發(fā)布時(shí)間：2018-05-08 13:59

  本文選題：青磚茶 + 渥堆�。� 參考：《食品與發(fā)酵工業(yè)》2017年12期

【摘要】：以赤壁群體種茶葉為原料加工青磚茶,采用頂空固相微萃取法結(jié)合氣相色譜-質(zhì)譜儀聯(lián)用技術(shù),對(duì)青磚茶初制、渥堆過程中樣品的揮發(fā)性成分進(jìn)行了分析鑒定。結(jié)果表明,青磚茶初制、渥堆加工過程中共鑒定出62種揮發(fā)性風(fēng)味物質(zhì),在鮮葉至渥堆結(jié)束后的7個(gè)樣品中分別鑒定出45、41、41、40、43、42和48種揮發(fā)性風(fēng)味物質(zhì)。在鮮葉至?xí)窀呻A段,青磚茶香氣含量較高的依次為醛類、醇類、酯類和酮類等化合物,而在渥堆期間受到微生物的作用,烯醛、酮類、甲氧基苯類和呋喃類風(fēng)味物質(zhì)明顯增加,醇類和酯類風(fēng)味物質(zhì)明顯減少。β-紫羅酮、芳樟醇、順-4-庚烯醛、反,順-2,6-壬二烯醛、癸醛、反-2-壬烯醛、反,反-2,4-庚二烯醛、1-辛烯-3-醇、壬醛、α-紫羅酮、1-戊烯-3-酮、2-辛烯-1-醛等12個(gè)氣味活度值(odor active value,OAV)均值大于1的香氣化合物對(duì)青磚茶不同加工階段的風(fēng)味變化有著重大貢獻(xiàn)。渥堆是青磚茶揮發(fā)性風(fēng)味成分形成的關(guān)鍵步驟,青磚茶毛茶的香氣特征性成分有:反,反-2,4-庚二烯醛、2-辛烯-1-醛、反,順-2,6-壬二烯醛、壬醛、苯乙醛、β-環(huán)檸檬醛、β-紫羅酮、α-紫羅酮、1,2,3-三甲氧基苯和α-萜品醇等。
[Abstract]:The volatile components of green brick tea were analyzed and identified by headspace solid phase microextraction and gas chromatography-mass spectrometer with red wall tea as raw material. The results showed that 62 volatile flavor compounds were identified during the processing of green brick tea, and the volatile flavor compounds were identified in 7 samples from fresh leaves to Wubi, respectively. During the period of fresh leaf to drying, the aromatic compounds of green brick tea were aldehydes, alcohols, esters and ketones, but they were affected by microbes during the period of wok heap, and the flavor substances of alkaldehyde, ketone, methoxy benzene and furan increased obviously. 尾 -Violarone, linalool, cis-4-heptenal, trans-, cis-2o-6-nonnonenedienal, decanal, trans--2-nonenaldehyde, trans--2-hexadienal, trans--2n 4-heptadienal, 1-octene-3-ol, 尾 -Violarone, linalool, cis-2n 6-nonenedienal, decanal, trans--2n 4-heptadienal, 1-octene-3-ol, Nonaldehyde, 偽 -violarone 1-pentene-3-ketene 2-octene-1-aldehyde and other 12 aroma compounds whose mean value was greater than 1 contributed significantly to the flavor changes of green brick tea at different processing stages. Wudui is the key step in the formation of volatile flavor components of green brick tea. The aroma characteristic components of green brick tea are: reverse, trans--2n, 4-heptadienal, 2-octene-1-aldehyde, reverse, cis-2n, 6-nonylenedienal, nonaldehyde, Phenylacetaldehyde, 尾 -Cyclocitral, 尾 -Violarone, 偽 -Violarone, 3-trimethoxybenzene, 偽 -terpene, etc.
【作者單位】： 湖北省農(nóng)業(yè)科學(xué)院果樹茶葉研究所/湖北省茶葉工程技術(shù)研究中心;信陽(yáng)農(nóng)林學(xué)院河南省豫南茶樹資源綜合開發(fā)重點(diǎn)實(shí)驗(yàn)室;
【基金】：湖北省農(nóng)業(yè)科學(xué)院青年科學(xué)基金項(xiàng)目(2017NKYJ J13) 信陽(yáng)農(nóng)林學(xué)院河南省豫南茶樹資源綜合開發(fā)重點(diǎn)實(shí)驗(yàn)室開放基金資助項(xiàng)目(HNKLTOF2017004) 國(guó)家現(xiàn)代農(nóng)業(yè)(茶葉)產(chǎn)業(yè)技術(shù)體系專項(xiàng)(CARS-23) 湖北省重大科技創(chuàng)新計(jì)劃項(xiàng)目(2014ABA023) 湖北省農(nóng)業(yè)科技創(chuàng)新中心資助項(xiàng)目(2016-620-000-001-032)
【分類號(hào)】：O657.63;TS272.7
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本文編號(hào)：1861686