| 海南薄纱绿茶加工过程中主要品质成分变化规律研究 |
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| 引用本文： | 彭群华,周怀胜,段学俊,周益俊,周建勇,施江,林智.海南薄纱绿茶加工过程中主要品质成分变化规律研究[J].中国茶叶,2021(2):45-49. |
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| 作者姓名： | 彭群华 周怀胜 段学俊 周益俊 周建勇 施江 林智 |
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| 作者单位： | 中国农业科学院茶叶研究所;海南白沙农场集团有限公司;海南陨石坑茶业研究所;湖南长沙湘丰智能装备股份有限公司 |
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| 基金项目： | 国家重点研发计划项目(2018YFD0700500)。 |
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| 摘 要： | 薄纱绿茶是海南白沙县新打造的品牌绿茶,具有“香高味浓”的品质特征。文章研究薄纱绿茶成品茶的感官品质、理化成分和香气成分,全面解析海南薄纱绿茶的品质特点,并探究薄纱绿茶加工过程中主要品质成分的变化规律。结果表明,薄纱绿茶呈现出醇厚甘爽、清香、带板栗香的品质特征,具有海南绿茶典型地域特色;挥发性组分分析结果表明,4-萜品醇、芳樟醇、α-水芹烯、蒎烯、香叶醇等成分占比高,形成了其“清香、带板栗香”的品质特征。此外,除水浸出物外,茶多酚、游离氨基酸、咖啡碱及儿茶素等茶叶品质成分在加工后均略有下降,以上成分经复杂的生化反应后,生成了与茶叶汤色、香气及滋味相关的丰富物质,形成了薄纱绿茶的风味品质。
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| 关 键 词： | 海南薄纱绿茶 儿茶素 香气组成 品质特征 |
Changes of Main Quality Components of Hainan Bosha Green Tea during Processing |
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| PENG Qunhua,ZHOU Huaisheng,DUAN Xuejun,ZHOU Yijun,ZHOU Jianyong,SHI Jiang,LIN Zhi.Changes of Main Quality Components of Hainan Bosha Green Tea during Processing[J].China Tea,2021(2):45-49. |
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| Authors: | PENG Qunhua ZHOU Huaisheng DUAN Xuejun ZHOU Yijun ZHOU Jianyong SHI Jiang LIN Zhi |
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| Institution: | (Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Hainan Baisha Farm Group Co.,Ltd.,Baisha 572899,China;Hainan Meteorite Crater Tea Research Institute,Baisha 572899,China;Hunan Changsha Xiangfeng Intelligent Equipment Co.,Ltd.,Changsha 410100,China) |
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| Abstract: | Bosha green tea is a newly created brand of green tea in Baisha County,Hainan Province.Its quality characteristics of"high fragrant and strong flavor"are favored by consumers.In this paper,the quality characteristics of Hainan Bosha green tea were analyzed by studying the changes of main quality components during process.The sensory quality was evaluated and the physicochemical and aromatic components of final products were also analyzed.The results show that the high content of catechins(11.79%)and high content of theanine(1.37%)in Hainan Bosha green tea formed its quality characteristics of"mellow and fresh tea soup".Its volatile components mainly included 4-terpineol,linalool,α-phellandrene,pinene,geraniol,resulting in its quality characteristics of"clear fragrance,with chestnut-like aroma".Furthermore,tea polyphenols,amino acids,caffeine and catechins were slightly decreased during tea processing,resulting in the formation of soup color,tea aroma flavor and its characteristic taste.All these conversations leaded to a decrease in bitterness,and contributed to a final flavor quality in Bosha green tea. |
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| Keywords: | Hainan bosha green tea catechins aroma composition quality characteristics |
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