不同采摘季节对重发酵单枞茶香气品质影响研究

Effect of Different Plucking Season on Aroma Quatity of Lingtoudancong Oolong Tea by Deep Fermentation

摘要:

采用气相色谱-质谱(GC-MS)法对采自春、夏、暑、秋四个季节的重发酵型及传统型单枞茶进行分析。结果表明：重发酵单枞茶比传统单枞乌龙茶香气成分种类多，且芳樟醇氧化物要远高于传统乌龙茶。在四个季节的重发酵单枞茶中，秋茶、春茶芳香物质种类相对较少(分别为41种和43种)；而夏茶和暑茶芳香物质种类多(分别为45种和48种)、香精油总量占总挥发性成分比例比秋茶高。夏、暑茶芳樟醇氧化物、剌伯烯、律草烯等含量较高，而香叶醛、吲哚、茉莉酮、橙花叔醇等花香型香气成分含量比秋茶低得多。夏茶中芳樟醇及其氧化物的占总挥发性成分的比例达到69.77%，而春、暑、秋茶相应所占比例分别为50.98%、51.75%和51.72%。感官审评表明，秋茶、春茶单枞香气品质得分比夏茶、暑茶高，即秋茶、春茶香气品质要比夏、暑茶好。

Abstract:

The effect of different plucking season on aroma constituents in fermentation Lingtoudancong Oolong tea was studied by gas chromatography and mass spectrometry analysis. Results showed that deep fermentation Lingtoudancong tea possessed more kinds of aroma constituents than traditional fermentation Oolong tea. The traditional fermentation Lingtoudancong Oolong tea showed higher content of linalool,α-terpineol, indole and cis-Jasmone, but less Linalool oxide content than those of deep fermentation tea. The different of characteristic aroma constituents is due to the changed contents of linalool and linalool oxide in different plucking season. The tea plucked in autumn and spring showed lower content of linalool and linalool oxide (50.98%~51.72%). But tea plucked in summer showed higher content of linalool and linalool oxide (more than 69.77%). The concentration of essential constituents such as nerolidol, jasmine, indole, 4-(2,4,4-Trimethyl-cyclohexa- 1,5-dienyl)-but-3-en-2-one andα-citral are higher in autumn tea than those in the other teas. The result of sensory evaluation showed that the autumn tea is better than the others.