摘要:
以新选坦洋菜茶品系1芽1叶初展为原料, 研制坦洋工夫“大学士”红茶样品, 并对其进行感官品质审评及理化品质检测分析。结果表明:坦洋工夫“大学士”红茶的感官审评总得分比市售特级坦洋工夫红茶高4.25分, 其外形、香气和滋味等感官品质达到或超过特级坦洋工夫红茶品质水平;干茶水浸出物含量46.8%、茶多酚总量为16.8%、游离氨基酸含量4.3%、儿茶素总量3.1%、咖啡碱含量为3.98%;共检测出香气成分47种, 以具花果香的醇类物质为主体, 其中香叶醇含量达51.91%、水杨酸甲酯含量达13.14%、β-芳樟醇含量达9.91%, 新产品表现出“嫩甜香、花果香显”的香气特征。
Abstract:
Fresh leaves from the new variety of tea, Tanyang Caicha, were processed into the black tea, Panyong Congou “Daxueshi”.The sensory quality and aromatic constituents of the tea were determined.The sensory score of the tea was 4.25 points higher than the Super Panyong Congou tea available on the market, with better ratings on the shape, flavor and taste.The contents of water soluble matters, polyphenols, free amino acids, catechin and caffeine of the tea sample were 46.8%, 16.8%, 4.3%, 3.1% and 3.98%, respectively.There were 43 aromatic compounds isolated from the tea.Among them, the alcohols had the highest concentration (51.91%, 13.14%, and9.91% were cis-geraniol, salicylic acid methyl ester andβ-linalool, respectively) .They rendered the characteristic sweet, flowery and fruity aroma of Panyong Congou“Daxueshi”.
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