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采用GC-MS法对广东省春、夏、秋三季的翠玉茶树品种加工成的绿茶、红茶和乌龙茶的香气进行分析研究。结果表明:在不同季节加工的翠玉绿茶中,春茶和夏茶的香气物质种类较多,秋茶较少;春茶和夏茶的香气成分组成比较相似,都是醇类物质相对含量最高,秋茶是吡咯类及其衍生物的相对含量最高;春茶的主导香气成分种类最多且大部分呈花香型,夏茶的主导香气成分以醇类为主(>59%),秋茶的主导香气成分种类最少。不同季节翠玉红茶的香气成分组成较为相似,均为醇类物质的相对含量最高,且所占比例较其他茶类高;主导香气成分组成也较相似,都是以橙花醇、反-橙花叔醇及芳樟醇的氧化物为主。不同季节的翠玉乌龙茶的香气组成较有规律,以醇类、吡咯类及其衍生物为主,主导香气成分中,春茶和夏茶的种类较多,秋茶比较单一,特征香气物质是反-橙花叔醇和吲哚。
The aroma of green tea, black tea and oolong tea processed into green tea varieties in spring, summer and autumn in Guangdong Province were analyzed by GC-MS. The results showed that there were more kinds of aroma substances in spring tea and summer tea and fewer autumn tea in the jade green tea processed in different seasons. The compositions of aroma components in spring tea and summer tea were relatively similar, with the highest content of alcohol, Autumn tea is the highest relative content of pyrrole and its derivatives. The dominant aroma components of spring tea are the most and most of them are flower-type. The dominant aroma components of summer tea are mainly alcohol (> 59%), autumn tea Aroma composition of the smallest species. The compositions of the aroma components of CuiYu black tea in different seasons are relatively similar, with the highest relative content of alcoholic substances and the higher proportion than the other teas. The compositions of the leading aroma components are also similar, with the compositions of neroli, Tertiary alcohols and linalool oxide-based. In different seasons, the composition of the jade oolong tea is more regular, with alcohols, pyrrole and its derivatives as the dominant aroma components. There are many kinds of spring tea and summer tea, autumn tea is relatively single, and the characteristic aroma substance is anti - nerolidol and indole.