CAJ | 학술논문

在室内控温控湿环境[(22±1)℃、RH(71±4)%]条件下，借助茶叶香气成分 GC-MS 指纹图谱检测和代谢组学数据分析平台，以清香型乌龙茶、闽南乌龙茶和闽北乌龙茶工艺制法在制品和毛茶为对照样，探讨了做青工艺[萎凋程度（鲜叶减重率）×做青强度（摇青次数）]对做青叶在制品香气组成特征的影响。通过“云图”绘制和主成分分析结果表明，“晾青失水”可明显改变做青叶在制品香气组成的化学模式，伴随萎凋程度（鲜叶减重率）的加重，α-法呢烯、苯乙醛、香叶醇、3-己烯-1-醇和(Z)-己酸-3-己烯酯含量逐渐增多，而叶绿醇、吲哚、2,6-二叔丁基对甲酚和乙基苯等成分含量则呈减少趋势，但仅结合不同强度的“单次摇青”将无法促成乌龙茶特有香型品质。做青是形成乌龙茶特殊香型品质的关键工序，带有类似花果香型的吲哚、反式-橙花叔醇和苯乙醛等香气成分可作为乌龙茶做青工艺品质控制的主要化学评测指标。
재실내공온공습배경[(22±1)℃、RH(71±4)%]조건하，차조다협향기성분 GC-MS 지문도보검측화대사조학수거분석평태，이청향형오룡다、민남오룡다화민북오룡다공예제법재제품화모다위대조양，탐토료주청공예[위조정도（선협감중솔）×주청강도（요청차수）]대주청협재제품향기조성특정적영향。통과“운도”회제화주성분분석결과표명，“량청실수”가명현개변주청협재제품향기조성적화학모식，반수위조정도（선협감중솔）적가중，α-법니희、분을철、향협순、3-기희-1-순화(Z)-기산-3-기희지함량축점증다，이협록순、신타、2,6-이숙정기대갑분화을기분등성분함량칙정감소추세，단부결합불동강도적“단차요청”장무법촉성오룡다특유향형품질。주청시형성오룡다특수향형품질적관건공서，대유유사화과향형적신타、반식-등화숙순화분을철등향기성분가작위오룡다주청공예품질공제적주요화학평측지표。
Under controlled indoor air conditions set at (22±1)℃ with relative humidity of (71±4)%, a two-factor experiment, including degree of withering and intensity of rocking, was designed to investigate the effects of green-making technique on aroma characteristics of WIP (work in process) as compared with tea samples prepared during the respective process of Fresh-scent Oolong tea, South Fujian Oolong tea, and North Fujian Oolong tea. Aroma fingerprints of all tea samples were determined by gas chromatography coupled with mass spectrometry and processed with metabolomics analysis platform. The results from cloud plot and principal component analysis indicated that aroma pattern of WIPs would be obviously altered according to weight loss percentage of green leaves, accompanied with the increase on the contents ofα-farnesene, benzeneacetaldehyde, geraniol, 3-hexen-1-ol and cis-3-hexenyl hexanoate, and the contents of phytol, indole, butylated hydroxytoluene and ethylbenzene were be decreased accordingly. However, the aromas pertinent to Oolong tea would not be fully formed only combinating on single shaking action with different intensity. Green-making was the essential procedure to bring about special aroma quality of Oolong tea, and the contents of floral scent compositions in tea samples, such as indole, trans-nerolidol, phenylacetaldehyde, etc., could be considered as the most important chemical indicators for quality control, in the green-making process of Oolong tea.