变温烘焙技术对丹桂乌龙茶香气品质的影响

Abstract

Abstract: Orthogonal test of L₁₆(4⁵) was designed to study the effect of changeable baking temperature on aroma quality and components of Dangui Oolong tea in southern Fujian. Results showed that treatment of A₄B₁C₄D₂E₃got teas with high aroma quality. Results also showed that baking process of Dangui Oolong tea could be divided in three steps, with the optimal process of 120℃-20βmin, 90℃-130βmin, 120℃-30βmin. Totally 64 kinds of aroma components were identified, including alcohols, aldehydes, nitrogenous compounds, hydrocarbons. The main components were trans-nerolidol, alpha-farnesene, benzeneacetaldehyde, indole, phenylethyl alcohol, phenylethyl-2-methylbutanoate, benzyl nitrile, dihydrolinalool, benzyl alcohol, linalool and styrene, which totally accounted for nearly 90%. The main factors influencing aroma quality of Dangui Oolong tea were baking temperature and time in the third step, followed by the first and the second steps. High temperature could improve tea aroma. These findings laid the foundation for further researches on baking technology of Dangui Oolong tea.

Key words: Dangui, Oolong tea, baking, changeable temperature, aroma, GC-MS

CLC Number:

SUN Jun, ZHU Liugang, LIN Zhikun, ZHANG Wenjing. Effects of Changeable Baking Techniques on Aroma Quality of Dangui Oolong Tea[J]. Journal of Tea Science, 2017, 37(3): 266-272.

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Effects of Changeable Baking Techniques on Aroma Quality of Dangui Oolong Tea

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