不同制茶工艺对米仓山茶品质及香气成分的影响

米仓山茶是四川省广元市旺苍县特色产品,也是中国国家地理标志产品,四川十大名茶之一。为解决米仓山茶干茶色泽较黄泛灰、欠绿润,香气欠高,滋味欠鲜等问题,比较了传统工艺和新工艺所制米仓山茶的感官品质和香气组分含量差异。结果表明,与传统工艺相比,新工艺所制米仓山茶外形更扁直绿润、栗香更浓郁、滋味更浓醇,具有更佳的感官品质;米仓山茶样中均检出香气成分50种,其中新工艺所制米仓山茶中醇类、烯类和酮类香气组分含量所占比例均高于传统工艺,且具有花香、果香的香气成分含量均高于传统工艺。可见,新工艺改善了米仓山茶的茶叶品质,所制绿茶品质更佳。

Effects of Different Processes on Quality and Aroma Components of Micangshan Tea

Micangshan tea is the characteristic product of Wangcang county of Guangyuan city in Sichuan province,which is also Chinese geographical indication product, and one of the top ten tea products in Sichuan. In order to overcome the disadvantages of traditional process, such as the dark yellow appearance,not green enough, no concentrated fragrance, and less fresh taste, this paper adopted both traditional and new processes to make Micangshan tea,and then compared the appearance,taste,fragrance of these samples. The results showed that compared with the samples made by the old process,those made by new way were greener and had richer fragrant and better flavor. 50 kinds of aroma components were detected in the both. The tea made by the new technology had a higher percentage of alcohols,ketones, and alkenes aroma components,and the percentage of aroma compounds with fruity floral type was also higher than the tea made by the traditional technology. The new process improved the quality of Micangshan tea.