热带作物学报2017，Vol.38Issue(8)：1572-1577,6.DOI:10.3969/j.issn.1000-2561.2017.08.031
不同萎凋方式和碰青工艺对红茶挥发性成分的影响
Effects of Different Withering Measures and Peng-qing Treatments on Volatile Flavor Compounds of Black Tea
摘要
Abstract
To determine the effects of withering measures and Peng-qing treatments on black tea aroma, tea volatile flavor compounds ( VFC) and these precursors were investigated by sensory evaluation, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), with Jinxuan as the materials. The results showed that changing the ways of withering or introducing Peng-qing treatments, the composition of body note did not change, but black tea aroma had alerted for variation of VFC contents. Two ways, fan withering and sun withering, had positive effects on the aroma differences between made teas. Dehumidifier withering and Peng-qing treatments could lead to the aroma much higher and richness. Alcohols were the main category in a total of forty-eight of VFC identified, accounting for 71.58%-74.19%. Anti-β-ocimene was the unique component. The precursors of VFC had showed the regular changes, sun withering could make phenylalanine, farnesyl diphosphate (FPP) and granyl geranyl pyrophosphate (GPP) degrade. While VFC were generated by unsaturated fatty acid degradation through fan and dehumidifying withering. Peng-qing treatments had played a positive role in the volatile components from the degradation of phenylalanines and carotenoids, which were negatively correlated with the static time. The researches provide a theoretical reference for using oolong tea varieties to make black tea.关键词
红茶/萎凋/碰青/挥发性成分Key words
black tea/withering/Peng-qing/volatile flavor compounds分类
农业科技引用本文复制引用
乔小燕,操君喜,吴华玲,黄华林,李波,陈栋..不同萎凋方式和碰青工艺对红茶挥发性成分的影响[J].热带作物学报,2017,38(8):1572-1577,6.基金项目
国家农业(茶叶)产业技术体系建设专项(No. CARS-23), 广东省级科技型中小企业技术创新专项资金项目(No. 2014A010101218). （茶叶）
