| 湿窨工艺及配花量对茉莉花茶香气成分的影响 |
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| 引用本文： | 叶乃兴,杨广,郑乃辉,杨江帆,王振康,梁小虾. 湿窨工艺及配花量对茉莉花茶香气成分的影响[J]. 茶叶科学, 2006, 26(1): 65-71. DOI: 10.13305/j.cnki.jts.2006.01.011 |
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| 作者姓名： | 叶乃兴 杨广 郑乃辉 杨江帆 王振康 梁小虾 |
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| 作者单位： | 1.福建农林大学茶业科技与经济研究所;2.福建农林大学茶学系;3.福建农林大学应用生态研究所, 福建福州 350002;4.福建省农业科学院茶叶研究所, 福建福安 355015 |
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| 摘 要： | 采用SPME/GC-MS技术分析高档茉莉花茶的香气组分,结果表明苯甲酸顺-3-己烯酯、芳樟醇、乙酸苄酯、邻氨基苯甲酸甲酯是茉莉花茶的主香组分,这些成分构成了茉莉花茶香气浓度的基础。采用湿窨工艺窨制茉莉花茶,苯甲酸顺-3-己烯酯、芳樟醇、邻氨基苯甲酸甲酯、杜松萜烯、吲哚、苯甲醇、橙花叔醇、乙酸香叶酯等成分的含量显著提高; 配花量在69%~115%之间,配花量递增,茉莉花茶香气成分的含量亦随之增加,当配花量达到96%以上,茉莉花茶的主要香气成分含量差异不显著,表明茶坯的吸香已趋于饱和。采用湿窨工艺窨制高档茉莉花茶的适宜配花量为90%~100%。
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| 关 键 词： | 茉莉花茶 湿窨工艺 配花量 香气成分 |
| 文章编号： | 1000-369X（2006）01-065-07 |
| 收稿时间： | 2005-08-19 |
| 修稿时间： | 2005-12-09 |
Effects of Wet-Scenting Process and RJF on the Aroma Constituent of Jasmine Scented Tea |
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| YE Nai-xing,YANG Guang,ZHENG Nai-hui,YANG Jiang-fan,WANG Zhen-kang,LIANG Xiao-xia. Effects of Wet-Scenting Process and RJF on the Aroma Constituent of Jasmine Scented Tea[J]. Journal of Tea Science, 2006, 26(1): 65-71. DOI: 10.13305/j.cnki.jts.2006.01.011 |
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| Authors: | YE Nai-xing YANG Guang ZHENG Nai-hui YANG Jiang-fan WANG Zhen-kang LIANG Xiao-xia |
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| Affiliation: | 1. Institute of Science,Technology and Economics of Tea Industry, 2. Department of Tea Science,3. Institute of Applied Ecology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 China;4. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu`an 355015, China |
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| Abstract: | The aroma constituent of high-quality jasmine-scented tea was analyzed using SPME/GC-MS method.It was found that cis-3-hexenyl acetate,linalool,benzyl acetate and methyl anthranilate were the major fragment components in jasmine scented tea.The contents of cis-3-hexenyl acetate,linalool,methyl anthranilate,cadinene,indole,benzyl alcohol,nerolidol,geranyl acetate were significantly increased in the jasmine scented tea made by wet-scenting process.The content of aromatic components in jasmine scented tea was increased when the rate of jasmine flower to tea(RJF) was ranged from 69% to 115%.When RJF is above 96%,the content of major aromatic components in the jasmine scented tea did not increase significantly.It suggested that the absorbance of tea to the fragment of jasmine flower would be attained a balance in the RJF.It suggested that the suitable RJF is 90% to 100% for producing high-quality jasmine tea made by wet-scenting process. |
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| Keywords: | jasmine scented tea wet-scenting process RJF(rate of jasmine flower to tea dhool) aroma constituent |
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