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当前位置: 首页 > 文章 > 组合式焙火工艺对铁观音品质及挥发性香气组分的影响 食品科学 2015,36 (20) 73-78
Position: Home > Articles > Effects of Baking on the Changes in Sensory Evaluation and Volatile Aroma Compounds of Tieguanyin Oolong Tea FOOD SCIENCE 2015,36 (20) 73-78

组合式焙火工艺对铁观音品质及挥发性香气组分的影响

作  者：
陈贤明;冯林;李腊;赵国飞;龚正礼
单  位：
西南大学食品科学学院;达州市茶果技术推广站
关键词：
焙火;铁观音;香气组分;气相色谱-质谱法
摘  要：
以市售清香型铁观音为原料,采用"中火"、"低火"、"高火"多段式组合控温控时焙火,分析焙火前后铁观音品质及香气组分差异。结果表明:焙火茶样品质均等同或高于对照茶样,其中6号样品质最好,为最佳焙火方案,即100℃处理90 min、120℃处理60 min、80℃处理8.5 h、140℃处理30 min。橙花叔醇、吲哚、α-法呢烯、苯乙醛、芳樟醇、苯乙腈、苯乙醇、茉莉内酯、顺-茉莉酮等是清香型铁观音特征性香气成分;橙花叔醇、脱氢芳樟醇、吲哚、α-法呢烯、罗勒烯(3,7-二甲基-1,3,6-辛三烯)、苯乙腈、茉莉内酯、苯乙醛、苯乙醇、顺-茉莉酮、3-呋喃甲醛、芳樟醇、苯甲醛等是焙火铁观音的特征性香气成分。焙火样中检出的吡喃、呋喃等与其呈现的火香、蜜香有关。橙花叔醇和脱氢芳樟醇与铁观音香气品质相关,对焙火温度和时间的选择具指导作用。
译  名：
Effects of Baking on the Changes in Sensory Evaluation and Volatile Aroma Compounds of Tieguanyin Oolong Tea
作  者：
CHEN Xianming;FENG Lin;LI La;ZHAO Guofei;GONG Zhengli;College of Food Science, Southwest University;Dazhou Tea and Fruit Technology Promotion Station;
关键词：
baking;;Tieguanyin oolong tea;;aroma compounds;;gas chromatography-mass spectrometry(GC-MS)
摘  要：
This research was undertaken to study the effects of different baking temperatures and times on the sensory evaluation and volatile aroma compounds of Tieguanyin oolong tea. Commercially available delicate fragrance-type Tieguanyin was chosen as test material. The results showed that baking procedure 6, namely baking at 100 ℃ for 90 min, followed sequentially by at 120 ℃ for 60 min, at 80 ℃ for 8.5 h and at 140 ℃ for 30 min, was the best. The quality of baked tea samples was equal to or higher than that of the original tea samples. Nerolidol, indole, α-farnesene, phenylacetaldehyde, linalool, phenylacetonitrile, phenylethyl alcohol, jasmine lactone and cis-jasmone were identified as the main volatiles of Tieguanyin oolong tea. Nerolidol, hotrienol, indole, α-farnesene,(Z)-3,7-dimethyl-1,3,6-octatriene, phenylacetonitrile, jasmine lactone, phenylacetaldehyde, phenylethyl alcohol, cis-jasmone, 3-furfural, linalool and benzaldehyde were the main volatiles of baked Tieguanyin oolong tea. Pyran and furans were related to the high-fired and honey-sweet aroma of baked tea. Nerolidol and hotrienol were associated with the aroma quality of Tieguanyin and could provide useful guidance for selecting baking temperature and time.

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