新产品曲红茶的品质化学研究

Studies on the Quality Chemistry of New product of Curved Black Tea

利用鲜叶加工曲红茶,在温度为25℃～28℃、相对湿度为85%的条件下进行萎凋和发酵,造型温度45℃±2℃,时间2h左右能加工出外形紧结卷曲且内质浓强鲜爽的曲红茶。新产品的氨基酸、TR、TB、水浸出物、儿茶素含量尤其是酯型儿茶素等品质成分含量高,具有较好的浓强度,加上红茶特征香气成分突出,主要含有芳樟醇、橙花叔醇异构体、香叶醇等“祁门香”的香气成分,此外还因具有茉莉花香的茉莉酮、紫罗酮、雪松醇等成分,使之富有特殊的香气。

Using fresh leaves of big-leaf variety to process curvd black tea,made them wither and ferment at 25℃-28℃ ,and relative humidity 85%（RH）,shape at 45℃-2℃ for about 2h,which could manufacture curved black tea with curving appearance and strong fresh taste.The new product contains higher amino acids,TR,TB,water soluble,catechins,particularly lipid catechins,it is rich and strong in taste,and obvious in characteristic aroma of black tea,for mainly contains linalool,nerolidol and geraniol Qinen aroma composition, besides jasmone,inone and cedrol aroma in it,which make it produce special aroma.