食品科学2017，Vol.38Issue(21)：8-14,7.DOI:10.7506/spkx1002-6630-201721002
黑毛茶不同产区发花对茯砖茶品质的影响
Quality Evaluation of Fu Brick Tea Fermented in Different Regions from the Same Raw Tea Materials
摘要
Abstract
Specific climate and environmental conditions in different regions are the key factor that affects microbial community structure and metabolism as well as the formation of flavor components in Fu brick tea (FBT).Therefore,this study evaluated the effect of fermentation in three representative producing regions (Shaanxi,Hunan and Zhejiang province)on the quality of FBT produced from the same raw tea materials in the same time.The results indicated that there were significant differences in sensory evaluation.The number of"golden flora" in FBT from Shaanxi and Hunan were higher than that in FBT from Zhejiang,but Hunan and Zhejiang FBT had a slight grassy and astringent taste.The major chemical components revealed that Hunan FBT had the highest contents of polyphenol,ester catechins,total catechins and caffeine,Zhejiang FBT had the highest amounts of free amino acids and theanine,while Shaanxi FBT had the highest content of organic acids.A total of 57 volatile aroma compounds were identified from FBT produced in three regions.Furthermore,terpene alcohol,olefinic aldehydes and ketone could improve the arohid aroma of FBT significantly (P ＜ 0.05).All results indicated that the diversity of microbial communities associated with fermentation and the direction and function of microbial metabolism will be beneficial for the quality of FBT.关键词
茯砖茶/发花/微生物种群/化学成分/香气成分Key words
Fu brick tea/fermentation/microbial population/chemical components/aroma components分类
农业科技引用本文复制引用
赵仁亮,胥伟,吴丹,姜依何,朱旗..黑毛茶不同产区发花对茯砖茶品质的影响[J].食品科学,2017,38(21):8-14,7.基金项目
国家自然科学基金面上项目(31571802) （31571802）
湖南省教育厅重点项目(14A066) （14A066）
