CAJ | 학술논문

茗科1号茶树1芽3叶或同等嫩度对夹叶标准春梢鲜叶原料按照传统加工工艺分别制作绿茶、红茶、白茶和乌龙茶，以蒸青茶样为对照，用GC/M S气质联用仪定性、定量分析香气成分。结果表明：不同茶类加工工艺制作对茗科1号茶叶品质和特征香气成分影响较大。茗科1号绿茶板栗香带花香，主要香气成分有β-芳樟醇、顺-氧化芳樟醇、橙花醇和脱氢芳樟醇；茗科1号红茶蜜桃香显，主要香气成分为顺-橙花叔醇、橙花醇、顺-己酸-3-己烯酯、顺-茉莉酮、顺-氧化芳樟醇；茗科1号白茶有兰花香，主要香气成分为橙花醇、顺-氧化芳樟醇、水杨酸甲酯和β-芳樟醇；茗科1号乌龙茶兰花栀子花香，主要香气成分有顺-橙花叔醇、吲哚、顺-β-罗勒烯和苯乙醇。分析认为，不同工艺加工茗科1号的绿茶、红茶、白茶、乌龙茶品质优，虽然不同茶类间香气物质的种类、香型和含量都存在明显的差异，但香气成分丰富，且各茶类特征性香气明显，充分体现出该品种的多茶类适制优势。
명과1호다수1아3협혹동등눈도대협협표준춘소선협원료안조전통가공공예분별제작록다、홍다、백다화오룡다，이증청다양위대조，용GC/M S기질련용의정성、정량분석향기성분。결과표명：불동다류가공공예제작대명과1호다협품질화특정향기성분영향교대。명과1호록다판률향대화향，주요향기성분유β-방장순、순-양화방장순、등화순화탈경방장순；명과1호홍다밀도향현，주요향기성분위순-등화숙순、등화순、순-기산-3-기희지、순-말리동、순-양화방장순；명과1호백다유란화향，주요향기성분위등화순、순-양화방장순、수양산갑지화β-방장순；명과1호오룡다란화치자화향，주요향기성분유순-등화숙순、신타、순-β-라륵희화분을순。분석인위，불동공예가공명과1호적록다、홍다、백다、오룡다품질우，수연불동다류간향기물질적충류、향형화함량도존재명현적차이，단향기성분봉부，차각다류특정성향기명현，충분체현출해품충적다다류괄제우세。
Fresh leaves of Mingke 1 were processed with traditional processing technology for green tea ,black tea ,white tea and oolong tea ,respectively ,and stream tea sample used for control .The aromatic components of various tea samples were detected with GC-MS .The results showed that the effect of processing techniques on the aromatic components and quality of tea samples were great .The green tea of Mingke 1 had flavor like chestnut mixed with flower ,and the major aromatic compounds were β-linalool ,cis-linalool oxide ,trans-geranilo and hotrienol .Its black tea had honey peach-like smell ,and the major aromatic compounds were D-merolidol ,trans-geranilo ,cis-hexanic acid 3-hexenyl ester ,cis-jasmone and cis-linalool oxide .The Mingke 1 white tea had orchid-like aroma with major aromatic compounds in trans-geranilo ,cis-linalool oxide ,salicylic acid methyl ester andβ-linalool .The oolong tea gave the aromatic smell of orchid-like and gardenia-like ,and the major aromatic compounds were D-merolidol ,indloe ,cis-β-ocimene and phenylethyl alcohol .The quality of green tea ,black tea ,white tea and oolong tea processed from Mingke 1 was excellent although their flavors and the aromatic components were different .The results indicated that Mingke 1 was suited in processing for various types of tea differently with distinctive and rich in flavors .