摘要:
为了探讨丹桂品种制乌龙茶做青调控工艺,以丹桂小至中开面鲜叶为原料,分别在空调和自然环境下,采用轻发酵做青方式制作乌龙茶,并对其香气组分进行分析。结果表明:丹桂乌龙茶香气的主要成分有橙花叔醇、α-法尼烯、苯甲醛、苯乙醛、β-芳樟醇及其氧化物、己酸-3-己烯酯、β-异戊酸苯乙酯、3,4-二甲基环己醇、苯乙腈、吲哚等;空调环境下做青的乌龙茶香气种类比自然环境下做青的丰富;自然环境下做青丹桂乌龙茶香气组分是以醇类、醛类、烯类为主,而空调环境做青丹桂乌龙茶香气组分是以醇类、醛类和酯类为主(含量均大于10%)。感官审评表明,空调环境下做青所制毛茶样香气得分高于自然环境做青的,内质也较优。做青过程中采用空调设备控制适当的温、湿度有利于乌龙茶香气品质的提高。
关键词:
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做青环境 /
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丹桂 /
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乌龙茶 /
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香气 /
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品质
Abstract:
Aimed to fine tune the processing in order to upgrade the flavor quality of Dangui(C.Snensis cv.Dangui) Oolong Tea,this study was conducted to analyze the flavoring components of the tea under varying processing conditions.The tea made with the second leaves of slightly or medium banjhi were used for the study.The strictly controlled air temperature and relative humidity in the processing room were the processing variables.The results showed that the major aromatic compounds of the Dangui Oolong Tea were geraniol,α-farnesene,benzeneacetaldehyde,benzaldehyde,β-linalool and linalool oxides,cis-3-hexenyl hexoate,butanoic acid,3-methyl-,2-phenylethyl ester,3,4-dimethylcyclohexanol,benzyl nitrile and indole.They differed,and were much richer,in the tea processed in the air-conditioned room than in nature environment.The sensory evaluation indicated that the scores on the flavor,aroma,taste,liquor color of the tea samples were higher when processed in a controlled environment than not.It was thus concluded that by controlling the processing room temperature and relative humidity,the tea quantity could be improved with the increase in the flavoring constituents of the resultant tea product.
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