贮藏时间对武夷岩茶金锁匙生化成分及感官品质的影响

以轻火、中火武夷岩茶金锁匙为实验材料,研究不同贮藏时间对其生化成分及感官品质的影响,为武夷岩茶的科学品饮、储藏、运输、营养保持等提供理论参考。结果表明:贮藏过程中轻火、中火金锁匙茶多酚、儿茶素、咖啡碱、水浸出物含量(生化成分与干物质质量比)均呈下降趋势,水分含量呈上升趋势,氨基酸含量呈先增加后减少的趋势。贮藏12个月轻火、中火金锁匙茶多酚、儿茶素、酯型儿茶素、非酯型儿茶素、咖啡碱含量分别降低21.03%、19.48%；21.87%、17.24%；30.58%、26.76%；10.25%、6.45%；17.60%、13.36%。轻火金锁匙贮藏6个月氨基酸含量最高,达2.32%；中火金锁匙贮藏8个月氨基酸含量最高,达2.25%。贮藏前期,轻火、中火金锁匙火气逐渐退去,感官品质得到提升；贮藏后期,其滋味变得更加甘醇,但香气鲜锐度略有下降,因此感官品质得分先增加后略有降低。轻火金锁匙贮藏6个月感官品质得分最高,中火金锁匙贮藏8个月感官品质得分最高。研究结果表明,合理贮藏有利于提高武夷岩茶的感官品质。

Effect of Storage Time on Biochemical Components and Sensory Qualities of Wuyi Rock Tea Jinsuoshi

The effects of different storage time on the biochemical components and sensory qualities of Wuyi rock tea Jinsuoshi were studied,which provided the theoretical basis for the scientific drinking, storage, transportation, and nutrition maintenance of Wuyi rock tea.The materials of the experiment were lightly and mediumly baked Jinsuoshi. The results showed that the contents of polyphenols, catechins, caffeine and water extract decreased and the water content increased. However, the amino acid content first increased and then decreased. After 12 months storage, the contents of polyphenols in lightly and mediumly baked Jinsuoshi decreased by 21.03% and 19.48%, catechins decreased by 21.87% and 17.24%, ester catechins decreased by 30.58% and 26.76%, non-ester catechins decreased by 10.25% and 6.45%, and caffeine decreased by 17.60% and 13.36%.The amino acid content of lightly baked Jinsuoshi was the highest (2.32%) in 6 months, and that of medium baked Jinsuoshi was the highest (2.25%) in 8 months. In the early stage of storage, the internal heat of lightly and mediumly baked Jinsuoshi gradually faded and the sensory quality was improved. In the late stage of storage, the taste became more mellow, but the freshness and sharpness of aroma slightly decreased, so the score of sensory quality first increased and then slightly decreased. The highest sensory quality score was obtained in lightly baked Jinsuoshi after 6 months storage, and in mediumly baked Jinsuoshi after 8 months storage. In conclusion, the rational storage is beneficial to improve the sensory qualities of Wuyi rock tea.