蜡梅花茶加工过程中品质的变化

Changes in Quality of Chimonanthus Tea during Processing

采用感官审评、色差分析、SDE法结合GC/MS分析,以及分光光度法研究了蜡梅花茶加工过程中(素坯→一窨→二窨→三窨→提花)感官品质和主要品质化学成分的变化。结果表明,在整个加工过程中,除三窨茶样的感官审评总分略低于二窨外,其他工序的茶样感官审评总分随加工进程逐步增加;三窨后色相角显著变小(P<0.05)。蜡梅花茶主要香气物质是乙酸苄酯、2-氨基苯甲酸-3,7-二甲基-1,6-辛二烯-3-醇酯、水杨酸甲酯、苯甲醇、芳樟醇、别罗勒烯、萘、α-紫罗酮;加工过程中,酯类和醇类相对含量先增后减,二窨最高(P<0.01);酮类变化不明显;提花后萜烯类显著增加(P<0.05)。与素坯相比,三窨后茶多酚和叶绿素含量显著降低(P<0.05),二窨后可溶性糖含量显著增加(P<0.05),氨基酸无明显变化。蜡梅花茶宜采用2次连续窨花1次提花工艺。

Changes in organoleptic quality, color, aroma compounds and main chemistry components of chimonanthus tea during processing (tea dhool→firstly scented→secondly scented→thirdly scented→raising fragrance) were investigated using organoleptic appreciation, chromatic evaluation, SED in combination with GC/MS and spectrophotometry. Results showed that, the total score increased during processing, but it was slightly less in the thirdly scented tea than the secondly scented. The Ha*b* value of thirdly scented tea...