真空冷冻干燥对乌龙茶香气品质的影响

将真空冷冻干燥技术应用于清香型乌龙茶干燥工序（冻干茶）,与冷冻茶和烘干茶进行比较试验。结果表明：冻干茶的芳樟醇、香橙烯、β-石竹烯、异戊酸苯乙酯、β-杜松烯、橙花叔醇、法呢醇含量高于冷冻茶和烘干茶;真空冷冻干燥可有效地保护乌龙茶的“色”、“香”、“味”,表现为香气馥郁清高、花香显、汤有香、味醇厚;与冷冻茶和烘干茶比较,具有综合品质优、贮藏期长、运输及销售方便等优势,应用前景广阔。

Effects of Vacuum Freezing Dry on the Aroma Quality of Oolong Tea

The vacuum freezing dry technique was applied during the drying process of the faint-scent type oolong tea.Compared with the freezing tea and baked tea,the contents of linalool,aromadendrene,β-caryophyllene,isovaleric acid phenethyl ester,β-cadinene,nerolidol,farnesol and hexatriacontane were higher in the freezing-dry tea.The vacuum freezing-dry technique could help to preserve the properties of color,aroma,flavor of oolong tea efficiently so that the freezing-dry tea had a strong flower scent,and its mellow was full of flavor.Therefore,the freezing-dry tea abowed a better quality in general compared with freezing tea and baked tea and would have a good prospective in the market in addition to its long storage and convenience in transportation.