干燥方式对绿茶栗香的影响

doi:10.7506/spkx1002-6630-20190725-335

食品科学 ›› 2020, Vol. 41 ›› Issue (15): 115-123.doi: 10.7506/spkx1002-6630-20190725-335

干燥方式对绿茶栗香的影响

张铭铭，江用文，滑金杰，王近近，袁海波，杨艳芹

（1.中国农业科学院茶叶研究所，农业农村部茶树生物学与资源利用重点实验室，浙江杭州 310008；2.中国农业科学院研究生院，北京 100081）

出版日期:2020-08-15 发布日期:2020-08-19
基金资助:
国家自然科学基金面上项目（31972465）；国家自然科学基金青年科学基金项目（31902083）；浙江省自然科学基金项目（LQ18C160006）；中国农业科学院创新工程项目（CAAS-ASTIP-TRICAAS）；浙江省三农六方项目（CTZB-F180706LWZ-SNY1-13）

Effect of Drying Methods on Chestnut-Like Aroma of Green Tea

ZHANG Mingming, JIANG Yongwen, HUA Jinjie, WANG Jinjin, YUAN Haibo, YANG Yanqin

(1. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 2. Graduate School of Chinese Academy of Agriculture Sciences, Beijing 100081, China)

Online:2020-08-15 Published:2020-08-19

摘要/Abstract

摘要： 干燥是绿茶香气品质形成的关键工序。为探明干燥技术对绿茶栗香形成的影响，本实验采用红外辅助顶空固相微萃取技术与气相色谱-质谱技术对香气组分进行分析，结合感官审评、化学成分和多元统计分析技术研究隧道式红外辐射、箱式热风对流、链板式热风对流、斗式热风对流、振动理条式传导、滚筒辉干式传导6 种干燥方式对绿茶栗香形成的影响。结果表明：基于感官品质比较，箱式热风对流方式干燥的茶样栗香最为浓郁，香气得分显著高于其他方式3～5 分，总体品质也较佳，评分达90 分以上；基于工艺过程比较，干燥前后茶样的香气具有明显的区域分布特征（模型拟合参数R2X＝0.822、R2Y＝0.982，预测优度Q2＝0.856），印证了干燥工艺对栗香形成的重要影响；基于不同干燥方式比较，发现对流和传导的传热方式比辐射更易产生栗香。研究结果不仅能为栗香绿茶的生产和加工提供一定的技术指导，也能为栗香绿茶的干燥工艺提供相应的理论支撑。

关键词: 干燥方式, 绿茶, 栗香, 多元统计分析

Abstract: Drying is the key manufacturing process for aroma formation of green tea. This work was performed in order to investigate the effect of six different drying methods (tunnel-type far infrared radiation drying, box-type hot air convection drying, chain-plate hot air convection drying, bucket-type hot air convection drying, vibration strip-type conduction drying, and roller-type conduction drying) on the formation of chestnut-like aroma of green tea. A method based on infrared-assisted extraction coupled to headspace solid-phase microextraction followed by gas chromatography-mass spectrometry was developed to analyze the volatile components in green tea. Besides, sensory evaluation and chemical composition analysis were conducted and the obtained data were analyzed using multivariate statistical analysis. The results showed that the chestnut-like aroma of the tea sample obtained by box-type hot air convection drying was the strongest based on sensory evaluation. The aroma score was significantly higher by 3–5 points than that of the samples obtained by the other drying methods, and the overall quality was also better with a sensory score of greater than 90 points. Based on the comparison of the fixation and drying steps in the manufacturing process, obvious regional distribution characteristics were observed before versus after drying. The well-explained variance (R2X = 0.822, R2Y = 0.982) and cross-validation predictive capability (Q2 = 0.856) indicated good feasibility of the model, which confirmed the important influence of drying methods on the formation of chestnut-like aroma. In addition, it was found that among the three heat transfer modes, convection and conduction were more favorable for producing chestnut-like aroma than radiation. These results provide technical guidance for the production and processing of green tea with chestnut-like aroma, and theoretical support for the drying of green tea with chestnut-like aroma.

Key words: drying methods, green tea, chestnut-like aroma, multivariate statistical analysis

中图分类号:

TS272.4

张铭铭, 江用文, 滑金杰, 王近近, 袁海波, 杨艳芹. 干燥方式对绿茶栗香的影响[J]. 食品科学, 2020, 41(15): 115-123.

ZHANG Mingming, JIANG Yongwen, HUA Jinjie, WANG Jinjin, YUAN Haibo, YANG Yanqin. Effect of Drying Methods on Chestnut-Like Aroma of Green Tea[J]. FOOD SCIENCE, 2020, 41(15): 115-123.

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干燥方式对绿茶栗香的影响

Effect of Drying Methods on Chestnut-Like Aroma of Green Tea

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