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| 花果香红茶窨制工序对主要滋味物质及其品质特性的影响 |
| Effect of the production process of floral and fruity black tea on the main taste substances and their quality characteristics |
| 投稿时间：2024-11-17 修订日期：2025-04-12 |
| DOI： |
| 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 Bergamot Taste activity valu |
| 基金项目:郴州国家可持续发展议程创新示范区建设专项(2022SFQ48)、国家重点研发计划项目(2022YFD1600801)、湖南省科技创新重大项目(2021NK1020)、湖南省现代农业产业技术体系项目(湘农函[2024]98号)。 |
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| 中文摘要: |
| 目的 以夏秋季‘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、花香于一体的花果香红茶。方法 本研究通过花茶感官审评结合高效液相色谱及可见分光光度计研究窨制、干燥、提花等工序对花果香红茶主要滋味物质及其品质形成的影响。结果 结果表明：花果香红茶在不同窨制工序所得茶样滋味强度差异显著(p＜0.05),从窨制到干燥再到提花,花果香红茶口感从酸味、苦涩味在窨制阶段逐渐增加,甜味在干燥阶段逐渐转化最终在提花阶段达到峰值。其中,形成茶汤甜味的可溶性糖、丝氨酸(Ser)、苏氨酸(Thr)、丙氨酸(Ala)、脯氨酸(Pro)、甘氨酸(Gly)等物质含量在花果香红茶加工过程呈逐渐上升趋势,而形成茶汤苦味的咖啡碱、没食子酸、非酯型儿茶素含量在花果香红茶中呈显著下降(p＜ 0.05)。花果香红茶窨制加工过程增加了茶黄素组分中TF含量,而TF-3G、TF-3"G、TFDG含量逐渐下降。结合TAV结果,呈现苦味的咖啡碱、没食子酸、ECG、DL-C、EGCG、呈现涩味的DL-C、ECG、呈现酸味味的没食子酸等TAV在花果香红茶中显著下降。结论 本研究以茉莉鲜花和佛手柑鲜果皮拼合与夏秋季‘保靖黄金茶1号’直条红茶窨制加工,制得花果香红茶滋味成分的变化有效增加了茶汤甜味、并抑制了夏秋季茶的苦味、涩味、酸味的强度,为花果茶的窨制工艺提供了理论依据。 |
| 英文摘要: |
| Objective With summer and autumn "Baojing gold Tea No. 1" straight black tea, jasmine flowers, bergamot fresh peel as raw materials, after processing to produce sweet, fruity, floral fragrance in one of the flower and fruit black tea. Methods The effects of kilning, drying, jacquard and other processes on the formation of the main taste substances and quality of floral and fruity black tea were studied through sensory evaluation of flower tea, combined with high performance liquid chromatography and visible spectrophotometer. Results The results showed that there was a significant difference in the taste intensity of tea samples obtained by different kilning processes (p<0.05), and the taste of floral and fruity black tea gradually increased from sourness and bitterness to jacquard in the kilning stage, and the sweetness gradually transformed in the drying stage and finally reached the peak in the jacquard stage. Among them, the contents of soluble sugar, serine (Ser), threonine (Thr), alanine (Ala), proline (Pro) and glycine (Gly) that formed the sweet taste of tea soup showed a gradual upward trend in the processing of flower and fruit black tea, while the contents of caffeine, gallic acid and non-ester catechins that formed the bitter taste of tea soup decreased significantly in flower and fruit black tea (p< 0.05). The TF content in theaflavins was increased during the processing of floral and fruity black tea, while the contents of TF-3G, TF-3"G and TFDG gradually decreased. Combined with the results of TAV, the TAVs of caffeine, gallic acid, ECG, DL-C, EGCG, astringency DL-C, ECG, and gallic acid with sour taste were significantly decreased in the floral and fruity black tea. Conclusion The combination of jasmine flowers and fresh bergamot peel and the processing of "Baojing gold Tea No. 1" straight black tea in summer and autumn effectively increased the sweetness of the tea soup and inhibited the bitterness, astringency and sourness of the summer and autumn tea, which provided a theoretical basis for the brewing process of flower and fruit tea. |
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