四川工夫红茶品质分析及风味轮的构建

Quality Analysis and Flavor Wheel Establishment of Sichuan Congou Black Tea

【目的】调查四川工夫红茶品质现状,为四川工夫红茶品质提升提供数据支撑。【方法】本研究以四川省内主要茶区64个工夫红茶样品为调查对象,对其感官品质(外形、香气、滋味、汤色、叶底)和理化成分(没食子酸、咖啡碱、儿茶素类、茶黄素类)进行比较分析,并绘制滋味、香气风味轮。【结果】川红工夫风味特征以"甜""醇"为主,感官审评总分介于83.35~91.27之间,且审评得分与价格走势基本一致。风味轮表明,川红工夫香气类型包括清香、花香、果香、甜香等;滋味类型包括"浓""醇""鲜""甜""厚"等,但一定比例的产品存在"高火""烟""焦""苦""涩"等品质缺陷。其品质成分反式儿茶素含量为24.9~92.25 mg/g、顺式儿茶素含量为18.37~86.79 mg/g、茶黄素含量为9.03~26.33 mg/g、咖啡碱含量为27.92~44.91 mg/g、没食子酸含量为0.36~7.7 mg/g。其中,相比川西和川南茶区,川北茶区儿茶素、茶黄素及没食子酸含量(均值)均为最高,而咖啡碱含量(均值)为最低。【结论】所收集茶样中川北茶区工夫红茶品质综合评价最优,但总体缺乏特殊香型等感官品质优异的红茶产品。因此建议加强自主选育和适度引进具有花、果香型的茶树品种,并结合四川主栽品种系统开展基于不同原料成熟度的不同发酵程度及干燥提香等工艺技术研究。

【Objective】The investigation of quality statue of Sichuan Congou black tea was performed and it would provide data support for the quality improvement of Sichuan Congou black tea.【Method】A total of 64 Congou black tea samples from the main tea areas in Sichuan province were investigated in the present study,of which sensory quality(including shape,aroma,liquid color,taste,and after-brewing leaves)and chemical compositions(including gallic acid,caffeine,catechins and theaflavins)were compared and analyzed.Finally,the flavor wheels of aroma and taste were plotted.【Result】Flavor characteristics of Sichuan Congou black tea were mainly sweet and alcohol,and the appraisal score ranged from 83.35 to 91.27 and was consistent with the price trend.The results of flavor wheel indicated that faint scent,floral,fruity and sweet formed the aroma types,and thick,alcohol,fresh and sweet were the taste types,however,a certain proportion of the these samples had some quality defects such as high fire,smoke,scorched,bitter and astringent.The content of trans-catechins was 24.9-92.25 mg/g,cis-catechin was 18.37-86.79 mg/g,theaflavin was 9.03-26.33 mg/g,theobromine was 27.92-44.91 mg/g,and gallic acid was 0.36-7.7 mg/g,respectively.Herein,compared with west and south of Sichuan tea region,the content of catechins,theaflavin and galic acid of black teas were the highest in north of Sichuan tea region,but caffeine was the lowest.【Conclusion】The Congou black tea in north of Sichuan tea region was the best by quality comprehensive evaluation among all collected tea samples,but some black tea products with special flavor or taste and other excellent sensory quality were scarce generally.Therefore,it is necessary for us to strengthen the independent breeding and the appropriate introduction of flower and fruit-scented tea varieties and carry out systematic studies on different fermentation degree,drying and aroma enhancement technology based on different raw material maturity combination with the main cultivar of Sichuan province.