摘要
以武夷岩茶“大红袍”为试验对象,研究不同焙火程度对“大红袍”感官品质、主要生化成分以及香气成分的影响。结果表明:轻火与中火“大红袍”综合感官品质无显著差异,但中火“大红袍”滋味优于轻火“大红袍”。轻火“大红袍”茶多酚、氨基酸、咖啡碱、茶红素含量显著高于中火“大红袍”,茶褐素含量显著低于中火“大红袍”。轻火、中火“大红袍"挥发性香气成分总量分别为24.15、20.83。轻火“大红袍”香气成分碳氢类、醇类、含氮类相对含量高于中火"大红袍”,醛类、酯类、内酯类、酮类、杂氧类低于中火“大红袍”。结合感官审评结果,轻火“大红袍”具有清花香、馥郁幽长,滋味醇爽。中火“大红袍”具有甜花香似桂花香、微辛、浓长、略带火功香,滋味醇厚回甘。
Taking Wuyi rock tea“Dahongpao”as the test object,the effects of different baking degrees on sensory quality,biochemical components and aroma components of“Dahongpao”were studied.The results showed that there was no significant difference in sensory quality between light baking and medium baking“Dahongpao”.However,the taste of"Dahongpao"of medium baking was better than that of light baking“Dahongpao”.The contents of tea polyphenols,amino acids,caffeines and thearubins in the light baking“Dahongpao”were significantly higher than those in the medium baking“Dahongpao”.The content of theanines were significantly lower than that of medium baking“Dahongpao”.The total volatile aroma of“Dahongpao”in light baking and medium baking were 24.15 and 20.83,respectively.The contents of hydrocarbons,alcohols,nitrogens in light baking“Dahongpao”were higher than those in medium baking“Dahongpao”.The contents of aldehydes,esters,lactones,ketones,heterooxygenates in light baking“Dahongpao”were lower than those in medium baking“Dahongpao”.Combined with the results of sensory evaluation,the light baking“Dahongpao”had lasting redolent fresh-flower fragrance and mellow and brisk taste.The medium baking“Dahongpao”had osmanthus-like sweetly floral with slightly spicy,thick and long lasting taste.Relying on slight baking fragrance,it,s endowed with mellow and sweet taste.
作者
林燕萍
刘宝顺
黄毅彪
占仕权
张见明
陈荣冰
LIN Yan-ping;LIU Bao-shun;HUANG Yi-biao;ZHAN Shi-quan;ZHANG Jian-ming;CHEN Rong-bing(College of Tea and Food Science,Wuyi University,Wuyishan 354300,Fujian,China;Fujian Wuyishan Manting Tea Research Institute,Wuyishan 354300,Fujian,China;College of Ecology and Resources Engineering,Wuyi University,Wuyishan 354300,Fujian,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第22期49-54,共6页
Food Research and Development
基金
南平市科技计划项目(N2017DN01)
福建省科技厅项目(2016S0045、2016I1008)
福建省科技厅对外合作项目(2019I0020)
中央引导地方科技发展专项(2019L3012)
福建省2011协同创新中心-中国乌龙茶产业协同创新中心专项(闽教科[2015]75号)
福建省科技厅科技创新平台项目(2018N2004)。
关键词
武夷岩茶
大红袍
焙火程度
感官品质
生化成分
香气成分
Wuyi rock tea
Dahongpao
baking degree
sensory quality
biochemical components
aroma components
