闽南乌龙茶烘焙的研究进展

The research advance of baking process in Minnan Oolong tea

中文关键词:  焙火  浓香型乌龙茶  美拉德反应  茶叶品质化学

英文关键词:baking  roasting Oolong tea  the Maillard reaction  quality chemistry of tea

中文摘要:

      激烈市场环境下, 闽南清香型乌龙茶销售陷入困境, 浓香型乌龙茶开始回归, “清转浓”正如火如荼地进行。烘焙是形成浓香型乌龙茶风味的关键工艺, 具有提升茶叶品质的重要作用。烘焙型茶叶通过褐化反应形成乌润色泽; 烘烤香由褐化反应产生, 焙火前已形成的花果香在烘焙中得以保留和提升; 多酚类物质异构化减少茶汤苦涩味, 糖类物质通过分解、参与褐化反应的方式增加甜醇滋味。本文对焙火提高乌龙茶色、香、味等方面品质的研究进行了综述, 总结了已发现的呈香、呈味物质, 为探索烘焙对茶叶品质形成的化学机制提供理论依据和参考。

英文摘要:

      With fierce competition, the sale of Fen-flavor Oolong tea ran to difficulty. The manufacturing of high-aroma Oolong tea becomes popular in Minnan district. The roasting process plays a critical role in shaping of flavor and improvements of tea quality. The black brown color of leaves developed from browning reactions during roasting process; baking odors came from browning reactions while the flower and fruit smell preserved and promoted in baking process; isomerizations of tea polyphenol compounds reduced the bitter and astringency taste, sugars added the sweet taste by means of decomposition and participation of browning reactions. The study on improvements of the leaf color, smell and taste of Oolong tea were reviewed in this paper, aroma and flavor substances were summarized, with the anticipation of the possible contribution to prove its chemical mechanism and provide theoretical basis and reference for further studies.