译 名：
Optimization of method for processing ‘Chunyu No.2’ green tea to improve the flowery volatile composition
作 者：
LUO Wenwen;FANG Qiting;Jinhua City Economic Specialty Technology Promotion;Zhejiang University Tea Research Institute;
关键词：
Chunyu No.2;;flowery volatiles;;processing temperature;;orthogonal experiment;;range analysis
摘 要：
The national tea cultivar 'Chunyu No.2' is suitable for processing premium green tea with flowery aroma. In order to fully present the fragrant characteristics of 'Chunyu No. 2', an orthogonal experiment with five factors and three levels, using processing temperature as variables, was performed to investigate the influence of each procedure on the compositions of flowery volatiles(linalool and its oxides, phenylethanol, geraniol, etc.) and achieve the optimum processing parameters. The results showed that the proportion of flowery volatile compounds in the total volatiles was relatively more related with fixation temperature, followed by the first drying temperature. According to the range analysis on the results of orthogonal experiment, the optimum process parameters are suggested, viz. fixation temperature 110 ℃(drum air temperature), the first slitting temperature 310 ℃, the second slitting temperature 230 ℃, the preliminary drying temperature 90 ℃ and the final drying temperature 80 ℃.
