不同堆闷程度对六堡茶毛茶香气的影响研究

Effects of Different Pile-fermentation Degrees on Aroma of Liupao Tea

采用顶空固相微萃取方法(HS—SPME)结合气质联用技术(GC—MS),探索六堡茶初制过程中不同堆闷程度处理对毛茶香气组成和感官品质的影响,结果表明:不同堆闷程度处理的毛茶在香气组成和感官表现上存在明显差异,重度堆闷处理的六堡茶毛茶在陈香物质积累最多,在感官表现上最优。本研究结果可为六堡茶的标准化生产提供技术支撑。

The effects of different degrees of pile-fermentation treatment on the aroma con- stituents and sensory quality of Liupao tea in the primary processing was studied by head space solid-phase micro-extraction （HS-SPME） combining with gas chromatography-mass spectrome- try （GC-MS）. The results showed that there were obvious differences in the aroma constituents and sensory quality of Liupao tea by different degrees of pile-fermentation treatment; The aged aromatic substances accumulated most and sensory quality was best in the tea by deep pile-fer- mentation. The research results would provide technical support for the standardized production of Liupao tea.