揉捻工艺对单丛茶品质影响的研究  

The Effect of Rolling Process on the Taste and Aroma Quality of Dancong Tea

作　　者：赖榕辉[1] 黄亚辉[1] 蔡远加[1] 

机构地区：[1]华南农业大学园艺学院,广州510642

出　　处：《茶叶通讯》2011年第4期15-18,共4页Journal of Tea Communication

基　　金：广东省重点科技攻关项目"广东省茶叶产业推进关键技术研究与示范"(2009B020201013)

摘　　要：采用SDE法和气质联用技术(GC-MS)分析不同揉捻工艺制成的单丛茶的香气组成,并检测了多酚、氨基酸等滋味因子。结果表明,包揉工艺制成的颗粒型单丛水浸出物和酚氨比较高,提高了单丛茶的滋味品质,并表现出与条形单丛不同的花香。To study the effect of different rolling process on Dancong tea,SDE and GC-MC were used to analyze the aromatic components in the different rolling process,phenols and amino acids,the main taste factor,were detected by rule method.The results showed that the contents of the water soluble matters,the ratio of polyphenols/amino acid were increased after the tea were treated with bag kneads working,and the Aromatic components were changed.The result indicates that the bag kneads working have increased the taste of Dancong tea,and achieved different aroma from that of strip-type Dancong tea.

关 键 词：单丛茶 揉捻 滋味 香气 GC-MS 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]