不同工艺制作水仙白茶的生化成分及感官品质比较

Comparison of Biochemical Composition and Sensory Quality of Shuixian White Tea Made by Different Processes

摘要:

以福建水仙茶树品种开面采鲜叶为原料，分别采用传统白茶工艺（CK）和萎凋中引入摇青工艺（ST）加工成白茶，对比分析两种白茶生化成分、香气成分及感官品质的差异，旨在为高香型水仙白茶的开发提供参考。结果表明：ST较CK显著降低了水仙白茶中茶多酚、黄酮类、咖啡碱的含量及酚氨比、酯型与非酯型儿茶素的比值，增加了游离氨基酸、茶黄素等的含量（p<0.05）；CK和ST白茶香气成分的种类分别为104和107个、相对含量分别为79.72%和78.33%，且均以醇类为主，其中ST较CK明显降低了水仙白茶中正己醇等清香或青气物质的含量，增加了香叶醇等花果香物质的含量，并改善了水仙白茶的香气组成；感官审评结果显示，ST明显提升了水仙白茶的香气与滋味品质，所制白茶花果香浓郁、滋味醇厚水中带香，且感官审评综合得分（93.10）显著高于CK白茶（88.30）（p<0.05）。综上认为，ST较CK改善了水仙白茶生化成分、香气成分的含量与组成，进而提升了香气与滋味品质，所制水仙白茶综合品质优异，达到高香白茶的品质要求。

Abstract:

The banjhi leaves of Fujian-shuixian tea cultivar were plucked as raw materials to produce white tea using the traditional white tea technology (CK) or the green leaf shaking technology (ST) during the withering process, respectively. The differences in the biochemical components, aroma components and sensory qualities of the two kinds of white tea were compared and analyzed, aiming to provide a reference for the development of high-aroma Shuixian white tea. The results showed that, compared with CK, ST decreased significantly the contents of tea polyphenols, flavonoids and caffeine, as well as the polyphenol-ammonia ratio and ratio of ester catechins to non-ester catechins, were reduced by ST, but increased the contents of free amino acids and theaflavins in Shuixian white tea (p<0.05). The types of aroma components in CK white tea and ST white tea were 104 and 107, respectively, with their relative contents as 79.72% and 78.33%, respectively (mainly alcohols). Compared with CK, ST decreased significantly the contents of clean-aroma or green-aroma substances such as hexanol, increased the content of floral -fruit fragrance substances such as geraniol in Shuixian white tea, and improved the aroma composition of Shuixian white tea. The sensory evaluation results showed that, ST could significantly improve the aroma and taste quality of the Shuixian white tea, and the resulting tea had a strong floral and fruity aroma and a mellow taste with fragrance. The comprehensive sensory evaluation score of ST white tea (93.10) was significantly higher than that of CK white tea (88.30) (p<0.05). In conclusion, compared with CK, ST increased the biochemical content and the content and composition of aroma components of Shuixian white tea, thereby enhancing the quality of aroma and taste. The Shuixian white tea produced by ST has excellent overall quality, which meets the quality requirements of high-aroma white tea.