组合式焙火工艺对铁观音品质及挥发性香气组分的影响.pdfVIP

网络出版时间：2015-05-19 14:09 网络出版地址：/kcms/detail/11.2206.TS1409.011.html 2015-05-19 组合式焙火工艺对铁观音品质及挥发性香气组分的影响 1 2 1 1 1,* 陈贤明 ，冯 林 ，李 腊 ，赵国飞 ，龚正礼 （1.西南大学食品科学学院，重庆 400716 ；2.达州市茶果技术推广站，四川 达州 635000) 摘要：试验以市售清香型铁观音为原料，采用“ 中火”、“低火”、“高火”多段式组合控温控时焙火，分析焙火前后铁观音品质 及香气组分差异。结果表明：焙火茶样品质均等同或高于对照茶样，其中 6 号样品质最好，为最佳焙火方案，即 100℃（90min ）、 120℃（60min ）、80℃（8.5h ）、140℃（30min ）。橙花叔醇、吲哚、α-法呢烯、苯乙醛、芳樟醇、苯乙腈、苯乙醇、茉莉内 酯、顺-茉莉酮等是清香型铁观音特征性香气成分；橙花叔醇、脱氢芳樟醇、吲哚、α-法呢烯、罗勒烯、苯乙腈、茉莉内酯、 苯乙醛、苯乙醇、顺-茉莉酮、3-呋喃甲醛、芳樟醇、苯甲醛等是焙火铁观音的特征性香气成分。焙火样中检出的吡喃、呋 喃等与其呈现的火香、蜜香有关。橙花叔醇和脱氢芳樟醇与铁观音香气品质相关，对焙火温度和时间的选择具指导作用。 关键词：焙火；铁观音；香气组分；气相色谱-质谱法 Effectes of Baking on the changes of Sensory Evaluations and Volatile Aroma Compounds in Tieguanyin Oolong tea 1 2 1 1 1* CHEN Xian-ming , FENG Lin ,LI la , ZHAO Guo-fei , GONG Zheng-li , （1. College of Food Science, Southwest University, Chongqing 400716, China; 2. Dazhou Tea and Fruit Technology Promotion Station, Sichuan 635000, China) Abstract ：In order to study the influence of different baking temperature and time for the sensory evaluations and volatile aroma compounds of Tieguanyin, the commercially available Qinxiang Tieguanyin was choosed for test materials. The results showed that No.6 was the best baking scheme, namely 100℃ baking for 90min, 120 ℃ baking for 60min, 80 ℃ baking for 8.5h and 140 ℃ baking for 30min. And the quality of baking tea samples were equal to or higher than the original