超高压处理对普洱茶理化和感官品质影响的研究

Effects of Ultra High Pressure on Physicochemical Properties and Sensory Qualities of Pu'er Tea

普洱茶是我国特有的一类后发酵茶。本文以100~500 MPa的条件对普洱生茶进行了超高压处理,研究了处理前后茶叶中茶多酚、咖啡碱、氨基酸含量等理化品质及香气、滋味、汤色等感官品质的变化,并采用气质联用分析了处理前后茶叶中香气成分的变化规律。结果表明:经超高压处理后,茶叶中茶多酚、咖啡碱、氨基酸含量等理化指标有所降低,而香气、滋味、汤色等感官评分有所提升;对感官品质有贡献的萜烯类、醇类、醛类、内酯等香气成分均有所增加。

Pu＇er tea is a special kind of post fermented tea in our country. With a range of 100 - 500 MPa ultra high pressure （UHP） on unfermented Pu＇er tea, physieochemical properties as contents of tea polyphenol, caffeine, amino acid and sensory qualities as aroma, taste, liquor color were investigated. The changes of aroma components were also analyzed by SPME-GC/MS. Results indicated that contents of tea polyphenol, caffeine and amino acid of Pu＇er tea seemed lower than before UHP processing, while sensory evaluation score increased. Aroma componentslike terpenes, alcohols, aldehydes and internal esters which contributed to sensory quality had increased too.