不同光照强度晒青对单枞茶香气成分的影响

Effects of Withering with Different Light Intensities on Aromatic Constituents of Dancong Tea

采用不同的光照强度进行单枞茶鲜叶的晒青,用气相色谱-质谱法分析其对茶香气成分的影响,研究结果表明:以波长大于520 nm,光照强度为13 725～16 774 lx的光波进行晒青30 min,制得的毛茶含有的芳香物质种类较多,独具β-紫罗酮、紫罗兰酮,表现为香气浓郁,品质较佳.

Five different light intensities were employed in the withering process of Dancong tea. The analysis results of aromatic constituents with GC-MS are as follows： The fresh leaves withered by different light intensities resulted in different qualities of semi-made teas in terms of aromatic constituents. While the wavelength of the light was ≥520 nm, the light intensities 13 725 - 16 774 1x, withered the tea for 30 min, the corresponding semi-made tea had many sorts of aroma substances, contained β-Ionone and Ionone emitting unique sweet aroma of flower and smelled good and had better quality.