松阳高香白茶加工及品质特征研究  

Research on Processing Technology and Quality of Songyang High Aroma White Tea

作　　者：刘婧[1] 刘青茹[1] 谌珍 王彬[1] LIU Jing;LIU Qing-ru;SHEN Zhen;WANG Bin(Hangzhou Tea Research Institute, China COOP, Hangzhou 310016, Zhejiang, China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016

出　　处：《食品研究与开发》2018年第6期151-155,共5页Food Research and Development

摘　　要：在松阳传统绿茶加工工艺基础上,结合做青工艺制备松阳高香白茶产品。通过内质成分测定和感官审评,发现产品游离氨基酸含量升高显著,相比传统工艺提高50%以上,产品香气更浓郁,香味悠长,花香明显,且滋味醇厚甘爽,有花果香,整体品质有显著提升;采用同时蒸馏萃取法提取样品香气成分,经气相色谱-质谱联用法(Gas Chromatography-Mass Spectrometer,GC-MS)鉴定及对比分析,结果显示,D-柠檬烯、邻苯二甲酸异丁基辛基酯、香叶醇、雪松醇、顺式-己酸-3-己烯酯、芳樟醇是松阳白茶特征香型的物质基础,经做青工艺处理的高香白茶产品其花香型香气成分含量更高,香气成分种类增加,整体香气更加丰富。Based on Songyang traditional green tea processing technology,Songyang high aroma white tea products were prepared,combined with fine manipulation process.Through inner quality components determination and sensory evaluation,the results showed that the content of free amino acid increased significantly,compared with the traditional process by more than50%.The products had a more fragrant aroma,obvious floral scent,mellow taste and pleasant aroma.The whole quality was remarkably improved.The aroma components of products were extracted by simultaneous distillation and extraction(SDE).The results of GC-MS identification and comparative analysis showed that D-limonene,phthalic acid isobutyl octyl ester,geraniol,cedrol,cis-hexanoic acid-3-hexenyl ester and linalool is the material basis of Songyang white tea characteristic aroma.For the high aroma tea products with fine manipulation process,the content of floral aroma components was higher,the kinds of aroma components increased and the whole aroma was more abundant.

关 键 词：白茶 做青 内质成分 感官品质 香气成分 

分 类 号：TS272.5[农业科学—茶叶生产加工]