GONG Lianjin, BO Jiahui, ZAHNG Tiantian, SUN Hongyu, CHEN Yiqin, PEI Ruoyun, XIAO Lizheng
In order to explore the dynamic changes of β-glucosidase(β-GC), alcohol dehydrogenase(ADH), lipoxygenase(LOX) and main aroma components in the processing of withering, rolling, and fermentation of Huangjincha black tea, this study used Huangjincha with one bud and two leaves as raw materials and processed according to black tea technology, and then the activities of β-GC, ADH, LOX and the changeable regularities of aroma components during the processing were measured. The results showed that the activities of β-GC, ADH, and LOX all reached the highest in the withering processing, and then continued to decline in rolling and fermentation. Two hundreds and sixty-three kinds of aroma components were detected, including 53 alcohols, 53 alkenes, 70 alkanes, 36 esters, 14 ketones, 17 aldehydes and 20 other compounds, among which the relative contents of alcohols and esters were much higher than those of other aroma types. In addition, aroma components with relatively high content were pheneylethanol, geraniol, trans-nerolidol, linalool, methyl salicylate, (4E)-4E-hexyl hexanoate, dihydroactinidiolide, benzaldehyde, (E)-oct-2-enal, heptadienal, β-cyclocitral, α-farnesene, (-)-α-cubebene, cis-jasmone, and β-ionone. The fragrance of Huangjincha black tea belonged to linalool and its oxide-dominated fragrance. The results enriched the basic chemical theory of the flavor quality of Huangjincha black tea, and provided a scientific evidence for the production of high-quality Huangjincha black tea.
