2018-102015-9 H012三个茶树新品系的适制性鉴定及其香气分析  

Suitability for Processing and Aroma Analysis of Tea Leaves from New Tea Varieties 2018-10,2015-9,and H012

作　　者：郭春雨 黎敏 邓倩 胡启明 黄新萍 诸葛天秋 GUO Chunyu;LI Min;DENG Qian;HU Qiming;HUANG Xinping;ZHUGE Tianqiu(Tea Research Institute of Guangxi Zhuang Autonomous Region,Guilin,Guangxi 541004,China)

机构地区：[1]广西壮族自治区茶叶科学研究所,广西桂林541004

出　　处：《农产品加工》2024年第22期71-78,85,共9页Farm Products Processing

基　　金：广西壮族自治区茶叶科学研究所2023年度长期稳定支持自立科研课题(第一批课题)(2023-9);国家现代农业产业技术体系广西创新团队茶叶加工岗位项目(NYCYTXGXCXTD-18-03)。

摘　　要：以福鼎大白茶(CK)、黔湄809(CK)、2018-10、2015-9、H012一芽二三叶为原料,分别将其制成红茶和绿茶,通过感官审评、儿茶素含量与香气成分对比分析,探讨3个茶树新品系的适制性和香气特征。结果表明,绿茶感官品质综合得分表现为H012(93.80分)>2018-10(92.15分)>福鼎大白(92.05分)>2015-9(90.70分),红茶感官品质综合得分表现为2018-10(93.00分)>2015-9(92.95分)>黔湄809(92.00分)。H012适制绿茶,其主要香气成分为醇类(46.55%)、酯类(14.69%)、醛类(10.79%)、酮类(9.27%)、碳氢类(8.89%);2018-10适制绿茶和红茶,其绿茶主要香气成分为醇类(26.31%)、碳氢类(21.62%)、醛类(16.40%)、酯类(12.05%)、含氮类(10.81%)、酮类(6.50%)、其他类(1.71%)、酚类(1.51%);2015-9适制红茶,其主要香气成分为醇类(46.78%)、醛类(26.82%)、酯类(8.34%)、碳氢类(8.25%)、酮类(4.87%)、其他类(3.80%)。One bud with two or three leaves from Fuding Dabaicha(green tea CK),Qianmei 809(black tea CK),2018-10,2015-9,and H012 were made into black tea and green tea separately,and suitability for processing and aroma analysis of tea leaves from 3 new tea variety were determined by sensory evaluations,contents of catechins and aromatic components.The results showed that the comprehensive scores of sensory quality of green tea samples was as follows:H012(93.80 points)>2018-10(92.15 points)>Fuding Dabaicha(92.05 points)>2015-9(90.70 points),and the comprehensive scores of sensory quality of black tea samples was as follows:2018-10(93.00 points)>2015-9(92.95 points)>Qianmei 809(92.00points).In conclusion,H012 was considering to making green tea,and the main aroma components were alcohols(46.55%),esters(14.69%),aldehydes(10.79%),ketones(9.27%),and hydrocarbons(8.89%).2018-10 was considering to making both green tea and black tea,and the main aroma components of green tea samples were alcohols(26.31%),hydrocarbons(21.62%),aldehydes(16.40%),esters(12.05%),nitrogens(10.81%),ketones(6.50%),phenols(1.51%),and others(1.71%).2015-9 was considering to making black tea,and the main aroma components were alcohols(46.78%),aldehydes(26.82%),esters(8.34%),hydrocarbons(8.25%),ketones(4.87%),and others(3.80%).

关 键 词：茶树新品系 适制性鉴定 儿茶素 GC-MS 香气 

分 类 号：Q538[生物学—生物化学]