做青工艺对乌龙茶香气组成化学模式的影响

doi:10.13305/j.cnki.jts.2014.04.011

Abstract

Abstract: Under controlled indoor air conditions set at (22±1)℃ with relative humidity of (71±4)%, a two-factor experiment, including degree of withering and intensity of rocking, was designed to investigate the effects of green-making technique on aroma characteristics of WIP (work in process) as compared with tea samples prepared during the respective process of Fresh-scent Oolong tea, South Fujian Oolong tea, and North Fujian Oolong tea. Aroma fingerprints of all tea samples were determined by gas chromatography coupled with mass spectrometry and processed with metabolomics analysis platform. The results from cloud plot and principal component analysis indicated that aroma pattern of WIPs would be obviously altered according to weight loss percentage of green leaves, accompanied with the increase on the contents of α-farnesene, benzeneacetaldehyde, geraniol, 3-hexen-1-ol and cis-3-hexenyl hexanoate, and the contents of phytol, indole, butylated hydroxytoluene and ethylbenzene were be decreased accordingly. However, the aromas pertinent to Oolong tea would not be fully formed only combinating on single shaking action with different intensity. Green-making was the essential procedure to bring about special aroma quality of Oolong tea, and the contents of floral scent compositions in tea samples, such as indole, trans-nerolidol, phenylacetaldehyde, etc., could be considered as the most important chemical indicators for quality control, in the green-making process of Oolong tea.

Key words: Oolong tea, green-making technology, aroma component, pattern recognition

CLC Number:

TS272.5⁺9

CHEN Lin, CHEN Jian, CHEN Quanbin, ZHANG Yinggen, SONG Zhenshuo, WANG Lili, YOU Zhiming. Effects of Green-making Technique on Aroma Pattern of Oolong Tea[J]. Journal of Tea Science, 2014, 34(4): 387-395.

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Effects of Green-making Technique on Aroma Pattern of Oolong Tea

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