• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农林核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
陈新颖,亓俊然,张丽霞. 闷黄前日晒处理对黄茶香气的影响[J]. 食品工业科技,2025,46(1):1−9. doi: 10.13386/j.issn1002-0306.2024030263.
引用本文: 陈新颖,亓俊然,张丽霞. 闷黄前日晒处理对黄茶香气的影响[J]. 食品工业科技,2025,46(1):1−9. doi: 10.13386/j.issn1002-0306.2024030263.
CHEN Xinying, QI Junran, ZHANG Lixia. Effect of Sun-exposure before Moisture-yellowing on the Aroma of Yellow Tea[J]. Science and Technology of Food Industry, 2025, 46(1): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030263.
Citation: CHEN Xinying, QI Junran, ZHANG Lixia. Effect of Sun-exposure before Moisture-yellowing on the Aroma of Yellow Tea[J]. Science and Technology of Food Industry, 2025, 46(1): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030263.

闷黄前日晒处理对黄茶香气的影响

Effect of Sun-exposure before Moisture-yellowing on the Aroma of Yellow Tea

  • 摘要: 为探究在鲜叶低温处理基础上,“日晒”与“闷黄”以及两者相互作用对黄茶香气品质的影响,本文以5 ℃、18 h低温处理的‘金萱’一芽一叶鲜叶为原料,设置不同时长的闷黄前日晒处理、湿坯闷黄处理以及两者组合处理工艺,对所得茶样通过感官审评和顶空固相微萃取-气质联用仪进行分析。结果表明,揉捻叶在光强为1700±50 μmol∙m−2∙s−1、室外温度为35±5 ℃、空气湿度为30%±5%的环境条件下,日晒处理0.5 h,随后在温度45 ℃、湿度70 %的环境下湿坯闷黄3 h获得的黄茶品质最优,与湿坯闷黄3 h的对照茶样相比,其香气物质总量增加91.26%,其中呈甜香和花果香型的酮类、醛类、醇类和酯类物质的含量分别为对照茶样的6.18、5.55、3.79和2.99倍,呈清香型的含硫香气组分含量降低26.72%,提高了‘金萱’黄茶香气浓度,促进其香型的转变。此外,日晒处理和湿坯闷黄处理之间存在相互作用,日晒处理可以有效缩短湿坯闷黄时长,同时湿坯闷黄处理有利于去除日晒处理带来的日腥味,并进一步提升‘金萱’黄茶香气品质。

     

    Abstract: To further elucidate the impact of "sun-exposure" and "moisture-yellowing" as well as their interaction, based on low-temperature treatment of fresh leaves, on the aroma quality of yellow tea, this paper used fresh tea leaves with a bud and one leaf picked from 'Jin Xuan' variety and then treated at a low temperature of 5 ℃ for 18 h as raw material. Different durations of sun-exposure before moisture-yellowing, moisture-yellowing, and their combined processing techniques were set up. The tea samples were analyzed by the sensory evaluation and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) methods. The results showed that the optimal quality of yellow tea was obtained by sun-exposure to the leaf for 0.5 hours under the environmental conditions of light intensity 1700±50 μmol∙m−2∙s−1, outdoor temperature 35±5 ℃, and air humidity 30%±5%, and then moisture-yellowing for 3 hours at a temperature of 45 ℃ and humidity of 70%. Compared with the control tea sample that was only moisture-yellowing for 3 hours, the optimal tea sample increased the total amount of aroma substances by 91.26%. The contents of sweet, floral, and fruity aroma compounds such as ketones, aldehydes, alcohols, and esters were 6.18, 5.55, 3.79, and 2.99 times that of the control sample, respectively. Meanwhile, the content of sulfur-containing components with green fragrance was reduced by 26.72%. The results led to the enhancement of the aroma concentration of 'Jin Xuan' yellow tea and promoted the transformation of its fragrance type. At the same time, there was an interaction between sun-exposure and moisture-yellowing. On the one hand, sun-exposure could effectively shorten the duration of moisture-yellowing, and on the other hand, moisture-yellowing was also conducive to removing the fishy smell that may be brought by sun-exposure and also further promoted the improvement of the aroma quality of 'Jin Xuan' yellow tea.

     

/

返回文章
返回