采用外源酶改善安溪铁观音茶香气品质的分析-analysis on improving aroma quality of anxi tieguanyin tea with exogenous enzymes.docxVIP

with the concentration (0.1g laccase + 0.1g α-galactosidase)/L had similar sensory quality as the early autumn tea, which had flowery smell and tasted mellow and thick.Effects of enzymatic treatment before first firing on aroma quality of Anxi Tieguanyin harvested in August were investigated. In order to improve the quality of Anxi Tieguanyin harvested in August, laccase, α-galactosidase and combined-enzyme were added to the tea samples separately before first firing. The quality of the tea samples were compared by sensory evaluation and the volatile constituents were investigated by GC-MS. Th