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投稿时间：2020-03-02
投稿时间：2020-03-02
中文摘要: 以武夷岩茶瑞香为试验对象，研究热风连续焙火（记为BH1）和热风间歇焙火（记为BH2）对武夷岩茶感官品质、主要内含成分（茶多酚、氨基酸、咖啡碱、可溶性糖、茶黄素、茶红素、茶褐素）、香气成分的影响。结果表明：BH1焦糖香明显、BH2花果香浓，BH2感官品质得分显著高于BH1。BH1茶多酚含量、氨基酸含量、咖啡碱含量显著低于BH2；BH1茶褐素含量显著高于BH2。BH1、BH2挥发性香气总量分别为17.14、23.12。BH1醇类总量低于BH2，连续式焙火促进醇类物质氧化、挥发。BH1中的具有烘焙、焦糖香的吡嗪类、呋喃类物质高于BH2。结合感官评分，热风间歇式焙火BH2有利于武夷岩茶优异品质的形成。
Abstract:The effects of hot air continuous baking （BH1）and hot air intermittent baking （BH2）on sensory quality，main components such as tea polyphenol，amino acid，caffeine，soluble sugar，theaflavin，thearubigin，theabrownin and aroma components of Wuyi rock tea Ruixiang were studied.BH1 and BH2 respectively represent hot air continuous baking and hot air intermittent baking treatment.The results showed that BH1 caramel flavor was obvious，BH2 flower and fruit flavor was strong.BH2 sensory quality score was significantly higher than BH1.The content of tea polyphenol，amino acid and caffeine in BH1 were significantly lower than BH2.The content of theabrownin in BH1 was significantly higher than that of BH2.The total volatile aroma components of BH1 and BH2 were 17.14 and 23.12，respectively.The total amount of alcohol in BH1 was lower than that in BH2.Continuous baking promoted the oxidation and volatilization of alcohol.The contents of pyrazines and furans with baking and caramel aroma in BH1 were higher than those in BH2.Combined with the sensory evaluation results，the hot air intermittent baking BH2 was beneficial to the formation of excellent quality Wuyi rock tea.
文章编号：202011021 中图分类号： 文献标志码：
基金项目:中央引导地方科技发展专项（2019L3012）；福建省科技厅对外合作项目（2019I0020）；福建省科技厅科技创新平台项目（2018N2004）；南平市科技计划项目（N2017DN01、N2012Z06（3））
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