不同制茶工艺对米仓山茶品质及香气成分的影响.pdfVIP

河南农业科学,2016,45(4):138-141 Journal of Henan Agricultural Sciences doi:10.15933/ ki.1004-3268.2016.04.031 不同制茶工艺对米仓山茶品质及香气成分的影响 1,2 1∗ 3 3 3 谢文钢 ,唐 茜 ,何旭伦 ,朱万成 ,何纪凇 (1.四川农业大学 园艺学院,四川 成都611130;2.贵阳学院,贵州 贵阳550005; 3.四川米仓山茶业集团有限公司,四川 广元628200) 摘要:米仓山茶是四川省广元市旺苍县特色产品,也是中国国家地理标志产品,四川十大名茶之 一。 为解决米仓山茶干茶色泽较黄泛灰、欠绿润,香气欠高,滋味欠鲜等问题,比较了传统工艺和新 工艺所制米仓山茶的感官品质和香气组分含量差异。 结果表明,与传统工艺相比,新工艺所制米仓 山茶外形更扁直绿润、栗香更浓郁、滋味更浓醇,具有更佳的感官品质;米仓山茶样中均检出香气成 分50种,其中新工艺所制米仓山茶中醇类、烯类和酮类香气组分含量所占比例均高于传统工艺,且 具有花香、果香的香气成分含量均高于传统工艺。 可见,新工艺改善了米仓山茶的茶叶品质,所制 绿茶品质更佳。 关键词:米仓山茶;新工艺;传统工艺;感官品质;香气成分 中图分类号:TS272 文献标志码:A 文章编号:1004 -3268(2016)04 -0138-04 Effects of Different Processes on Quality and Aroma Components of Micangshan Tea 1,2 1∗ 3 3 3 XIE Wengang ,TANG Qian ,HE Xulun ,ZHU Wancheng ,HE Jisong (1.College of Horticulture,Sichuan Agricultural University,Chengdu611130,China;2.Guiyang University, Guiyang550005,China;3.Sichuan Micangshan Tea Product Group Co.,Ltd.,Guangyuan628200,China) Abstract:Micangshanteaisthecharacteristicproduct of Wangcang county of Guangyuan city in Sichuan province,which is also Chinese geographical indication product,and one of the top ten tea products in Sichuan. In order to overcome the disadvantages of traditional process,such as the dark yellow appearance,not green enough,no concentrated fragrance,and less fresh taste,this paper adopted both traditional andnew processestomakeMicangshantea,andthencomparedtheappearance,taste,fragrance of these samples.Theresultsshowedthat comparedwiththe samplesmadeby theoldprocess,thosemade by new way were greener and had richer fragrant and better flavor.50 ki