变温烘焙技术对美人茶品质的影响  

Effect of Variable-Temperature Baking Technology on the Quality of‘Beauty’Oolong Tea

作　　者：丁凤娇 柳紫琼 闫佳伟 阮玲玲 马健平 黎勤吉 张树青 李鹏春 彭安源 金珊[1] DING Fengjiao;LIU Ziqiong;YAN Jiawei;RUAN Lingling;MA Jianping;LI Qinji;ZHANG Shuqing;LI Pengchun;PENG Anyuan;JIN Shan(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Guizhou Tea Research Institute,Guiyang 550006,China;Fujian Jiangshan Meiren Tea Co.Ltd.,Quanzhou 366100,China;Fujian Datian Dafangguang Tea Co.Ltd.,Quanzhou 366100,China)

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]贵州省茶叶研究所,贵州贵阳550006 [3]福建省江山美人茶业有限公司,福建泉州366100 [4]福建大田大方广茶业有限公司,福建泉州366100

出　　处：《食品科学》2025年第9期263-274,共12页Food Science

基　　金：福建省科学技术厅星火计划项目(闽科资(2022)17号;2022S0031);中国乡村发展基金会新长城科技小院助力计划项目(2024001);福建农林大学寿宁乡村振兴研究院高山茶产业技术服务项目(2023-02);财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-19);福建张天福茶叶发展基金会科技创新基金项目(FJZTF01)。

摘　　要：为探究变温烘焙技术对美人茶品质的影响,以无烘焙处理和A(65℃4 h-75℃2 h-85℃1 h)、B(75℃4 h-85℃2 h-95℃1 h)、C(85℃4 h-95℃2 h-105℃1 h)3种变温烘焙处理的室内自然萎凋和室外日光萎凋美人茶为实验样品,结合感官审评、生化成分检测和非靶向代谢组学分析,探究不同烘焙温度对美人茶滋味品质的影响。结果表明,随着烘焙温度的上升,不同萎凋方式的美人茶木质味和醇爽度下降,滋味变得更加浓醇和醇厚。茶叶花香和果香呈现先增后减趋势,甜香持续增加。茶叶总体呈现清香、木香转变为花蜜香、果蜜香后转变为甜香。咖啡碱、游离氨基酸、黄酮类、茶黄素和茶褐素的含量变化是形成美人茶滋味差异的关键。从具体代谢物质来看,鲜味、甜味和苦味氨基酸以及儿茶素组分表没食子儿茶素、表儿茶素、表没食子儿茶素没食子酸酯和没食子酸、可可碱等是关键差异代谢物,对于形成室内自然萎凋美人茶滋味醇厚和室外日光萎凋美人茶滋味醇爽、蜜韵显的品质风味具有关键作用。月桂烯、香叶醇、顺式芳樟醇氧化物、顺式氧化芳樟醇(呋喃类)、β-紫罗酮、苯乙醛、橙花醇等是不同萎凋方式不同烘焙温度处理美人茶中的共有物质,其含量是影响香气差异的关键。不同烘焙温度处理下,室内自然萎凋以B烘焙方案最佳,此烘焙方案有利于形成室内自然萎凋美人茶醇厚、收敛感强、蜜香显、香气雅的风味品质。而室外日光萎凋以A烘焙方案烘焙茶叶品质最优,有利于形成室外日光萎凋美人茶滋味醇爽、蜜韵显、花蜜香显、香气雅的品质。To explore the effect of variable-temperature baking technology on the quality of‘Beauty’tea,tea samples were prepared by indoor natural withering(IW)or outdoor solar withering(OW)alone or followed by one of three variabletemperature baking treatments,A:65℃for 4 h-75℃for 2 h-85℃for 1 h,B:75℃for 4 h-85℃2 h-95℃for 1 h,and C:85℃for 4 h-95℃for 2 h-105℃for 1 h,and their taste quality was assessed by sensory evaluation,biochemical composition analysis and non-targeted metabolomics analysis.The results showed that for each withering method,the woodiness and mellowness of‘Beauty’tea decreased as the baking temperature increased,and the taste became mellower and richer.The floral and fruity aroma of the tea initially increased and subsequently decreased,and the sweet aroma continued to increase.The overall aroma changed from clean and woody to floral,fruity,nectar-like to sweet.The variations in the contents of caffeine,free amino acids,flavonoids,theaflavins and theabrownin were key to the formation of the difference in the flavor of‘Beauty’tea samples.In terms of specific metabolites,umami,sweet and bitter amino acids,as well as catechin components including epigallocatechin,catechin,epigallocatechin gallate and gallic acid,and theobromine were found to be the key differential metabolites,which played a key role in the mellow flavor of IW‘Beauty’tea and in the mellow,brisk,prominent honey-like flavor of OW‘Beauty’tea.Myrcene,geraniol,cis-linalool oxide,cis-linalool oxide(furans),β-ionone,phenylacetaldehyde and nerolidol were found in‘Beauty’tea regardless of the withering method used or the baking temperature,and their contents were the key factors affecting the difference in aroma.For IW,baking treatment B performed best among all baking treatments,being beneficial for the formation of the mellow,honey-like,elegant aroma of IW‘Beauty’tea.In contrast,baking treatment A imparted the best quality to OW‘Beauty’tea,contributing to the formation of the mellow and brisk taste

关 键 词：美人茶 变温烘焙 代谢组学 品质 

分 类 号：TS272.5[农业科学—茶叶生产加工]