摘要
为探究不同提香方式和温度对黄茶香型的影响,本文采用提香机和烘焙笼2种设备对黄茶初制品烘焙2 h,并分别设置60℃、80℃两个处理,得到"清香"(提香机,60℃)、"嫩玉米香"(提香机,80℃)、"熟玉米香"(烘焙笼,60℃)、"锅巴香"(烘焙笼,80℃)4种香型的黄茶样品。通过顶空固相微萃取-气质联用分析,结果表明:4个茶样总共检测出115种香气物质,主要包含烃类49种、酮类和醛类各13种、醇类12种、酯类10种、酸类6种。"清香"型黄茶中醛类和酮类物质相对含量均高于其它香型,在其它3种香型中,醛类含量高低依次为"嫩玉米香""熟玉米香"和"锅巴香",且"熟玉米香""锅巴香"中清香组分如壬醛、庚醛、辛醛、己醛、2-己烯醛等大幅下降;酮类含量高低则依次为"嫩玉米香""锅巴香""熟玉米香"。
In order to explore effects of different aroma-improving methods and temperatures on aroma of yellow tea, the yellow tea primary products were baked by aroma-improving drying machine and baking cage at the temperature of 60 ℃ or 80 ℃ for 2 h. The aroma of four yellow tea samples were named as ＂fragrance＂（aroma-improving machine, 60 ℃）, ＂tender corn fragrance＂（ aroma-improving machine, 80 ℃）, ＂cooked corn sweet＂（baking cage, 60 ℃） and ＂crispy sweet＂（baking cage, 80 ℃）, respectively. The aroma of four yellow tea samples were analyzed by head-space solid-phase micro extraction combined with gas chromatography mass spectrometry（HSSPME/GC-MS）. The results showed that 115 kinds of aroma compounds were detected, mainly including 49 hydrocarbons, 13 ketones, 13 aldehydes, 12 alcohols, 10 esters and 6 acids. The relative content of aldehydes and ketones in ＂fragrance＂ yellow tea was higher than that of other samples. The relative content rank（from high to low） of aldehydes were ＂tender corn fragrance＂, ＂cooked corn sweet＂ and ＂crispy sweet＂. Meanwhile, the relative content of fragrance components（ nonanal, heptanal, octanal, hexanal and 2-hexenal,etc.） in ＂cooked corn flavor＂ and ＂crispy sweet＂ dropped rapidly. The relative content rank（from high to low） of ketones were ＂tender corn fragrance＂, ＂crispy sweet＂ and ＂cooked corn sweet＂.
作者
毛静雨
张丽霞
刘卫敏
向勤锃
MAO Jing-yu;ZHANG Li-xia;LIU Wei-min;XIANG Qin-zeng(College of Horticulture Science and Engineering of Shandong Agricultural University, Tai） an 271018, China)
出处
《中国茶叶加工》
2018年第1期13-20,共8页
China Tea Processing
基金
山东省茶叶产业体系创新团队项目(SDAIT-19-05)
山东省"双一流"建设园艺茶学团队(SYL2007YY03)
