为改善暑季安溪铁观音的品质,对暑茶在加工过程中进行了添加漆酶、α-半乳糖苷酶和复合酶的处理。对加工得到的茶样进行感官审评比较并采用气相色谱–质谱法（GC-MS）检测茶叶的挥发性组分。结果表明,经过酶处理的茶样的香精油总量均大于对照样。α-半乳糖苷酶能显著增加醛类和醇类含量,漆酶能显著增加酯类含量,两种酶都能显著增加烯烃类含量。橙花叔醇、法呢烯和吲哚是铁观音中最重要的赋香成分,这3种组分在酶处理样中的含量均有所增加。感官审评结果表明,经复合酶处理后,暑茶青气消失,花香显现。感官审评和GC-MS检测均表明酶处理可以明显改善暑茶的香气品质。
In order to improve the quality of Anxi Tie-Guan-Yin harvested in summer, laccase, α-galactosidase and combined-enzyme were applied in the processing of Anxi Tie-Guan-Yin. The quality of the tea samples were compared by sensory evaluation and the volatile constituents were investigated by gas chromatograph/mass spectrometer (GC-MS). The results showed that the relative level of the total aroma oil in the tea samples treated by enzymes were more than that in the untreated samples. α-Galactosidase treatment greatly improved the contents of aldehydes and alcohols. Laccase treatment greatly improved the contents of esters. Both of the two enzymes significantly increased the contents of alkenes. Nerolidol, indole and farnesene were found to be the most important odor-active compounds in Tie-Guan-Yin. The relative contents of these three compounds were all increased in tea samples by different enzymatic treatments. The sensory evaluation showed that the grassy smell of tea reduced and the flowery smell appeared by combined-enzyme treatment. The results indicated that enzymatic treatment improved the aroma quality of Anxi Tie-Guan-Yin harvested in summer.
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