冲泡条件对恩施玉露绿茶茶汤品质的影响  

Effect of brewing conditions on quality of Enshi Yulu green tea infusion

作　　者：刘盼盼[1] 高士伟[1] 郑鹏程[1] 龚自明[1] 王胜鹏[1] 叶飞[1] 郑琳[1] 马林龙[1] 

机构地区：[1]湖北省农业科学院果树茶叶研究所/湖北省茶叶工程技术研究中心,湖北武汉430064

出　　处：《食品工业科技》2016年第20期138-144,共7页Science and Technology of Food Industry

基　　金：国家茶叶产业技术体系项目(CARS-23);国家青年科学基金项目(31400586);湖北省农业科技创新中心创新团队项目(2016-620-000-001-032);茶叶特色学科(2012-620-001-003);湖北省农业科学院果树茶叶研究所青年科学基金项目(GCJJ201603)

摘　　要：对恩施玉露绿茶茶汤品质在不同冲泡条件下的变化进行探讨,采用分析化学手段和量化感官分析方法鉴定了沸水(100℃,5 min)、常温水(25℃,2 h)及冷水(4℃,6 h)冲泡后茶汤呈味成分、挥发性成分与感官分属性,并建立了两者的相关性。结果表明:沸水冲泡法的茶汤花香和甜香高,滋味较浓,带有苦涩味;低温和常温冲泡下的茶汤以清香和果香为主,滋味鲜醇,无苦涩味,且有回甘。沸水冲泡条件下的茶多酚、儿茶素、咖啡碱、水浸出物和总糖含量都显著高于冷泡茶,常温冲泡下的茶氨酸和精氨酸含量最高。香气成分上表现为冷泡茶的醛类和酮类含量都明显增加,而芳香烃类物质明显减少,醇类在热泡茶汤中含量最高。进一步的相关性研究发现,有7个呈味成分和10个香气组分分别与滋味和香气分属性间相关性较高,呈味成分包括茶多酚、咖啡碱、茶氨酸等,呈香成分包括二甲硫、己醛、芳樟醇、柠檬烯等,这些成分对不同冲泡条件下绿茶风味变化及感官分属性有重要的贡献。It was discussed the effects of brewing conditions on quality of Enshi Yulu green tea infusion.Chemical analysis and quantitative sensory evaluation were applied to analyze taste-active compounds, volatil compounds and sensory attributes of tea infusion under steeping conditions of hot water （ 100 ℃,5 min）, room temperature water（25 ℃,2 h）and coldwater（4℃,6 h） ,and simultaneously establish the correlation between them.The results showed that the tea infusion brewing at 100 ℃ had higher floral and sweet flavor, strong taste with bitter and astringent, while cold-making tea had higher faint scent and fruity flavor, fresh taste without bitter and astringent, and high sweet aftertaste.Tea polyphenols, catechins, caffeine,water extract and total sugar content of hot water were significantly higher than that of cold tea.Theanine and arginine content was the highest brewing at room temperature.Alcohol content was the highest brewing at hot water, compared with that, aldehydes and ketones of cold-making tea increased significantly,while aromatic hydrocarbondecreased obviously.Seven taste components and ten volatile compounds had high correlation with taste and aroma attributes, respectively. These flavor components, including tea polyphenols, caffeine,theanine, dimethyl sulfide, hexanal, linalool, limonene, and so on, had a bigger contribution to green tea flavor under different brewing condition and each sensory attributes.

关 键 词：冲泡条件 冷泡茶 绿茶 香气品质 相关性 

分 类 号：TS272[农业科学—茶叶生产加工]