| 陈丹生,周春娟,庄东红.不同香型凤凰单丛鲜叶与成茶香气成分的比较分析[J].井冈山大学自然版,2016,(4):37-42 |
| 不同香型凤凰单丛鲜叶与成茶香气成分的比较分析 |
| COMPARISON ANALYSIS ON THE BOLATILE COMPOSITION IN FENGHUANG DANCONG TEA WITH DIFFERENT AROMATICS BETWEEN FRESH LEAVES AND TEA PRODUCTS |
| 投稿时间：2016-02-17 修订日期：2016-04-16 |
| DOI：10.3969/j.issn.1674-8085.2016.04.008 |
| 中文关键词: 凤凰单丛 不同香型 鲜叶 成茶 香气成分 |
| 英文关键词: fenghuang Dancong tea different aromatics fresh leaves tea product volatile compositions |
| 基金项目:广东省科技计划项目（2011B020304012）；广东省高等学校科技创新重点项目（cxzd1131） |
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| 中文摘要: |
| 茶叶的香气特征是评价茶叶品质的重要指标之一。通过比较八仙、鸭屎香、乌叶三种香型单丛茶的鲜叶与成茶的香气成分，发现鲜叶与成茶的差异明显，不同香型的成茶之间香气特征差异明显大于鲜叶之间的差异。鲜叶主要含有叶醇、芳樟醇等青香、木香成分，醇类所占比例大，八仙的芝兰香特征与鲜叶含有较多其他香型鲜叶不具备的花香成分有一定关系；成茶含有较多的体现花果香味的橙花叔醇等萜烯类物质和茶吡咯等烘烤香味成分，各香型的共有特征成分橙花叔醇与芳樟醇的含量比例关系在成茶中体现，鲜叶中没体现，鸭屎香的杏仁香特征成分也在成茶中出现。研究还表明季节、海拔影响香气成分，但不改变整体香型。研究结果为进一步研究不同香型的香型形成影响因素，特别是加工过程的影响奠定基础。 |
| 英文摘要: |
| The volatile compositions of Baxian, Yashixiang, Wuye three Fenghuang Dancong tea’s fresh leaves and tea products were compared respectively. The results showed that the differences of aromatics were obvious between the fresh leaves and tea products, and more different in tea products. The aromatics in fresh leaves were wood and grass, while flowers, fruits aromatics and roast fragrance were in tea products. The main contains in fresh leaves were geraniol, linalool and other alcohol, Baxian Fenghuang tea display iris orchid fragrance related to the orchids fragrant compositions in fresh leaves. Characteristics of different aromatics with the ratio between ingredients showed in tea products, not in the fresh leaves. Yashixiang has its characteristic components to show almond fragrance in tea products. Season and altitude could affect aroma components, but do not change their aromatics. |
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