摘要
【目的】探讨茶坯原料嫩度对窨制玫瑰红茶品质的影响,为进一步优化玫瑰红茶加工工艺,提高玫瑰红茶品质提供理论依据。【方法】以不同嫩度的红茶坯来窨制大马士革玫瑰红茶,从感官品质、主要生化成分及香气组分等多个方面探讨茶坯原料嫩度对窨制玫瑰红茶品质的影响。【结果】茶多酚、儿茶素及其主要组分EGCG含量、游离氨基酸及茶氨酸含量在窨制后显著减少,且在茶坯嫩度为一芽二、三叶时减少幅度最大,分别达到了12.54%、24.90%、25.71%、12.54%、17.26%,而水溶性碳水化合物含量在窨制后显著增加,在茶坯嫩度为一芽二、三叶时增幅最大,达到了16.51%,这些成分的变化是玫瑰红茶茶汤鲜爽度下降,但苦涩味降低,甜醇口感上升的主要原因;茶褐素含量在窨制后显著增加,茶坯嫩度从单芽至一芽二、三叶,其分别增加了12.72%、5.93%、13.09%,这是玫瑰红茶汤色深度增加,亮度降低的主要原因;窨制后新产生的β-香茅醇、甲基丁香酚及相对含量大幅增加的苯乙醇是玫瑰红茶的主要香气组分,相对总量在茶坯嫩度为一芽二、三叶时达到了77.66%,香叶醇及芳樟醇相对含量的大幅减少,是玫瑰红茶甜香下降的主要原因。【结论】一芽二、三叶茶坯表现出了更好的玫瑰红茶窨制效果。
【Objective】The effect of raw material tenderness on the quality of scented rose black tea was studied in order to further optimize the processing technology of rose black tea and provide theoretical basis for improving the quality of rose black tea.【Method】To scent Damascus rose black tea with tea dhool of different tenderness, the effect of the raw material tenderness of tea dhool on the quality of scented rose black tea was discussed from the aspects of sensory quality, main biochemical components and aroma components.【Result】The content of tea polyphenols, catechins and their main components, EGCG,free amino acids and theanine were significantly reduced after scenting, and the reduction was the greatest when the tenderness of green tea was one bud with two leaves and three leaves, reaching 12.54%,24.90%,25.71%,12.54%,17.26%,respectively.While the content of soluble carbohydrates increased significantly after scenting, and the increase was the largest when the tenderness of tea body was one bud with two and three leaves, reaching 16.51%.The change in composition was the main reason for the decrease in freshness of rose black tea soup, but the decrease in bitterness and astringency, and the increase in sweetness.The theafucin content increases significantly after scenting, and the tenderness of tea greens from single bud to one bud with two and three leaves increased by 12.72%,5.93%,and 13.09%,respectively.This was the main reason for the increase in the color depth of the rose tea soup and the decrease in brightness;The newly produced β-citronellol, methyl eugenol and phenylethyl alcohol with the significant increase of relative content after scenting were the main aroma component of rose black tea, and the relative total amount reached 77.66%, when the tea green was one bud with two and three leaves.The substantial decrease in the relative content of geraniol and linalool was the main reason for the decrease in the sweetness of rose black tea.【Conclusion】One bud with 2 or 3 leaves tea blanks s
作者
张厅
刘晓
唐晓波
黄藩
马伟伟
王小萍
刘飞
王云
陈翠琪
李鑫
李春华
ZHANG Ting;LIU Xiao;TANG Xiao-bo;HUANG Fan;MA Wei-wei;WANG Xiao-ping;LIU Fei;WANG Yun;CHEN Cui-qi;LI Xin;LI Chun-hua(Tea Research Institute,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Mianzhu Sanxi Xiangming Tea Co.,Ltd.,Mianzhu,Chengdu 618200,China;Sichuan Fengdingsi Tea Industry Co.,Ltd.,Yibin,Sichuan 645154,China)
出处
《西南农业学报》
CSCD
北大核心
2022年第1期90-97,共8页
Southwest China Journal of Agricultural Sciences
基金
四川省科技计划重点研发项目(2020YFN0126)
四川省科技计划资助项目(2018RZ0049)
国家现代农业(茶)产业体系绿茶加工岗位(CARS-23)
四川省农业科学院青年基金(2017QNJJ-010)。
关键词
不同嫩度
玫瑰
玫瑰红茶
品质
Different tenderness
Rose
Rose black tea
Quality
