传统焙火工序对岭头单枞乌龙茶品质影响的研究

Studies on the Effect of Traditional Baking Process on Quality of Lingtou Dancong Oolong Tea

试验分析了焙火前后岭头单枞乌龙茶内含成分和芳香组分的变化情况。结果表明:岭头单枞乌龙茶经过焙火工序后,水浸出物的含量、多酚类含量、氨基酸总量、可溶性糖含量、茶黄素含量、茶红素含量均有所减少,茶褐素含量增加较多;具有清新花香的芳香组分相对含量减少,具有果香的芳香组分相对含量增加。说明经过焙火工序后,岭头单枞乌龙茶滋味变得醇厚回甘,香型由花香型向其特有的蜜香型转变,可见焙火工序对岭头单枞乌龙茶特殊品质的形成具有关键的作用。

The changes in the contents of the related bio-chemical components and the aroma constituents between final-firing sample and baking sample were analyzed. Results showed that the contents of the water soluble matters、polyphenols、amino acid、soluble sugar、TF and TR were decreased, and the contents of the TB were increased; concentration of aromatic constituents that showed aroma of flowers was decreased, and the concentration of aromatic constituents that showed aroma of honey was increased. That is to say that the baking process showed its key role in the formation of high aroma and mellow sensory tasting in Lingtou Dancong Oolong Tea.