白茶品质研究进展  

Research progress in quality of the white tea

作　　者：刘菲[1] 孙威江[1,2] 

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学安溪茶学院,福建福州350002

出　　处：《食品工业科技》2015年第10期365-368,共4页Science and Technology of Food Industry

基　　金：国家星火计划项目课题(2013GA7200024);高等学校博士学科点专项基金(20133515110006)

摘　　要：主要从白茶非挥发性成分和挥发性成分两方面总结了白茶独特风味形成的原因和影响因素。从鲜叶原料、加工工艺等方面提出提高白茶品质的思路。白茶的高氨基酸、高咖啡碱含量与其制茶品种有关,高黄酮含量则与制茶工艺有关。白茶挥发性组分受到制茶品种和制茶工艺两方面的影响。通过白茶工艺创新,可在一定程度上解决白茶香气低、滋味淡等问题。The reason of white tea sensory formed from tasty compounds and volatility compounds two parts were sumed up. As well as some new idea of fresh leaves and process technology was pointed out. Why the white tea had great amine acid,caffeine contents were connect with different tea cultivar. However flavonoids were connect with process technology. The volatility compounds of the white tea was effected by tea cultivar and process technology. The innovation of the white tea would resolve the problem of low aroma and tasty.

关 键 词：白茶 品质 滋味成分 挥发性成分 

分 类 号：TS272[农业科学—茶叶生产加工]