不同萎凋处理对“云抗10号”红茶香气成分的影响

Effect of Different Withering Methods on Aroma Components of ‘Yunkang 10’ Black Tea

【目的】为充分利用、发挥云抗10号茶树品种资源优势及生产出高品质的红茶产品。【方法】通过对云抗10号鲜叶采用不同的鲜叶加工处理过程,利用感官审评比较和顶空微萃取结合GC-MS对3种处理的云抗10号红茶香气成分进行测定与分析。【结果】经不同处理的云抗10号红茶香气品质得到明显的改善。处理1与传统工艺相比有29种香气成分相对含量减少1160.19%;有20种香气成分相对含量增加1353.19%;增加比减少的相对含量多193%。处理2与传统工艺相比有24种香气成分相对含量减少751.61%;有25种香气成分相对含量增加1660.86%,增加比减少的相对含量多909.25%。【结论】通过调温调湿萎凋、做青/摇青萎凋等处理过程,云抗10号红茶中主体香气组成没有改变,但对相对含量有明显的影响。

【Objective】The study aimed to make full use of ‘Yunkang 10’ varietal resources produce black tea products with fine-shape and high-quality.【Method】In this paper, the different method of withering fresh leaves was employed in the processing, the aroma quality of obtained black tea was sensorial evaluated and the aroma compounds were analyzed using HS-SPME combined with GC/MS.【Result】The aroma quality of black tea was improved obviously by the different method of withering fresh leaves. Compared with the traditional process, the relative content of 29 aroma components in treatment 1 decreased by 1160.19 %. The relative content of 20 aroma components in treatment 1 increased by 1353.19 %. The increase was 193 % more than the decrease. Compared with the traditional process, the relative content of 24 aroma components in treatment 2 decreased by 751.61 %. The relative content of 25 aroma components in treatment 2 increased by 1660.86 %, and the increase was 909.25 % more than the decrease.【Conclusion】The proper methods of withering could improve the aroma quality of black tea, but the composition of the main aroma was not changed.