中国茶叶2026，Vol.48Issue(1)：83-91,9.
窨制工艺对芍药红茶感官品质及理化成分的影响
Effects of Scenting Technology on the Sensory Quality and Physicochemical Composition of Herbaceous Peony Black Tea
摘要
Abstract
In response to the current industry challenges of severe product homogenization in scented teas and insuf-ficient development of characteristic flavor resources,this study examined the properties of herbaceous peony pet-als,which are rich in flavonoids and aromatic compounds.A systematic exploration was conducted on the effects of different fermentation processes on the final product quality,with the petals of herbaceous peony cv.'Hangshao'and black tea made from'Ziyang'group as the raw materials.Through the establishment of six experimental treatments with varying numbers of scenting cycles and final aroma-enhancing treatments,combined with sensory evaluation and physicochemical analysis,the'four scentings with one final aroma-enhancement'process was identified as the optimal method.This process achieved a total sensory score of 90.80 points,characterized by a fresh and long-last-ing aroma,a mellow and sweet taste,and a prominent floral fragrance.The contents of key components such as wa-ter extract,flavonoids and thearubigins were also significantly increased,effectively promoting the transfer and en-richment of bioactive compounds from herbaceous peony petals into the tea base.Principal component analysis fur-ther indicates that this process synergistically optimized both the sensory and physicochemical qualities of herba-ceous peony black tea.This research provided theoretical support for the standardization of herbaceous peony black tea and its industrial development,while also offering a concrete technical pathway for standardized production and diversified development of the product.关键词
芍药红茶/窨制次数/感官品质/理化成分/主成分分析Key words
herbaceous peony black tea/scenting cycles/sensory quality/physicochemical composition/principal component analysis分类
农业科技引用本文复制引用
王嘉欣,范丙友..窨制工艺对芍药红茶感官品质及理化成分的影响[J].中国茶叶,2026,48(1):83-91,9.基金项目
国家自然科学基金(U1204323) （U1204323）
