摘要
以水仙、肉桂2个品种的武夷岩茶毛茶为原料,经不同程度焙火处理后,采用气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)测定毛茶及焙火样的香气成分,结合茶叶感官审评评价香气,探讨焙火工艺和品种对武夷岩茶香气品质的影响。结果表明,经GC-MS共检测出88种香气成分,包括14种醇类、14种含氮化合物、7种碳氢化合物、19种酯类、18种醛类、12种酮类、1种酸类、2种杂氧化合物和1种含硫化合物,其中醇类、含氮化合物和醛类占比较大,平均占比分别为35.58%、20.28%和19.25%;随焙火程度的增加,醇类呈降低趋势,酯类和酮类呈增加趋势,其中具花果香的脱氢芳樟醇、己酸叶醇酯、己酸己酯等主要香气物质呈先增后减的变化趋势,具烘烤香或焦糖香的香气物质(如1-乙基-1H-吡咯)呈增加趋势,苯乙腈、2,5-二甲基吡嗪、2-乙基-5-甲基吡嗪和2-乙酰基呋喃等整体呈先增后减的变化趋势;不同茶树品种制作的武夷岩茶香气成分差异较大,水仙以醇类和含氮化合物为主,肉桂以醇类和醛类为主,且随焙火程度的增加,2个品种的含氮化合物、醛类以及橙花叔醇、芳樟醇、香叶醇等主要香气成分变化趋势差异较大;水仙焙火3和肉桂焙火2的感官审评香气品质最佳,焙火4和焙火5时两个品种皆呈现高火香。
The effects of baking techniques on the volatile components and aroma characteristics of Wuyi moun- tain tea were studied. Two cuhivars of named Shuixian and Rougui were processed by different baking techniques. Then aroma components of raw sample and baked samples were studied using gas chromatography-mass spectrometry （GC-MS） combined with tea sensory evaluation. The results showed that 88 kinds of aroma components were detec- ted, including 14 kinds of alcohols, 14 nitrogen compounds, 7 hydrocarbon compounds, 19 esters, 18 aldehydes, 12 ketones, 1 acid, 2 heterocyclic oxygen compounds and 1 sulfur compound. Alcohols, nitrogen compounds and alde- hydes accounted are the most with the content of 35.58% , 20.28% and 19.25% , respectively. Besides, as the bak- ing degree increased, the alcohols decreased while the esters and aldehydes were increased. Notably, the substances with an aroma of flowery and fruity such as dehydrogenation linalool, cis-3-hexenyl hexanoate, hexyl hexanoate in- creased first then decreased, and substances with an aroma of baked and caramel of 1-ethyl-1H-pyrrole showed an in- creasing trend while benzyl cyanide, 2,5-dimethylpyrazine, 2-ethyl-5-methyl pyrazine and 2-acetylfuran increased first then decreased. Additionally, the aroma components of Wuyi rock tea made from Shuixian and Rougui were sig- nificantly different. The aroma components of Shuixian were mainly alcohols and nitrogen compounds, while the main aroma in Rougui were alcohols and aldehydes. Moreover, with deep roasting, the changing pattern of the main aroma components, such as nitrogen compounds, aldehydes, nerolidol, linalool, geraniol, in Shuixian and Rougui were sig- nificantly different. According to the sensory evaluation, Shuixian at roasting degree 3 and Rougui at roasting degree 2 had better aroma quality, and a heavily-baked aroma were appeared in tea at roasting degree 4 and 5.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第7期186-193,共8页
Food and Fermentation Industries
基金
西南大学科研基金资助项目(SWU116024)
中央高校基本业务费专项资金项目(XDJK2016E110)
关键词
焙火
水仙
肉桂
武夷岩茶
香气
baking
Shuixian
Rougui
Wuyi rock tea
aroma
作者简介
硕士研究生.
硕士研究生（曾亮副教授为通讯作者，E-mail：zengli，angbaby@126．com。
