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窨制原料对茉莉花茶香气品质的影响

陈梅春 朱育菁 刘波 刘晓港 陈峥 张海峰

热带作物学报2017,Vol.38Issue(10):1947-1955,9.
热带作物学报2017,Vol.38Issue(10):1947-1955,9.DOI:10.3969/j.issn.1000-2561.2017.10.028

窨制原料对茉莉花茶香气品质的影响

Effect of Raw Scenting Materials on the Aroma Quality of Chinese Jasmine Tea

陈梅春 1朱育菁 1刘波 1刘晓港 2陈峥 1张海峰1

作者信息

  • 1. 福建省农业科学院农业生物资源研究所,福建福州 350003
  • 2. 福州大学生物科学与工程学院,福建福州 350001
  • 折叠

摘要

Abstract

The quality of jasmine tea is determined by the quality of the base tea,jasmine flower and the scenting technology.In this paper,the effects of three tea varieties,four tea drying methods,two flower picking places and three picking times on the aroma quality of scenting tea were studied using the jasmine tea aroma evaluation index (JTF index).Results showed that the aroma compositions of jasmine tea scented by three brands of baking green teas were different,the JTF index of Big Bai Hao Jasmine,Yin Hao Jasmine and Yin Zhen Jasmine are 2.19,1.48 and 0.80,respectively,which indicated that Big Bai Hao Jasmine exhibited the best aroma quality.The JTF index order of four different jasmine teas was roasted green tea (2.95) > baked green tea (2.19) > sundried green tea (1.94) > steamed green tea (1.56),which showed that the roasted jasmine green tea possessed the best aroma quality due to its large specific surface area and strong adsorbing ability.The concentrations of total aroma and the esters in the FuZhou jasmine tea were larger than that in Guangxi jasmine tea,while the content of terpenes in the FuZhou jasmine tea was lower than that in Guangxi Jasmine tea.Meanwhile,approximate the same values of JTF index calculated in Fuzhou and Guangxi jasmine tea were observed (Fuzhou:0.84;Guangxi:0.82),which indicating that the aroma quality of the two jasmine tea was similar.The concentration of total aroma components in jasmine tea made with the flowers picked at the end of September was the highest,and the aroma quality of jasmine tea made with the flowers picked at the end of August was best.

关键词

茉莉花茶/窨制/香气成分/香气品质评价指数

Key words

Jasmine tea/scenting/aroma components/aroma quality evaluation index

分类

农业科技

引用本文复制引用

陈梅春,朱育菁,刘波,刘晓港,陈峥,张海峰..窨制原料对茉莉花茶香气品质的影响[J].热带作物学报,2017,38(10):1947-1955,9.

基金项目

福建省省属公益项目(No.2016R1017-3) (No.2016R1017-3)

福州茉莉花茶产业提升项目. ()

热带作物学报

OA北大核心CSCDCSTPCD

1000-2561

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