湿窨工艺及配花量对茉莉花茶香气成分的影响  

Effects of Wet-Scenting Process and RJF on the Aroma Constituent of Jasmine Scented Tea

作　　者：叶乃兴[1] 杨广[1] 郑乃辉[2] 杨江帆[1] 王振康[2] 梁小虾[3] 

机构地区：[1]福建农林大学茶业科技与经济研究所 [2]福建省农业科学院茶叶研究所,福建福安355015 [3]福建农林大学应用生态研究所,福建福州350002

出　　处：《茶叶科学》2006年第1期65-71,共7页Journal of Tea Science

基　　金：福建省科技厅重大农业科技项目(2003S007)

摘　　要：采用SPME/GC-MS技术分析高档茉莉花茶的香气组分,结果表明苯甲酸顺-3-己烯酯、芳樟醇、乙酸苄酯、邻氨基苯甲酸甲酯是茉莉花茶的主香组分,这些成分构成了茉莉花茶香气浓度的基础。采用湿窨工艺窨制茉莉花茶,苯甲酸顺-3-己烯酯、芳樟醇、邻氨基苯甲酸甲酯、杜松萜烯、吲哚、苯甲醇、橙花叔醇、乙酸香叶酯等成分的含量显著提高;配花量在69%～115%之间,配花量递增,茉莉花茶香气成分的含量亦随之增加,当配花量达到96%以上,茉莉花茶的主要香气成分含量差异不显著,表明茶坯的吸香已趋于饱和。采用湿窨工艺窨制高档茉莉花茶的适宜配花量为90%～100%。The aroma constituent of high-quality jasmine-scented tea was analyzed using SPME/GC-MS method. It was found that cis-3-hexenyl acetate, linalool, benzyl acetate and methyl anthranilate were the major fragment components in jasmine scented tea. The contents of cls-3-hexenyl acetate, linalool, methyl anthranilate, cadinene, indole, benzyl alcohol, nerolidol, geranyl acetate were significantly increased in the jasmine scented tea made by wet-scenting process. The content of aromatic components in jasmine scented tea was increased when the rate of jasmine flower to tea （RJF） was ranged from 69% to 115%. When RJF is above 96%, the content of major aromatic components in the jasmine scented tea did not increase significantly. It suggested that the absorbance of tea to the fragment of jasmine flower would be attained a balance in the RJF. It suggested that the suitable RJF is 90% to 100% for producing high-quality jasmine tea made by wet-scenting process.

关 键 词：茉莉花茶 湿窨工艺 配花量 香气成分 

分 类 号：TS272.53[农业科学—茶叶生产加工]