水处理工艺对信阳毛尖加工过程中特征香气的影响

doi:10.13305/j.cnki.jts.2025.04.001

Abstract

Abstract: To investigate the dynamic changes of the characteristic aroma of Xinyang Maojian during processing and the impact of water treatment processes on its aroma, this study took Xinyang Maojian tea made from the tea cultivar ‘Xinyang 10’ as the research object. The aroma components and their relative contents in samples of different stages, including fresh leaves, fixation, rehumidification, rolling, shaping, and drying, using both water treatment and traditional methods, were identified and analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology. The results show that a total of 81 volatile metabolites were identified in the experimental samples, among which high contents of esters, terpenes, and heterocyclic compounds were found in Xinyang Maojian and they were considered as the main aroma-contributing substances. After fresh leaves were treated with water, the contents of volatile components decreased rapidly, and then tended to be stable in each processing stage. Compared with the traditional process, there were 7 volatile components with significant differences in the aroma components of the finished tea processed by water treatment, among which 4 volatile components had higher relative odor activity value (ROAV) in the water treatment samples than in the traditional process. This study deeply analyzed the dynamic changes of aroma components during the Xinyang Maojian processing and the impact of water treatment technology on its aroma. This paper provided a scientific basis for the quality improvement of Xinyang Maojian and the application of water treatment technology.

Key words: Xinyang Maojian, water treatment technology, fresh tea leaves, volatile components

CLC Number:

S571.1
S126

ZHENG Jie, HOU Ziyan, YI Chao, HUANG Shouyan, GUO Junqi, SU Hui, ZHOU Qiongqiong, ZHAN Qiangguo, ZHAO Renliang. The Impact of Water Treatment Technology on the Characteristic Aroma of Xinyang Maojian During Processing[J]. Journal of Tea Science, 2025, 45(4): 687-698.

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The Impact of Water Treatment Technology on the Characteristic Aroma of Xinyang Maojian During Processing

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