不同的揉捻方式和发酵时间对红茶香气成分及感官品质的影响研究  

Study on the Effects of Different Rolling Methods and Fermentation Times on the Aroma Components and Sensory Quality of Black Tea

作　　者：仝佳音 李金龙 张艳梅[1] 李晓静 张盼盼 聂学滢 杨方慧 申时全[1] TONG Jiayin;LI Jinlong;ZHANG Yanmei;LI Xiaojing;ZHANG Panpan;NIE Xueying;YANG Fanghui;SHEN Shiquan(Tea Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650205,China;Pu'er Agricultural Science Research Institute,Pu'er 665000,China)

机构地区：[1]云南省农业科学院茶叶研究所,云南昆明650205 [2]普洱市农业科学研究所,云南普洱665000

出　　处：《特产研究》2024年第6期32-38,共7页Special Wild Economic Animal and Plant Research

基　　金：云南省勐海县勐满镇、西定乡科级特派队项目(202304BI090032-27);世界大叶茶技术创新中心建设及成果产业化项目(202102AE090038);云茶高质量发展产业科技支撑专项、云南省农业科学院人才引培项目(2024RCYP-01)。

摘　　要：为研究不同揉捻方式和发酵时间对红茶香气成分及感官品质的影响,提升茶叶香气成分和感官品质。本研究选用‘云抗十号’茶树鲜叶为原料,通过单揉和复揉两种揉捻方式,经过3 h、4.5 h、5 h、5.83 h的发酵,共设8个处理,并对茶叶香气成分及感官品质进行分析。结果表明,从9个样品中共检测到香气成分38种,其中香气成分以醇类为主,含量为54.51%~63.70%,其次是酯类和萜烯类,酮类、醛类、酸类和杂氧类化合物等含量占比较低。各处理中,醇类的主要香气组分是β-芳樟醇、香叶醇、橄榄醇等,含量最高的是处理2(单揉+0h发酵)为63.70%,其次是处理6(单揉+5.83h发酵)为63.38%;酯类主要香气组分是水杨酸甲酯、顺-己酸-3-己烯酯等,含量最高的是处理5(单揉+5h发酵)为25.10%,其次是处理8(复揉+4h发酵)为24.68%。通过感官评审,处理5、6、7评分均在90分以上,处理5(单揉+5 h发酵)评分最高为92分。处理1、2评分均相对较低,均在85分以下,其中处理1(萎凋)评分最低为81分。综合分析,以处理5(单揉+5 h发酵)的香气成分和感官品质为最佳。In order to study the effects of different rolling methods and fermentation times on the aroma components and sensory quality of black tea,and to improve the aroma components and sensory quality of tea.The study selected fresh leaves of'Yunkang No.10'tea tree as raw materials.Two rolling methods,single rolling and repeated rolling,were used for fermentation for 3 h,4.5 h,5 h and 5.83 h.A total of 8 treatments were set up,and the aroma components and sensory quality of tea were analyzed.The results showed that a total of 38 aroma components were detected from9 samples,among which alcohols were the main aroma components with a content of 54.51%~63.70%,followed by esters and terpenes.The content of ketones,aldehydes,acids,heterooxygens and other compounds is relatively low.In each treatment,the main aroma components of alcohols are β-Linalool,geraniol,olive alcohol,etc.,with the highest content in treatment 2(single kneading+0 h fermentation)at 63.70%,followed by treatment 6(single kneading+5.83 h fermentation)at 63.38%;the main aroma components of esters are methyl salicylate,maleic acid-3-hexene ester,etc.The highest content is in treatment 5(single kneading+5 h fermentation),which is 25.10%,followed by treatment 8(repeated kneading+4 h fermentation),which is 24.68%.Through sensory evaluation,the scores for treatments 5,6,and 7 are all above 90 points.Treatment 5(single kneading+5 h fermentation)has the highest score of 92 points.The scores for processing 1 and 2 are relatively low,both below 85 points.The lowest score for treatment 1(withering)is 81 points.Based on comprehensive data analysis,the best treatment for aroma components and sensory quality is 5(single kneading+5 h fermentation).

关 键 词：红茶 揉捻 发酵 香气 

分 类 号：TS272.52[农业科学—茶叶生产加工]