【作者】 张娴静； 孙云； 赖钟雄；

【Author】 ZHANG Xian-jing;SUN Yun;LAI Zhong-xiong;College of Horticulture,Fujian Agriculture and Forestry University;Institute of Horticultural Biotechnology;

【机构】 福建农林大学园艺学院； 福建农林大学园艺植物生物工程研究所；

【摘要】 本研究以铁观音为供试材料,采用以"轻晒青"、"轻摇青"、"长时薄摊青"为特点的低温轻发酵做青工艺、以"重晒青"、"重摇青"、"短时厚摊青"为特点的传统自然做青工艺进行加工,探讨了不同工艺铁观音香气的动态变化。研究结果显示:(1)晒青阶段:"轻晒青"工序的铁观音主要赋香成分均有所增加,其中有效促进了α-法尼烯、β-紫罗酮、香叶基丙酮、茉莉酮、雪松烯等主要香气成分大量形成;"重晒青"同样促进铁观音主要赋香成分形成,其增加幅度不及"轻晒青"。(2)摇青阶段:"轻摇青"工序有效促进了橙花叔醇、α-法尼烯、β-紫罗酮、香叶基丙酮、丁酸反-2-己烯酯等大量形成;"重摇青"在促进铁观音主要赋香成分形成的同时,有效促进了橙花叔醇、α-法尼烯、β-法尼烯、雪松烯、L-薄荷醇、β-紫罗酮、乙酸苯乙酯等大量形成;"重摇青"香气峰面积总值为"轻摇青"的1.39倍,则"重摇青"更有效地促进铁观音香气的形成。(3)摊青阶段:"长时薄摊青"有效促进了β-榄香烯、茉莉酮、丁酸反-2-己烯酯等大量形成,摊青24h以后,香气总量虽达到最高值,但橙花叔醇、α-法尼烯含量有所减少;"短时厚摊青"发酵过程中各主要特征香气成分含量与摇青结束时基本保持同一水平。更多还原

【Abstract】 In this study, Tieguanyin was used as material.The tea leaves-making technology of the degree of light fermentation in low temperature which included light sun-withering,slight shaking and thin spreading tea leaves for a long time,and the traditional tea leaves-making technology in the natural conditions which included heavy sun-withering,heavy shaking and thick spreading tea leaves for a short time,had been adopted.The dynamic change of Tieguanyin aroma in different process was explored.The results shows that:(1) The sun-withering stage:Tieguanyin main aroma compositions increased in light sun-withering processing,and light sun-withering processing promoted effectively main aroma substances to form in quantity,such as alpha Farnesene,beta Ionone,geranylacetone,Jasmone,cedrene.The heavy sun-withering processing also promoted Tieguanyin main aroma to form,and the increase rate was inferior to the sun-withering lightly.(2) The shaking tea leaves stage:Tieguanyin main aroma compositions increased in light shaking processing,and light shaking processing promoted effectively main aroma substances to form in quantity,such as Nerolidol,alpha Farnesene,beta Lonone,Geranylacetone,trans-2-Hexenyl butyate.The heavy shaking processing also promoted effectively main aroma substances to form in quantity,such as Nerolidol,alpha Farnesen,bate Farnesene,Cedrene,L-Menthol,beta Lonone,Hexyl hexanoate.The Total aroma forming in heavy shaking processing was that forming in light shaking processing 1.39 times,then the former more effectively than the latter promoted the formation of Tieguanyin aroma.(3) The spreading tea leaves stage:The thin spreading processing for a long time promoted effectively main aroma substances to form in quantity,such as bate Elemene,Jasmone,trans-2-Hexenyl butyate.After spreading tea leaves for 24 h,although total aroma reached a high level,but the main characteristics aroma such as Nerolidol aroma,alpha Farnesene content reduced down.In thick spreading processing tea leaves for a short time,Tieguanyin main aroma compositions kept the level with at the end of shaking tea leaves.更多还原