烘焙温度对漳平水仙茶饼风味品质的影响

Effect of Baking Temperature on Flavor Quality of Zhangping Shuixian Tea Cake

以无烘焙处理、80℃-70℃-60℃、90℃-80℃-70℃、100℃-90℃-80℃和110℃-100℃-90℃不同温度烘焙的漳平水仙茶饼为研究对象,结合感官审评和生化成分检测,探究不同烘焙温度对漳平水仙茶饼风味品质的影响。研究结果表明,随烘焙温度升高,漳平水仙茶饼滋味浓醇度和鲜甜度呈先增后降趋势,茶叶花香同呈先增后降变化,并由浓郁兰花香向甜香和焦味转变。茶多酚、游离氨基酸、水浸出物、茶红素、可溶性糖、茶褐素和咖啡碱含量变化是影响滋味差异的关键。正己醇、2-甲基丁醛、2-甲基呋喃、脱氢芳樟醇、1-戊烯-3-醇、顺-2-戊烯醇、α-法呢烯、乙酸叶醇酯、1-乙基-1H-吡咯、芳樟醇、苯乙醇、β-石竹烯和3,4-二氢-4-甲基-2H-吡喃含量变化是影响香气差异的关键。不同烘焙温处理下,以90℃-80℃-70℃温度烘焙茶样风味品质最佳,既有利于水浸出物、可溶性糖和茶黄素含量增加,而咖啡碱和茶褐素含量减少提升滋味浓醇度和回甘,同时降低顺-2-戊烯醇含量,提升脱氢芳樟醇、芳樟醇、β-石竹烯、1-戊烯-3-醇、α-法呢烯、正己醇、2-甲基丁醛、1-乙基-1H-吡咯和2-甲基呋喃含量,促进馥郁持久的兰花香和甜香。本研究将为漳平水仙茶烘焙工艺优化及风味品质提升提供一定借鉴与参考。

Zhangping Shuixian tea cakes were baked at different temperatures(80-70-60 ℃, 90-80-70 ℃, 100-90-80 ℃,and 110-100-90 ℃). Unbaked samples were used as a control. The effects of different baking temperatures on the flavor quality of Zhangping Shuixian tea cake were investigated by sensory evaluation and biochemical analysis. The results showed that the mellow and sweet taste of Zhangping Shuixian tea cake increased initially and then decreased with increasing baking temperature, and so did the floral aroma. In addition, the aroma changed from strong orchid-like to sweet and burnt. The contents of tea polyphenols, free amino acids, water extract, thearubigins, soluble sugar, theabrownin and caffeine were the key factors affecting the difference in taste. The contents of hexanol, 2-methylbutyraldehyde, 2-methyl furan, dehydrolinalool, 1-pentene-3-ol, cis-2-pentanol, α-farnesene, cis-3-hexenyl acetate, 1-ethyl-1H-pyrrole, linalool,phenethyl ethanol, β-caryophyllene, and 3,4-dihydro-4-methyl-2H-pyran were the key factors affecting the difference in aroma. The tea sample baked at 90-80-70 ℃ had the best flavor quality. Under this condition, the contents of water extract, soluble sugar and theaflavins increased, and the contents of caffeine and theabrownin decreased, thus improving the mellow taste and the sweet aftertaste. Moreover, the content of cis-2-pentenol decreased, and the contents of dehydrolinalool,linalool, β-caryophylene, 1-pentene-3-ol, α-farnene, hexanol, 2-methylbutyraldehyde, 1-ethyl-1h-pyrrole and 2-methylfuran increased, thereby promoting the formation of lingering orchid-like and sweet aromas. In conclusion, this study will provide a reference for research on the optimization of the baking process and the improvement of the flavor quality of Zhangping Shuixian tea.