不同烘焙程度对“勐海大叶茶”和“紫娟”红茶香气成分的影响  

Effects of Different Baking Degrees on Aroma Components of“Menghai Big Leaf tea”and“Zijuan”Black tea

作　　者：马玉青 孙云南[1] 夏丽飞[1] 潘联云 张艳梅[1] 仝佳音 曲浩 杨芳慧 MA Yuqing;SUN Yunnan;XIA Lifei;PAN Lianyun;ZHANG Yanmei;TONG Jiayin;QU Hao;Yang Fanghui(Tea Research Institute,Yunnan Academy of Agricultural Sciences,Yunnan Provincial Key Laboratory for Tea Science,Menghai 666201,China)

机构地区：[1]云南省农业科学院茶叶研究所/云南省茶学重点实验室,云南勐海666201

出　　处：《茶叶通讯》2021年第4期671-678,共8页Journal of Tea Communication

基　　金：云南省重大科技专项(202002AE320001);云南省财政厅专项。

摘　　要：为探究不同烘培程度对勐海大叶茶和紫娟两种大叶种红茶香气成分的影响。采用顶空固相微萃取法提取香气,气质联用技术(GC-MS)定量香气物质含量,对国家级良种勐海大叶茶和特异品种紫娟经不同烘培时间制成的红茶样品进行香气组分比较分析和感官审评。结果表明,勐海大叶种制成的红茶甜香浓郁带花果香,紫娟红茶甜香浓郁带花果香、辛香。香气组分分析表明,四种红茶均测定得到38种香气组分,其中相对含量以醇类最高,其次为酯类,再次为醛类。勐海大叶种制成的红茶主要以醇类和酯类为主,两者相对含量之和分别占香气总量的82.22%(重烘焙)和84.26%(轻烘焙),主要香气化合物有β-芳樟醇、水杨酸甲酯和香叶醇,香气主要表现为甜香带花香的特点。紫娟红茶以醇类、酯类和醛类香气成分为主,三者的相对含量之和分别占香气总量的87.19%(重烘焙)和85.47%(轻烘焙),其中以β-芳樟醇、水杨酸甲酯、香叶醇、苯甲醛(杏仁香)、脱氢芳樟醇(花果香)、氧化芳樟醇Ⅱ、顺-己酸-3-己烯酯(花香)、β-紫萝酮(紫罗兰香)、苯甲醇(芳香味)、α-法尼烯及橙花叔醇(甜香带木香)等为主,其主要香气物质更为丰富,构成紫鹃红茶花香、果香和特有的品种香。影响勐海大叶种重烘焙红茶香气的醇类相对含量略低于轻烘焙红茶,而紫娟重烘焙红茶的醇类和醛类含量均高于轻烘焙红茶。勐海大叶种制成的轻烘焙红茶香气品质较好,而紫娟由于其品种的特异性,制成的重烘焙红茶花果香更浓郁显著,适当重烘焙有利于其甜香与花果香等香气成分的提高。In order to explore the effects of different baking degrees on aroma components of two kinds of big leaf black tea of Menghai big leaf tea and Zijuan.The aroma was extracted by headspace solid phase microextraction(HS-SPME),and the content of aroma compounds was quantified by GC-MS,the aroma components of black tea samples made by national improved variety Menghai big leaf tea and special variety Zijuan at different baking times were compared and analyzed,and sensory evaluation on the tea samples were carried out.The results showed that the black tea made from Menghai big leaf tea had strong sweet aroma with flower and fruit aroma;Zijuan black tea had sweet fragrance with flower and fruit aroma and spicy flavor(variety flavor).The analysis of aroma components showed that 38 kinds of aroma components were obtained from two kinds of black tea,among which the relative content of alcohols was the highest,followed by esters and aldehydes.The black tea made from Menghai big leaf species was mainly composed of alcohols and esters.The sum of relative contents of alcohols and esters accounted for 82.22%(heavy baking)and 84.26%(light baking)of the total aroma respectively,and the main aroma compounds wereβ-Linalool,methyl salicylate and geraniol.The aroma was mainly sweet with floral aroma.Zijuan black tea was mainly composed of alcohols,esters and aldehydes.The sum of relative contents of alcohols,esters and aldehydes accounted for 87.19%(heavy baking)and 85.47%(light baking),respectively.Among themβ-Linalool,methyl salicylate,geraniol,benzaldehyde(apricot fragrance),dehydroalinalool(flower and fruit fragrance),oxidized linalool II,cis-hexanoic acid-3-hexenyl ester(flower fragrance)β-Arotone(violet fragrance),benzyl alcohol(aromatic fragrance)α-Farnesene and nerolidol(sweet with wood aroma)were the main aroma components,and the main aroma components were more abundant,forming the flower aroma,fruit aroma and unique variety aroma of Zijuan black tea.The relative content of alcohols affecting the aroma of Menghai big le

关 键 词：勐海大叶茶 紫娟 红茶 重萎凋 烘焙程度 气质联用 香气品质 

分 类 号：S571.1[农业科学—茶叶生产加工]