压饼方式贮藏影响寿眉风味品质
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福建农林大学园艺学院

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福建农林大学“双一流”建设科技创新能力提升培育计划(KSYLP004);6.18协同创新院茶产业技术分院专项(K1520001A);福建农林大学茶产业链科技创新与服务体系建设项目(K1520005A01);福建农林大学乡村振兴茶产业技术服务项目(11899170102)


Study on the influence of pressed cake storage on the flavor quality of Shoumei
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College of Horticulture, Fujian Agriculture and Forestry University

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“Double first-class” scientific and technological innovation capacity and enhancement cultivation plan of Fujian Agriculture and Forestry University (KSYLP004);6.18 Tea Industry Technology Branch of Collaborative Innovation Institute (K1520001A); Fujian Agriculture and Forestry University Construction Project for Technological Innovation and Service System of Tea Industry Chain (K1520005A01);Fujian Agriculture and Forestry University Rural Revitalization Tea Industry technical Service project(102/71201801101)

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    摘要:

    以不同贮藏年份的寿眉散茶、“先压后藏”和“先藏后压”寿眉饼茶为试验材料,通过感官审评与生化成分测定,探究不同贮藏年份和压饼方式对寿眉风味品质的影响。感官审评结果表明:随贮藏年份增加,“先压后藏”与“先藏后压”寿眉饼茶的香气都优于寿眉散茶,且2016年“先压后藏”寿眉饼茶呈现梅子香型,且其茶汤涩感最弱。生化成分分析结果表明:随贮藏年份增加,“先压后藏”寿眉饼茶的茶多酚、EGC含量逐渐减少,非酯型儿茶素C、EC含量有所增加;三类寿眉主要差异性香气物质为芳樟醇类化合物,可能与2016年“先压后藏”寿眉饼茶出现梅子香相关。综合来看,“先压后藏”最有利于寿眉在贮藏过程中苦涩滋味物质减少,浓度滋味物质增加,滋味醇和度增加,香气提升。

    Abstract:

    To explore the effects of different storage years and pressing methods on the flavor quality of Shoumei. Shoumei loose tea, PFTS Shoumei cake tea (pressed first and then stored, PFTS) and SFTP Shoumei cake tea (stored first and then pressed, stored until 2019, SFTP) were used as experimental materials for sensory evaluation, determination of taste and aroma composition. The sensory review showed that with the increase of storage years, the aroma of PFTS and SFTP Shoumei cake tea was superior to that of Shoumei loose. PFTS Shoumei cake tea in 2016 appeared plum fragrance, and its tea soup was the least astringent. The results of biochemical analysis showed that the results of biochemical analysis showed that: with the increase of storage years, the contents of tea polyphenols and EGC in PFTS Shoumei cake tea decreased gradually, while the contents of non-ester catechin C and EC increased.The main different aroma substances in the three Shoumei tea categories are linalols, which may be related to the plum fragrance of PFTS Shoumei cake tea in 2016. The storage method of PFTS is the most favorable for Shoumei to reduce the substance of being bitter, increase the concentration taste substance, change the taste into pure and mild, improve the aroma

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  • 收稿日期:2021-01-06
  • 最后修改日期:2021-03-26
  • 录用日期:2021-04-01
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