云南红茶加工过程中香气成分的变化

为提高云南红茶品质和指导实际生产,采用同时蒸馏萃取法(SDE)提取香气物质并用GC-MS检测香气成分,研究加工过程中云南工夫红茶主要香气成分组成的变化规律。结果表明:云南工夫红茶在发酵结束后挥发油含量达到最高,经过干燥过程后挥发油含量则大幅降低;不同阶段过程样的香气成分组成和含量上有明显差异;红茶在加工过程中,挥发性香气成分中的萜类化合物中的芳樟醇、芳樟醇氧化物、α-松油醇的相对含量大幅减少,而醛类化合物中的苯甲醛、苯乙醛,芳香族醇类化合物中的苯甲醇、苯乙醇的相对含量则大幅增加。萎凋、发酵、干燥工序是影响红茶香气形成的关键工序,对云南红茶香气的形成至关重要。

Analysis of the aroma components in the processing of Yunnan black tea

In order to improve the quality and provide the guide to Yunnan black tea production,the changes of aroma constituents in Yunnan black tea during the process were determined by SDE/GC-MS.Results showed that essential oil of Yunnan black tea content reached the highest at the end of fermentation process.It significantly reduced after the drying.The significant differences of aroma components and contents were showed in different stages,the linalool,linalool oxide and α-terpineol contents decreased significantly,while benzaldehyde,phenylacetaldehyde,benzyl alcohol and phenethyl alcohol contents increased significantly at the end of process.Withering,fermentation and drying processes are essential steps in the formation of Yunnan black tea aroma.