ZHANG Li,ZHANG Lei,LUO Li-yong,PAN Cong-fei,ZENG Liang
Food and Fermentation Industries. 2017, 43(7): 186.
The effects of baking techniques on the volatile components and aroma characteristics of Wuyi mountain tea were studied.Two cultivars of named Shuixian and Rougui were processed by different baking techniques.Then aroma components of raw sample and baked samples were studied using gas chromatography-mass spectrometry (GC-MS) combined with tea sensory evaluation.The results showed that 88 kinds of aroma components were detected,including 14 kinds of alcohols,14 nitrogen compounds,7 hydrocarbon compounds,19 esters,18 aldehydes,12 ketones,1 acid,2 heterocyclic oxygen compounds and 1 sulfur compound.Alcohols,nitrogen compounds and aldehydes accounted are the most with the content of 35.58％,20.28％ and 19.25％,respectively.Besides,as the baking degree increased,the alcohols decreased while the esters and aldehydes were increased.Notably,the substances with an aroma of flowery and fruity such as dehydrogenation linalool,cis-3-hexenyl hexanoate,hexyl hexanoate increased first then decreased,and substances with an aroma of baked and caramel of 1-ethyl-1 H-pyrrole showed an increasing trend while benzyl cyanide,2,5-dimethylpyrazine,2-ethyl-5-methyl pyrazine and 2-acetylfuran increased first then decreased.Additionally,the aroma components of Wuyi rock tea made from Shuixian and Rougui were significantly different.The aroma components of Shuixian were mainly alcohols and nitrogen compounds,while the main aroma in Rougui were alcohols and aldehydes.Moreover,with deep roasting,the changing pattern of the main aroma components,such as nitrogen compounds,aldehydes,nerolidol,linalool,geraniol,in Shuixian and Rougui were significantly different.According to the sensory evaluation,Shuixian at roasting degree 3 and Rougui at roasting degree 2 had better aroma quality,and a heavily-baked aroma were appeared in tea at roasting degree 4 and 5.
