不同规格CTC红碎茶理化与香气成分比较

从感官审评、理化成分、香气成分等方面对4个规格的CTC红碎茶进行分析。结果表明，所有红碎茶干茶色泽以棕褐、茶汤以红亮为主，滋味以浓、强、鲜为突出特点，香气类型为甜香，碎茶3号感官品质评分最高。各类理化成分含量在不同规格红碎茶中有显著差异，水浸出物、茶碱和儿茶素总量随颗粒减小而降低；碎茶3号茶多酚（25.68 mg/g）、咖啡碱（43.67 mg/g）和儿茶素总量（96.93 mg/g）含量最高，碎茶5号黄酮总量（20.30 mg/g）最高。GC-MS从4个规格红碎茶中检测到醇类（44.11%~51.84%）、酯类（15.31%~18.96%）、醛类（5.99%~11.56%）等9类共100种香气物质，共有香气成分21种；碎茶3号香气成分与其他规格差异最大，香气物质种类最为丰富；碎茶2号和末茶香气成分最接近，碎茶5号香气物质种类最少。通过分析，不同规格CTC红碎茶在感官审评、化学成分和香气成分方面各有差别，初步探明不同规格CTC红碎茶的品质差异。

Comparison of Physicochemical and Aroma Components of CTC Broken Black Teas with Different Specifications

CTC broken black teas with four specifications were analyzed in terms of sensory score, physicochemical components and aroma components. The results showed that all the dried broken black teas had a brown color, and their tea infusions were mainly bright red, with a mellow, strong and fresh taste and a sweet aroma. The No. 3 broken black tea had the highest sensory quality score. The contents of the various physicochemical components in the broken black teas with different specifications varied significantly. The total amounts of water extract, theophylline and catechin decreased with the decrease of particles. The No. 3 broken black tea had the highest contents of tea polyphenols (25.68 mg/g), caffeine (43.67 mg/g) and total catechins (96.93 mg/g), whilst the No. 5 broken black tea had the highest content of total flavonoids of (20.30 mg/g). GC-MS analyses of the broken black teas with four specifications revealed nine categories and 100 kinds of aroma substances such as alcohols (44.11%~51.84%), esters (15.31%~18.96%) and aldehydes (5.99%~11.56%). There were 21 kinds of aroma components. The aroma of the No. 3 broken black tea differed the most from those of other teas with different specifications, and had the most abundant types of aroma substances. The aroma of the No. 2 broken tea resembled the most to that of the powdered tea, with the No. 5 broken tea having the least types of aroma substances. The analyses revealed that CTC broken black teas with different specifications showed differences in sensory score, chemical composition and aroma components, which preliminarily clarifys the quality differences among the CTC broken black teas with different specifications.