期刊论文

Zhu, Qi(1965994459@qq.com)

中文

食品科学

1002-6630

2017

38

21

8-14

10.7506/spkx1002-6630-201721002

国家自然科学基金面上项目（31571802） 湖南省教育厅重点项目（14A066）

本校为第一机构

不同产区特定的气候环境影响茯砖茶发花微生物群落结构、代谢及风味物质的形成。以同批湖南黑毛茶为原料,分别在我国具有代表性的茯砖茶主产区(陕西、湖南和浙江)同时期制作茶样,研究黑毛茶在不同产区发花对茯砖茶品质的影响。感官审评表明:陕西和湖南产区加工的茯砖茶“金花”数量明显高于浙江产区,“菌花香”明显;但湖南和浙江产区加工的茯砖茶均略带青涩味。化学成分结果表明:茶多酚、酯型儿茶素、儿茶素总量及咖啡碱在湖南产区加工的茯砖茶中含量较高;氨基酸总量和茶氨酸在浙江产区加工的茯砖茶中保留量较多;有机酸在陕西产区的茯砖茶中含量较高。从3个产区加工的茯砖茶中共分离鉴定出57种香...

Specific climate and environmental conditions in different regions are the key factor that affects microbial community structure and metabolism as well as the formation of flavor components in Fu brick tea (FBT). Therefore, this study evaluated the effect of fermentation in three representative producing regions (Shaanxi, Hunan and Zhejiang province) on the quality of FBT produced from the same raw tea materials in the same time. The results indicated that there were significant differences in sensory evaluation. The number of "golden flora" in FBT from Shaanxi and Hunan were higher than that ...