信阳毛尖储藏期间茶香气的变化

将连续蒸馏萃取方法所得信阳毛尖新陈春茶的香精油 ,用气质联用仪进行分析 ,对比了在不同条件下储存 1年的陈茶与新茶香气成分的差异 .结果表明冷藏 1年的春茶各种花香成分含量均有不同程度下降 ,其中对茶叶香气品质影响很大的顺 3 己烯基己酸酯、顺 茉莉酮及橙花叔醇含量减幅很大 .据此可以认为冷藏春茶的香气品质变劣与这 3种香气成分含量的显著下降密切相关 ;常温储藏 1年的春茶检出的成分种类变化很大 ,它的香气品质变劣与其香气成分种类的减少以及N 苯基 1 萘胺的增大和邻苯二甲酸辛酯丁酯的新出现密切相关 .冷藏春茶的香型变化不大 ,与新茶一样为花香火功型

CHANGES OF THE AROMA CONSTITUENTS OF XINYANG MAOJIAN TEA IN STORAGE

By extracting the aroma components of Xingyang Maojian tea with the method of SDE (Simultaneous Distillation and Extraction),analyzing the extracted tea oil with GC-MS,by contrasiting the flavor components of new tea with that of stored tea under different conditions for one year,the results that the contentes of flower constituents such as hexanoic acid,3 hexenyl ester;cis Jasmone and Nerolidol decreased obviously after cold storage for one year.It concluded the reduction of these three constituents cause the deterioration of the tea aroma,the aroma constituerts changed largely after being stored in normal temperature for one years,the deterioration of the aroma quality was significantly corrlated to the reduction of kinds of aroma components and the increase of 1 naphalenamine,n phenty1 and the emergence of hpthalic acid,butyl octyl ester,but the aroma type of the stored tea was the same as the nwe tea;both of them were bouqued and fired type.