食品科学2018，Vol.39Issue(8)：167-175,9.DOI:10.7506/spkx1002-6630-201808027
花香型红茶加工过程中香气成分变化分析
Changes in Aroma Components in the Processing of Flowery Black Tea
摘要
Abstract
This study aimed to understand the change of aroma components during flowery black tea processing. One bud with two or three leaves from tea populations in Huangsan Mountain were used to produce Congou black tea by the traditional process or flowery black tea through withering, rocking, rolling, fermentation and drying. The change of aroma components during the processing of the teas was analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results indicated that there were significant differences in geraniol, methyl salicylate and geranylacetone between flowery black tea and Congfu black tea. The contents of methyl salicylate,alpha-cadinol and,trans-2-hexenyl hexanoate were increased during rocking.During fermentation,the contents of benzaldehyde and geraniol were increased. The contents of 3,7-dimethyl-1,5,7-octatriene-3-ol, (E,E)-2,4-nonadienal, cis-3-hexenyl hexanoate were increased during drying. During the whole process, the contents of (E)-2-octenal, phenacetaldehyde, and benzyl alcohol were changed greatly. The contents of (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, hexanoic acid, (Z)-3-hexenyl ester , hexanoic acid, and (E)-2-hexenyl ester were also increased whereas the contents of geraniol, methyl salicylate, and alpha-cadinol were decreased.关键词
红茶/香气成分/加工过程/顶空固相微萃取/气相色谱-质谱法Key words
black tea/aroma composition/process/HS-SPME/GC-MS分类
轻工纺织引用本文复制引用
石渝凤,邸太妹,杨绍兰,吴连英,陈永强,夏涛,张新富..花香型红茶加工过程中香气成分变化分析[J].食品科学,2018,39(8):167-175,9.基金项目
青岛市民生科技计划项目(15-9-2-106-nsh) （15-9-2-106-nsh）
即墨市2016年中央引导地方科技发展专项 （）
青岛农业大学高层次人才启动基金项目(663/1114343) （663/1114343）
安徽农业大学茶树生物学与资源利用国家重点实验室基金项目(SKLTOF20150110) （SKLTOF20150110）
