湿窨工艺及配花量对茉莉花茶香气成分的影响

叶乃兴; 杨广; 郑乃辉; 杨江帆; 王振康; 梁小虾

doi:10.13305/j.cnki.jts.2006.01.011

茶叶科学 >

2006 , Vol. 26 >Issue 1: 65 - 71

DOI: https://doi.org/10.13305/j.cnki.jts.2006.01.011

湿窨工艺及配花量对茉莉花茶香气成分的影响

叶乃兴 ,
杨广 ,
郑乃辉 ,
杨江帆 ,
王振康 ,
梁小虾

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1.福建农林大学茶业科技与经济研究所;
2.福建农林大学茶学系;
3.福建农林大学应用生态研究所, 福建福州 350002;
4.福建省农业科学院茶叶研究所, 福建福安 355015

叶乃兴(1963— ),男,福建寿宁人,硕士,副研究员,主要从事茶树新品种选育与资源利用研究。

收稿日期: 2005-08-19

修回日期: 2005-12-09

网络出版日期: 2019-09-10

基金资助

福建省科技厅重大农业科技项目（2003S007）

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Effects of Wet-Scenting Process and RJF on the Aroma Constituent of Jasmine Scented Tea

YE Nai-xing ,
YANG Guang ,
ZHENG Nai-hui ,
YANG Jiang-fan ,
WANG Zhen-kang ,
LIANG Xiao-xia

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1. Institute of Science,Technology and Economics of Tea Industry, 2. Department of Tea Science,3. Institute of Applied Ecology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 China;
4. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu`an 355015, China

Received date: 2005-08-19

Revised date: 2005-12-09

Online published: 2019-09-10

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摘要

采用SPME/GC-MS技术分析高档茉莉花茶的香气组分,结果表明苯甲酸顺-3-己烯酯、芳樟醇、乙酸苄酯、邻氨基苯甲酸甲酯是茉莉花茶的主香组分,这些成分构成了茉莉花茶香气浓度的基础。采用湿窨工艺窨制茉莉花茶,苯甲酸顺-3-己烯酯、芳樟醇、邻氨基苯甲酸甲酯、杜松萜烯、吲哚、苯甲醇、橙花叔醇、乙酸香叶酯等成分的含量显著提高; 配花量在69%~115%之间,配花量递增,茉莉花茶香气成分的含量亦随之增加,当配花量达到96%以上,茉莉花茶的主要香气成分含量差异不显著,表明茶坯的吸香已趋于饱和。采用湿窨工艺窨制高档茉莉花茶的适宜配花量为90%~100%。

关键词： 茉莉花茶; 湿窨工艺; 配花量; 香气成分

本文引用格式

叶乃兴 , 杨广 , 郑乃辉 , 杨江帆 , 王振康 , 梁小虾 . 湿窨工艺及配花量对茉莉花茶香气成分的影响[J]. 茶叶科学, 2006 , 26(1) : 65 -71 . DOI: 10.13305/j.cnki.jts.2006.01.011

Abstract

The aroma constituent of high-quality jasmine-scented tea was analyzed using SPME/GC-MS method. It was found that cis-3-hexenyl acetate, linalool, benzyl acetate and methyl anthranilate were the major fragment components in jasmine scented tea. The contents of cis-3-hexenyl acetate, linalool, methyl anthranilate, cadinene, indole, benzyl alcohol, nerolidol, geranyl acetate were significantly increased in the jasmine scented tea made by wet-scenting process. The content of aromatic components in jasmine scented tea was increased when the rate of jasmine flower to tea (RJF) was ranged from 69% to 115%. When RJF is above 96%, the content of major aromatic components in the jasmine scented tea did not increase significantly. It suggested that the absorbance of tea to the fragment of jasmine flower would be attained a balance in the RJF. It suggested that the suitable RJF is 90% to 100% for producing high-quality jasmine tea made by wet-scenting process.

Key words： jasmine scented tea; wet-scenting process; RJF（rate of jasmine flower to tea dhool）; aroma constituent

参考文献

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