外源添加茶汁或梨汁对梅占工夫红茶品质的影响

为探究外源添加茶汁或梨汁对梅占工夫红茶品质的影响，本文以梅占茶树鲜叶为主要加工原料，在加工过程中按茶叶:茶汁或梨汁比例为2:1(kg:L)的比例添加茶汁或梨汁，以不添加为对照，对所得工夫红茶进行整体感官品质、主要滋味以及香气物质分析。结果表明，外源茶汁或梨汁可显著（P<0.05）降低表没食子儿茶素没食子酸酯（Epigallocatechin-3-gallate,EGCG）、表儿茶素没食子酸酯（Epicatechin-3-gallate,ECG）、表没食子儿茶素（Epigallocatechin,EGC）、表儿茶素（Epicatechin,EC）的含量，增加茶黄素的含量，外源梨汁所制工夫红茶可溶性糖含量分别较对照和外源添加茶汁处理高92.53%和95.31%，增强了成茶茶汤的甜味，而外源添加茶汁可有效增加茶叶中氨基酸、咖啡碱、没食子酸、茶色素及挥发性化合物的含量，其中挥发性化合物总量分别较对照与加梨汁处理的高6.36%和74.99%，且醇类、醛类、酯类和酮类化合物总量均最高，具有典型花香且含量最高的香叶醇在加茶汁处理中分别较对照和加梨汁处理高15.73%和79.64%，其成茶香气呈...

Effect of Exogenous Addition of Tea or Pear Juice on the Quality of Meizhan Black Tea

In order to explore the effect of exogenous addition of tea or pear juice on the quality of Meizhan Gongfu black tea, fresh leaves of Meizhan cultivars were used as raw material to process Gongfu black tea. During the process, tea juice or pear juice was added with the ratio of tea:tea juice or pear juice was 2:1 (kg:L), and then the overall sensory quality, main taste and aroma substances of the obtained Gongfu black tea were analyzed. The Congfu black tea with no addition during the process was considered as control samples. The results showed that exogenous addition of both tea juice and pear juice could significantly (P<0.05) reduce the contents of epigallocatechin-3-gallate (EGCG), epicatechin-3-gallate (ECG), epigallocatechin (EGC) and epicatechin (EC), and increase the content of theaflavins. The soluble sugar content of Gongfu black tea made by exogenous pear juice was 92.53% and 95.31% higher than that of control and exogenous tea juice, respectively, which enhanced the sweetness of the finished tea soup. Exogenous addition of tea juice could significantly increase the contents of amino acids, caffeine, gallic acid, tea pigments and volatile compounds in Gongfu black tea, among which, the total amount of alcohols, aldehydes, esters and ketones were the highest, and the total amount of volatile compounds was 6.36% and 74.99% higher than that in the control samples and Gongfu black tea prepared by exogenous addition of pear juice, respectively. Geraniol with a characteristic floral aroma and the content in tea juice treatment was 15.73% and 79.64% higher than that in control and pear juice treatment, respectively, and its finished tea aroma showed obvious fruity aroma. Therefore, this study showed that exogenous addition of tea juice could improve the taste and aroma quality of Meizhan Gongfu black tea.