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投稿时间：2020-04-17
投稿时间：2020-04-17
中文摘要: 以福安大白茶为研究对象，研究有机白茶和常规白茶感官品质、主要内含成分和挥发性香气成分的差异。结果表明：有机白茶感官审评总分显著高于常规白茶。有机白茶在外形、香气、滋味、叶底得分显著高于常规白茶。有机白茶和常规白茶水浸出物含量、茶多酚含量、咖啡碱含量、茶黄素含量、茶褐素含量差异不显著。有机白茶的氨基酸含量显著低于常规白茶；可溶性糖含量、茶红素含量、黄酮含量显著高于常规白茶。有机白茶、常规白茶共检出56种香气成分，其中醇类15种、碳氢类12种、酮类9种、醛类6种、含氮类5种、酯类4种、杂氧类3种、内酯类2种。有机白茶香气成分含量（10.55）高于常规白茶（7.88）。从总体上看，有机白茶的品质优于常规白茶。
Abstract:This papaer took the Fuan Dabai as the research objects.The differences between organic white tea and conventional white tea sensory quality，main contents and volatile aroma components were studied.The results showed that the total sensory evaluation scores of organic white tea was significantly higher than that of conventional white tea.Organic white tea had significantly higher scores in appearance，aroma，taste，infused leaf than conventional white tea.There were no significant differences in the content of water extracts，tea polyphenols，caffeine，theaflavins and theabrownins between organic white tea and conventional white tea.The amino acids content of organic white tea were significantly lower than that of conventional white tea，and the soluble sugars content，thearubigins content and flavones content were significantly higher than that of conventional white tea.Organic white tea and conventional white tea were detected 56 kinds of aroma components，including 15 kinds of alcohols，12 kinds of hydrocarbons，9 kinds of ketones，6 kinds of aldehydes，5 kinds of nitrogen-containing，4 kinds of esters，3 kinds of hetero oxygen，2 kinds of lactones.Organic white tea aroma component content（10.55）was higher than conventional white tea（7.88）.In general，the quality of organic white tea was better than that of conventional white tea.
keywords: organic white tea conventional white tea internal components aroma components sensory quality
文章编号：202019026 中图分类号： 文献标志码：
基金项目:福建省科技厅区域发展项目（2018N3017）；福建省科技厅项目（2016I1008）；福建省科技厅对外合作项目（2019I0020）；中央引导地方科技发展专项（2019L3012）；福建省2011协同创新中心-中国乌龙茶产业协同创新中心专项（闽教科 [2015]75号）；南平市科技计划项目（N2017DN01）
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