不同热导介质干燥对绿茶品质成分及感官的影响

目的:研究空气、金属、波能量三种热导介质对绿茶品质成分及感官的影响。方法:基于氨基酸分析仪、高效液相色谱仪、气相色谱-质谱联用技术及感官审评方法,对采用不同热导介质干燥的绿茶进行滋味物质与香气物质及感官品质分析。结果:烘青绿茶清香品质更持久,鲜爽醇厚度和汤色绿亮度最好,其次是滚炒绿茶、微波干燥绿茶。不同热导介质干燥的绿茶氨基酸变化具有相似性,在氨基酸单量上茶氨酸占比最大,其后依次为精氨酸、天冬氨酸、谷氨酸、天冬酰胺、丝氨酸,部分氨基酸含量有显著差异(P<0.05)。不同热导介质干燥对绿茶儿茶素总量及分量、咖啡碱含量有影响,但没有达到显著性差异。不同热导介质干燥绿茶中微波干燥绿茶的香气物质种类更丰富,但主要香气物质差异不大。烘青绿茶和滚炒绿茶香味成分相对含量更高,其中壬醛、癸醛、β-环柠檬醛、β-紫罗兰酮、芳樟醇是主要的香气贡献物。结论:不同热导介质干燥绿茶中空气热导干燥更有利于游离氨基酸、儿茶素总量的积累,其清香品质更持久,鲜爽醇厚和汤色绿亮更好,其次是金属热导,最后是微波。

Effects of Different Thermal Conductive Medium Drying on Quality Components and Sensory of Green Tea

Objective:To study the effects of air,metal and wave energy on the quality components and sensory of green tea. Methods:Based on amino acid analyzer,high performance liquid chromatography,gas chromatography-mass spectrometry and sensory evaluation method,the flavor and aroma substances and sensory quality of green tea dried by different thermal conductivity media were analyzed. Results:The sensory fragrance quality of baked green tea was more durable,with the best fresh and mellow thickness and brightness,followed by roasted,microwave drying green tea. The changes of amino acids in green tea dried by different thermal conductivity media were similar,and theanine accounts was the largest proportion of amino acids,followed by arginine,aspartic acid,glutamic acid,aspartic acid,serine. The contents of some amino acids were significantly different(P<0.05). Processing with different thermal conductive media had an effect on the total amount and content of catechins and caffeine without significant difference. The aroma substances of microwave drying green tea among the different thermal conductive media drying were more abundant without significantly different,and nonanal,decanal,beta-cyclocarbonaldehyde,beta-ionone and linalool were the main aroma contributors. Conclusion:Air thermal conductivity drying among green tea dried by different thermal conductivity media was more conducive to the accumulation of free amino acids and catechins. Its fragrance quality was more durable,fresh and mellow,and the soup color was green and bright,followed by metal thermal conductivity,and finally microwave.