【摘要】 闷黄工艺参数把控难是导致黄茶品质不稳定和产能提升慢的重要限制因素。本文采用3因素3水平正交试验设计分析了闷黄温度、环境湿度和通气间隔对平阳黄汤茶感官品质和内含成分的影响，结果显示，闷黄温度、环境相对湿度和通气间隔对黄茶品质、水溶性成分和挥发性物质含量均有显著影响。60℃下闷黄有利于醇和滋味形成，而50℃下闷黄有利于甜香特征形成；相对湿度高、通气间隔短对黄茶品质形成有利；50℃、90%相对湿度、通气间隔2h条件下闷黄，黄茶品质最优。分析还显示，黄茶的醇和滋味与闷黄处理后茶多酚含量下降、氨基酸含量增加密切相关，甜香特征则与2-甲基丁醛、乙酸丁酯、1-戊醇等挥发物在闷黄过程中含量增加有关。更多还原

【Abstract】 The challenge of controlling the parameters involved in the paper wrapped yellowing process represents a significant limiting factor that contributes to the unstable quality of yellow tea and hinders its yield improvement. In order to investigate the impact of temperature, environmental humidity, and ventilation interval on both sensory attributes and chemical composition of Pingyang Huangtang tea during the paper wrapped yellowing process, an orthogonal experimental design with 3 factors and 3 levels each was employed. The findings revealed that temperature, environmental relative humidity, and ventilation interval exerted substantial effects on not only sensory characteristics but also water-soluble components and volatile compounds in yellow tea. The yellowing process of paper wrapping baking at 60℃ contributes to the formation of a mellow attribute in taste, while paper wrapping baking at 50℃ promotes the development of sweet aroma characteristics. Optimal quality development of yellow tea is favored by high relative humidity and short ventilation intervals. The highest quality can be achieved through paper wrapped yellowing baked at 50℃, with a relative humidity of 90% and a ventilation interval of 2 hours. Furthermore, analysis indicates that the mellow taste of yellow tea is closely associated with a decrease in tea polyphenol content and an increase in amino acid content after undergoing paper wrapped yellowing treatment. Additionally, the sweet fragrance characteristics are linked to an increase in volatiles such as 2-methylbutanal, butyl acetate, and 1-pentanol during the process.更多还原