Study on the Effects of Different Rolling Methods and Fermentation Times on the Aroma Components and Sensory Quality of Black Tea
In order to study the effects of different rolling methods and fermentation times on the aroma components and sensory quality of black tea,and to improve the aroma components and sensory quality of tea.The study selected fresh leaves of'Yunkang No.10'tea tree as raw materials.Two rolling methods,single rolling and repeated rolling,were used for fermentation for 3 h,4.5 h,5 h and 5.83 h.A total of 8 treatments were set up,and the aroma components and sensory quality of tea were analyzed.The results showed that a total of 38 aroma components were detected from 9 samples,among which alcohols were the main aroma components with a content of 54.51％～63.70％,fol-lowed by esters and terpenes.The content of ketones,aldehydes,acids,heterooxygens and other compounds is relatively low.In each treat-ment,the main aroma components of alcohols are β-Linalool,geraniol,olive alcohol,etc.,with the highest content in treatment 2(single kneading+0 h fermentation)at 63.70％,followed by treatment 6(single kneading+5.83 h fermentation)at 63.38％;the main aroma compon-ents of esters are methyl salicylate,maleic acid-3-hexene ester,etc.The highest content is in treatment 5(single kneading+5 h fermentation),which is 25.10％,followed by treatment 8(repeated kneading+4 h fermentation),which is 24.68％.Through sensory evaluation,the scores for treatments 5,6,and 7 are all above 90 points.Treatment 5(single kneading+5 h fermentation)has the highest score of 92 points.The scores for processing 1 and 2 are relatively low,both below 85 points.The lowest score for treatment 1(withering)is 81 points.Based on comprehensive data analysis,the best treatment for aroma components and sensory quality is 5(single kneading+5 h fermentation).
万方数据
维普
