窨制原料对茉莉花茶香气品质的影响
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摘要
茉莉花茶品质与茶坯类型、鲜花质量和窨制技术息息相关。本文利用茉莉花茶香气评价指数(JTF指数),探究3个品种烘青茶坯、4种干燥工艺茶坯以及2个产地和3个采摘时间的鲜花对窨制茉莉花茶香气品质的影响。结果表明,3个品种的烘青茶坯窨制的花茶香气组成不同,大白毫的JTF指数(2.19)高于银毫(1.48)和银针(0.80),其香气品质最佳;4种干燥方式的大白毫茶坯窨制的花茶香气组成有差异,JTF指数大小为炒青(2.95)>烘青(2.19)>晒青(1.94)>蒸青(1.56),表明炒青茶坯所窨制的茉莉花茶香气品质最好,可归因于其比表面积和吸附量大。以福州茉莉花窨制的珠型花茶总香气浓度和酯类含量高于广西珠型花茶,萜烯类含量低于广西花茶,而两者的JTF指数分别为0.84和0.82,表明两者的香气品质接近。利用9月底采摘的鲜花窨制的花茶香气浓度最高,8月底采摘的鲜花窨制的花茶香气JTF指数最高(2.33)。
The quality of jasmine tea is determined by the quality of the base tea, jasmine flower and the scenting technology. In this paper, the effects of three tea varieties, four tea drying methods, two flower picking places and three picking times on the aroma quality of scenting tea were studied using the jasmine tea aroma evaluation index(JTF index). Results showed that the aroma compositions of jasmine tea scented by three brands of baking green teas were different, the JTF index of Big Bai Hao Jasmine, Yin Hao Jasmine and Yin Zhen Jasmine are2.19, 1.48 and 0.80, respectively, which indicated that Big Bai Hao Jasmine exhibited the best aroma quality. The JTF index order of four different jasmine teas was roasted green tea(2.95) > baked green tea(2.19) > sundried green tea(1.94) > steamed green tea(1.56), which showed that the roasted jasmine green tea possessed the best aroma quality due to its large specific surface area and strong adsorbing ability. The concentrations of total aroma and the esters in the Fu Zhou jasmine tea were larger than that in Guangxi jasmine tea, while the content of terpenes in the Fu Zhou jasmine tea was lower than that in Guangxi Jasmine tea. Meanwhile, approximate the same values of JTF index calculated in Fuzhou and Guangxi jasmine tea were observed(Fuzhou: 0.84; Guangxi: 0.82),which indicating that the aroma quality of the two jasmine tea was similar. The concentration of total aroma components in jasmine tea made with the flowers picked at the end of September was the highest, and the aroma quality of jasmine tea made with the flowers picked at the end of August was best.
The quality of jasmine tea is determined by the quality of the base tea, jasmine flower and the scenting technology. In this paper, the effects of three tea varieties, four tea drying methods, two flower picking places and three picking times on the aroma quality of scenting tea were studied using the jasmine tea aroma evaluation index(JTF index). Results showed that the aroma compositions of jasmine tea scented by three brands of baking green teas were different, the JTF index of Big Bai Hao Jasmine, Yin Hao Jasmine and Yin Zhen Jasmine are2.19, 1.48 and 0.80, respectively, which indicated that Big Bai Hao Jasmine exhibited the best aroma quality. The JTF index order of four different jasmine teas was roasted green tea(2.95) > baked green tea(2.19) > sundried green tea(1.94) > steamed green tea(1.56), which showed that the roasted jasmine green tea possessed the best aroma quality due to its large specific surface area and strong adsorbing ability. The concentrations of total aroma and the esters in the Fu Zhou jasmine tea were larger than that in Guangxi jasmine tea, while the content of terpenes in the Fu Zhou jasmine tea was lower than that in Guangxi Jasmine tea. Meanwhile, approximate the same values of JTF index calculated in Fuzhou and Guangxi jasmine tea were observed(Fuzhou: 0.84; Guangxi: 0.82),which indicating that the aroma quality of the two jasmine tea was similar. The concentration of total aroma components in jasmine tea made with the flowers picked at the end of September was the highest, and the aroma quality of jasmine tea made with the flowers picked at the end of August was best.
引文
[1]徐国谦.茉莉花茶香气吸附机理及其加工工艺的研究[D].合肥:安徽农业大学,2002.
[2]张钰婷,叶秋萍,程淑华,等.茉莉花茶加工技术与吸香机理研究现状[J].热带作物学报,2016,37(1):203-207.
[3]高丽萍,夏涛.茉莉花香气形成机理及其影响因素初探[J].茶业通报,2000,22(3):13-17.
[4]黄新安.茉莉花茶和茉莉花香气分析及其形成机理的初步研究[D].合肥:安徽农业大学,2001.
[5]韦树立.浅谈低温烘焙花坯的保香作用[J].中国茶叶加工,1991(3):25-26.
[6]邓传远,郭素枝,那海燕,等.单瓣茉莉花发育过程中香精油成分及含量的变化[J].热带亚热带植物学报,2014,22(3):292-300.
[7]叶秋萍,金心怡,徐小东,等.茉莉花释香吸香装置研制及香气吸附试验[J].农业工程学报,2014,30(21):316-323.
[8]李鹤,俞滢,陈桂信,等.双瓣茉莉花(Jasminum sambac(L.)Ait)开放过程香气成分的动态变化[J].茶叶学报,2015,56(1):29~38.
[9]张委.两种不同加工工艺对茉莉花茶香气成分及多酚类的影响[D].重庆:西南农业大学,2003.
[10]安徽农学院.制茶学[M].北京:中国农业出版社,1979.
[11]杨伟丽,何文斌,张杰.花茶素坯物理特性的研究[J].中国茶叶加工,1995(2):321-323.
[12]Yamanishi T.Aroma of Chinese scented green tea[C].In Frontiers of Fla Vor.Proceedings of 5th International Flavor Conference,Porto Karras,Chalkidiki,Greece,July 1-3,1987.
[13]陆宁,宛晓春,潘冬.茉莉花茶香气成分与品质之间关系的初步研究[J].食品科学,2004,25(6):93-97.
[14]Lin J,Chen Y,Zhang P,et al.A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis[J].Food Sci Biotec,2013,22:331-340.
[15]康受姈.GC-MS结合化学计量学对茶叶种类及品质判断研究[D].杭州:浙江大学,2012.
[16]陈美丽,唐德松,张颖彬,等.GC-MS结合化学计量学对茶叶品质的判别研究[J].浙江大学学报,2013,39(1):84-91.
[17]张俊,龚淑英,唐德松,等.茉莉花茶的品质评定与价格判别[J].浙江大学学报(农业与生命科学版),2015,41(5):577-585.
[18]唐夏妮,夏益民,雷永宏,等.利用茉莉花茶香气指数鉴定其窨制品质及构建决策树模型[J].茶叶科学,2016(6):646-654.
[19]徐超富,熊格生,沈程文,等.花茶素坯微观特性研究[J].湖南农业大学学报,1998,24(4):321-323.
[20]杨伟丽,张杰,何文斌.花茶素坯吸附性能的研究[J].福建茶叶,1996(1):15-19.
[21]杨伟丽,何文斌,张杰,等.花茶最佳素坯原料的选择[J].茶叶科学,1998,18(2):89-94.
[22]李丽华,郑玲,刘晓松,等.固相微萃取气质联用分析茉莉花的香气成分[J].化学分析计量,2006,15(2):37-39.
[23]Chen M C,Zhu Y J,Liu B,et al.Changes in the volatiles,chemical components,and antioxidant activities of Chinese jasmine tea during the scenting processes[J].Int J Food Prop,2017,20(3):681-693.
[24]陈梅春,朱育菁,刘晓港,等.茉莉鲜花[Jasminum sambac(L.)Aiton]香气成分研究[J].热带作物学报,2017,38(4):747-751.
[2]张钰婷,叶秋萍,程淑华,等.茉莉花茶加工技术与吸香机理研究现状[J].热带作物学报,2016,37(1):203-207.
[3]高丽萍,夏涛.茉莉花香气形成机理及其影响因素初探[J].茶业通报,2000,22(3):13-17.
[4]黄新安.茉莉花茶和茉莉花香气分析及其形成机理的初步研究[D].合肥:安徽农业大学,2001.
[5]韦树立.浅谈低温烘焙花坯的保香作用[J].中国茶叶加工,1991(3):25-26.
[6]邓传远,郭素枝,那海燕,等.单瓣茉莉花发育过程中香精油成分及含量的变化[J].热带亚热带植物学报,2014,22(3):292-300.
[7]叶秋萍,金心怡,徐小东,等.茉莉花释香吸香装置研制及香气吸附试验[J].农业工程学报,2014,30(21):316-323.
[8]李鹤,俞滢,陈桂信,等.双瓣茉莉花(Jasminum sambac(L.)Ait)开放过程香气成分的动态变化[J].茶叶学报,2015,56(1):29~38.
[9]张委.两种不同加工工艺对茉莉花茶香气成分及多酚类的影响[D].重庆:西南农业大学,2003.
[10]安徽农学院.制茶学[M].北京:中国农业出版社,1979.
[11]杨伟丽,何文斌,张杰.花茶素坯物理特性的研究[J].中国茶叶加工,1995(2):321-323.
[12]Yamanishi T.Aroma of Chinese scented green tea[C].In Frontiers of Fla Vor.Proceedings of 5th International Flavor Conference,Porto Karras,Chalkidiki,Greece,July 1-3,1987.
[13]陆宁,宛晓春,潘冬.茉莉花茶香气成分与品质之间关系的初步研究[J].食品科学,2004,25(6):93-97.
[14]Lin J,Chen Y,Zhang P,et al.A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis[J].Food Sci Biotec,2013,22:331-340.
[15]康受姈.GC-MS结合化学计量学对茶叶种类及品质判断研究[D].杭州:浙江大学,2012.
[16]陈美丽,唐德松,张颖彬,等.GC-MS结合化学计量学对茶叶品质的判别研究[J].浙江大学学报,2013,39(1):84-91.
[17]张俊,龚淑英,唐德松,等.茉莉花茶的品质评定与价格判别[J].浙江大学学报(农业与生命科学版),2015,41(5):577-585.
[18]唐夏妮,夏益民,雷永宏,等.利用茉莉花茶香气指数鉴定其窨制品质及构建决策树模型[J].茶叶科学,2016(6):646-654.
[19]徐超富,熊格生,沈程文,等.花茶素坯微观特性研究[J].湖南农业大学学报,1998,24(4):321-323.
[20]杨伟丽,张杰,何文斌.花茶素坯吸附性能的研究[J].福建茶叶,1996(1):15-19.
[21]杨伟丽,何文斌,张杰,等.花茶最佳素坯原料的选择[J].茶叶科学,1998,18(2):89-94.
[22]李丽华,郑玲,刘晓松,等.固相微萃取气质联用分析茉莉花的香气成分[J].化学分析计量,2006,15(2):37-39.
[23]Chen M C,Zhu Y J,Liu B,et al.Changes in the volatiles,chemical components,and antioxidant activities of Chinese jasmine tea during the scenting processes[J].Int J Food Prop,2017,20(3):681-693.
[24]陈梅春,朱育菁,刘晓港,等.茉莉鲜花[Jasminum sambac(L.)Aiton]香气成分研究[J].热带作物学报,2017,38(4):747-751.