食品科学2016，Vol.37Issue(20)：51-56,6.DOI:10.7506/spkx1002-6630-201620009
小种红茶与工夫红茶品质特性的比较分析
Comparative Analysis of Quality Characteristics of Souchong and Congou
摘要
Abstract
Souchong and congou made with the same class of fresh tea leaves obtained from the same tea variety were compared and analyzed for their quality characteristics in terms of the main biochemical components, physical characteristics of tea infusion and volatile compounds. The results indicated that the content of tea polyphenols was signiifcantly higher in souchong while the contents of caffeine, thealfavins and thearubigins were signiifcantly higher in congou. There were no signiifcant differences in the contents of soluble sugar, soluble protein and free amino acids between souchong and congou. The color parametersa* andb* and precipitate amount were signiifcantly higher in congou at 8.38, 39.19 and 246.78 mg/L, respectively, whileL* value and transmittance were signiifcantly higher in souchong at 29.16 and 76.53%, indicating that congou possessed a yellower and redder infusion while souchong had a more transparent one. The odor activity values (OAVs) of samples were examined and calculated. There were 11 and 13 kinds of aroma components, respectively, in souchong and congou whose OAVs reached over 1. The main aroma substances wereβ-ionone, methyl benzoate and linalool in souchong, which can exhibit signiifcant sweet aroma and β-damascenone,β-ionone, methyl benzoate and hexanal in congou showing lfowery lfavor. β-Damascenone and hexanal were probably the effective aroma components to differentiate the aroma type of congou from souchong given that they particularly existed in congou and both had high OAVs reaching over 1.关键词
小种红茶/工夫红茶/品质特性/气味活度值Key words
souchong/congou/quality characteristics/odor activity values (OAVs)分类
轻工纺织引用本文复制引用
曾亮,王杰,柳岩,罗理勇,马梦君..小种红茶与工夫红茶品质特性的比较分析[J].食品科学,2016,37(20):51-56,6.基金项目
中央高校基本科研业务费专项（XDJK2015C136）；国家级大学生创新创业训练计划项目 （）
