关键词: 蜡梅, 蜡梅花茶, 加工, 品质

Abstract: Changes in organoleptic quality, color, aroma compounds and main chemistry components of chimonanthus tea during processing (tea dhool→firstly scented→secondly scented→thirdly scented→raising fragrance) were investigated using organoleptic appreciation, chromatic evaluation, SED in combination with GC/MS and spectrophotometry. Results showed that, the total score increased during processing, but it was slightly less in the thirdly scented tea than the secondly scented. The Ha*b* value of thirdly scented tea significantly decreased after thirdly scenting (P<0.05). The main aroma compounds of chimonanthus tea were benzyl acetate, 2-aminobenzoate-3,7-dimethyl-1,6- Octadien-3- ol, methyl salicylate, benzyl alcohol, linalool, alloocimene, naphthalene, α-ionone. The relative contents of esters and alcohols in the secondly scented tea were significantly the highest among samples (P<0.01), and that of ketones did not significantly change during processing, and that of terpenoids in raising fragrance tea were significantly more than that in other samples (P<0.05). The contents of polyphenols and chlorophyll in thirdly scented tea significantly decreased compared to that of dhool (P<0.05), but that of soluble sugar significantly increased after secondly scenting (P<0.05), and that of amino acids did not significantly change. These results also showed that two-time continuously scenting and one-time raising fragrance procedures could be used for chimonanthus tea production.

Key words: Chimonanthus praecox (L.) Link, chimonanthus tea, processing, quality