摘要
以景谷县的秧塔大白茶一芽二叶鲜叶为原料,采用两种萎凋方式和三种干燥方式加工月光白茶,对茶样进行感官审评、特征成分与香气物质测定分析,以优化景谷白茶加工工艺。感官审评显示,复式萎凋和50℃热风干燥的白茶香气毫香带花香,滋味甜醇回甘,叶底黄绿匀嫩。测定发现该工艺加工样品的11种氨基酸和可溶性糖、鞣花酸、表儿茶素、没食子酸含量显著高于其它样品;儿茶素没食子酸酯、表没食子儿茶素、没食子儿茶素、茶碱、槲皮素、杨梅素、山奈酚、儿茶素含量低于其它样品。应用GC-MS从优化工艺样品中检测到187种挥发性物质,主要包括萜类、酯类、醇类、醛类、杂环化合物。计算发现20个物质的气味活度值(Odor activity value,OAV)>1,其中呈清香、柠檬香的萜品油烯(OAV=411.86),呈甜香和花香的芳樟醇(OAV=20.48),呈甜香的葫芦巴内酯(OAV=208.18),对花香甜香有重要贡献。文章优化了景谷月光白的加工工艺,为景谷大白茶的规范化加工提供了实验依据。
Fresh leaves with one bud and two leaves of Yangta Da Bai tea in Jinggu County were processed into Moonlight White Tea using two withering methods and three drying methods.Sensory evaluation,analysis of characteristic components,and aroma substances were conducted to optimize the processing technology of Jinggu White Tea.Sensory evaluation revealed that white tea produced through compound withering and 50℃hot-air drying exhibited a pekoe aroma with floral notes,a sweet and mellow taste with a lasting aftertaste,and uniformly tender yellow-green leaves.The content of 11 amino acids,soluble sugars,ellagic acid,epicatechin,and gallic acid were significantly higher in samples processed by this method than in other samples.In contrast,the content of catechin gallate,epigallocatechin gallate,epigallocatechin gallate,theophylline,quercetin,myricetin,kaempferol,and catechin were lower than those in other samples.A total of 187 volatile compounds were identified in the optimized samples using GC-MS,mainly including terpenes,esters,alcohols,aldehydes,and heterocyclic compounds.Calculations have found that 20 compounds had odor activity values(OAV)>1,including:terpinenes(OAV=411.86),imparting fresh and lemon-like aromas;linalool(OAV=20.48),contributing sweet and floral notes;and sotolon(OAV=208.18),associated with sweet aromas,all significantly contributing to the floral and sweet aroma profile.This study optimized the processing technology of Jinggu Moonlight White Tea and provided experimental evidence for the standardized processing of Jinggu Da Bai Tea.
作者
杨国琴
龚四丽
官已青
杨迪涵
单薰元
王白娟
马燕
YANG Guoqin;GONG Sili;GUAN Yiqing;YANG Dihan;SHAN Xunyuan;WANG Baijuan;MA Yan(College of Tea Science,Yunnan Agricultural University,Kunming 650201,China)
出处
《中国茶叶加工》
2025年第2期39-46,共8页
China Tea Processing
基金
云南省茶产业创新团队(202405AS350025)。
关键词
白茶
制造工艺
气味活度值
香气
White tea
Processing technology
Odor activity value
Aroma
