冠突散囊菌对夏秋绿茶发酵的影响

Influences on Summer-Autumn Tea Fermented with Eurotium Cristatum

通过培养法、感官评定和GC-MS法评估冠突散囊菌发酵夏秋绿茶前后菌落、感官和挥发性香气成分。轻度发酵后茶样中繁殖大量菌落,数量与陈化六堡茶相当,少于接种茯砖茶。接种能够增加菌香,但滋味以轻度发酵评价较高。经轻度发酵后,茶多酚含量减少量不大。GC-MS法共检测出40种香气成分,碳氢化合物23种、酯类6种、醇类4种、酚类和酸类各2种、烯类和酮类与醛类各1种。原料绿茶和发酵茶样检出6种共同成分,发酵茶样检出2种共同成分,3种发酵茶样中新检出化合物5种,但与接种茯砖茶相比,检出香气成分较少。接种冠突散囊菌能够加速茶叶化学物质代谢,可以作为夏秋绿茶制作轻度发酵黑茶的方法。

The bacteria colonies,sensory evaluation and gas chromatography-mass spectrometry(GC-MS)were applied to detect the changes of aroma components and flavor of summer-autumn tea fermented with Eurotium cristatum.After slight fermentation,abundance of bacterial colonies are propagated in tea samples,which was comparable to that of aged Liupao tea and less than that of inoculated Fu-brick tea.The flavor and taste of slight fermentation tea get the highest score.A total of 40 aroma components were detected,including 23 hydrocarbons,6 esters,4 alcohols,2 phenols,2 carboxylic acids,1 olefin,1 ketone and 1 aldehyde.Six common components were detected in raw green tea and fermented tea.Two common components were detected in 5 fermented tea samples and 5 new compounds were detected in 3 fermented tea samples,but the aroma components were less than those in inoculation Fu-brick tea with Eurotium cristatum.The inoculation of Eurotium cristatum can accelerate the metabolism of chemical substances in tea.It is a good method for making slight fermented dark tea from summerautumn green tea.