白茶加工过程中挥发性组分变化研究

Changes of Volatile Components in White Tea Processing

以‘政和大白茶’‘福安大白茶’与‘政和群体种’为原料,对其加工过程中的鲜叶、萎凋叶和成品茶进行感官审评和挥发性组分测定,探究不同品种白茶加工过程中挥发性组分的变化。感官审评结果表明,3个不同品种制成的白茶均呈现毫香和花香,其中,福安大白茶与政和群体种还具不同程度甜香。GC-MS检测结果表明,萜品油烯、3-蒈烯、2-甲基丁醛、紫苏醇、2-己烯醛、马鞭草烯醇和β-蒎烯等7个特征挥发性组分是3个品种白茶的共有挥发性组分,可能是其成品茶香气具有一定相似度的原因。

White teas made from the leaves of Zhenghe Dabaicha, Fu’an Dabaicha, and Zhenghe group species were studied with respect to the leaf property, processing technology, and product quality. Along the processing, volatile components of the fresh, withered, and processed leaves were analyzed by sensory evaluation and determination by GCMS. Sensory evaluation results showed that three different varieties of white tea displayed pekoe-type and floral scent.Meanwhile, Fu’an Dabai tea and Zhenghe group species have varied degrees of sweet fragrance. GC-MS results showed that there were 7 kinds of common characteristic volatile components in the 3 white tea, namely terpinolene, 3-carene,2-methylbutyraldehyde, dihydro cuminyl alcohol, 2-hexenal,(-)-verbenone and β-pinene, respectively, which may be the reason that makes them have some similarity on aroma of the three tea products.