摘要
以重庆地产茶鲜叶为原料加工重庆沱茶,比较60℃烘干(1号)、80℃烘干(2号)、晒3 h+60℃烘干(3号)、晒3 h+80℃烘干(4号)4种干燥工艺对重庆沱茶及其毛茶风味品质的影响。结果表明,1、2号毛茶、沱茶综合感官品质好于3、4号毛茶、沱茶。3号毛茶茶多酚质量分数较低为31.3%,游离氨基酸、水浸出物、香气物质质量分数较高分别为2.2%、43.9%、182.57μg/L,烯、醇类较多分别为16、7种。1号毛茶香气种类数量和含量均最多分别为54种、190.27μg/L,2、4号毛茶香气含量较少。经压制后,各沱茶游离氨基酸、醇、醛、烯、酸含量降低,咖啡碱含量升高,3号沱茶茶多酚、游离氨基酸、水浸出物含量无显著变化,香气种类数量以及含量均最多分别为50种、252.11μg/L,酮类、酯类含量增加较多分别为64.6%、113%,1号沱茶酮类增加2种,2、4号沱茶香气种类、含量减少。正交偏最小二乘法判别分析共识别出11种差异性香气物质,其中烯类5种,1、3号毛茶差异性香气物质种类较多,其对应的沱茶正二十一烷含量较高。β-紫罗酮在各茶样中的气味活度值(odor active value,OAV)大于10,芳樟醇在1号、3号毛茶及沱茶中的OAV均大于1。综上所述,1号、3号毛茶及沱茶综合品质较好,其对应的干燥工艺更适合于重庆沱茶加工。
In this study,fresh tea leaves produced in Chongqing were used to made Chongqing tuo tea.We explored the effect of four drying processes,oven drying at 60℃(1),oven drying at 80℃(2),sun drying for 3 h followed by oven drying at 60℃(3),and sun drying for 3 h followed by oven drying at 80℃(4),on the flavor quality of Chongqing tuo tea and crude tea for making it.Results showed that the tuo tea and crude tea samples prepared by the former two drying methods had better sensory quality than those prepared by the latter two.The content of polyphenols was lower and only 31.3%in the crude tea prepared by the third drying process,while its contents of amino acids,water extract and aroma substances were as high as 2.2%,43.9%and 182.57μg/L,respectively,and 16 alkenes and 7 alcohols were identified from it.Both the number and amount of aroma compounds in the crude tea prepared by the first drying process were the highest and 54 and 190.27μg/L,respectively,but the aroma contents in the crude tea samples prepared by the second and fourth drying methods were lower.After being compacted to obtain tuo tea,the contents of amino acids,alcohols,aldehydes,alkenes and acids in all crude tea samples decreased,while the content of caffeine increased.The contents of tea polyphenols,amino acids and water extract did not significantly change in the tuo tea sample prepared by the third drying process compared to the crude tea processed by this process,and its number and amount of aroma substances were the highest and 50 and 252.11μg/L,respectively.In addition,its contents of ketones and esters increased by 64.6%and 113%.Two new ketones were detected in the tuo tea sample prepared by the first drying process;however,the number and amount of aroma substances in tuo tea were reduced by the second and fourth drying processes.Eleven differential aroma substances were identified by orthogonal partial least squares-discriminant analysis(OPLS-DA),which included five alkenes.The first and third drying processes provided more differential aroma substances from crude tea,and the content of n-heneicosane was high in the tuo cha prepared by the two processes.The odor activity value(OAV)ofβ-ionone was above 10 in all tea samples,and the OAV of linalool was above one in the tuo tea and crude tea prepared by the first and third drying processes.In summary,the quality of crude tea and tuo tea prepared by the first and third drying processes was better,and so the drying processes were more suitable for Chongqing tuo tea processing.
作者
罗红玉
王奕
谷雨
袁林颖
杨娟
王廷华
张莹
王杰
钟应富
LUO Hongyu;WANG Yi;GU Yu;YUAN Linying;YANG Juan;WANG Tinghua;ZHANG Ying;WANG Jie;ZHONG Yingfu(Tea Research Institute of Chongqing Academy of Agricultural Sciences,Chongqing Engineering Research Center for Tea,National Tea Industry Technical System Chongqing Comprehensive Experimental Station,Chongqing 402160,China;Economic Crop Technology Promotion Station of Yongchuan District,Chongqing 402160,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第22期259-266,共8页
Food Science
基金
重庆市科技局技术创新与应用发展专项重点项目(cstc2019jscx-dxwtBX0030)
重庆市农业科学院市级财政专项重大产业技术创新项目(NKY-2022AB026)
重庆市农业科学院市级财政专项基础科研项目(NKY-2022AC013)
重庆市农业农村委现代山地特色高效农业茶叶产业技术体系创新团队建设项目(2022[7]号)。
关键词
干燥工艺
压制
重庆沱茶
风味品质
正交偏最小二乘法判别分析
drying process
compacting
Chongqing tuo tea
flavor quality
orthogonal partial least squares-discriminant analysis
