摘要
开展摇青发酵工艺在夏季红茶加工中的应用研究,分析其香气组分,为提高夏季红茶品质提供理论基础。采取L9(34)正交试验方法,优化夏季红茶摇青发酵工艺。采取固相微萃取和气相色谱-质谱(SPME-GC/MS)对摇青发酵红茶香气成分进行分析。夏季摇青发酵红茶优化工艺参数为:萎凋时间14 h、摇青时间55 min、堆积发酵时间4.0 h,在该工艺参数下制作的红茶具有明显甜花香。在摇青发酵红茶中共检测出83种香气成分,包括醇类、酯类、醛类、烯烃类和酮类等,其中醇类和酯类化合物含量较高,以苯乙醇、芳樟醇及其氧化物、香叶醇、3,7-二甲基-1,5,7-辛三烯-3-醇、水杨酸甲酯等17种化合物为主体,占香气成分总量的61.34%,是形成摇青发酵红茶甜花香的重要组分,而3,7-二甲基-1,5,7-辛三烯-3-醇可能是形成摇青发酵红茶甜花香的特殊成分。同时检出了β-环柠檬醛、柠檬醛等31种对照中未检出的香气成分。摇青发酵可增加红茶香气组分,有利于提高夏季红茶香气品质。
Study on the shaking-fermentation process of the summer black tea, analyze the aroma components of black tea prepared with the method of shaking-fermentation, and provide a theoretical basis to improve the quality of summer black tea. The optimization of shaking-fermentation process of summer black tea was optimized by L9（3^4） orthogonal test method, and the aroma components of black tea prepared with shaking-fermentation method were detected by SPME-GC/ MS. The optimization of process parameters of shaking-fermentation was as follows： Withering time was 14 h, shaking time was 55 min and fermentation time was 4.0 h. Under the process parameters, there existed obvious sweet floral in the black tea. A total of 83 aromatic components were detected in the summer black tea prepared with shaking-fermentation process, which included alcohols, esters, aldehydes, olefins and ketones, and the content of alcohols and esters was higher. A total of 17 components were the main aromatic component, which included benzene ethanol, linalool and its oxides, geraniol, 3, 7-dimethyl-1, 5, 7-octatrien-3-ol, salicylic acid and so on, their total content reached to 61.34%, they could be the important components that form the sweet floral, and the component of 3, 7-dimethyl-1, 5, 7-octalrien-3-ol was the special aroma for sweet floral, probably. Meanwhile, a total of 31 aromatic components including beta-cyclocitral, （E）-citral and others were detected meanwhile they weren＇t detected in the rolling-fermentation black tea. Shaking-fermentation could increase the aroma components of black tea, which was beneficial to improve the aroma quality of the summer black tea.
出处
《食品工业》
CAS
北大核心
2017年第3期164-168,共5页
The Food Industry
基金
四川省教育厅科技项目基金(15ZB-0496)
宜宾市自然科技基金(2014NY-019)
关键词
夏季红茶
摇青发酵
正交试验
香气成分
GC/MS分析
summer black tea
shaking-fermentation
orthogonal test
aromatic component
GC/MS analysis
