关键词：
远安黄茶;游离氨基酸;儿茶素;挥发性香气;闷黄
摘 要：
本研究选用产于远安县的远安黄茶,对其进行了包含游离氨基酸、总黄酮、咖啡碱与可溶性蛋白含量等常规内含成分、感官审评、儿茶素含量以及挥发性香气成分的测定。对比分析发现,远安黄茶中游离氨基酸高达6.77%,甚至高于芽型黄茶;远安黄茶中酯型儿茶素较湖北地区其他黄茶酯型儿茶素低,简单儿茶素高,酯型儿茶素/简单儿茶素适中,所以其口感鲜爽。远安黄茶主要香气成分为嫩香型的丁酸2-乙基-1,2,3-丙三基酯,木香型的α-柏木烯,花香型的苯甲醇、苯乙醇与芳樟醇氧化物等,香气类别上主要以碳氢类化合物、醇类化合物与酯类化合物为主。结合感官审评,对比分析发现,远安黄茶嫩香突出,栗香足,花香明显。综上,远安黄茶闷黄适度,闷黄过程中各物质(可溶性蛋白、酯型儿茶素等)转化充分,花香、嫩香突出,火工较足。
译 名：
Analysis and discussion on quality components of Yuanan yellow tea
作 者：
TU Youying;LI Pan;LIU Xiaobo;Department of Tea Science, Zhejiang University;
关键词：
Yuanan yellow tea;;free amino acid;;catechin;;volatile aroma;;smoulder
摘 要：
In this study, contents of free amino acids, total flavonoids, caffeine and soluble protein, sensory evaluation, catechins content and volatile aroma components in Yuan′an Yellow Tea produced in Yuan′an County were determined. It is shown that the free amino acids in Yuan′an yellow tea were as high as 6.77%, even higher than the bud-type yellow tea; the gallated catechins in Yuan′an yellow tea were lower, whereas the non-gallated catechins were higher than other yellow teas produced in Hubei. The ratio of gallated catechins/non-gallated catechins was moderate, resulting in its fresh and refreshing mouthfeel. The main aroma components of Yuanan Yellow Tea were compounds with tender-type aroma compounds such as 2-ethyl-1,2,3-propanetriethyl butyrate, wood-flavored compounds such as α-cedarene, floral-type aroma compounds such as benzyl alcohol, phenylethyl alcohol and linalo alcohol oxides. Chemically these compounds were mainly composed of hydrocarbon compounds, alcohol compounds and ester compounds. Sensory evaluation revealed that Yuan′an yellow tea had a delicate fragrance with chestnut-flavor and obvious floral smell. In summary, Yuan′an yellow tea is moderately yellowed, in which the soluble proteins and the gallated catechins were fully converted, resulting in prominently floral and tender fragrance, with over-fired flavor.
