茶叶科学2016，Vol.36Issue(3)：301-311,11.
“发花”对白茶风味品质的影响研究
Study on Effect of Fungal-fermentation Process on Flavor Quality in White Tea
摘要
Abstract
Baimudan and Shoumei were utilized to study the effect of fungal-fermentation process on flavor quality. Sensory evaluation found new flavors in white tea after fermentation. The quality of Shoumei was improved significantly after fermentation. The aroma of white tea changed from clean and fresh to pure and mellow during fermentation, which was due to the decrease of fresh odorants and increase of aged fragrant. The taste changed from astringent and harsh to aged and soft, which was attributing to the decrease of esters-catechins by 2.3 and 0.69 percent respectively, and theaflavin by 33% and 43% respectively in Baimudan and Shoumei. The taste of fermented Baimudan was a little bitter because caffeine increased significantly. The ratio of essential amino acids to nonessential amino acids increased from 34.95% to 38.12% in Baimudan and 42.16% to 62.32% in Shoumei. Therefore, fungal fermentation could largely improve the value of low or middle-grade white tea. In summary, The impacts of fungal fermentation on quality of Shoumei were larger than that of Baimudan, which is of great significance to improve the quality of low grade white tea.关键词
白茶/发花/陈香/风味品质Key words
white tea/flowering/savory/flavor quality分类
轻工纺织引用本文复制引用
刘菲,薛志慧,叶倩林,孙威江..“发花”对白茶风味品质的影响研究[J].茶叶科学,2016,36(3):301-311,11.基金项目
公益性行业科研项目（201410225-4）、“十二五”科技支撑计划项目（2014BAD15B01）。 （）
