工夫红茶在高温加速陈化贮藏模型中的感官品质及非挥发性成分变化

Sensory Quality and Non-volatile Components Change of Congou Black Tea under High Temperature Accelerated Aging Storage Model

为探明工夫红茶在贮藏过程中的品质变化,以祁门红茶(祁红)和云南红茶(滇红)为研究对象,采用高温加速陈化贮藏模型,研究两种典型工夫红茶在室温、40℃和50℃贮藏10周过程中感官品质和非挥发性成分的变化规律。结果表明,贮藏期间感官品质在前两周上升之后下降,茶多酚、蛋白质、氨基酸整体呈现下降趋势,且茶多酚的下降速率和幅度最大。前期茶多酚含量的适当减少,以及茶多酚、氨基酸和蛋白质比例的适度调整可能是贮藏前期感官品质上升的重要原因。此外,茶汤红度a值和黄度b值下降,明亮度L值上升。研究对今后深入研究工夫红茶在其他条件下贮藏品质变化和保质期具有参考价值。

In order to explore the quality change of Congou black tea during storage,Keemun Black Tea and Yunnan Black Tea were used as materials,and the high temperature accelerated aging storage model was applied to study the change of sensory quality and non-volatile components during storage at room temperature,40℃and 50℃for 10 weeks.The results showed that the sensory quality increased at the first two weeks,and then decreased.The contents of tea polyphenols,soluble protein and amino acids decreased,and the decline rate and amount of tea polyphenols were greatest.The moderate decrease of polyphenols,and the change of ratio of polyphenols,amino acids and protein might account for the improvement of sensory quality in the early storage.In addition,the a value and b value of tea soup decreased,and L value increased.This study provided a reference for the further research on the quality changes and shelf life of Congou black tea under other storage conditions.