Effects of Enzymatic Treatment on Aroma Quality of Anxi Tie-Guan-Yin Harvested in Summer

XIAO Shi-qing; ZHANG Xue-bo; DU Xian-feng; LIN Duan-lian

doi:10.13305/j.cnki.jts.2011.04.006

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Journal of Tea Science ›› 2011, Vol. 31 ›› Issue (4) : 341-348. DOI: 10.13305/j.cnki.jts.2011.04.006

Effects of Enzymatic Treatment on Aroma Quality of Anxi Tie-Guan-Yin Harvested in Summer

XIAO Shi-qing¹, ZHANG Xue-bo^1,2, DU Xian-feng^1*, LIN Duan-lian²

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Abstract

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.

Key words

aromas / enzymes / GC-MS / tea / Tie-Guan-Yin

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XIAO Shi-qing, ZHANG Xue-bo, DU Xian-feng, LIN Duan-lian. Effects of Enzymatic Treatment on Aroma Quality of Anxi Tie-Guan-Yin Harvested in Summer[J]. Journal of Tea Science. 2011, 31(4): 341-348 https://doi.org/10.13305/j.cnki.jts.2011.04.006

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