食品与发酵工业 >

2021 , Vol. 47 >Issue 2: 188 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024660

生产与科研应用

摇青工艺对“崇庆枇杷茶”加工红茶的香气品质的影响

  • 李慧 ,
  • 聂枞宁 ,
  • 熊丙全 ,
  • 唐茜 ,
  • 黄丽 ,
  • 杜晓 ,
  • 杨铱 ,
  • 彭玲莉 ,
  • 李谦
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  • 1(成都农业科技职业学院 休闲旅游学院,四川 成都,611130)
    2(四川农业大学 园艺学院,四川 成都,611130)
    3(崇州市映象生态农业开发有限公司,四川 成都,611230)
硕士,助理讲师(聂枞宁博士为通讯作者,E-mail:b20171301@stu.sicau.edu.cn)

收稿日期: 2020-06-06

  修回日期: 2020-10-12

  网络出版日期: 2021-02-07

基金资助

中国特色高水平专业群(休闲农业专业群);四川省教育科研课题重大课题人才培养研究;院级科研基金项目(cny19-19)

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The study of shaking green technology on the aroma quality of “Chongqing Pipa tea” processed black tea

  • LI Hui ,
  • NIE Congning ,
  • XIONG Bingquan ,
  • TANG Qian ,
  • HUANG Li ,
  • DU Xiao ,
  • YANG Yi ,
  • PENG Lingli ,
  • LI Qian
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  • 1(School of Leisure Tourism,Chengdu Agricultural College,Chengdu 611130,China)
    2(College of Horticulture,Sichuan Agricultural University,Chengdu 611130,China)
    3(Chongzhou Yingxiang Ecological Agriculture Development Co.,Ltd.,Chengdu 611230,China)

Received date: 2020-06-06

  Revised date: 2020-10-12

  Online published: 2021-02-07

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摘要

该研究以一芽一叶的野生乔木型“崇庆枇杷茶”茶树鲜叶为原料,以四川传统工夫红茶的加工工艺为对照(CK),引入乌龙茶的摇青工艺摇青20 min(CP1)、40 min(CP2)、60 min(CP3)为处理,对比分析了摇青工艺对“崇庆枇杷茶”红茶香气的物质组成、含量、感官品质、相对气味活度值(relative odor activity value,ROAV)呈香特征及相对贡献度。结果表明,与CK相比,摇青工艺可使“崇庆枇杷茶”红茶增加10~11个香气成分;新增摇青工艺较CK可显著改善“崇庆枇杷茶”红茶香气感官品质,CP1果香、烘烤香、甜香突出;CP2呈现出甜香、花香、木香浓郁的特征,CP3呈现出果香丰富的特点;而异戊醛、异丁醛、2-甲基丁醛这3个香气成分可能是构成“崇庆枇杷茶”红茶香气中果香、甜香-焦糖香和烘烤香的主体香气物质。综合分析认为新增摇青工艺加工的“崇庆枇杷茶”红茶香气品质优异,能为实际生产提供理论支撑。

关键词： 崇庆枇杷茶; 红茶; 香气; 摇青; 加工工艺

本文引用格式

李慧 , 聂枞宁 , 熊丙全 , 唐茜 , 黄丽 , 杜晓 , 杨铱 , 彭玲莉 , 李谦 . 摇青工艺对“崇庆枇杷茶”加工红茶的香气品质的影响[J]. 食品与发酵工业, 2021 , 47(2) : 188 -195 . DOI: 10.13995/j.cnki.11-1802/ts.024660

Abstract

In order to study the effect of shaking technology on the aroma quality of “Chongqing Pipa tea” black tea in Sichuan province,the fresh leaves (Pipa) of wild arbor type “Chongqing Pipa tea” were used as raw materials in this study.Compared with the processing technology of traditional black tea in Sichuan Province,the shake-green technology of Oolong tea was used to process “Chongqing Pipa tea” for 20 min (CP1),40 min (CP2) and 60 min (CP3).The composition,content,sensory quality,aroma characteristics and relative odor activity value of black tea aroma were analyzed.The results showed that 10-11 aroma compounds were found in the “Chongqing Pipa tea” black tea compared with controlled groups.Moreover,the sensory quality of aroma of “Chongqing Pipa tea” black tea could be significantly improved by the new technology of shake-green,which showed that:CP1 had an outstanding aroma of fruity,roasted and sweet;CP2 had a strong aroma of sweet,floral and woody,and CP3 had a rich aroma of fruity;the aroma compounds of isopentaldehyde,isobutyraldehyde and 2-methyl butyraldehyde may be the main aroma components in the aroma of “Chongqing Pipa tea” black tea.So the “Chongqing Pipa tea” black tea processed by the shake-green technology had excellent aroma quality,which could provide theoretical support for the actual production.

Key words： Chongqing Pipa tea; black tea; aroma; shake green; processing technology

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