焙火时间对武夷岩茶肉桂香气品质的影响

Effects of roasting time on the aroma quality of Wuyi rock tea Rougui

中文关键词:  焙火时间  肉桂  香气成分  感官品质

英文关键词:roasting time  Rougui  aroma components  sensory quality

中文摘要:

      目的 探讨焙火时间对武夷岩茶(肉桂)香气品质的影响。方法 采用传统炭焙工艺处理[参数为温度(130±5) ℃、时间持续16 h]武夷肉桂毛茶, 以炭焙时间4 h间隔取样, 一共得到5个供测试样(毛茶、炭焙4 h、炭焙8 h、炭焙12 h、炭焙16 h), 样品前处理采用顶空-固相微萃取方法, 然后用气相色谱-质谱法分离鉴定其香气成分, 再结合感官审评方法评价炭焙过程中茶叶品质。结果 5个待测样品分别鉴定出50、48、38、60、54种香气成分, 主要包括醇类、含氮化合物、碳氢化合物、酯类、醛类、酮类等, 其变化趋势是随着焙火时间的增加, 绝大多数醇类的相对含量有所降低, 而多数酯类的相对含量则增加; 具有焙火香的吡嗪类和吡咯类化合物在炭焙12 h后出现, 且炭焙前后的肉桂挥发性香气成分差异大。结论 焙火时间对肉桂茶叶香气有较大影响, 炭焙12 h的武夷岩茶肉桂品种香(桂皮香)和火功香显, 品质最佳。

英文摘要:

      Objective To investigate the effect of roasting time on the aroma quality of Wuyi rock tea (Rougui). Methods Rougui raw tea was treated by the traditional carbon roasting process [temperature (130±5) ℃, duration 16 h), and sampled at intervals of 4 h, a total of 5 samples were obtained (raw tea, carbon roasting for 4, 8, 12 and 16 h). The samples were pretreated by headspace-solid phase microextraction, then the aroma components were separated and identified by gas chromatography-mass spectrometry, and the quality of tea during carbon roasting was evaluated by sensory evaluation. Results The 5 samples were identified as 50, 48, 38, 60, 54 kinds of aroma components, respectively, including alcohols, nitrogenous compounds, hydrocarbons, esters, aldehydes, ketones and other compounds. With the increase of roasting time, the relative content of most alcohols decreased, while most esters increased, pyrazines and pyrroles with roasting aroma appeared after 12 h of carbon roasting, and the volatile aroma components of Rougui differed greatly before and after carbon roasting. Conclusion The roasting time has great influence on the aroma of Rougui tea, the characteristic aroma (cinnamon-like aroma)and huogong aroma of Wuyi rock tea are significant after charcoal roasting for 12 h, and the tea quality is the best.