栗香特色风味绿茶生产加工技术研究  

Research on the Production and Processing Technology of Chestnut Flavored Green Tea

作　　者：师大亮[1] 郭敏明[1] 敖存[1] 张伟[1] 赵芸[1] 余继忠[1] SHI Daliang;GUO Minming;AO Cun;ZHANGWei;ZHAO Yun;YU Jizhong(Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China)

机构地区：[1]杭州市农业科学研究院,浙江杭州310024

出　　处：《中国茶叶》2022年第4期54-59,共6页China Tea

基　　金：财政部与农业农村部:国家现代农业产业技术体系资助。

摘　　要：采用建德市李家镇千里岗茶园种植的鸠坑群体种、龙井43和白叶1号等茶树品种的鲜叶为原料,兼用扁形茶、卷曲形茶和条形茶的工艺加工制成绿茶产品,通过感官审评和香气成分等分析比校,筛选具有栗香风味的适制品种与工艺组合。感官评审结果表明,鸠坑群体种一芽一叶原料采用扁形茶改进工艺、一芽二叶原料采用滚炒结合的卷曲形茶改进工艺及卷曲形茶常规工艺可加工出具有明显栗香的特色风味绿茶;白叶1号一芽二叶原料采用条形茶改进工艺也可制成具有栗香风味的特色绿茶。常规成分和香气检测结果表明,天然壬醛、β-环柠檬醛、2,3,6,7-四甲基辛烷、3-乙基-3-甲基庚烷、3-蒈烯、(+)-δ-杜松烯、芳樟醇、香叶醇、3,7-二甲基-1,5,7-辛三烯-3-醇、反式-橙花叔醇、β-紫罗酮、茉莉酮、2,2,6-三甲基环己酮、己酸叶醇酯、顺式-3-己烯基辛酸酯、2,5-二叔丁基苯酚和1,2,3,4-四氢-4-异丙基-1,6-二甲基萘等是形成栗香的主要特征性化合物。Based on the tea cultivars Jiukeng,Longjing 43 and Baiye No.1 from Qianligang Mountain range Lijia town,Jiande city,and using the processes of flat tea,curl-shaped tea and long-shaped tea,the chestnut flavored green tea was produced.The sensory evaluation results show that the curl-shaped tea process combining flat tea and roasting processes for Jiukeng could produce characteristic green tea with chestnut flavor;Baiye No.1 could also produce the characteristic green tea with chestnut flavor by using the long-shaped tea processing technology.Conventional ingredients and aroma detection results show that nonal,decanal,β-cyclocitral,2,3,6,7-tetramyloc-tane,3-ethyl-3-methylheptane,3-carene,(+)-δ-nepene,linalo,geraniol,3,7-dimethyloctane-1,5,7-triene-3-ol,trans nerolitol,beta-zirolone,jasmonone,2,2,6-trimethylcyclohexanone,hexanoicacidester,cis-3-hexenyloctanoate,2,5-di-tert-butylphenol and 1,2,3,4-tetrahydro-4-isopropyl-1,6-dimethylnaphthalene were the main characteristic com-pounds forming chestnut flavor.

关 键 词：栗香 特色绿茶 加工工艺 特征性化合物 

分 类 号：TS272.51[农业科学—茶叶生产加工]