烘焙处理对夏秋绿茶香气品质的影响  

Effect of Baking on the Aroma Quality of Green Tea Produced in Summer and Autumn

作　　者：张俊[1] 唐德松[1] 龚淑英[1] 刘蕾[1,2] 敖存[1] 顾志蕾[1] 

机构地区：[1]浙江大学农业与生物技术学院茶学系,杭州310029 [2]青岛市崂山区农林局,山东青岛266061

出　　处：《中国食品学报》2010年第6期94-100,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技厅项目(No.2007C12001);国家茶叶产业技术体系

摘　　要：对夏秋茶进行烘焙处理,采用感官审评结合GC-MS分析,探讨烘焙对改善夏秋绿茶香气品质的作用。在试验条件下,采用100℃和120℃烘焙处理,效果较好。感官审评结果表明,茶叶的香气品质随着烘焙时间的延长,呈抛物线变化,即先趋向改善,然后品质下降。对香气成分的分析表明,随着烘焙时间的延长,芳樟醇、法尼烯和橙花叔醇等香气成分的相对含量下降,吡咯类物质的种类和相对含量逐渐增加,且温度越高,吡咯类物质越易形成。3-乙基吡咯和叶吡咯等烘炒香物质,使茶叶的火工味凸显。烘焙过程中,处理与对照样品的香气总含量差异不显著,但其香型各不相同,表明香气成分之间,不同浓度的配比或相互作用是影响其香气品质的重要因素。在试验范围,脱氢芳樟醇随烘焙时间的延长和烘焙温度的升高先显著增加至最高值,然后下降。烘焙温度越高,达到峰值的时间越短,脱氢芳樟醇变化趋势同感官审评获得的茶叶香气品质变化趋势。脱氢芳樟醇可以作为烘焙过程中茶叶香气品质的指标物质。Effect of baking on the aroma quality of green tea produced in Summer and Autumn（GTPSA） was investigated.The aroma quality of treated samples was evaluated by sensory evaluation combined with GC-MS analysis.The green tea baked at temperature of 100 ℃ and 120 ℃ could obtain good aroma quality.The sensory score rose first and then drop during with baking treatment.Chemical analysis indicated that,the contents of compounds with flowery scent such as linalool,farnesene and nerolidol,decreased and the compounds with overbaking,such as pyrroles increased.The smell of overbaking displayed after long time baking.The total content of aroma compounds changed little during the baking treatment,while the sensorial scores were different,it indicated that,the relative content of each aroma compound could greatly effect the aroma quality.During the baking treatment,the content of hotrienol was consistent with the score of sensorial evaluation and it could be used as a indicator for baking treatment of green tea.

关 键 词：夏秋茶 烘焙 香气品质 脱氢芳樟醇 

分 类 号：TS272.51[农业科学—茶叶生产加工]