做青强度对岭头单枞茶香气成分影响的研究  

Effects of Processing Intensity of Fresh Leaves on Aroma Constituents in Lingtoudancong Tea

作　　者：戴素贤[1,2] 陈国本[1,2] 崔堂兵 钟学文 

机构地区：[1]华南农业大学茶学专业 [2]兴宁市名茶示范场

出　　处：《分析测试学报》1998年第5期32-35,共4页Journal of Instrumental Analysis

基　　金：广东省科委重点课题

摘　　要：用气相色谱－质谱法分析了岭头单枞乌龙茶不同做青强度的茶叶香气组分的变化。结果表明，岭头单枞宜用偏轻做青。偏轻做青时芳樟醇及其氧化物含量较高，香气指数（Ｏｗｕｏｒ指数ＦＩ值）较高（达１２９１）。成品经感官审评，蜜韵显著，有花香，符合该品种风格特征，做青强度系数，以机摇系数００３１、全程系数００３８为佳。The effects of different processing intensities of fresh leaves on aroma constituents in Lingtoudancong Oolong tea were studied by gas chromatography_mass spectrometry.A higher concentration of linalool and corresponding oxides was observed with light processing intensity of fresh leaves and a FI value (Owuor index) as high as 12 91 was achieved.The analytical results indicated that the best product could be obtained with a processing intensity coefficient of 0 031 by machine rocking and of 0 038 in the whole process.

关 键 词：制茶工艺 乌龙茶 做青强度 香气成分 岭头单枞茶 

分 类 号：TS272.4[农业科学—茶叶生产加工]