不同堆青时间对白茶风味品质的影响

吴少玲; 王治会; 商虎; 朱陈松; 叶婷婷; 孙威江

doi:10.13305/j.cnki.jts.2023.01.006

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茶叶科学 ›› 2023, Vol. 43 ›› Issue (1) : 78-90. DOI: 10.13305/j.cnki.jts.2023.01.006

研究报告

不同堆青时间对白茶风味品质的影响

吴少玲^1,2, 王治会^1,2, 商虎^1,2, 朱陈松³, 叶婷婷³, 孙威江^1,2,*

作者信息 +

Effect of Pile-up Processing Duration on Flavor Quality of White Tea

WU Shaoling^1,2, WANG Zhihui^1,2, SHANG Hu^1,2, ZHU Chensong³, YE Tingting³, SUN Weijiang^1,2,*

Author information +

文章历史 +

摘要

以不同堆青时间的白茶样品为研究对象,结合感官审评和生化成分检测,探究不同堆青时间对白茶风味品质的影响。生化分析结果表明,随着堆青时间的增加,茶汤的苦味和涩味先减弱后增强,甜度先升高后下降,醇度逐步提升,白茶青气消退、甜花香凸显。茶多酚、黄酮、可溶性糖、儿茶素和游离氨基酸含量的变化是滋味差异的主要原因。顺式芳樟醇氧化物（呋喃型）、反式芳樟醇氧化物（呋喃型）、癸醛、α-萜品醇、β-环柠檬醛、香叶基丙酮、β-紫罗兰酮、正辛醛等香气化合物含量的变化是形成香气差异的关键。不同堆青时间处理下,堆青12 d茶样的风味品质最佳,既有利于游离氨基酸、可溶性糖、儿茶素含量的增加,也能最大限度降低茶汤中的苦涩味指数,同时提高反式芳樟醇氧化物（呋喃型）、癸醛、β-环柠檬醛、香叶基丙酮、β-紫罗兰酮等香气化合物的含量,促进白茶中甜香和花香的形成。本研究可为白茶堆青工艺优化及风味品质的提升提供一定借鉴和参考。

Abstract

The effects of different pile up durations on the flavor quality of white tea were investigated based on sensory evaluation and biochemical analysis, in which the white tea with different pile-up processing durations were used as the experimental materials. The results of biochemical analysis show that with the increase of the pile-up processing duration, the flavor of the bitterness and astringency first weakened and then strengthened, the sweetness first increased and then decreased, and mellow gradually increased. In addition, and the sweet and floral increased. The contents of tea polyphenols, flavonoids, soluble sugar, catechins, free amino acids were the main reasons for the taste difference. The contents of cis-linalool oxide (furanoid), trans-linalool oxide (furanoid), α-terpineol, decanal, β-cyclocitral, geranylacetone, β-ionone and octanal were the key factors affecting the difference of aroma. Under different pile-up processing durations, piling-up for 12 d had the best flavor quality, which was conducive to increasing the contents of free amino acids, soluble sugar and catechins, while decreasing the bitter taste index, and increasing the contents of trans-linalool oxide (furanoid), decanal, β-cyclocitral, geranylacetone, β-ionone, promoted floral and sweet fragrance of white tea. Our study provided reference for the optimization of white tea pile-up process and the improvement of flavor quality of white tea.

导出引用

吴少玲, 王治会, 商虎, 朱陈松, 叶婷婷, 孙威江. 不同堆青时间对白茶风味品质的影响[J]. 茶叶科学. 2023, 43(1): 78-90 https://doi.org/10.13305/j.cnki.jts.2023.01.006

WU Shaoling, WANG Zhihui, SHANG Hu, ZHU Chensong, YE Tingting, SUN Weijiang. Effect of Pile-up Processing Duration on Flavor Quality of White Tea[J]. Journal of Tea Science. 2023, 43(1): 78-90 https://doi.org/10.13305/j.cnki.jts.2023.01.006

中图分类号： S571.1 TS272.5+9

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