食品科学2024，Vol.45Issue(9)：212-218,7.DOI:10.7506/spkx1002-6630-20230704-022
不同贮青温度及方式对红碎茶品质的影响
Effects of Different Storage Temperatures and Methods for Fresh Tea Leaves on the Quality of Broken Black Tea
摘要
Abstract
This study aimed to investigate the effect of different storage temperatures and methods for fresh tea leaves on the sensory quality,aroma components and biochemical components of broken black tea prepared from'Yinghong 9'tea leaves stored at 15,25,22-28(room temperature)or 36-37 ℃ using sensory evaluation and headspace solid phase microextraction(HS-SPME)coupled to gas chromatography-mass spectrometry(GC-MS).The results showed that storage of fresh tea leaves at 15 ℃ could enhance the fresh and brick taste,sweetness and sweet volatile compound contents of broken black tea,which was more favorable to the formation of the quality of broken black tea.However,storage at 36-37 ℃ of fresh tea leaves could significantly affect the sensory quality and quality components of broken black tea.These results provide a reference for fresh tea leaf management and the quality improvement of black broken tea.关键词
茶青/贮青温度/贮青方式/红碎茶/品质Key words
fresh tea leaves/storage temperature/storage method/broken black tea/quality分类
轻工纺织引用本文复制引用
林冬纯,胡蝶,陈维,夏红玲,乔小燕,苗爱清,马成英..不同贮青温度及方式对红碎茶品质的影响[J].食品科学,2024,45(9):212-218,7.基金项目
广东省农业科学院"中青年学科带头人"培养项目(R2020PY-JX016) （R2020PY-JX016）
广东省财政专项(粤财农[2019]170号) （粤财农[2019]170号）
广东省农业科学院创新基金项目(202210) （202210）
以农产品为单元的广东省现代农业产业技术体系创新团队建设项目(茶叶)(2023KJ120) （茶叶）
