摘要
为探究茶树品种对夏茶制作红茶品质的影响,从汤色、香气、滋味3个方面着手,借助色差计、分光光度计、氨基酸分析仪、气相色谱-质谱联用仪和超高效液相色谱串联高分辨质谱仪,分析15个茶树品种的夏茶制得工夫红茶的感官品质和生化成分。结果表明:所制工夫红茶的汤色以橙红为主,滋味以醇为主,香气品质差异较大,其中乌龙茶具有甜香与花香。茶黄素、茶红素和茶褐素对汤色与滋味影响均较大,其含量越高,汤色得分越高。金牡丹和金萱红茶中香叶醇含量较高,它和橙花醇与香气得分呈显著正相关。红茶制作过程中,金萱、金牡丹、铁观音和菊花春中儿茶素变化较大,而茶黄素生成较多,这与生物酶活性和儿茶素含量有关。萎凋阶段,中茶108、金萱和金牡丹氨基酸含量大幅增加,在红茶中大量保留。结合感官与成分分析可确定:由金萱和金牡丹夏茶制得工夫红茶的汤色、滋味和香气均较好。多数品种的夏茶可加工工夫红茶,其中尤以乌龙茶更佳,可优先作为夏茶工夫红茶的开发品种。
In order to explore the feasibility of producing black tea from summer tea, this experiment analyzed the sensory quality and biochemical components of Congou black tea made from 15 varieties of summer fresh tea leaves from the three aspects of liquor color, aroma and taste, via color difference meter, spectrophotometer, amino acid analyzer,gas chromatography-mass spectrometer and ultra high performance liquid chromatography tandem high resolution mass spectrometer. The color of the soup is mainly orange, the taste is mainly mellow, and the aroma quality is quite different. Oolong tea varieties all have the sweet and floral aroma characteristic of black tea. The content of theaflavins,thearubigins and theabrownins have a greater impact on the color and taste of the soup. The higher the content, the better the color of the soup. The rose-scented geraniol content in Jinmudan and Jinxuan is higher, which is significantly positively correlated with the aroma score;the sweet nerol has a significant positive correlation with the aroma score.During the production of black tea, the catechins in Jinxuan, Jinmudan, Tieguanyin and Juhuachun changed greatly,and theaflavins produced more. This was related to the content of catechins and the activity of PPO(polyphenol oxidase)and POD(peroxidase). The three varieties of Zhongcha 108, Jinxuan and Jinmudan have a large increase in amino acid content during the withering stage, and a large amount of them are retained in black tea. Combining sensory and component analysis, it can be determined that the color, aroma and taste of Congou black tea made from the two varieties of Jinxuan and Jinmudan summer shoots are better, and most varieties of fresh summer tea leaves can be processed into Congou black tea, especially oolong tea varieties.
作者
梁爽
傅燕青
汪芳
陈建新
尹军峰
许勇泉
Liang Shuang;Fu Yanqing;Wang Fang;Chen Jianxin;Yin Junfeng;Xu Yongquan(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第4期163-176,共14页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省重点研发计划项目(2019C02072)
国家自然科学基金项目(31872709)。
关键词
茶树品种
工夫红茶
夏茶
适制性
tea variety
Congou black tea
summer tea
suitability
