摘要
以‘凫早2号’茶树的一芽一叶鲜叶制成的祁门红茶为材料,以无烘焙为对照,60℃条件下烘焙30min、60 min、90 min的茶样为研究对象,利用感官审评和挥发性成分检测分析,探究烘焙对祁门红茶香气品质的影响。结果表明,烘焙处理后的茶样香气成分含量呈增加趋势。烘焙30 min能较好地保持祁门红茶特有的香气特征,提高茶汤滋味品质,随着烘焙时间延长,香气和滋味感官品质逐渐下降。芳樟醇及其氧化物、苯甲醇、香叶醇、苯乙醛和水杨酸甲酯是区分不同烘焙处理祁门红茶香气变化的主要差异化合物。研究结果可为祁门红茶加工过程中的烘焙工艺优化提供理论参考。
Keemun black tea samples which made from one bud and one fresh leaf of‘Fuzao No.2’tea tree were baked at 60℃for 30 min,60 min,90 min.Unbaked samples were used as a control.The effect of baking on the quality of premium Keemun black tea was studied by sensory evaluation and analysis of volatile compounds.The results showed that the contents of volatile compounds increased after baking.Baking for 30 min could better maintain the unique aroma characteristics of Keemun black tea and improve the taste quality.As the baking time increased,the quality of aroma and taste gradually decreased.Linalool and its oxides,benzyl alcohol,geraniol,phenylacetaldehyde and methyl salicylate were the main compounds to distinguish the aroma changes of Keemun black tea at different baking treatments.The results of this study provide a theoretical guidance for optimizing the baking process in the production of Keemun black tea.
作者
张晓磊
刘亚芹
周汉琛
雷攀登
ZHANG Xiaolei;LIU Yaqin;ZHOU Hanchen;LEI Pandeng(Tea Research Institution,Anhui Academy of Agricultural Sciences,Huangshan 245000,China)
出处
《中国茶叶加工》
2023年第3期13-19,共7页
China Tea Processing
基金
安徽省科技重大专项(202003a06020019)
安徽省现代农业产业技术体系建设专项(AHCYJSTX-11)
国家现代农业产业技术体系建设专项(CARS-19)。
关键词
祁门红茶
烘焙
感官品质
挥发性成分
Keemun black tea
Bake
Sensory quality
Volatile components
