| 茉莉红茶特征风味成分研究 |
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| 引用本文： | 刘晓港,陈梅春,朱育菁,张海峰,刘波.茉莉红茶特征风味成分研究[J].福建农业学报,2017,32(3). |
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| 作者姓名： | 刘晓港 陈梅春 朱育菁 张海峰 刘波 |
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| 作者单位： | 1. 福州大学生物科学与工程学院,福建 福州,350108;2. 福建省农业科学院农业生物资源研究所,福建 福州,350003;3. 福建省农业科学院,福建 福州,350003 |
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| 基金项目： | 福建省科技计划项目--省属公益类科研院所基本科研专项，福州茉莉花茶产业提升项目 |
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| 摘 要： | 对茉莉红茶(二窨)窨制过程中主要风味成分进行研究。结果表明:红茶茶坯香气主要由苯甲醇(17.73%)、芳樟醇(16.17%)、乙酸苄酯(7.10%)、邻氨基苯甲酸甲酯(3.40%)、顺式-3-己烯醇苯甲酸酯(2.88%)及苯甲醛(2.23%)等组成。茉莉红茶香气主要由苯甲醇(23.77%)、芳樟醇(19.73%)、乙酸苄酯(18.66%)、水杨酸甲酯(3.84%)、邻氨基苯甲酸甲酯(3.60%)、顺式-3-己烯醇苯甲酸酯(3.27%)和α-法呢烯(2.05%)组成;与茶坯相比,窨制后的茉莉花茶香气总浓度增加了5倍多,其香气主要来源于窨制过程中茶坯吸附的茉莉鲜花香气。利用香气品质评价指数JTF对窨制红茶的香气品质进行评价,茉莉红茶的JTF指数(二窨:0.5;五窨:1.2)不低于同等窨次茉莉绿茶(三种二窨花茶:0.42、0.38、0.5;五窨:1.004)。研究表明以红茶为茶坯窨制而成的茉莉红茶香气品质不低于茉莉绿茶。窨制过程中,茶叶总多酚、总黄酮、没食子酸、可可碱、咖啡因含量没有显著性差异(P0.05);EGC、EGCG含量分别降低0.18%和0.17%;ECG含量上升0.09%。
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| 关 键 词： | 茉莉红茶 香气成分 花茶香气评价指数 多酚 |
Study on the Flavor Components in Chinese Jasmine Black Tea |
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| LIU Xiao-gang,CHEN Mei-chun,ZHU Yu-jing,ZHANG Hai-feng,LIU Bo.Study on the Flavor Components in Chinese Jasmine Black Tea[J].Fujian Journal of Agricultural Sciences,2017,32(3). |
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| Authors: | LIU Xiao-gang CHEN Mei-chun ZHU Yu-jing ZHANG Hai-feng LIU Bo |
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| Abstract: | This study is aim to determine the major flavor components in jasmine black tea (two scenting) during scenting process.The main aroma components in the base tea are benzyl alcohol (17.73%),linalool (16.17%),benzyl acetate (7.10%),methyl anthranilate (3.40%),cis-3-hexenyl benzoate (2.88%) and benzaldehyde (2.23%).Results show that benzyl alcohol (23.77%),linalool (19.73%),benzyl acetate (18.66%),methyl salicylate (3.84%),methyl anthranilate (3.60%),cis-3-hexenyl benzoate (3.27%) and α-farnesene (2.05%) are the seven major volatile compounds of jasmine black tea.After two scenting rounds,the concentrations of the total volatile compounds were increased five-fold dozens of times in the jasmine black tea compared with the base tea.The main aroma components of jasmine black tea were absorbed from fresh Jasmine sambac flowers.Jasmine tea flavor index (JTF) was used to evaluate the jasmine black tea aroma quality.Black tea JTF index (two scenting rounds: 0.57;five scenting rounds: 1.2) is higher than the jasmine green tea (two scenting rounds: 0.42,0.38,0.5;five scenting rounds: 1.004),suggesting that jasmine black tea aroma quality is not lower than jasmine green tea.The total tea polyphenols,flavonoids,gallic acid,theobromine,caffeine content did not show significant difference (P>0.05) during scenting process;EGC,EGCG content decreased by 0.18%,0.17%;ECG content increased by 0.09%. |
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| Keywords: | Jasmine black tea aroma compounds jasmine tea flavor index phenolic components |
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