花香型红茶加工过程中香气成分变化分析

Changes in Aroma Components in the Processing of Flowery Black Tea

为了解花香型红茶的香气成分在加工过程中的变化,本研究以黄山群体种一芽二、三叶的茶鲜叶为材料,通过传统加工工艺制得普通工夫红茶,通过萎凋、摇青、揉捻、发酵、干燥的制作工序,制得花香型红茶。利用顶空固相微萃取法和气相色谱-质谱联用仪分析其香气成分及组成比例,并探讨其变化规律。结果表明:花香型红茶与普通工夫红茶在香叶醇、水杨酸甲酯、α-毕橙茄醇、香叶基丙酮等成分上存在显著区别,其中水杨酸甲酯、反-2-己烯基己酸等在摇青叶中大量生成,苯甲醛、香叶醇等在发酵阶段相对含量大量增加,3,7-二甲基-1,5,7-辛三烯-3-醇、反,反-2,4-壬二烯醛、(Z)-己酸-3-己烯酯等在成品茶干燥阶段相对含量增加;在花香型红茶的加工过程中,反-2-辛烯醛、苯乙醛等物质的相对含量发生了较大变化,反,反-2,4-壬二烯醛、反-2,4-癸二烯醛、(Z)-己酸-3-己烯酯、反-2-己烯基己酸等物质相对含量逐渐升高,香叶醇、水杨酸甲酯、α-毕橙茄醇等物质相对含量逐渐降低。

This study aimed to understand the change of aroma components during flowery black tea processing.One bud with two or three leaves from tea populations in Huangsan Mountain were used to produce Congou black tea by the traditional process or flowery black tea through withering,rocking,rolling,fermentation and drying.The change of aroma components during the processing of the teas was analyzed by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS).The results indicated that there were significant differences in geraniol,methyl salicylate and geranylacetone between flowery black tea and Congfu black tea.The contents of methyl salicylate,alpha-cadinol and,trans-2-hexenyl hexanoate were increased during rocking.During fermentation,the contents of benzaldehyde and geraniol were increased.The contents of 3,7-dimethyl-1,5,7-octatriene-3-ol,(E,E)-2,4-nonadienal,cis-3-hexenyl hexanoate were increased during drying.During the whole process,the contents of(E)-2-octenal,phenacetaldehyde,and benzyl alcohol were changed greatly.The contents of(E,E)-2,4-nonadienal,(E,E)-2,4-decadienal,hexanoic acid,(Z)-3-hexenyl ester,hexanoic acid,and(E)-2-hexenyl ester were also increased whereas the contents of geraniol,methyl salicylate,and alpha-cadinol were decreased.