摘要
为探究汝城白毛茶加工红碎茶过程中主要滋味物质的动态变化,以汝城白毛茶春季一芽二叶为原料,按照萎凋、揉切、发酵、干燥工序加工红碎茶,采用高效液相色谱法测定儿茶素、茶黄素、氨基酸组分的含量,结合感官审评探讨滋味属性与主要滋味成分之间的相关性,并计算滋味活度值(taste active value,TAV)分析关键滋味成分。结果表明:在红碎茶加工过程中,色差L^(*)(亮度)值下降,a^(*)(红绿度)、b^(*)(黄蓝度)和E^(*)(综合色差)逐渐升高,茶多酚和儿茶素含量下降,茶红素、茶黄素、茶褐素含量上升,水浸出物、咖啡碱、游离氨基酸、茶多酚、茶黄素与红碎茶滋味品质显著(P<0.05)或极显著(P<0.01)相关。茶黄素组分、咖啡碱、黄酮和表没食子儿茶素对红碎茶的滋味具有显著贡献(TAV>1),氨基酸组分对红碎茶滋味无显著贡献。该研究结果丰富了汝城白毛茶风味品质的化学理论基础,为生产实践提供理论支撑。
This study aimed to investigate the dynamic changes in the main flavor compounds during the processing of Rucheng Baimao black broken tea.Black broken tea was made from one bud and two leaves of'Rucheng Baimao tea'plants harvested in spring by processing through withering,rolling-cutting,fermentation,and drying stages.The catechins,theaflavins,and amino acid components were determined using high-performance liquid chromatography.Correlations between taste attributes and key taste components were assessed alongside sensory evaluation,and the taste active value(TAV)was calculated,identifying key taste components.The results demonstrated that during all processing stages,L^(*)(brightness)value decreased,whereas a^(*)(red-green),b^(*)(yellow-blue),and E^(*)(overall color difference)values gradually increased.The contents of tea polyphenols and catechins decreased,whereas levels of thearubigins,theaflavins and theabrownine increased.There were significant(P<0.05)or extremely significant(P<0.01)correlations between the taste quality of black broken tea and water extract,caffeine,free amino acids,tea polyphenols and theaflavins.Theaflavins,caffeine,flavonoids,and epigallocatechin contributed significantly to the taste of black broken tea(TAV>1),while amino acid components showed no significant contribution to taste.This study enriched the theoretical understanding of flavor quality in'Rucheng Baimao tea'and provided a scientific basis to support production practices.
作者
石琳琳
赵楠楠
朱俊烨
肖力争
文海涛
SHI Linlin;ZHAO Nannan;ZHU Junye;XIAO Lizheng;WEN Haitao(The Key Laboratory of Tea Science,Ministry of Education,Hunan Agricultural University,Changsha 410128,China;National Engineering Research Center for the Utilization of Plant Functional Ingredients,Changsha 410128,China;Collaborative Innovation Center for the Utilization of Plant Functional Ingredients of Hunan Province,Changsha 410128,China)
出处
《食品工业科技》
北大核心
2025年第13期1-9,共9页
Science and Technology of Food Industry
基金
湖南省科技重大专项“湖南千亿茶产业链关键技术创新与示范”(2021NK1020-2)。
