窨制工艺对花果窨制红茶主要滋味物质及其品质特性的影响

Effects of scenting technology on key flavor compounds and quality characteristics of flower-fruit-scented black tea

中文关键词:  花果香红茶  滋味成分  茉莉花  佛手柑  滋味活度值

英文关键词:floral and fruity black tea  taste ingredients  jasmine  Finger citron  taste activity value

中文摘要:

      目的 以夏季‘保靖黄金茶1号’直条红茶、茉莉鲜花、佛手柑鲜果皮为原料, 经过窨制加工制得具备甜味、果味、茶味于一体的花果窨制红茶。方法 本研究利用花茶感官审评与高效液相色谱及可见分光光度计研究窨制、干燥、提花等工序对花果窨制红茶主要滋味物质及其品质形成的影响。结果 花果窨制红茶在不同窨制工序各个茶样滋味强度差异显著(P<0.05), 在窨制→干燥→提花工序中, 花果窨制红茶的滋味特征呈现动态演变, 酸味与苦涩味于窨制阶段显著增强(P<0.05), 甜味则在干燥阶段开始转化并于提花阶段达到峰值。花果窨制红茶在窨制→干燥→提花工序中茶多酚呈“V”型变化, 而游离氨基酸和可溶性糖持续积累, 促进鲜甜味提升, 而水浸出物、黄酮类先下降后回升的变化趋势; 非酯型儿茶素、没食子酸及咖啡碱在提花样中显著降低, 协同降低苦涩强度; 酯型儿茶素总量在窨制阶段下降16.89%, 后经干燥和提花处理有所回升, 其中没食子儿茶素没食子酸酯含量显著上升, 共增加了55%, 而表儿茶素没食子酸酯呈先降后升趋势; 形成茶汤甜味的丝氨酸、苏氨酸、丙氨酸、脯氨酸、甘氨酸等物质总含量提升了9.40%, 从而显著提升了茶汤的甜味; 花果窨制红茶窨制加工过程中, 茶黄素总量显著下降, 其中茶黄素-3-单没食子酸酯、茶黄素-3,3’-双没食子酸酯、茶黄素-3,3’-双没食子酸酯等含量分别下降了25.69%、27.28%、6.02%。结合滋味活性值结果, 呈现苦涩味的咖啡碱、没食子酸、表儿茶素没食子酸酯、儿茶素等滋味活度值均呈下降趋势。结论 本研究以茉莉鲜花和佛手柑鲜果皮混合与夏季‘保靖黄金茶1号’直条红茶窨制加工, 制得花果窨制红茶滋味主要表现“香甜果味”品质特征、有效改善夏季红茶的苦味、涩味、酸味重等特点, 为花果茶的窨制工艺提供了理论依据。

英文摘要:

      Objective To use summer Baojing Huangjincha 1 straight black tea, jasmine flowers, and fresh Finger citron peel as raw materials, and the flower and fruit black tea with sweetness, fruitiness and tea flavor is made through processing. Methods In this study, the sensory evaluation of flower tea, high performance liquid chromatography and visible spectrophotometer were used to study the effects of kilning, drying, jacquard and other processes on the formation of the main taste substances and quality of black tea made from flowers and fruits. Results The taste intensity of floral-fruit-scented black tea showed significant differences (P<0.05) across various processing stages. During the scenting→drying→flower removal sequence, the taste characteristics exhibited dynamic evolution: Sourness and bitterness significantly intensified during scenting (P<0.05), while sweetness began transforming during drying and peaked at the flower removal stage. Key findings included: Tea polyphenols showed a “V”-shaped change pattern during processing, while free amino acids and soluble sugars accumulated continuously, enhancing umami and sweetness. Water extracts and flavonoids initially decreased before rebounding. Non-esterified catechins, gallic acid and caffeine decreased significantly in the final product, synergistically reducing astringency and bitterness. Total esterified catechin content decreased by 16.89% during scenting but partially recovered after drying and flower removal. Notably, gallocatechin gallate content increased remarkably by 55%, while epicatechin gallate showed an initial decrease followed by recovery. Sweetness-contributing amino acids (serine, threonine, alanine, proline and glycine) collectively increased by 9.40%, significantly enhancing tea sweetness. Total theaflavin content decreased significantly, with theaflavin-3-gallate, theaflavin-3’-gallate and theaflavin-3,3’-digallate decreasing by 25.69%, 27.28% and 6.02% respectively. Taste activity value analysis revealed decreasing trends for bitterness/astringency-related compounds including caffeine, gallic acid, ECG and catechins Conclusion In this study, the mixture of jasmine flowers and fresh fruit peel of Finger citron and the processing of Baojing Huangjincha 1 straight strip black tea in summer show that the taste of black tea made from flowers and fruits mainly showed the quality characteristics of “sweet and fruity”, and effectively improved the bitterness, astringency and sourness of summer black tea, which provided a theoretical basis for the brewing process of flower and fruit tea.