绿针茶加工过程香气的动态变化

VARIATIONS OF FLAVOR CONSTITUENTS DURING THE PROCESSING OF LUZHEN FAMOUS TEA

用气相色谱(GC)、气相色谱(GC)/质谱(MS)法分析了绿针名优茶加工过程茶叶香气的变化。结果表明,绿针茶主要的芳香成分是:正己醛、反-3-戊烯-2-酮、庚醛、三甲基吡嗪、芳樟醇、芳樟醇氧化物Ⅲ、香叶醇、苯甲醇、苯乙腈、β-紫罗酮+顺茉莉酮、橙花叔醇、博伏内酯、二氢海癸内酯和吲哚。杀青是绿针茶香气形成的主要工序。在做形过程,多数香气趋于减少,这可能同揉捻后茶叶体内环境状态的变化有关。干燥阶段萜烯醇、芳香醇、酮类、酯酸类、含氮化合物、酚类中部分香气物质有所增加,多数香气含量继续减少。增香过程除醛酮类和酚类成分有所降低外,其余芳香成分均大量形成,这有利于提高绿针茶香气品质。

The aroma constituents in Luzhen famous tea during processing were analyzed by GC and GC/MS. The results showed that the main aroma constituents in Luzhen famous tea were n-hexanal、E-3-penten-2-one, heptanal, trimethylpyrazine, linallol, linalool oxide Ⅲ, geraniol, benzyl-alcohol, benzyl cyanide, β-ionone and Z-jasmone, nerolidol, bovolide, dihydroactinidiolide and indole. De-enzying was the main step in which flavor formed greatly. Contents of most aroma constituents decreased in the process of shaping, which was probably related to the change of environment in tea rolled. During drying, contents of some terpene and aromatic alcohols, ketones, esters, acids, nitrogen containing compounds and phenols increased, and the others decreased continuously. Aroma constituents except aldehydes, ketones and phenols formed greatly in the process of improving aroma, which was benificial to improving flavor of Luzhen famous tea.