摘要
以市售清香型铁观音为原料,采用"中火"、"低火"、"高火"多段式组合控温控时焙火,分析焙火前后铁观音品质及香气组分差异。结果表明:焙火茶样品质均等同或高于对照茶样,其中6号样品质最好,为最佳焙火方案,即100℃处理90 min、120℃处理60 min、80℃处理8.5 h、140℃处理30 min。橙花叔醇、吲哚、α-法呢烯、苯乙醛、芳樟醇、苯乙腈、苯乙醇、茉莉内酯、顺-茉莉酮等是清香型铁观音特征性香气成分;橙花叔醇、脱氢芳樟醇、吲哚、α-法呢烯、罗勒烯(3,7-二甲基-1,3,6-辛三烯)、苯乙腈、茉莉内酯、苯乙醛、苯乙醇、顺-茉莉酮、3-呋喃甲醛、芳樟醇、苯甲醛等是焙火铁观音的特征性香气成分。焙火样中检出的吡喃、呋喃等与其呈现的火香、蜜香有关。橙花叔醇和脱氢芳樟醇与铁观音香气品质相关,对焙火温度和时间的选择具指导作用。
This research was undertaken to study the effects of different baking temperatures and times on the sensory evaluation and volatile aroma compounds of Tieguanyin oolong tea. Commercially available delicate fragrance-type Tieguanyin was chosen as test material. The results showed that baking procedure 6, namely baking at 100 ℃ for 90 min, followed sequentially by at 120 ℃ for 60 min, at 80 ℃ for 8.5 h and at 140 ℃ for 30 min, was the best. The quality of baked tea samples was equal to or higher than that of the original tea samples. Nerolidol, indole, α-farnesene, phenylacetaldehyde, linalool, phenylacetonitrile, phenylethyl alcohol, jasmine lactone and cis-jasmone were identified as the main volatiles of Tieguanyin oolong tea. Nerolidol, hotrienol, indole, α-farnesene,（Z）-3,7-dimethyl-1,3,6-octatriene, phenylacetonitrile, jasmine lactone, phenylacetaldehyde, phenylethyl alcohol, cis-jasmone, 3-furfural, linalool and benzaldehyde were the main volatiles of baked Tieguanyin oolong tea. Pyran and furans were related to the high-fired and honey-sweet aroma of baked tea. Nerolidol and hotrienol were associated with the aroma quality of Tieguanyin and could provide useful guidance for selecting baking temperature and time.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第20期73-78,共6页
Food Science
关键词
焙火
铁观音
香气组分
气相色谱-质谱法
baking
Tieguanyin oolong tea
aroma compounds
gas chromatography-mass spectrometry（GC-MS）
