烘焙对武夷岩茶生化成分影响及品质相关性分析

Effects of Baking on Biochemical Components and Quality correlation of Wuyi Rock Tea

研究了不同烘焙次数水仙茶品质因子之间、生化成分与品质因子之间的关系,结果表明,香气、汤色、滋味是烘焙过程中岩茶品质形成的关键因子,烘焙过程中与品质因子显著相关的生化指标为咖啡碱、表没食子儿茶素没食子酸酯、茶多酚、氨基酸、儿茶素、表儿茶素、没食子儿茶素、表儿茶素没食子酸酯、表没食子酸儿茶素。

The article studies the effects of baking on biochemical components and quality correlation of wuyi rock tea.The results indi-cated that aroma, infused, taste is the key quality factor of wuyi rock tea in the the baking process;caffeine,EGCG,Polyphenols,Amino acids, C,EC,GC, ECG,EGC had a great contribution to quality factor of wuyi rock tea in the the baking process.