组合式焙火工艺对铁观音品质及挥发性香气组分的影响

doi:10.7506/spkx1002-6630-201520013

食品科学

组合式焙火工艺对铁观音品质及挥发性香气组分的影响

陈贤明1，冯林2，李腊1，赵国飞1，龚正礼1,*

1.西南大学食品科学学院，重庆 400716；2.达州市茶果技术推广站，四川达州 635000

出版日期:2015-10-25 发布日期:2015-10-20
通讯作者: 龚正礼

Effects of Baking on the Changes in Sensory Evaluation and Volatile Aroma Compounds of Tieguanyin Oolong Tea

CHEN Xianming1, FENG Lin2, LI La1, ZHAO Guofei1, GONG Zhengli1,*

1. College of Food Science, Southwest University, Chongqing 400716, China;
2. Dazhou Tea and Fruit Technology Promotion Station, Dazhou 635000, China

Online:2015-10-25 Published:2015-10-20
Contact: GONG Zhengli

摘要/Abstract

摘要：

以市售清香型铁观音为原料，采用“中火”、“低火”、“高火”多段式组合控温控时焙火，分析焙火前后铁观音品质及香气组分差异。结果表明：焙火茶样品质均等同或高于对照茶样，其中6号样品质最好，为最佳焙火方案，即100 ℃处理90 min、120 ℃处理60 min、80 ℃处理8.5 h、140 ℃处理30 min。橙花叔醇、吲哚、α-法呢烯、苯乙醛、芳樟醇、苯乙腈、苯乙醇、茉莉内酯、顺-茉莉酮等是清香型铁观音特征性香气成分；橙花叔醇、脱氢芳樟醇、吲哚、α-法呢烯、罗勒烯（3,7-二甲基-1,3,6-辛三烯）、苯乙腈、茉莉内酯、苯乙醛、苯乙醇、顺-茉莉酮、3-呋喃甲醛、芳樟醇、苯甲醛等是焙火铁观音的特征性香气成分。焙火样中检出的吡喃、呋喃等与其呈现的火香、蜜香有关。橙花叔醇和脱氢芳樟醇与铁观音香气品质相关，对焙火温度和时间的选择具指导作用。

关键词: 焙火, 铁观音, 香气组分, 气相色谱-质谱法

Abstract:

This research was undertaken to study the effects of different baking temperatures and times on the sensory
evaluation and volatile aroma compounds of Tieguanyin oolong tea. Commercially available delicate fragrance-type
Tieguanyin was chosen as test material. The results showed that baking procedure 6, namely baking at 100 ℃ for 90 min,
followed sequentially by at 120 ℃ for 60 min, at 80 ℃ for 8.5 h and at 140 ℃ for 30 min, was the best. The quality of baked
tea samples was equal to or higher than that of the original tea samples. Nerolidol, indole, α-farnesene, phenylacetaldehyde,
linalool, phenylacetonitrile, phenylethyl alcohol, jasmine lactone and cis-jasmone were identified as the main volatiles of
Tieguanyin oolong tea. Nerolidol, hotrienol, indole, α-farnesene, (Z)-3,7-dimethyl-1,3,6-octatriene, phenylacetonitrile,
jasmine lactone, phenylacetaldehyde, phenylethyl alcohol, cis-jasmone, 3-furfural, linalool and benzaldehyde were the main
volatiles of baked Tieguanyin oolong tea. Pyran and furans were related to the high-fired and honey-sweet aroma of baked
tea. Nerolidol and hotrienol were associated with the aroma quality of Tieguanyin and could provide useful guidance for
selecting baking temperature and time.

Key words: baking, Tieguanyin oolong tea, aroma compounds, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS27.2

陈贤明，冯林，李腊，赵国飞，龚正礼. 组合式焙火工艺对铁观音品质及挥发性香气组分的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201520013.

CHEN Xianming, FENG Lin, LI La, ZHAO Guofei, GONG Zhengli. Effects of Baking on the Changes in Sensory Evaluation and Volatile Aroma Compounds of Tieguanyin Oolong Tea[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201520013.

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组合式焙火工艺对铁观音品质及挥发性香气组分的影响

Effects of Baking on the Changes in Sensory Evaluation and Volatile Aroma Compounds of Tieguanyin Oolong Tea

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