井冈山大学学报（自然科学版）2025，Vol.46Issue(1)：71-81,11.DOI:10.3969/j.issn.1674-8085.2025.01.010
沉香叶红茶加工工艺及香气成分分析
PROCESSING TECHNOLOGY AND ANALYSIS OF AROMA COMPONENTS OF AGARWOOD LEAF BLACK TEA
摘要
Abstract
Single factor and orthogonal experiments were used to optimize the fermentation parameters of agarwood leaves,evaluate the taste of tea soup and determining the physicochemical indexes and aroma components.The results showed the optimal fermentation parameters were as follows:fermentation time of 6 h,fermentation temperature of 30℃,and relative humidity of 90%.The sensory score of the black tea was 83.88 under these conditions.Agarwood leaf black tea has outstanding umami and bitter taste.The transformation of the inner substances occurs during the processing of black tea.A total of 107 aroma compounds were identified from the tea,which were 8 alcohols,24 aldehydes,7 ketones,11 esters,2 acids,3 ethers,23 hydrocarbons,5 aromatics,20 terpenes and 4 heterocyclic compounds.Among them,(E,E)-2,4-heptadienal(741.14µg/kg),nonanal(338.98 µg/kg),hexanal(253 µg/kg),n-hexadecane(244.14 µg/kg),n-octanal(236.98 µg/kg),geranyl acetone(216.09 µg/kg)and limonene(213.21 µg/kg)had relatively high contents.The key aroma components were n-octanal,2-undecenal,trans-2-decenal,α-ionone and decanal,which mainly presented the floral,fruity,light,fat and sweet aroma.The results provide a reference for the processing and quality improvement of agarwood leaf black tea.关键词
沉香叶/红茶/感官评价/品质/香气成分Key words
agarwood leaf/black tea/sensory evaluation/quality/aroma components分类
轻工业引用本文复制引用
王丽霞,邓仕彬,傅丽君,沈朝增,林授锴,陈巧真..沉香叶红茶加工工艺及香气成分分析[J].井冈山大学学报（自然科学版）,2025,46(1):71-81,11.基金项目
国家自然科学基金项目(32402283) （32402283）
福建省自然科学基金项目(2022J011161) （2022J011161）
莆田市科技计划项目(2022NZ2001ptxy18) （2022NZ2001ptxy18）
莆田学院科研启动基金项目(2019022) （2019022）
莆田学院横向课题项目(2023AHX041(L)) （2023AHX041(L）
