绿宝石茶加工过程香气变化研究

Change of aroma constituents during “Emerald” tea process

为了提升绿宝石茶叶品质,保护贵州绿宝石茶叶品牌。以贵州绿宝石茶为研究对象,采用固相微萃取技术并结合气相色谱质谱仪对其加工过程香气变化进行研究。结果表明,加工过程对香气最有影响的是炒制过程,其次是杀青过程,摊凉和揉捻过程不明显,但也非常重要,并且还对其主要香气成分变化进行了研究。该结果还对进一步研究与应用绿宝石茶提供了理论基础。

In order to improve the quality of ＂Emerald＂ tea, and protection of Guizhou ＂Emerald＂ tea brands. The change of aroma constituents in ＂Emerald＂ raw tea during the pile-fermentation process were determined by HS-SPME/GC-MS. Results showed that the most effect on aroma was parching procedure, followed by deenzyming process, placing of green leaves and rolling procedure was not very obvious, but they were also important. The paper analysis the change of aroma constituents and the results provided theoretical basis for further research and application of ＂Emerald＂tea.