白云特早新品系的茶类适制性及香气成分分析  

Suitability for Processing and Aroma Analysis of Baiyun-tezao Tea

作　　者：杨如兴[1] 张磊[1] 尤志明[1] 陈芝芝[1] 吴民亿[1] 

机构地区：[1]福建省农业科学院茶叶研究所,福建福安355015

出　　处：《福建农业学报》2011年第6期971-976,共6页Fujian Journal of Agricultural Sciences

基　　金：福建省区域科技重大项目(2011N3030);福建省农业厅"茶树优异种质资源保护与利用工程"项目(2011年)

摘　　要：白云特早茶树新品系按传统加工工艺分别制作绿茶、红茶和白茶,采用感官审评5项因子法鉴定茶类适制性,并用GC/MS气质联用仪定性、定量分析香气成分。结果表明:白云特早最适制绿茶、红茶和白茶,其3年感官审评得分达90.2～94.9分,分别比对照高1.3～5.2分、0.6～4.5分和-2.1～2.2分;3类茶样共检测出43种香气成分,其中醇类8种、醛类11种、酮类6种、酯类5种、烷烃2种、烯类8种、含氮化合物3种;3种茶类中含量最高的成分均为醇类,分别达47.41%、58.79%和76.03%,含量较高的有醛类、酮类、酯类和烯类等,其中β-芳樟醇、反-橙花醇、反-β-罗勒烯、顺-茉莉酮、水杨酸甲酯、壬醛和β-紫罗酮等化合物是白云特早茶叶的主要香气成分。Using the traditional processing technology,the green tea,black tea and white tea were processed with the leaves from the newly bred Baiyun-tezao tea variety.Suitability of the tea for processing was determined by sensory evaluation and aroma analysis on the resultant teas.GC-MS were used to detecte the aromatic components.The results showed that the new variety was suitable for making green tea,blacktea and white tea,as the sensory scored 90.2 to 94.9 points.The tea samples were found to have 43 aromatic components,including 8 alcohols,11 aldehydes,6 ketones,5 esters,2 alkanes,8 vinyls,and 3 nitrogen compounds.The compounds in the highest concentrations in the green tea,black tea and white tea were all alcohols,at 47.41%,58.79% and 76.03%,respectively.The aldehydes,ketones,esters and vinyls were also high.Specifically,β-linalool,trans-Geraneroli,β-trans-Ocimene,cis-Jasmine,salicylic acid,methyl eater,and nonanal and β-lonol were the aromatic components found in the Baiyun-tezao.

关 键 词：茶树 新品系 白云特早 适制性 香气成分 

分 类 号：TS262[轻工技术与工程—发酵工程]