不同焙火程度对武夷岩茶丹桂内含物与感官品质的影响

Effects of different roasting on the inclusions and sensory quality of component in Wuyi rock tea Dangui

为研究焙火工艺对武夷岩茶丹桂内含物与感官品质的影响,采用传统焙火方法,分别用轻火(110℃)、中火(120℃)、足火(130℃)对丹桂焙火3 h、6 h、9 h、12 h、15 h,分析其内含物含量并进行感官评审。结果表明,随着焙火温度的升高,丹桂毛茶茶多酚、黄酮、可溶性糖、游离氨基酸以及表型儿茶素含量逐渐下降,非酯型儿茶素含量提高;随着焙火时间的延长,可溶性糖、游离氨基酸含量呈现下降趋势;茶多酚、儿茶素类、黄酮则是呈现波动性变化。感官评审结果表明,轻火焙火12 h、中火焙火6 h茶样得分较高。

In order to study the effects of roasting technology on the contents and sensory quality of Wuyi rock tea Dangui,traditional baking methods were used,which were light temperature(110℃),medium(120℃)and high(130℃)baking for 3 h,6 h,9 h,12 h and 15 h,respectively.Contents of Inclusions were analyzed and sensory quality were evaluated.The results showed that the contents of polyphenols,flavonoids,soluble sugars,free amino acids and phenotypic catechin decreased gradually with the increase of roasting temperature,while the contents of non-ester catechin increased.The contents of soluble sugars and free amino acids decreased with the increase of roasting time.Tea polyphenols,catechins,flavonoids showed fluctuating change.The results of sensory evaluation showed that the tea samples roasted 12 h at light temperature and 6 h at medium temperature had higher scores.