花香型黄观音红茶加工技术及内含物分析
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摘要
[目的]从内含物角度研究花香型黄观音红茶的新型加工技术。[方法]将乌龙茶的做青工艺运用于黄观音红茶制作中,茶样通过茶叶内含物检测、GC-MS测香气成分与感官审评相结合的方法进行分析。[结果]采用新工艺制作的黄观音红茶具有花香明显、滋味醇和甘甜的特点,其氨基酸、茶多酚、咖啡碱、具弱木香的(E)-呋喃芳樟醇氧化物、具强花果香的顺-α,α-5-三甲基-5-乙烯基四氢化呋喃-2-甲醇、具玫瑰花香的苯乙醇及香叶醇的含量均较传统工艺有所提升,且酚氨比较低。[结论]采用新工艺制作的黄观音红茶品质优于传统工艺黄观音红茶。
[Objective] To study the process technology of flowery Huangguanyin black tea from the point of inclusions. [Method]The greenmaking technology of Oolong tea was applied to the production of Huangguanyin black tea. The tea samples were analyzed by the method of tea content detection,GC-MS analysis of aroma components and sensory evaluation. [Result]Compared with the traditional process,Huangguanyin black tea produced by the new process has the characteristics of distinct floral fragrance,mellow taste and sweetness. New process sample have more amino acid,tea plyphenols,caffeinum,(E)-furan linalooloxide,2-[(2 R,5 S)-5-Methyl-5-vinyltetrahydro-2-furanyl]-2-propanol,Phenylethyl alcohol and Geraniol. The ratio of polyphenols and amino acids is low. [Conclusion]The quality of Huangguanyin black tea produced by the new technology is superior to that of the traditional technology.
[Objective] To study the process technology of flowery Huangguanyin black tea from the point of inclusions. [Method]The greenmaking technology of Oolong tea was applied to the production of Huangguanyin black tea. The tea samples were analyzed by the method of tea content detection,GC-MS analysis of aroma components and sensory evaluation. [Result]Compared with the traditional process,Huangguanyin black tea produced by the new process has the characteristics of distinct floral fragrance,mellow taste and sweetness. New process sample have more amino acid,tea plyphenols,caffeinum,(E)-furan linalooloxide,2-[(2 R,5 S)-5-Methyl-5-vinyltetrahydro-2-furanyl]-2-propanol,Phenylethyl alcohol and Geraniol. The ratio of polyphenols and amino acids is low. [Conclusion]The quality of Huangguanyin black tea produced by the new technology is superior to that of the traditional technology.
引文
[1]罗莲凤,梁光志,莫小燕,等.做青工艺对花香型工夫红茶黄观音感官品质的影响[J].中国热带农业,2016(6):77-78.
[2]罗莲凤,梁光志,莫小燕,等.花香型工夫红茶黄观音加工技术初步研究[J].中国园艺文摘,2017,33(1):219-220.
[3]阳景阳,李子平,徐冬英.金萱红碎茶加工与检测分析[J].农业研究与应用,2018,31(4):36-39.
[4]嵇伟彬,刘盼盼,许勇泉,等.几种乌龙茶香气成分比较研究[J].茶叶科学,2016,36(5):523-530.
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[6]黎秋华,赖幸菲,向丽敏,等.不同树龄英红九号红茶的生化成分差异分析[J].食品研究与开发,2018,39(6):71-74.
[7]陈林,陈键,陈泉宾,等.做青工艺对乌龙茶香气组成化学模式的影响[J].茶叶科学,2014,34(4):387-395.
[8]石渝凤,邸太妹,杨绍兰,等.花香型红茶加工过程中香气成分变化分析[J].食品科学,2018,39(8):167-175.
[2]罗莲凤,梁光志,莫小燕,等.花香型工夫红茶黄观音加工技术初步研究[J].中国园艺文摘,2017,33(1):219-220.
[3]阳景阳,李子平,徐冬英.金萱红碎茶加工与检测分析[J].农业研究与应用,2018,31(4):36-39.
[4]嵇伟彬,刘盼盼,许勇泉,等.几种乌龙茶香气成分比较研究[J].茶叶科学,2016,36(5):523-530.
[5]国家质量监督检验检疫总局.茶叶感官审评方法:GB/T 23776—2009[S].北京:中国标准出版社,2009.
[6]黎秋华,赖幸菲,向丽敏,等.不同树龄英红九号红茶的生化成分差异分析[J].食品研究与开发,2018,39(6):71-74.
[7]陈林,陈键,陈泉宾,等.做青工艺对乌龙茶香气组成化学模式的影响[J].茶叶科学,2014,34(4):387-395.
[8]石渝凤,邸太妹,杨绍兰,等.花香型红茶加工过程中香气成分变化分析[J].食品科学,2018,39(8):167-175.