炒青绿茶干燥后期“升温增香”理论研究初报

用GC,GC/MS分析炒青绿茶干燥后期采用“升温增香”技术和一般方法加工所得茶样香气.结果表明:采用“升温增香”技术比一般方法加工的茶样,香气组分差异不明显,但含量差异明显,大部分含量明显上升.利用高效液相色谱法分析茶样游离氨基酸和可溶性糖组分含量.结果表明:同一般加工方法相比,“升温增香”所得茶样氨基酸总量及除谷氨酸、组氨酸外其它氨基酸含量下降;可溶性糖总量及组分含量下降.糖胺化合物含量上升.在“升温增香”过程中这些物质的变化有利于茶叶香气的发展.

A study on "improving aroma by raising temperature" at the end of roasting during roasted green tea process.

The aroma constituents in roasted green tea manufactured by "improving aroma by raising temperature" (IART) method and traditional method (TM) at the end of roasting were analyzed by GC and GC/MS, respectively. The results showed that there was no remarkable difference in the main compositions between IART and TM, but content of almost all the aromatic constituents of IART increased except a few constituents. Soluble sugars and free amino acids were also analyzed with HPLC and the result revealed that the content of soluble sugars and amino acids except Glu and His were decreased and the content of Amadori compounds increased in IART sample. Therefore, the changes of these compounds were beneficial to the aroma formation during IART process.