干热后处理前后花香型乌龙茶的品质比较

为了研发乌龙茶新产品并提升产品品质,比较分析了干热后处理前后花香型乌龙茶的生化成分和挥发性成分。结果表明：干热后处理后,聚酯型儿茶素A含量显著降低;茶黄素-3''-没食子酸酯、聚酯型儿茶素B和聚酯型儿茶素C含量显著增加;“花香”重要贡献成分二氢芳樟醇的含量在干热后处理前后差异不显著,“蜜香”风味成分2-戊基-呋喃、(E)-2-(2-戊烯基)呋喃、2-乙酰基吡咯增加。基于35种差异挥发性成分的主成分分析表明,干热后处理后,香气类型并未改变,但香气轮廓更清晰。高含量的萜醇类和酯类是的“花香”风味主要赋香成分,2-戊基-呋喃（OAV>1）对形成“蜜香”有重要贡献。综上所述：干热后处理后的乌龙茶产品滋味醇厚,花香浓郁度降低,蜜韵增加。因此,干热后处理有利于新型乌龙茶品质提升,为后续产品研发提供新思路和新方法。

Comparison of the Quality of Flower-scented Oolong Tea before and after the Post-dry Heat Treatment

In order to develop new oolong tea products and improve product quality, the biochemical and volatile components of the flower-scented oolong tea before and after post-dry heat treatment were compared and analyzed. The results showed that after the post-dry heat treatment, the content of theasinensins A decreased significantly, whilst the contents of theaflavin-3''-gallate, theasinensins B and theasinensins C increased significantly. The content of dihydrolinalool, an important contributor to "floral fragrance", changed insignificantly before and after the post-dry heat treatment. 2-Pentyl-furan, (E)-2-(2-pentenyl)furan, 2-acetylpyrrole, the flavor components of "honey fragrance", increased significantly Principal component analysis based on 35 differential volatile components showed that the aroma type did not change after the post-dry heat treatment, but the aroma profile became clearer. High level of terpene alcohols and esters mainly contributed to the "floral fragrance". 2-Pentyl-furan (OAV>1) was an important contributor to the formation of "honey fragrance". Taken togethe, the oolong tea product after the ost-dry heat ptreatment had a mellow taste, a decrease in the intensity of floral aroma, and an increase in honey rhythm. Therefore, the post-dry heat treatment is conducive to the improvement of the quality of new oolong tea, which provides new ideas and new methods for subsequent product development.