梅占红茶、白茶品质差异分析

LIN Yanping,HUANG Yibiao,ZHANG Bo,ZHANG Jianming,CHEN Rongbing

Science and Technology of Food Industry（2022）

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Abstract

为探究梅占红茶、梅占白茶的品质差异,以梅占鲜叶为原料分别加工成红茶和白茶,并进行感官品质审评与理化分析.结果表明:梅占红茶香气呈甜花香,滋味甜醇;梅占白茶香气呈清花香,滋味醇爽.梅占红茶茶黄素、茶红素、茶褐素含量显著高于梅占白茶;梅占白茶茶多酚、游离氨基酸含量显著高于梅占红茶(P<0.05).共鉴定出的56种香气成分,其中醇类12种、内酯类2种、醛类6种、烃类19种、酮类9种、酯类8种.梅占红茶挥发性香气成分峰面积大于梅占白茶.梅占红茶与梅占白茶香气成分共存在22个显著差异代谢物,其中梅占红茶18个香气代谢物显著高于梅占白茶.综上,梅占红茶香气呈甜花香,滋味甜醇;茶黄素、茶红素、茶褐素含量显著高于梅占白茶;挥发性香气成分峰面积大于梅占白茶.梅占白茶香气呈清花香,滋味醇爽;茶多酚、游离氨基酸含量显著高于梅占红茶.

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Key words

meizhan black tea,meizhan white tea,sensory quality,main biochemical components,aroma components

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