摘要
以婺源茶树群体种为研究对象,参照当地茶叶制作工艺制得婺源名优绿茶(婺源仙枝、婺源茗眉、婺源特供)、婺源红茶和婺源白茶5种成品茶,并对其进行主要生化品质分析、挥发物检测和感官审评。结果表明,5种茶的水浸出物、茶多酚、可溶性糖、游离氨基酸、没食子酸和咖啡碱的含量均符合该类茶的品质特点,同时表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)和儿茶素(catechin,C)的含量较高。感官审评和挥发性组分分析发现,婺源仙枝含有较高比例的顺-己酸-3-己烯酯和β-芳樟醇并表现出“栗香”的香气特点,婺源茗眉及婺源特供则含有较高含量的香叶醇、β-芳樟醇、吲哚、水杨酸甲酯并呈现出“清香”的香气特点。
Wuyuan population variety was taken as the research object,five finished teas including Wuyuan famous quality green tea(Wuyuan Xianzhi,Wuyuan Mingmei,and Wuyuan Tegong),Wuyuan black tea,and Wuyuan white tea were prepared by referring to the local production process.The main biochemical quality analysis,volatile matter detection and sensory evaluation of the five teas were carried out.The results showed that the contents of water extract,tea polyphenols,soluble sugars,free amino acids,gallic acid,and caffeine in the five teas all conform to the quality characteristics of this type of tea.Furthermore,the contents of epigallocatechin gallate(EGCG)and catechin(C)were high.According to sensory evaluation and analysis of volatile components,Wuyuan Xianzhi had higher proportion of cis-3-hexenyl caproate and β-linalool and presented chestnut fragrance characteristics,while Wuyuan Mingmei and Wuyuan Tegong had higher contents of geraniol,β-linalool,indole,methyl salicylate and presented refresh fragrance characteristics.
作者
梅黎青
徐雨琴
刘庆辉
滕杰
刘洋
MEI Liqing;XU Yuqin;LIU Qinghui;TENG Jie;LIU Yang(College of Agricultural,Jiangxi Agricultural University,Nanchang 330045,Jiangxi,China;Jiangxi Province Benwuchen Tea Industry Co.,Ltd.,Shangrao 333200,Jiangxi,China)
出处
《食品研究与开发》
CAS
2024年第2期51-57,共7页
Food Research and Development
基金
国家自然科学基金项目(32260791)。
关键词
婺源茶树群体种
适制性
生化成分
香气
感官审评
Wuyuan tea landraces
processing suitability
biochemical components
aroma
sensory evaluation
