不同去仓味方法对六堡茶香气成分的影响

Effects on Aroma Components by Different Removing the Stale Smell of Liupao Teas

"越陈越香"是六堡茶的特征,然而因仓储不当会形成仓味,严重影响茶叶品质。为探索合理去仓味方法,以存放5年的六堡茶为原料,设计不同去仓味方法。以不做任何处理的茶样作对照,采用顶空-固相微萃取(HS-SPME)联合GC-MC分析香气成分并结合感官审评进行综合评价。结果表明,共检测出40种香气化合物,包括醇类10种、酮类7种、醛类9种、酯类2种、烯类5种和其他类7种,去仓味处理降低了醇类化合物相对含量,能提高酮类化合物相对含量。综合考虑,基于试验条件下,存放5年的广西六堡茶摊晾于无异味室内控温控湿(22℃、70%)5 d,每天开门开窗通风透气2次,每次1 h的去仓味方法效果最佳,能有效减少醇类化合物含量和保持较高酮类化合物含量,保证了茶叶品质。

Liupao tea has the characteristics of getting better with age.However,improper storage will form the stale smell,which seriously affects the quality of tea.In order to explore the reasonable method of removing the stale smell,the Liupao tea stored for five years was used as the raw material to design different methods to remove stale smell,the tea samples without any treatment were used as the control.The aroma components were analyzed by headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MC)and comprehensive evaluation by sensory review.The results showed that a total of 40 aroma components were identified,including 10 alcohols,7 ketones,9 aldehydes,2 esters,5 alkenes,and 7 others compounds.The relative content of alcohols decreased and ketones increased by removal the stale smell.Comprehensive consideration,based on the experimental conditions,the Liupao tea was airing in the no peculiar smell room,controlled temperature,and humidity(22℃,70%)for 5 days,opened the door and opened the window for ventilation twice every day,1 hour each time,which could effectively slow down the decline of alcohols and maintain high ketone compounds,and ensure the quality of tea,was the best method of removal stale smell.