不同温度热风萎凋对红茶萎凋叶及成茶品质的影响OA北大核心CSTPCD

Based on the traditional black tea processing technology,the hot air withering process was used to replace the traditional indoor natural withering process on the basis of the traditional black tea processing technology.The effects of four hot air withering processes of 35℃,45℃,55℃and 65℃on the quality of summer and autumn black tea were studied and analyzed from three aspects of sensory quality,taste quality and aroma quality.The results show that compared with 25℃traditional indoor natural withering black tea,the comprehensive sensory quality of black tea processed by 45℃hot air withering process was better.The color of dry tea was dark brown and moist,the soup color was red and bright,the taste was mellow and refreshing,and the quality characteristics was sweet aroma.At the same time,the contents of tea polyphenols,gallic acid,EGCG,theaflavins,thearubigins and the ratio of the sum contents of theaflavins and thearubigins to the content of theabrownins(TFRB)significantly increased(P＜0.05),while the content of soluble sugar decreased significantly(P＜0.05).The types of aroma quality components increased,among which alcohols accounted for the highest proportion(70.47%),and the relative contents of alcohols,ketones and esters increased significantly(P＜0.05),while pyrroles and aldehydes decreased significantly(P＜0.05).And the aroma components with flower and fruit aroma such as trans-3-hexenol,2,3-dihydro-2,2,6-trimethylbenzaldehyde and α-ionone were detected.This shows that hot air withering with appropriate temperature is conducive to improving the quality of black tea,which can be applied to the production practice of improving the quality of black tea in summer and autumn.