杀青方式对绿茶鲜汁饮料香气的影响

Efeects of Different Baked Methods on the Aromatic Character of Fresh Green Tea Juice

应用GC-MS技术对不同杀青方式处理的杀青叶的香气组分以及含量进行了分析。结果表明:微波杀青叶挥发性成分的总量为59.29%,明显高于烘青绿茶以及滚筒杀青、蒸汽杀青2种杀青叶,尤其是在绿茶香气形成过程当中起关键作用的高级脂肪醇、萜烯醇、酮类和酯类含量较高,微波杀青叶的香气组成较滚筒杀青叶和蒸汽杀青叶更为接近烘膏绿茶。采用微波杀青叶生产绿茶鲜汁饮料可有效改善饮料的香气品质。

The chemical components and contents of aroma composition in tea leaves in different baked ways were analyzed by using the GC/MS technology. Results indicated that, the total amounts of the volatile components of the leaves baked by microwave were larger than roasted and the other two methods. Especially for contents of alcohols, terpene alcohols, ketones and esters, which were crucial in forming the aroma of the green tea, were much higher. The aroma components of the leaves de-enzymed by microwave were more similar with that in the made green tea, compared with the leaves de-enzymed by the rotary continuous fixa tion machine and the steam. By de-enzyming the tea leaves with microwave, the aroma quality of the fresh green tea juice could be increased effectively.