摘要
以市售清香型铁观音为原料,通过控制高、中、低温组合方式及烘焙时间对其进行焙火工艺处理。处理后茶样经感官审评及SPME-GC/MS技术分析茶样品质及挥发性香气组分。结果表明:焙火铁观音茶样品质均高于对照茶样,其中c样品质最好。清香型铁观音主要挥发性香气成分:橙花叔醇、吲哚、α-法呢烯、脱氢芳樟醇、反-β-罗勒烯、苯乙酸香叶酯、茉莉内酯、苯乙腈、柠檬烯、苯乙醛等。焙火后带花香/果香类化合物相对含量降低,同时检出一些带烘焙香/火香类物质如:2-乙基-3,5-二甲基吡嗪、2-乙酰基吡咯、1-甲基-1-H-吡咯、2-正戊基呋喃等杂环类化合物。
In order to study the influence of different baking temperature and time for the sensory evaluations and volatile aroma compounds of Tieguanyin,the commercially available Qinxiang Tieguanyin was choosed for baking test materials. The results showed that the quality of baking tea samples were higher than the original tea samples. No. c tea sample was the best baking scheme. Nerolidol, Indole,^-Farnesene,Hotrienol ,trans-p-Ocimene, Geranyl phenylacetate, Jasmine lactone, Phenylacetonitrile, D- Limonene, Phenylacetaldehyde were the main volatiles of Qinxiang Tieguanyin Oolong tea. The relative content of floral/fruity compounds reduced. The pyran, pyrazine and furans with high-fired and honey-sweet sensory quality such as Pyrazine,2-ethyl-3,5-dimethyl-, Methyl pyrrol-2-yl ketone, 1H-Pyrrole, 1-ethyl-and Furan, 2-pentyl were higher than original tea samples.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第20期53-58,共6页
Science and Technology of Food Industry
关键词
铁观音
焙火
顶空固相微萃取
气相色谱-质谱法
香气
Tieguanyin Oolong tea
baking
head space-solid phase micro-extraction （ HS-SPME ）
gas chromatography-mass spectrometry（GC-MS）
aroma compounds
