茉莉花茶隔离窨制中主要影响因子对挥发性组分的影响

Effects of Main Factors on the Volatile Compounds of Jasmine Scented Tea during the Isolated Scenting Process

研究了隔离窨制过程中,素坯含水量、配花量、复火温度和在窨时间4个因子对茉莉花茶挥发性组分的影响。结果表明:素坯含水量<8.39%的范围,花茶中挥发性物质含量随含水量的增加而增加;其含水量超过10.96%时,挥发性物质含量减少,隔离窨制时素坯含水量以8.39%~10.96%为合适。在设定的配花量范围内,花茶中挥发性物质含量随配花量的增加呈增加趋势;为使花茶获得较好的香气品质,推荐配花量为86%茶坯。不同复火温度处理下,挥发性物质含量差异小,从节约时间与场地成本考虑,推荐复火温度120℃。花茶中挥发性物质含量随在窨时间的增加而增加,在窨时间以15 h为宜。

The effects of the water content of tea dhool, the rate of jasmine flower to tea(RJF), the drying temperature and the scenting time on the aroma quality of jasmine scented tea during the isolated scenting process were studied in this experiment. The results showed that, when the scope of water content of tea dhool was 3.69%-8.39%, the content of volatile compounds increased with the increasing of the water content. However, when the water content of tea dhool is above 10.96%(10.96%-13.54%), the content of volatiles decreased. Thus, the appropriate water content of tea dhool was 8.39%-10.96%. When the scope of RJF was 39%-86%, the content of volatile compounds in the jasmine scented tea increased with the increasing of RJF. In order to obtain jasmine tea product of high aroma quality, the RJF recommended was 86%. Overall, there was little difference among the content of volatile compounds in jasmine scented tea at different drying temperatures(80, 100 ℃ and 120 ℃). In consideration of saving time, the drying temperature recommended was 120 ℃. Within 3-15 h, the content of volatile compounds in jasmine scented tea increased with the increasing of time. Therefore, 15 h is good for the improvement of jasmine tea aroma quality.