摘要
采摘茶树品种'湘波绿'槠叶齐'春梢一芽一叶及一芽二叶,采用轻揉捻轻发酵工艺分别制成红茶,对茶样进行感官审评与生化成分检测分析.感官审评结果表明,轻揉捻轻发酵条件下两品种红茶香气兰花香显('湘波绿'一芽一叶红茶)、有花香('湘波绿'一芽二叶红茶)、带花香('槠叶齐'一芽二叶红茶);条索分别较紧结(一芽一叶红茶)或尚紧结(一芽二叶红茶);汤色明亮,分别为橙红(一芽一叶红茶)或尚红(一芽二叶红茶);滋味均表现为鲜醇.一芽一叶红茶生化成分检测结果表明,'湘波绿'红茶水浸出物略低于'槠叶齐'红茶,氨基酸含量等则相当;两品种红茶的香气成分均以醇类含量最高,其次是酯类和醛类.'湘波绿'红茶酯类、醇类和酸类香气化合物含量高于'槠叶齐'红茶.'湘波绿'一芽一叶红茶主要香气成分有香叶醇、芳樟醇、水杨酸甲酯、氧化芳樟醇Ⅱ(呋喃型)、顺-茉莉酮、氧化芳樟醇Ⅰ(呋喃型)、顺-己酸-3-己烯酯、反-柠檬醛和橙花醇,'槠叶齐'一芽一叶红茶主要香气成分有香叶醇、芳樟醇、水杨酸甲酯、氧化芳樟醇Ⅱ(呋喃型)、顺-茉莉酮、氧化芳樟醇Ⅰ(呋喃型)、橙花醇、反-柠檬醛、顺-罗勒烯和顺-己酸-3-己烯酯;香叶醇、芳樟醇、水杨酸甲酯3种香气成分含量两品种均相当,氧化芳樟醇Ⅱ(呋喃型)和氧化芳樟醇Ⅰ(呋喃型)、顺-茉莉酮、顺-己酸-3-己烯酯、桃金娘烯醇、a-萜品醇、2,6-二甲基-5-庚烯醛、苯乙醛、反-3,7-二甲基-2,6-丁二烯酸等'湘波绿'高于'槠叶齐',反-3-己烯醇、2-正戊基呋喃、苯甲醛、杜松烯、异戊酸叶醇酯、己醇、壬醛、反,反-2,4-庚二烯醛、反-2-己烯醇、1-辛烯-3-醇、紫罗酮、月桂烯等'湘波绿'低于'槠叶齐'.这些生化成分含量及其差异分别构成了轻揉捻轻发酵工艺条件下'湘波绿'红茶和'槠叶齐'红茶的品质特征.试验结果可为优质红、绿茶适制茶树品种'湘波绿'及'槠叶齐'的加工利用及提升红茶品质新工艺探索提供一定的启示与参考.
Abstract
Tea cultivars 'Xiangbolv' and 'Zhuyeqi' with one bud and one leaf and one bud and two leaves in the spring shoots were harvested separately,and produced into black tea using light rolling and light fermentation techniques,sensory evaluation and biochemical composition analysis were conducted on the tea samples. The sensory evaluation results showed that under light rolling and light fermentation conditions,the black tea of two cultivars had a prominent orchid aroma (one bud and one leaf black tea of 'Xiangbolv'),had a floral aroma (one bud and two leaves black tea of 'Xiangbolv'),with a floral aroma (one bud and two leaves black tea of 'Zhuyeqi');The tea strips were tight (one bud and one leaf black tea) or still tight (one bud and two leaves black tea);The soup color was bright,which was orange red (one bud and one leaf black tea) or still red (one bud and two leaves black tea);The taste was characterized by freshness and richness. The biochemical composition test results of one bud and one leaf black tea showed that the water extract of 'Xiangbolv' black tea was slightly lower than that of 'Zhuyeqi' black tea,while the amino acid content was equivalent;The aroma components of black tea of both cultivars were the highest in alcohol content,followed by esters and aldehydes. The content of ester,alcohol,and acid aroma compounds in 'Xiangbolv' black tea was higher than that in 'Zhuyeqi' black tea.The main aroma components of one bud and one leaf black tea of 'Xiangbolv' include geraniol,linalool,methyl salicylate,oxidized linalool Ⅱ(furan type),cis-jasmonate,oxidized linalool I (furan type),cis-hexano-3-hexyl,trans citral,and nerol. The main aroma components of one bud and one leaf black tea of 'Zhuyeqi' include geraniol,linalool,methyl salicylate,oxidized linalool Ⅱ(furan type),cis-jasmonate,oxidized linalool I (furan type),nerol,trans citral,and cis basil. The content of geraniol,linalool,and methyl salicylate was equivalent in both cultivars. The content of oxidized linalool Ⅱ(furan type) and oxidized linalool I (furan type),cis-jasmonate,cis-hexano-3-hexyl ester,myrcenol,a-terpenol,2,6-dimethyl-5-heptenal,phenylacetaldehyde,trans-3,7-dimethyl-2,6-butadienic acid in 'Xiangbolv' was higher than that in 'Zhuyeqi',while the content of trans-3-hexenol,2-pentylfuran,benzaldehyde,junipene,isovalerate,hexanol,nonanal,trans,trans-2,4-heptadienal,trans-2-hexenol,1-octen-3-ol,violone,laureene,etc. in 'Xiangbolv' was lower than that in 'Zhuyeqi'. These biochemical component contents and their differences respectively constitute the quality characteristics and differences of 'Xiangbolv' black tea and 'Zhuyeqi' black tea under the conditions of light rolling and light fermentation techniques. The experimental results can provide some inspiration and reference for the processing and utilization of high-quality black and green tea cultivars 'Xiangbolv' and 'Zhuyeqi',as well as exploring new techniques to improve the quality of black tea.
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