通过优化枯条件来改善从雨浸的叶子中加工的Wuyi岩茶的风味
Jiayao Tan1, Zhou Fang2, Caiyun Tian1
1Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Food chemistry
|January 9, 2025
概括
优化了雨浸的岩茶 (WRT) 的枯过程,显著提高了它的感觉品质和独特的风味特征. 这项研究为改善WRT生产提供了指南,即使在具有挑战性的天气条件下也是如此.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 化学 化学 化学
背景情况:
- 雨天对岩茶 (WRT) 的质量产生负面影响.
- 从雨水浸泡的叶子中开发高质量的WRT需要优化的加工技术.
研究的目的:
- 为了优化雨浸的Wuyi岩茶叶的枯过程.
- 为了提高在恶劣天气条件下生产的WRT的感觉质量和风味特征.
主要方法:
- 使用响应表面方法来优化枯参数.
- 调查的关键参数包括枯温度,相对湿度和时间.
- 分析了茶叶的感官质量和化学成分.
主要成果:
- 优化的枯燥条件 (2540°C,8097%RH,36小时) 显著改善了WRT的感觉质量.
- 观察到可溶糖,L-theanine,catechins和各种芳香化合物的水平增加.
- 优化的WRT (WRTO) 呈现出增强的厚度,光滑度,以及鲜花,水果和甜味的香气.
结论:
- 优化的枯过程有效地提高了由雨水浸泡的叶子制成的WRT的质量.
- 特定的化学成分和感官属性有助于WRTO的独特风味.
- 这项研究为从受雨影响的叶子中生产WRT的质量控制提供了有价值的参考.
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