基于电子鼻分析提香工艺对红茶香气特征的影响

陈慧敏; 李晓晗; 王漪; 石知钢; 张新富

doi:10.13386/j.issn1002-0306.2019.18.038

基于电子鼻分析提香工艺对红茶香气特征的影响

1. 青岛农业大学园艺学院, 山东青岛 266109;
2. 青岛果茶花卉工作站, 山东青岛 266000;
3. 青岛尊圃茶业有限公司, 山东青岛 266000

基金项目:

青岛农业大学高层次人才启动基金(663/1114343)。

详细信息

作者简介:
陈慧敏(1993-),女,硕士研究生,研究方向:茶叶加工与品质化学,E-mail:chmtea@163.com。

通讯作者:
张新富(1979-),男,博士,副教授,研究方向:茶叶加工与品质化学,E-mail:areyouare@163.com。

中图分类号: TS272.7
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出版历程
- 收稿日期: 2019-01-14
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-09-14

Effect of Aroma-improving Processing on Aroma Characteristics of Black Tea Based on Electronic Nose Analysis

1. College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China;
2. Qingdao Fruit, Tea and Flower Workstation, Qingdao 266000, China;
3. Qingdao Zunpu Tea Industry Co., Ltd., Qingdao 266000, China

摘要

摘要: 为了分析不同提香工艺红茶(80℃ 4 h、90℃ 1 h+80℃ 1 h、100℃ 1 h+90℃ 1 h和110℃ 1 h+100℃ 1 h)的差异香气成分,探究最佳的提香工艺,本文采用电子鼻技术和感官审评对红茶香气进行研究。结果表明:传感器W1S、传感器W2S、传感器W1W和传感器W2W在不同提香工艺红茶香气区分中起主要作用,即四组提香工艺红茶的差异性香气成分是甲烷类、乙醇类和部分芳香型化合物、硫化物和萜烯类、有机硫化物和氮氧化物。此外,感官审评结果显示:提香工艺为90℃ 1 h+80℃ 1 h的红茶品质最佳。
- 提香工艺 /
- 红茶 /
- 香气 /
- 电子鼻 /
- 感官审评
Abstract: To analysis the distinctive aroma components and obtain the best aroma-improving processing,electronic nose technique and sensory evaluation were performed among black teas whose aroma-improving technology were 80℃ 4 h、90℃ 1 h+80℃ 1 h、100℃ 1 h+90℃ 1 h and 110℃ 1 h+100℃ 1 h,respectively. The results showed that the sensors W1S,W2S,W1W and W2W played significant role in the discrimination of aroma in different aroma-improving processing of black teas,which meant that the differential aroma components were methane,ethanol and some aromatic compounds,as well as sulfide and terpenes,organic sulfides and nitrogen oxides. Moreover,the sensory evaluation showed that the black tea quality was best whose aroma-improving process was 90℃ 1 h+80℃ 1 h.
- aroma-improving processing /
- black tea /
- aroma /
- electronic nose /
- sensory evaluation