茉莉花“吐香——赋香”新工艺及其对花茶品质的影响

为解决目前茉莉花茶生产的难题,研发了茉莉花茶新的赋香方式.结果表明:复合汽化法花茶的水浸出物、茶多酚、氨基酸和咖啡碱的含量极显著高于雾化法花茶和拌和法花茶,黄酮类化合物的含量极显著低于拌和法花茶.复合汽化法花茶的香气组分总量,酯类、醇类和烯烃类物质含量均高于雾化法花茶,低于拌和法花茶;芳樟醇、乙酸苄酯、苯甲醇、α-法呢烯、苯甲酸叶醇酯、吲哚和邻氨基苯甲酸甲酯等7种茉莉花茶特征香气组分含量大小为:复合汽化法花茶(89.04%)拌和法花茶(87.56%)雾化法花茶(74.15%).复合汽化法花茶的感官品质得分86.65,高于雾化法花茶(79.95),略低于拌和法花茶(89.00).

A new process of "setting free aroma and flavouring" and its effect on jasmine tea quality

In order to solve production difficulty in jasmine tea industry, an innovative flavouring method of jasmine tea was devel-oped. Results showed contents of aqueous estract, tea polyphenol, amino acid, caffeinum via composite vaporization were signifi-cantly higher than that of spraying and mixed methods( P<0.01) . Flavonoid level via composite vaporization was significantly lower than that of the mixed method. The contents of aromatic compounds, ester, alcohol, olefin were higher from composite vaporization than that of the spraying method, but lower than that of the mixed method. Sum of 7 characteristic aroma compounds in jasmine tea, including linalool, benzyl acetate, benzyl alcohol, α-farnesene, hexenyl benzoate, indole and methyl anthranilatein, was 89. 04%from composite vaporization method, which was higher than 87.56% from the mixed method and 74.15% from the spraying method. Moreover, score of sensory evaluation was 86. 65 for composite vaporization, which was higher than that of the spraying method (79.95) and lower than that of the mixed method (89.00).