茶叶科学2011，Vol.31Issue(4)：341-348,8.
酶处理对暑季安溪铁观音香气品质的影响
Effects of Enzymatic Treatment on Aroma Quality of Anxi Tie-Guan-Yin Harvested in Summer
摘要
Abstract
In order to improve the quality of Anxi Tie-Guan-Yin harvested in summer, laccase, α-galactosidase and combined-enzyme were applied in the processing of Anxi Tie-Guan-Yin. The quality of the tea samples were compared by sensory evaluation and the volatile constituents were investigated by gas chromatograph/mass spectrometer (GC-MS). The results showed that the relative level of the total aroma oil in the tea samples treated by enzymes were more than that in the untreated samples. A-Galactosidase treatment greatly improved the contents of aldehydes and alcohols. Laccase treatment greatly improved the contents of esters. Both of the two enzymes significantly increased the contents of alkenes. Nerolidol, indole and farnesene were found to be the most important odor-active compounds in Tie-Guan-Yin. The relative contents of these three compounds were all increased in tea samples by different enzymatic treatments. The sensory evaluation showed that the grassy smell of tea reduced and the flowery smell appeared by combined-enzyme treatment. The results indicated that enzymatic treatment improved the aroma quality of Anxi Tie-Guan-Yin harvested in summer.关键词
茶/铁观音/酶/香气/气相色谱-质谱法( GC-MS)Key words
tea/ Tie-Guan-Yin/ enzymes/ aromas/ GC-MS分类
轻工纺织引用本文复制引用
肖世青,张雪波,杜先锋,林锻炼..酶处理对暑季安溪铁观音香气品质的影响[J].茶叶科学,2011,31(4):341-348,8.基金项目
福建省质量技术监督局科技项目(No.FJQ12009006) （No.FJQ12009006）
