CN113234536A - 一种云南生普洱茶香精及其制备方法 - Google Patents
一种云南生普洱茶香精及其制备方法 Download PDFInfo
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0061—Essential oils; Perfumes compounds containing a six-membered aromatic ring not condensed with another ring
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种云南生普洱茶香精及其制备方法。所述香精包括以重量份数计的脂蜡香韵物质、青滋香韵物质、蜜甜香韵物质、豆香韵物质、辛香韵物质、草香韵物质、果香韵物质、动物香韵物质、香草焦糖香韵物质1‑2份及酒香韵物质。制备方法为采用顶空固相微萃取‑气相色谱/质谱联用技术检测普洱生茶茶汤的挥发性风味物质,得到脂蜡香韵物质、青滋香韵物质、蜜甜香韵物质、果香韵物质、酒香韵物质、辛香韵物质、豆香韵物质、香草焦糖香韵物质、动物香韵物质的成分数据;根据成分数据配制香精。本发明的普洱香精赋香效果好,自然感和天然感好,在实际应用中添加量较少。
Description
技术领域
本发明具体涉及一种云南生普洱茶香精及其制备方法,属于日用添加剂技术领域。
背景技术
普洱茶,是以云南大叶种晒青毛茶为原料,在地理标志保护范围内采用特定的加工工艺制成,具有独特品质特征的茶叶。普洱茶作为云南省地理标志保护产品,因其独特的贮藏价值、养生价值以及增值空间,被誉为“可以喝的活古董”,受到了众多爱茶人的青睐。主要产自西双版纳、临沧、普洱等地区。按其加工工艺及品质特征,普洱茶分为湿热作用陈化型普洱茶(生茶),又称为“后发酵茶”和渥堆微生物发酵型普洱茶(熟茶)两种类型,虽在品质形成和特征上是两类不同的黑茶,但都是支撑云南普洱茶产业发展的支柱。人们对茶叶的嗜好很大程度归结于茶中各类挥发性成分综合作用的结果--茶叶的风味物质。对茶叶风味物质的研究可以直观的反应茶叶的香气特征和不同的茶叶香气之间的差异性。虽然风味物质在茶叶中的含量很少,一般只占干物质的0.01%-0.02%,但对茶叶品质的贡献率达25%-40%,是决定茶叶品质的重要因素。
茶香气能对人的嗅觉产生刺激而使饮用者获得愉悦的感觉,是茶叶及深加工产品感官质量的重要指标之一,也是茶产品能否被消费者接受的主要因素之一。普洱茶品质取决于其风味成分组成,风味成分包括滋味和香气。滋味是在后发酵和干燥过程中形成的,主要是多酚类物质、氨基酸、咖啡碱及糖类化合物等。普洱茶的香气成分主要是萜烯类、芳环醇类、醛酮类、酚类、杂环化合物、内酯类、碳氢化合物,这些成分呈现出烤香、酚香、陈香和木香并构成了普洱茶的独特香气。
香精香气的创拟,从某种意义上来讲,是一个艺术创造的过程。它是运用调配的手段将多种单一香气的香原料和溶剂一起混合组成统一的某种日用香精,不仅要考虑到对人体的安全性及加香的效果和经济性,还要能体现该支香精的独特风格,只有彼此间相互协调好,才能成为大众受欢迎的产品。
目前国内对普洱熟茶香气的分析调查较多,但对普洱生茶的分析调查较少。目前市面上看到的茶香精产品种类繁多,但多以偏甜香的蜜桃乌龙、偏花香的茉莉花茶为主,对于特定产地的特殊茶香产品较少,且大多数单纯通过用香原料调配而成,而且风格大多大同小异,互相效仿,缺少一些自然感和天然感。
发明内容
本发明所要解决的技术问题是:提供一种云南生普洱茶香精及其制备方法,
为了解决上述技术问题,本发明提供了一种云南生普洱茶香精,包括以重量份数计的脂蜡香韵物质80-90份、青滋香韵物质110-120份、蜜甜香韵物质200-210份、豆香韵物质2-3份、辛香韵物质8-9份、草香韵物质18-20份、果香韵物质2-3份、动物香韵物质2-3份、香草焦糖香韵物质1-2份及酒香韵物质0.1-0.5份。
优选地,所述脂蜡香韵物质的香原料包括以重量份数计的己醛1-2份、反-2-戊烯醛0.5-1份、顺,反-2,6壬二烯醛3-4份、正辛醛1-2份、反-2-十二烯醛5-6份、反-2-庚烯醛0.5-1份、反,反-2,4-庚二烯醛22-23份、反-2-癸烯醛19-20份及反,反-2,4-壬-2-烯醛9-10份。
优选地,所述青滋香韵物质的香原料包括以重量份数计的1-戊烯-3-醇0.5-1份、桉叶油醇0.5-1份、顺-2-己烯-1-醇0.1-0.5份、1-戊醇1-2份、1-辛醇16-17份、反式-2-己烯醛1-2份、(E,E)-2,4-己二烯醛0.5-1份、反-2-辛烯醛6-7份、苯甲醛10-11份、芳樟醇50-60份、α-蒎烯4-5份、1-辛烯-3-醇22-23份、叶绿醇6-7份、脱氧芳樟醇13-14份、乙酸香茅酯4-5份、alpha-松油醇30-31份、2-癸烯-1-醇6-7份、β-罗勒烯0.3-0.5份。
优选地,所述蜜甜香韵物质的香原料包括以重量份数计的6-甲基-2-庚酮0.05-0.1份、仲辛酮0.1-0.2份、1-庚烯-3-酮2-3份、2-壬酮0.6-0.7份、大马酮8-9份、二氢-β-紫罗兰酮8-9份、香叶醇26-27份、β-紫罗兰酮112-113份、甲基丁香酚13-14份、α-紫罗兰酮33-34份、3,5-辛烷-2-酮3-4份。
优选地,所述豆香韵物质的香原料为苯乙酮。
优选地,所述辛香韵物质的香原料为肉豆蔻醛。
优选地,所述草香韵物质的香原料为水杨酸甲酯。
优选地,所述果香韵物质的香原料为丙位十二酯。
优选地,所述动物香韵物质的香原料为吲哚。
优选地,所述香草焦糖香韵物质的香原料为甲基庚烯酮。
优选地,所述酒香韵物质的香原料包括以重量份数计的己酸乙酯0.1-0.5份。
本发明还提供了上述云南普洱生茶香精的制备方法,其特征在于,采用顶空固相微萃取-气相色谱/质谱联用技术检测普洱生茶茶汤的挥发性风味物质,得到脂蜡香韵物质、青滋香韵物质、蜜甜香韵物质、果香韵物质、酒香韵物质、辛香韵物质、豆香韵物质、香草焦糖香韵物质、动物香韵物质的成分数据;根据成分数据配制香精,即为云南普洱生茶香精。由资深调香师对分析出来的原料进行逐一嗅辨,参考GC-MS定量数据,确定有效香料成分以及最适的配方构成。
优选地,将云南普洱生茶的茶汤浸泡液通过顶空固相微萃取-气相色谱质谱进行取样,对释放的化合物进行分析,得到定性气相色谱和质谱,即得到脂蜡香韵物质、青滋香韵物质、蜜甜香韵物质、果香韵物质、酒香韵物质、辛香韵物质、豆香韵物质、香草焦糖香韵物质、动物香韵物质的成分数据。
更优选地,将云南普洱生茶用90-100℃的食用纯净水冲泡3min,滤去茶叶后加少许氯化钠采用顶空固相微萃取对挥发性风味物质进行吸附解析,通过气相色谱质谱进行取样,对释放的化合物进行分析,得到定性气相色谱和质谱,即得脂蜡香韵物质、青滋香韵物质、蜜甜香韵物质、果香韵物质、酒香韵物质、辛香韵物质、豆香韵物质、香草焦糖香韵物质、动物香韵物质的成分数据。
本发明运用分析云南普洱生茶的香气成分和香精调配技术,调配出沁人心脾的云南普洱生茶香精,得到的香精自然感和天然感好。
具体实施方式
为使本发明更明显易懂,兹以优选实施例,作详细说明如下。
本发明提供了一种云南生普洱茶香精,包括以重量份数计的脂蜡香韵物质80-90份、青滋香韵物质110-120份、蜜甜香韵物质200-210份、豆香韵物质2-3份、辛香韵物质8-9份、草香韵物质18-20份、果香韵物质2-3份、动物香韵物质2-3份、香草焦糖香韵物质1-2份、酒香韵物质0.1-0.5份。
其中,脂蜡香韵物质的香原料包括以重量份数计的己醛1-2份、反-2-戊烯醛0.5-1份、顺,反-2,6壬二烯醛3-4份、正辛醛1-2份、反-2-十二烯醛5-6份、反-2-庚烯醛0.5-1份、反,反-2,4-庚二烯醛22-23份、反-2-癸烯醛19-20份、反,反-2,4-壬-2-烯醛9-10份。
青滋香韵物质的香原料包括以重量份数计的1-戊烯-3-醇0.5-1份、桉叶油醇0.5-1份、顺-2-己烯-1-醇0.1-0.5份、1-戊醇1-2份、1-辛醇16-17份、反式-2-己烯醛1-2份、(E,E)-2,4-己二烯醛0.5-1份、反-2-辛烯醛6-7份、苯甲醛10-11份、芳樟醇50-60份、α-蒎烯4-5份、1-辛烯-3-醇22-23份、叶绿醇6-7份、脱氧芳樟醇13-14份、乙酸香茅酯4-5份、alpha-松油醇30-31份、2-癸烯-1-醇6-7份、β-罗勒烯0.3-0.5份。
蜜甜香韵物质的香原料包括以重量份数计的6-甲基-2-庚酮0.05-0.1份、仲辛酮0.1-0.2份、1-庚烯-3-酮2-3份、2-壬酮0.6-0.7份、大马酮8-9份、二氢-β-紫罗兰酮8-9份、香叶醇26-27份、β-紫罗兰酮112-113份、甲基丁香酚13-14份、α-紫罗兰酮33-34份、3,5-辛烷-2-酮3-4份。
豆香韵物质的香原料包括以重量份数计的苯乙酮2-3份。
辛香韵物质的香原料包括以重量份数计的肉豆蔻醛8-9份。
草香韵物质的香原料包括以重量份数计的水杨酸甲酯18-19份。
果香韵物质的香原料包括以重量份数计的丙位十二酯2-3份。
所述动物香韵物质的香原料包括以重量份数计的吲哚2-3份。
香草焦糖香韵物质的香原料包括以重量份数计的甲基庚烯酮1-2份。
酒香韵物质的香原料包括以重量份数计的己酸乙酯0.1-0.5份。
云南普洱生茶香精的制备方法,具体步骤如下:
1)首先云南普洱生茶在烧杯中进行称量,按照茶水比1:50,采用90-100摄氏度的饮用水冲泡,静置3min。
2)然后将茶叶滤掉后,加少许氯化钠,采用顶空固相微萃取的方法进行挥发性香气物质的吸附解析。
3)采用气相色谱/质谱联用技术检测云南普洱生茶的香气成分,得到脂蜡香韵、青滋香韵、蜜甜香韵、豆香韵、酒香韵、草香韵、动物香韵、香草焦糖香韵、辛香韵的成份数据;
根据成分数据配制云南普洱生茶香精。
在云南普洱生茶茶汤中香气成分有醛类、酯类、酮类、醇类化合物等。
调配云南普洱生茶香精,一般来说,若要调配出高品质的逼真的茶香精的味道,首先必须对它的香气味特征以及所含发香组分有较深的了解,从中找出对调配香精有贡献的因素。
从气相色谱-质谱联用仪分析结果得到的香原料来看,所含的组分较为复杂,要去除一些冗杂的对风味没有影响的成分,由此配制最佳的配方,其中各组分的重量份数依然遵循香韵构成:脂蜡香韵物质80-90份、青滋香韵物质110-120份、蜜甜香韵物质200-210份、豆香韵物质2-3份、辛香韵物质8-9份、草香韵物质18-20份、果香韵物质2-3份、动物香韵物质2-3份、香草焦糖香韵物质1-2份、酒香韵物质0.1-0.5份。
并且对不同的配比进行推敲、调配、修饰,进而确定一个初步的云南普洱生茶香精。然后通过扩香机加香反馈意见修改后,再由调香师对配方构成做反复的修改完善,最后得到完整的香气的云南普洱生茶香精。
实施例1
一种云南普洱生茶香精,具体重量份数见配方表1,实施例1体现的是普洱生茶冲泡3min后的特征香气。
表1
实施例2
本实施例与实施例1的不同之处在于,实施例2体现的是云南普洱生茶汤冲泡5min后的特征香气,其中,青香韵物质有所增强,甜香韵物质有所增加。配方如表2所示。
表2
Claims (13)
1.一种云南生普洱茶香精,其特征在于,包括以重量份数计的脂蜡香韵物质80-90份、青滋香韵物质110-120份、蜜甜香韵物质200-210份、豆香韵物质2-3份、辛香韵物质8-9份、草香韵物质18-20份、果香韵物质2-3份、动物香韵物质2-3份、香草焦糖香韵物质1-2份及酒香韵物质0.1-0.5份。
2.如权利要求1所述的云南生普洱茶香精,其特征在于,所述脂蜡香韵物质的香原料包括以重量份数计的己醛1-2份、反-2-戊烯醛0.5-1份、顺,反-2,6壬二烯醛3-4份、正辛醛1-2份、反-2-十二烯醛5-6份、反-2-庚烯醛0.5-1份、反,反-2,4-庚二烯醛22-23份、反-2-癸烯醛19-20份及反,反-2,4-壬-2-烯醛9-10份。
3.如权利要求1所述的云南生普洱茶香精,其特征在于,所述青滋香韵物质的香原料包括以重量份数计的1-戊烯-3-醇0.5-1份、桉叶油醇0.5-1份、顺-2-己烯-1-醇0.1-0.5份、1-戊醇1-2份、1-辛醇16-17份、反式-2-己烯醛1-2份、(E,E)-2,4-己二烯醛0.5-1份、反-2-辛烯醛6-7份、苯甲醛10-11份、芳樟醇50-60份、α-蒎烯4-5份、1-辛烯-3-醇22-23份、叶绿醇6-7份、脱氧芳樟醇13-14份、乙酸香茅酯4-5份、alpha-松油醇30-31份、2-癸烯-1-醇6-7份、β-罗勒烯0.3-0.5份。
4.如权利要求1所述的云南生普洱茶香精,其特征在于,所述蜜甜香韵物质的香原料包括以重量份数计的6-甲基-2-庚酮0.05-0.1份、仲辛酮0.1-0.2份、1-庚烯-3-酮2-3份、2-壬酮0.6-0.7份、大马酮8-9份、二氢-β-紫罗兰酮8-9份、香叶醇26-27份、β-紫罗兰酮112-113份、甲基丁香酚13-14份、α-紫罗兰酮33-34份、3,5-辛烷-2-酮3-4份。
5.如权利要求1所述的云南生普洱茶香精,其特征在于,所述豆香韵物质的香原料为苯乙酮。
6.如权利要求1所述的云南生普洱茶香精,其特征在于,所述辛香韵物质的香原料为肉豆蔻醛。
7.如权利要求1所述的云南生普洱茶香精,其特征在于,所述草香韵物质的香原料为水杨酸甲酯。
8.如权利要求1所述的云南生普洱茶香精,其特征在于,所述果香韵物质的香原料为丙位十二酯。
9.如权利要求1所述的云南生普洱茶香精,其特征在于,所述动物香韵物质的香原料为吲哚。
10.如权利要求1所述的云南生普洱茶香精,其特征在于,所述香草焦糖香韵物质的香原料为甲基庚烯酮。
11.如权利要求1所述的云南生普洱茶香精,其特征在于,所述酒香韵物质的香原料包括以重量份数计的己酸乙酯0.1-0.5份。
12.权利要求1-11任意一项所述的云南普洱生茶香精的制备方法,其特征在于,采用顶空固相微萃取-气相色谱/质谱联用技术检测普洱生茶茶汤的挥发性风味物质,得到脂蜡香韵物质、青滋香韵物质、蜜甜香韵物质、果香韵物质、酒香韵物质、辛香韵物质、豆香韵物质、香草焦糖香韵物质、动物香韵物质的成分数据;根据成分数据配制香精,即为云南普洱生茶香精。
13.如权利要求12所述的云南普洱生茶香精的制备方法,其特征在于,将云南普洱生茶的茶汤浸泡液通过顶空固相微萃取-气相色谱质谱进行取样,对释放的化合物进行分析,得到定性气相色谱和质谱,即得到脂蜡香韵物质、青滋香韵物质、蜜甜香韵物质、果香韵物质、酒香韵物质、辛香韵物质、豆香韵物质、香草焦糖香韵物质、动物香韵物质的成分数据。
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