萎凋程度对夏暑红茶滋味香气的影响
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摘要
为研究不同萎凋程度对夏暑红茶滋味和香气的影响,采用萎凋槽萎凋方式并辅于晒青、摇青工艺,通过对萎凋叶含水量的监控,分别将含水量为66%、62%、58%的萎凋叶设置为轻萎凋、中萎凋和重萎凋3个不同处理,探索不同萎凋程度对红茶中茶多酚、游离氨基酸、可溶性糖、黄酮、水浸出物、茶三素、儿茶素组分等滋味物质与香气成分的影响。结果表明:在滋味上轻、中萎凋的红茶比重萎凋红茶好,随萎凋程度的加重,茶多酚、儿茶素总量表现出减少的趋势,可溶性糖与茶红素表现出增加的趋势,游离氨基酸、黄酮、咖啡碱、茶黄素均表现为中萎凋红茶中含量最高;香气上轻萎凋香气最佳且带有花香。醇类、酯类、醛类、碳水化合物是主要的香气组分,醇类与醛类、酯类、碳水化合物分别在轻萎凋、中萎凋、重萎凋红茶中含量最高。
To study the effect of different withering degree on flavour and aroma during summer black tea processing, experiments were conducted by using trough withering and added the processes of sun greening and rotating, set three different treatments which the withering leaves, water content was 66%, 62% and 58% named short withering, appropriate withering, long withering by monitoring water content of the withering leaf, and explored the effect of different withering degree on flavor substance including polyphenols, free amino acids, soluble sugars, flavones, water extracts, tea pigment, catechin contents and aroma components. The research showed that black tea of short and appropriate withering were better than black tea of long withering in flavor. With the withering degree of aggravation, tea polyphenols and total amount of catechin showed the trend of decrease, soluble sugar and theaflavin showed the trend of increase, the content of free amino acids, flavonoids, caffeine, and theaflavins were the highest in appropriate withering. On the aroma, the black tea of short withering was best and rich in flower aroma. Alcohols, esters, aldehydes, and carbohydrates were the main aroma components. The content of alcohols and aldehydes, esters, carbohydrates respectively was highest in short withering, appropriate withering, long withering.
To study the effect of different withering degree on flavour and aroma during summer black tea processing, experiments were conducted by using trough withering and added the processes of sun greening and rotating, set three different treatments which the withering leaves, water content was 66%, 62% and 58% named short withering, appropriate withering, long withering by monitoring water content of the withering leaf, and explored the effect of different withering degree on flavor substance including polyphenols, free amino acids, soluble sugars, flavones, water extracts, tea pigment, catechin contents and aroma components. The research showed that black tea of short and appropriate withering were better than black tea of long withering in flavor. With the withering degree of aggravation, tea polyphenols and total amount of catechin showed the trend of decrease, soluble sugar and theaflavin showed the trend of increase, the content of free amino acids, flavonoids, caffeine, and theaflavins were the highest in appropriate withering. On the aroma, the black tea of short withering was best and rich in flower aroma. Alcohols, esters, aldehydes, and carbohydrates were the main aroma components. The content of alcohols and aldehydes, esters, carbohydrates respectively was highest in short withering, appropriate withering, long withering.
引文
[1]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2003
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[3] YING Z, ZENG L, GUI J, et al. Functional characterizations ofβ-glucosidases involved in aroma compound formation in tea(Camellia sinensis)[J]. Food Research International,2017,96:206-214
[4] MOSBLECH A, FEUSSNER I, HEILMANN I.Oxylipins:structurally diverse metabolites from fatty acid oxidation[J]. Plant Physiol Biochem,2009,47(6):511-517
[5]王若仲,杨伟丽,禹利君.乌龙茶加工中蛋白酶活性与相关生化成分的变化[J].茶叶科学,2001,(01):30-34
[6]余成法.坦洋工夫初制加工技术规程[J].农村新技术,2009,(10):63-65
[7]黄国资,吴家尧,陈海强.提高夏暑季“英红九号”红茶品质的技术措施[J].中国茶叶,2010,(01):30-31
[8] GB/T 8313-2008,茶叶中茶多酚和儿茶素类含量的检测方法[S]
[9] GB/T 8314-2013,茶游离氛基酸总量的测定[S]
[10] GB 8305-2002,水水浸出物测定[S]
[11] ALAS ALVAR C, TOPAL B, SERPEN A, et al. Flavor Characteristics of Seven Grades of Black Tea Producedin Turkey[J]. Journal of Agricultural&Food Chemistry,2012,60(25):6323
[12]张方舟,陈荣冰,李元钦.不同湿度做青环境对乌龙茶香气的影响[A].海峡两岸茶叶科学技术研讨论文集[C],2000,1999,14(4):34-37
[13] YAYLAYAN V A. Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement:Implications to Aroma and Color Formation[J]. Food Science&Technology Research,2003,9(1):1-6
[14] RAVICHANDRAN R. Carotenoid composition, distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma[J]. Food Chemistry,2002,78(1):23-28
[15]吕世懂,吴远双,姜玉芳,等.不同产区乌龙茶香气特征及差异分析[J].食品科学,2014,(02):146-153
[16]王旭,冯涛,庄海宁.氨基酸对美拉德反应产物呈香特性的研究进展[J].中国调味品,2013,(07):1-5
[17]商虎.不同施肥配方对乌龙茶品质的影响[D].福州:福建农林大学,2010
[18]林学诗.乌龙茶做青过程叶、梗水分变化动向[J].茶叶科学简报,1990,(01):41-43
[19]冯红钰,梁光志,罗莲凤,等.桂香红美人茶加工技术研究[J].安徽农业科学,2016,16:94-97
[2] GUI J, FU X, ZHOU Y, et al. Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process[J]. Journal of Agricultural&Food Chemistry,2015,63(31):6905-6914
[3] YING Z, ZENG L, GUI J, et al. Functional characterizations ofβ-glucosidases involved in aroma compound formation in tea(Camellia sinensis)[J]. Food Research International,2017,96:206-214
[4] MOSBLECH A, FEUSSNER I, HEILMANN I.Oxylipins:structurally diverse metabolites from fatty acid oxidation[J]. Plant Physiol Biochem,2009,47(6):511-517
[5]王若仲,杨伟丽,禹利君.乌龙茶加工中蛋白酶活性与相关生化成分的变化[J].茶叶科学,2001,(01):30-34
[6]余成法.坦洋工夫初制加工技术规程[J].农村新技术,2009,(10):63-65
[7]黄国资,吴家尧,陈海强.提高夏暑季“英红九号”红茶品质的技术措施[J].中国茶叶,2010,(01):30-31
[8] GB/T 8313-2008,茶叶中茶多酚和儿茶素类含量的检测方法[S]
[9] GB/T 8314-2013,茶游离氛基酸总量的测定[S]
[10] GB 8305-2002,水水浸出物测定[S]
[11] ALAS ALVAR C, TOPAL B, SERPEN A, et al. Flavor Characteristics of Seven Grades of Black Tea Producedin Turkey[J]. Journal of Agricultural&Food Chemistry,2012,60(25):6323
[12]张方舟,陈荣冰,李元钦.不同湿度做青环境对乌龙茶香气的影响[A].海峡两岸茶叶科学技术研讨论文集[C],2000,1999,14(4):34-37
[13] YAYLAYAN V A. Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement:Implications to Aroma and Color Formation[J]. Food Science&Technology Research,2003,9(1):1-6
[14] RAVICHANDRAN R. Carotenoid composition, distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma[J]. Food Chemistry,2002,78(1):23-28
[15]吕世懂,吴远双,姜玉芳,等.不同产区乌龙茶香气特征及差异分析[J].食品科学,2014,(02):146-153
[16]王旭,冯涛,庄海宁.氨基酸对美拉德反应产物呈香特性的研究进展[J].中国调味品,2013,(07):1-5
[17]商虎.不同施肥配方对乌龙茶品质的影响[D].福州:福建农林大学,2010
[18]林学诗.乌龙茶做青过程叶、梗水分变化动向[J].茶叶科学简报,1990,(01):41-43
[19]冯红钰,梁光志,罗莲凤,等.桂香红美人茶加工技术研究[J].安徽农业科学,2016,16:94-97