Effect of Tea Processing Techniques on Aromatic Components of Mingke 1
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摘要: 茗科1号茶树1芽3叶或同等嫩度对夹叶标准春梢鲜叶原料按照传统加工工艺分别制作绿茶、红茶、白茶和乌龙茶, 以蒸青茶样为对照, 用GC/MS气质联用仪定性、定量分析香气成分。结果表明:不同茶类加工工艺制作对茗科1号茶叶品质和特征香气成分影响较大。茗科1号绿茶板栗香带花香, 主要香气成分有β-芳樟醇、顺-氧化芳樟醇、橙花醇和脱氢芳樟醇;茗科1号红茶蜜桃香显, 主要香气成分为顺-橙花叔醇、橙花醇、顺-己酸-3-己烯酯、顺-茉莉酮、顺-氧化芳樟醇;茗科1号白茶有兰花香, 主要香气成分为橙花醇、顺-氧化芳樟醇、水杨酸甲酯和β-芳樟醇;茗科1号乌龙茶兰花栀子花香, 主要香气成分有顺-橙花叔醇、吲哚、顺-β-罗勒烯和苯乙醇。分析认为, 不同工艺加工茗科1号的绿茶、红茶、白茶、乌龙茶品质优, 虽然不同茶类间香气物质的种类、香型和含量都存在明显的差异, 但香气成分丰富, 且各茶类特征性香气明显, 充分体现出该品种的多茶类适制优势。Abstract: Fresh leaves of Mingke 1were processed with traditional processing technology for green tea, black tea, white tea and oolong tea, respectively, and stream tea sample used for control.The aromatic components of various tea samples were detected with GC-MS.The results showed that the effect of processing techniques on the aromatic components and quality of tea samples were great.The green tea of Mingke 1had flavor like chestnut mixed with flower, and the major aromatic compounds wereβ-linalool, cis-linalool oxide, trans-geranilo and hotrienol.Its black tea had honey peach-like smell, and the major aromatic compounds were D-merolidol, trans-geranilo, cis-hexanic acid 3-hexenyl ester, cis-jasmone and cis-linalool oxide.The Mingke 1white tea had orchid-like aroma with major aromatic compounds in trans-geranilo, cislinalool oxide, salicylic acid methyl ester andβ-linalool.The oolong tea gave the aromatic smell of orchid-like and gardenialike, and the major aromatic compounds were D-merolidol, indloe, cis-β-ocimene and phenylethyl alcohol.The quality of green tea, black tea, white tea and oolong tea processed from Mingke 1 was excellent although their flavors and the aromatic components were different.The results indicated that Mingke 1was suited in processing for various types of tea differently with distinctive and rich in flavors.
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Key words:
- tea plant /
- Mingke 1 /
- tea kind /
- aromatic component
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