白云特早新品系的茶类适制性及香气成分分析

白云特早茶树新品系按传统加工工艺分别制作绿茶、红茶和白茶,采用感官审评5项因子法鉴定茶类适制性,并用GC/MS气质联用仪定性、定量分析香气成分.结果表明:白云特早最适制绿茶、红茶和白茶,其3年感官审评得分达90.2～94.9分,分别比对照高1.3～5.2分、0.6～4.5分和-2.1～2.2分；3类茶样共检测出43种香...

Suitability for Processing and Aroma Analysis of Baiyun-tezao Tea

Using the traditional processing technology,the green tea,black tea and white tea were processed with the leaves from the newly bred Baiyun-tezao tea variety.Suitability of the tea for processing was determined by sensory evaluation and aroma analysis on the resultant teas.GC-MS were used to detecte the aromatic components.The results showed that the new variety was suitable for making green tea,blacktea and white tea,as the sensory scored 90.2 to 94.9 points.The tea samples were found to have 43 aromatic components,including 8 alcohols,11 aldehydes,6 ketones,5 esters,2 alkanes,8 vinyls,and 3 nitrogen compounds.The compounds in the highest concentrations in the green tea,black tea and white tea were all alcohols,at 47.41%,58.79% and 76.03%,respectively.The aldehydes,ketones,esters and vinyls were also high.Specifically,β-linalool,trans-Geraneroli,β-trans-Ocimene,cis-Jasmine,salicylic acid,methyl eater,and nonanal and β-lonol were the aromatic components found in the Baiyun-tezao.