茶鲜叶匀浆悬浮发酵红茶饮品的香气品质研究  

Studies on the aroma character of the suspension fermented black tea beverage of tea leaf homogenates

作　　者：夏涛[1] 高丽萍[2] 

机构地区：[1]浙江大学茶学系,杭州310029 [2]安徽农业大学生物工程系,合肥230036

出　　处：《南京农业大学学报》1999年第4期84-85,共2页Journal of Nanjing Agricultural University

基　　金：国家自然科学基金!(39570431);安徽省自然科学基金!(98151509)

摘　　要：茶鲜叶匀浆悬浮发酵红茶饮品因鲜叶破碎强烈、供氧充足、发酵迅速, 使β-葡萄糖苷酶活性明显受抑, 加之缺乏干燥过程, 影响了香气的形成与转化, 从而表现出香气总量及Ow uor指数低, 香气前体残留量高。后熟处理虽然使悬浮发酵红茶低沸点香气和香气总量下降, 却明显提高了Ow uor 指数, 改善了香气感官品质。In the suspension fermented black tea of tea beverage leaf homogenates,due to the rapid fermenting process,the serious disruption of tea leaves and the sufficient oxygen supply,the aroma formation was impeded as a result of the inhibition of β glucosidase activity and the lack of drying process.As the formation and transformation of aroma were affected the total amount of aroma compounds and the Owuor index were lower and the reminent amount of aroma precursors was higher than those of the orthodox black tea.The after maturing treatment decreased the low boiling point aromas and the total amount of aroma compounds,but it obviously increased the Owuor index and improved the aroma sensory quality of the suspension fermented black tea. ABSTRACT In the suspension fermented black tea of tea beverage leaf homogenates,due to the rapid fermenting process,the serious disruption of tea leaves and the sufficient oxygen supply,the aroma formation was impeded as a result of the inhibition of β glucosidase activity and the lack of drying process.As the formation and transformation of aroma were affected the total amount of aroma compounds and the Owuor index were lower and the reminent amount of aroma precursors was higher than those of the orthodox black tea.The after maturing treatment decreased the low boiling point aromas and the total amount of aroma compounds,but it obviously increased the Owuor index and improved the aroma sensory quality of the suspension fermented black tea. In the suspension fermented black tea of tea beverage leaf homogenates,due to the rapid fermenting process,the serious disruption of tea leaves and the sufficient oxygen supply,the aroma formation was impeded as a result of the inhibition of β glucosidase activity and the lack of drying process.As the formation and transformation of aroma were affected the total amount of aroma compounds and the Owuor index were lower and the reminent amount of aroma precursors was higher than those of the orthodox black tea.The after maturing tr

关 键 词：茶鲜叶 悬浮发酵 红茶饮品 香气品质 后熟处理 

分 类 号：TS272.52[农业科学—茶叶生产加工]