中国茶叶加工Issue(1)：61-66,6.DOI:10.15905/j.zgcyjg.2095-0306.2026.01.09
炙烤工艺对红茶品质的影响研究
Impact of Roasting Techniques on the Quality of Black Tea
摘要
Abstract
To investigate the effects of different roasting temperatures on black tea quality during processing,this study used fresh leaves from a local population variety as raw material.By combining high-performance liquid chromatography(HPLC),gas chromatography-mass spectrometry(GC-MS),and sensory evaluation,the study systematically analyzed the quality and sensory characteristics of black tea produced under different roasting processes.The effects of roasting at 200,230,260 ℃ on physicochemical properties and sensory quality were compared.It was found that black tea roastedg at 230 ℃ had a higher content of free amino acids and a moderate content of tea polyphenols.It also exhibited a well-balanced and abundant composition of volatile compounds,a pure aroma,and the highest sensory evaluation score,indicating the best overall quality.This study provides theoretical support and practical reference for improving black tea quality and optimizing processing techniques.关键词
红茶/炙烤/品质/理化成分/感官审评Key words
Black tea/Roasting/Quality/Physicochemical composition/Sensory evaluation分类
轻工纺织引用本文复制引用
张诚荣,邹欢,张警备,魏然,苏祝成,方奇挺..炙烤工艺对红茶品质的影响研究[J].中国茶叶加工,2026,(1):61-66,6.基金项目
浙江省农业重大技术协同推广计划(2024ZDXT05-09) （2024ZDXT05-09）
