长江中下游产区红茶品质分析

针对长江中下游不同产茶区的红茶进行感官品质评价,结合理化成分和香气成分分析,提取滋味和香气品质相关特征信息。结果表明:长江中下游区域红茶在感官品质上呈现甜香、薯甜香、甜醇等香气、滋味等特征。品质成分中水浸出物、咖啡碱、萜烯醇含量均较高,大部分产区茶红素与茶黄素的比例为1:10~1:13之间,是长江中下游区域红茶汤色红亮、滋味醇厚、甜香持久的物质基础。其中湖北茶区红茶的可溶性糖、茶红素等含量较高,是茶汤红亮、滋味甜醇的物质基础,湖南茶区红茶的水浸出物、茶多酚、咖啡碱、黄酮、儿茶素总量、茶黄素及茶红素含量较高,是其茶汤深红、滋味浓厚的物质基础;浙江、安徽茶区红茶的氨基酸和可溶性糖含量较高,是其茶汤甜醇的物质基础。醇类和醛类是主要的香气化合物,芳樟醇、氧化芳樟醇、香叶醇、苯甲醛、苯乙醛、2-甲基丁醛、2-己烯醛、β-环柠檬醛、水杨酸甲酯和β-紫罗酮等共同构成了红茶甜香、糖香及花香的物质基础,另外2-正戊基呋喃、2-乙基呋喃和1-乙基-2-甲酰吡咯呈现坚果、焦香等风味,对红茶的焦糖香形成有着直接影响。

Analysis of Quality Components in Black Tea from Middle and Lower Reaches of Yangtze River

Sensory evaluation combined with the physical and chemical components and aroma components analysis of black tea collected from middle and lower reaches of Yangtze River have been successfully applied to extract the taste and aroma quality related information. The result showed that quality characteristics of black tea from middle and lower reaches of Yangtze River were sweet aroma,sweet potato aroma,sweet alcohol and other aromas and tastes. High content of water extract,caffeine and terpenol,with the proportion of thearubigins to theaflavins between 1:10 and 1:13,jointly formed the foundation for red and bright tea soup,mellow taste and sweet aroma of black tea from middle and lower reaches of Yangtze River. High content of soluble sugar and thearubigins in Hubei black tea have laid the material basis of red and bright tea soup,sweet and pure taste. High content of water extract,tea polyphenols,caffeine,flavonoids,catechins,theaflavin and thearubigins in Hunan black tea have laid the material basis of deep red tea soup and thick taste. High content of amino acids and soluble sugar in Zhejiang and Anhui black tea have laid the material basis of sweet and pure taste. The major aroma compounds were alcohols and aldehydes. Characteristic aroma components including linalool,linalool oxide,geraniol,benzaldehyde,benzeneacetaldehyde,2-methylbutyraldehyde,2-hexenal,β-cyclocitral,methyl salicylate,and β-ionone together laid the foundation for the sweet,sugar and flower aroma of black tea. Furthermore,2-pentylfuran,2-ethylfuran and 1-ethyl-2-formyl pyrrole present nuts and burnt flavor,which have direct effects on the formation of camerlsed aroma of black tea.