Yangtze University，Jingzhou 434025，China；4.Yangxin County Specialty Service Center，Yangxin 435200，China）

Received:2025-09-28 Accepted:2025-11-19 Published:2026-05-15 Online:2026-06-02

阳新县绿茶感官品质及风味化学成分分析

刘诗侣^1,2,3，马林龙²，余晓华⁴，万发兴^1,2,3，赵振军^1,3，刘艳丽²，曹丹²，颜小梅²，胡贤春^1,3，金孝芳²

（1.长江大学园艺园林学院，湖北荆州 434025；2.湖北省农业科学院果树茶叶研究所，湖北武汉 430064；3.长江大学香辛园艺植物种质创新与利用湖北省重点实验室，湖北荆州 434025；4.阳新县特产服务中心，湖北阳新 435200）

通讯作者: 胡贤春，讲师，硕士，主要从事茶叶加工与综合利用研究。E-mail：360233834@qq.com 金孝芳，研究员，博士，主要从事茶树资源与育种研究。E-mail：xfjin@126.com
作者简介:刘诗侣，在读硕士研究生，研究方向：茶叶加工与综合利用。E-mail：1427686133@qq.com。马林龙为同等贡献作者
基金资助:
湖北省科技人才服务企业项目（2025DJD010）；湖北省种业高质量发展专项（HBZY2023B005）；湖北省农业科技创新中心项目（2025-620-000-001-020）

Abstract

Abstract: To investigate the flavor characteristics and material basis of green tea in seven tea districts （Fenglin town，Longgang town，Futu town，Sanxi town，Baisha town，Yanggang town，Xingguo town）of Yangxin County of Huangshi Ctiy in Hubei province，the contents of main taste and aroma components of tea were determined by high performance liquid chromatography and headspace solid phase microextraction‐gas chromatography‐mass spectrometry，and a comprehensive analysis was conducted combined with sensory evaluation，taste activity value（TAV）and odor activity value（OAV）.The results showed that the green tea in Yangxin County had the flavor quality characteristics of mellow taste and high aroma. In terms of taste components，the tea polyphenol content of green tea in Yangxin County was 15.78%—26.80%，the total amino acid content was 1.32%—5.30%，the caffeine（CAF）content was 3.74%—4.45%，and the total catechin content was 9.87%—18.56%.Among them，epigallocatechin gallate（EGCG），epicatechin gallate（ECG），and epigallocatechin（EGC） were the main catechin components，and theanine，glutamine，and glutamic acid were the main amino acid components.TAV analysis showed that the average TAV values of EGCG，ECG and CAF were 5.06，2.67 and 4.15，respectively，which were the key substances contributing to the rich and mellow taste of the tea infusion.In terms of aroma components，a total of 35 aroma substances were detected，with a total aroma content of 42.64—101.70 μg/L. Alcohols，aldehydes and olefins were the main aroma components，accounting for 77.23% of the total aroma content. OAV analysis showed that the average OAV values of 10 components such as linalool，hexanal，nonanal and β‐ionone were greater than 1，which were the key substances contributing to the fresh and elegant aroma of Yangxin green tea. In summary，green tea in Yangxin County has the quality characteristics of mellow taste and high aroma.The key material basis of its taste formation is composed of EGCG，ECG，CAF，theanine，glutamic acid and other substances，which can provide scientific theoretical basis for its standardized production and brand building.

Key words: Green tea, Sensory quality, Flavor chemical component, Taste activity value, Odor activity value, Yangxin County

摘要： 为探究湖北省黄石市阳新县7个茶区（枫林镇、龙港镇、浮屠镇、三溪镇、白沙镇、洋港镇、兴国镇）绿茶的风味特征及其物质基础，采用高效液相色谱、顶空固相微萃取-气相色谱-质谱联用技术，测定茶叶主要滋味、香气成分含量，结合感官审评、滋味活度值（TAV）与气味活度值（OAV）开展综合分析。结果表明，阳新县绿茶具有滋味醇厚、香气清高的风味品质特征。滋味成分方面，阳新县绿茶茶多酚含量15.78%~26.80%，总氨基酸含量1.32%~5.30%，咖啡碱（CAF）含量3.74%~4.45%，总儿茶素含量9.87%~18.56%；其中表没食子儿茶素没食子酸酯（EGCG）、表儿茶素没食子酸酯（ECG）、表没食子儿茶素（EGC）为主要儿茶素组分，茶氨酸、谷氨酰胺、谷氨酸为主要氨基酸组分。TAV分析显示，EGCG、ECG、CAF平均TAV分别为5.06、2.67、4.15，是构成茶汤醇厚滋味的核心物质。香气成分方面，共检出35种香气物质，香气总量42.64~101.70 μg/L，醇类、醛类、烯烃类为主体香气物质，占总香气含量77.23%。OAV分析显示，芳樟醇、正己醛、壬醛、β-紫罗兰酮等10种成分平均OAV>1，是形成绿茶清香风味的关键物质。综上，阳新县绿茶具有滋味醇厚、香气清高的品质特征，其滋味形成的关键物质基础由EGCG、ECG、CAF以及茶氨酸、谷氨酸等物质构成，可为其标准化生产与品牌建设提供科学理论依据。

关键词: 绿茶, 感官品质, 风味化学成分, 滋味活度值, 气味活度值, 阳新县

CLC Number:

LIU Shilü, MA Linlong, YU Xiaohua, WAN Faxing, ZHAO Zhenjun, LIU Yanli, CAO Dan, YAN Xiaomei, HU Xianchun, JIN Xiaofang. Analysis of Sensory Quality and Flavor Chemical Composition of Green Tea in Yangxin County[J]. Journal of Henan Agricultural Sciences, 2026, 55(5): 172-180.

刘诗侣, 马林龙, 余晓华, 万发兴, 赵振军, 刘艳丽, 曹丹, 颜小梅, 胡贤春, 金孝芳. 阳新县绿茶感官品质及风味化学成分分析[J]. 河南农业科学, 2026, 55(5): 172-180.

Figures/Tables 6

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Analysis of Sensory Quality and Flavor Chemical Composition of Green Tea in Yangxin County

阳新县绿茶感官品质及风味化学成分分析

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