真空冷冻干燥对乌龙茶香气品质的影响.pdfVIP

2006 26 3181~185 Journal of Tea Science 1,2 3 1,4 1,2 4 1 1. 2. 350002 3. 355015 4. 350002 β- β- TS272.5+ 9 A 1000-369X200603-181-05 Effects of Vacuum Freezing Dry on the Aroma Quality of Oolong Tea 1,2 3 1,4 1,2 YE Nai-xing , YANG Ru- xing , YANG Guang , YANG Jiang-fan , 4 1 LIANG Xiao-xia , ZHENG De-yong (1. Institute of ScienceTechnology and Economics of Tea Industry, 2. Department of Tea ScienceFujian Agriculture and Forestry University, Fuzhou 350002, China; 3. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu`an 355015, China; 4. Institute of Applied Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China) Abstract: 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