贮藏年份及压饼方式对寿眉风味品质的影响

Effect of Storage Years and Pressing Methods on the Flavor Quality of Shoumei

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：随贮藏年份的增加，“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。生化分析结果表明：随贮藏年份的增加，“先压后藏”寿眉饼茶的茶多酚质量分数逐渐减少，非酯型儿茶素C、EC、EGC质量分数有所增加；3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:

The effects of different storage years and pressing methods on the flavor quality of Shoumei were investigated based on the sensory evaluation and biochemical composition determination, in which Shoumei loose tea, PFTS Shoumei cake tea (pressed first and then stored, PFTS) and SFTP Shoumei cake tea (stored first and then pressed, SFTP) were used as the experimental materials. The results of sensory evaluation 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 presented plum fragrance, and its tea soup showed the weakest astringency. The results of biochemical analysis showed that with the increase of storage years, the contents of tea polyphenols in PFTS Shoumei cake tea decreased gradually, while the contents of non-ester catechin C, EC and EGC increased. The main different aroma substances in the three kinds of Shoumei tea were linalols, which might be related to the plum fragrance of PFTS Shoumei cake tea in 2016. In general, the PFTS storage method was most favorable to reduce the bitter and astringent substance in Shoumei, increase the concentration of taste substance, improve the pure and mild taste, and enhance the aroma.