食品科学2025，Vol.46Issue(13)：223-231,9.DOI:10.7506/spkx1002-6630-20241222-182
干燥温度对'望海茶1号'所制刀切绿茶风味品质的影响
Effect of Drying Temperature on the Flavor Quality of Cut Green Tea Produced from the Cultivar'Wanghaicha No.1'
摘要
Abstract
To investigate the impact of drying temperature on the flavor quality of cut green tea,this study analyzed the quality of cut green tea produced from the'Wanghaicha No.1'cultivar in terms of physicochemical properties and sensory evaluation.The results showed that cutting the fixed leaves increased the contents of tea polyphenols,free amino acids,and reducing sugars,and decreased the phenol-to-ammonia ratio.Additionally,it increased the contents of non-esterified catechins,umami amino acids,and sweet amino acids,and reduced the content of bitter amino acids.These changes led to improved aroma and taste,resulting in excellent sensory quality.When the cut tea samples were dried at different temperatures,low-temperature drying was more conducive to the retention of amino acids,reducing sugars,and other substances in cut green tea,imparting a sweet and mellow taste to the tea.High-temperature drying,on the other hand,was more favorable for the formation of volatile compounds,conferring the tea chestnut-like and high aromas and a strong and mellow taste.Therefore,controlling the drying temperature can effectively enhance the flavor quality of cut green tea.The results of this study provide a theoretical basis for the effective utilization of coarse and old fresh tea leaves to develop high-quality green tea.关键词
刀切/烘干/望海茶/风味Key words
cutting/drying/Wanghaicha/flavor分类
轻工业引用本文复制引用
姜燕华,曾小敏,秦芳婷,谢婷,胡桐,林钰虹,苏祝成,魏然..干燥温度对'望海茶1号'所制刀切绿茶风味品质的影响[J].食品科学,2025,46(13):223-231,9.基金项目
国家自然科学基金青年科学基金项目(32302609) （32302609）
浙江省农技推广重大专项(2024ZDXT05-09) （2024ZDXT05-09）
