不同加工方法对名优绿茶香气成分差异性的研究

A STUDY ON FORMATION OF FLAVOR IN FAMOUS GREEN TEA

用气相色谱（ＧＣ）、ＧＣ／质谱（ＭＳ）法分析了主要类型名优绿茶香气组成及其含量的差异。结果表明，用相同的鲜叶加工成８种名茶，香气差异较大。揉捻对茶叶香气形成有较大影响，未揉捻型名茶加工过程较揉捻型名茶有利于香气的形成。茶叶香气香型相似率的计算表明，揉捻改变了茶叶的香型，揉捻型与未揉捻型名茶香型不相同，揉捻型名茶之间香型比较接近，而未揉捻型名茶之间香型差异较大，这与其加工工艺有关。结合有关研究，提出了在保证外形品质的前提下，揉捻工序以轻压、短时为主，适当缩短做形时间的技术措施。

The aroma constituents in eight kinds of famous green tea (FGT) made from the same kind of leaves were analyzed by GC and GCMS. The results showed that the flavors of FGT were different, and that the formation of aroma in FGT was greatly influenced by rolling. It was more beneficial to the formation of aroma while processing FGT without rolling than FGT with rolling. Mennwhile, flavor type of FGT was changed by rolling, and there was a great difference in flavor types between FGT without being rolled and FGT rolled. The flavor types were similar among FGT being rolled, but were different among FGT without being rolled, which was related to their processing technology. According to relative researches, the technology, namely, shortperiod rolling with light pressure and properly shorttime shaping, was suggested to be adopted to improve the flavor quality of FGT.