茶叶学报2026，Vol.67Issue(1)：40-48,9.DOI:10.20045/j.cnki.issn.2096-0220.2026.01.004
不同火功福建水仙乌龙茶贮藏过程有机酸含量变化
Changes on Organic Acids of Stored Fujian Shuixian Oolong Tea Processed with Different Fire-Baking
摘要
Abstract
[Objective]Changes on organic acids in stored Fujian Shuixian oolong tea baked at different temperatures and sour taste of the brewed tea were compared.[Method]Fujian Shuixian tea was processed with high,medium or low fire-baking(baking at 130℃ for 1,5,and 9 h,respectively)and stored under ambient temperature for 1,3,6,9,and 15 months.At end of each storage period,samples were kept at-80℃ prior to analysis for organic acids and calculation of taste activity value(TAV).The teas were also brewed to evaluate sour taste by a sensory panel for comparison.[Result]Tartaric acid in the teas increased significantly after stored for a month.It,as well as citric acid,changed extremely significantly,while malic acid did significantly after 15 months.The lowest contents of malic and citric acids were found in the high fire-baked tea stored for 3 months as well as the low and medium fire-processed teas stored for 6 months.The content of succinic acid differed extremely significantly in the stored tea baked with low fire but insignificantly in those processed under medium or high fire.In contrast,fumaric acid content changed in the opposite manner.The tartaric acid TAV was greater than 10,a score indicating significant contribution to the sour taste of tea.Consequently,the samples with high tartaric acid TAV stored for same length of time,except that stored for 9 months,were brewed to taste more acidic as judged by the sensory panel.[Objective]The changes in storage on organic acids in the Fujian Shuixian oolong teas processed with low,medium or high fire-baking differed significantly.The acids in combination were the source of sour taste of the brewed tea.Individually,tartaric acid played a more significant role.关键词
贮藏/乌龙茶/有机酸/烘焙Key words
Storage/oolong tea/organic acids/baking分类
农业科技引用本文复制引用
陈泉宾,邬龄盛,张应根..不同火功福建水仙乌龙茶贮藏过程有机酸含量变化[J].茶叶学报,2026,67(1):40-48,9.基金项目
福建省属公益类科研院所基本科研项目——自主选题项目(2021R1029004) （2021R1029004）
中央引导地方科技发展专项(2023L3026). （2023L3026）
