湖南三种不同嫩度工夫红茶香气品质比较分析

Comparative Analysis of Aroma Quality of Three Different Tenderness Gongfu Black Teas in Hunan

对湖南红茶标准样及安化群体种与黄金茶等三种不同嫩度红茶样进行了香气感官品质评价和成分分析,结果表明:芽头红茶样品中醇类含量占比最高,呈现出馥郁高长的鲜甜香;一芽一叶红茶样品中醇类、醛类、酮类和酯类含量居中,多表现为纯正较浓的甜香;一芽二叶茶样样本间差异较大,碳氢化合物和酯类化合物在标准样品中占比较高,其花香明显,在安化群体和黄金茶红茶样品中占比较低,表现为甜香纯正。试验结果可为湖南红茶原料嫩度选择提供参考。

Sensory quality evaluation and aroma composition analysis of Hunan black tea standard samples,Anhua group and Huangjin black tea samples with different tenderness were carried out.The results showed that bud black tea samples had the highest proportion of alcohols,showing a rich and long fresh sweet aroma;The contents of alcohols,aldehydes,ketones and esters in one bud one leaf black tea samples were in the middle,and most of them showed pure and strong sweet fragrance.one bud two leaves black tea samples were significantly different from each other,hydrocarbon and ester compounds accounted for a high proportion in the standard samples,and their flower fragrance was obvious;while they accounted for a low proportion in Anhua group and Huangjin black tea samples,showing pure sweet aroma.The results can provide reference for the selection of raw material tenderness of Hunan black tea.