摘要
福建是我国白茶的发源地和主产地,由于其良好的保健功效和特殊的清香,白茶在国内外深受消费者的喜爱。同时,由于白茶特殊的加工工艺使其风味特征明显不同于其他茶类。研究表明,白茶中的挥发性成分数量和呈香物质种类较多,对风味起着主要作用。归纳和总结了福建白茶香气成分的萃取、检测分析方法,并对比了各种方法的优缺点;同时比较了不同品种、产地及加工工艺的白茶香气物质的异同,以及如何利用化学计量法建立白茶香气评价模型。结果表明,白茶挥发性成分主要是醇、醛、酯、酮、酸、酚和杂环类化合物,不同白茶的香气成分种类大致相同,含量存在明显差异。为白茶等级评价、改善其加工工艺及提升白茶香气品质提供依据,以满足消费者需求的多元化。
Fujian is the birthplace and main producing area of white tea in China.Because of its good health care effect and special fragrance,white tea is deeply loved by consumers at home and abroad.The special processing technology makes its flavor characteristics significantly different from other teas.The research showed that there were many kinds of volatile components and aromatic substances in white tea,which play a major role in flavor.In this paper,the extraction,detection and analysis methods of aroma components of Fujian white tea were summarized and compared;At the same time,the similarities and differences of aroma substances of white tea from different varieties,producing areas and processing technologies were compared;Finally,the evaluation model of white tea aroma was established by stoichiometry.The results showed that the volatile components of white tea were mainly alcohols,aldehydes,esters,ketones,acids,phenols and heterocyclic compounds.The types of aroma components of different white tea were roughly the same,and their contents were significantly different.It provided a basis for evaluating the grade of white tea,improving its processing technology and enhancing the aroma quality of white tea,so as to meet the diversified needs of consumers.
作者
周一鸣
蔡望秋
朱思怡
魏佳南
崔琳琳
周小理
ZHOU Yiming;CAI Wangqiu;ZHU Siyi;WEI Jia'nan;CUI Linlin;ZHOU Xiaoli(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;College of Hotel Management,Shanghai Business School,Shanghai 200235,China)
出处
《农产品加工》
2023年第19期84-89,95,共7页
Farm Products Processing
基金
校级协同创新基金跨学科、多领域合作研究项目(XTCX2021-1)。
关键词
白茶
萃取鉴定
风味物质
特征香气
质量评价
white tea
extraction identification
flavor substance
characteristic aroma
quality evaluation
