不同做青温度对乌龙茶滋味与香气品质的影响

Effect of different turning-over temperatures on the taste and aroma quality of Oolong tea

中文关键词:  温度  乌龙茶  做青  品质  香气

英文关键词:temperature  Oolong tea  turning-over  quality  aroma

中文摘要:

      目的 探究做青温度对乌龙茶滋味及香气品质的影响。方法 以铁观音品种鲜叶为供试材料, 采用低温(DW, 15 ℃)、常温(CW, 25 ℃)和高温(GW, 35 ℃) 3种不同做青温度加工毛茶, 测定分析铁观音毛茶的儿茶素、氨基酸以及香气组分。结果 DW和CW处理儿茶素组分总量之间无显著差异, 但显著高于GW处理。蛋白质氨基酸组分在GW处理中显著提高, 天冬酰胺或为GW处理的标志物。DW条件下, 橙花叔醇、吲哚、芳樟醇和芳樟醇氧化物等多种香气成分含量大幅增加, 而GW条件下仅法呢烯相对含量大幅积累。结论 高温加速儿茶素组分的转化, 大部分氨基酸随着做青温度升高而显著增加, 影响滋味与香气品质。不同做青温度对铁观音乌龙茶的香气类型影响较大。

英文摘要:

      Objective To explore the effect of turning-over temperature on the taste and aroma quality of Oolong tea. Methods The fresh leaves of Tieguanyin tea were used as the test material, and the raw tea was processed at low temperature (DW, 15 ℃), normal temperature (CW, 25 ℃) and high temperature (GW, 35 ℃), and the catechins, amino acids and aroma components in Tieguanyin raw tea were determined. Results There was no significant difference in the total catechin components between the DW and CW treatments, but they were significantly higher than those under the GW treatment. The protein amino acid component was significantly increased in the GW treatment and asparagine was either a marker for GW treatment. Under DW condition, the content of various aroma components such as nerolidol, indole, linalool and linalool oxide were increased significantly, while the relative content of farnesene was only accumulated significantly under GW condition. Conclusion High temperature accelerates the transformation of catechins, and most amino acids increase significantly with the increase of turning-over temperature, which affects the taste and aroma quality. Different turning-over temperature has great influence on the aroma types of Tieguanyin Oolong tea.