Effect of Different Drying Methods on the Volatile Compounds Jinmudan Oolong Tea  

作　　者：Hui-Jing Xu Ying Wu Qing Wei Fei-Long Cui Jing Zhu Ling-Yun Zhang 

机构地区：[1]College of Horticulture,South China Agricultural University [2]Yinzhou district forestry technology management service station

出　　处：《茶叶》2013年第4期362-369,共8页Journal of Tea

基　　金：supported by the rural science and technology innovation fund project of technology division from Ningbo city science and technology bureau (No.201001C8002011,201002C1011003)

摘　　要：Jinmudan,a new tea variety from Fujian Province has an excellent quality with a unique aroma like magnolia frogrance.To monitor the changes in the tea volatile compounds during the Jinmudan Oolong tea manufacturing(drying) process,the volatiles of tea samples were extracted and analyzed.Characteristic volatile compounds in Jinmudan Oolong tea were nerolidol,α-farnesene,linolenic acid,palmitic acid,indole,phenylacetaldehyde,cisjasmone,β-phenylethanol,etc.The content of nerolidol was the highest in four tested samples.The composition of the volatile compounds in microwave drying sample was simple,but its concentration was high,in which the main volatile compounds were alcohols and esters.The processing with combination of traditional drying craft and modern aroma-improvement technique could obviously improve the tea aroma,especially in level of epoxy linalool and jasmine lactone.Jinmudan,a new tea variety from Fujian Province has an excellent quality with a unique aroma like magnolia frogrance.To monitor the changes in the tea volatile compounds during the Jinmudan Oolong tea manufacturing （drying） process,the volatiles of tea samples were extracted and analyzed.Characteristic volatile compounds in Jinmudan Oolong tea were nerolidol,α-famesene,linolenic acid,palmitic acid,indole,phenylacetaldehyde,cisjasmone,β-phenylethanol,etc.The content of nerolidol was the highest in four tested samples.The composition of the volatile compounds in microwave drying sample was simple,but its concentration was high,in which the main volatile compounds were alcohols and esters.The processing with combination of traditional drying craft and modem aroma-improvement technique could obviously improve the tea aroma,especially in level of epoxy linalool and jasmine lactone.

关 键 词：挥发性化合物 干燥方法 乌龙茶 茶叶香气 橙花叔醇 茶叶品种 苯基乙醇 测试样本 

分 类 号：TS272.59[农业科学—茶叶生产加工]