水处理工艺对信阳毛尖加工过程中特征香气的影响

打开文本图片集

中图分类号：S571.1；S126文献标识码：A

文章编号：1000-369X（2025）04-0687-12

The Impact of Water Treatment Technology on the Characteristic Aroma of Xinyang Maojian During Processing

ZHENG Jie 1，2 ， HOU Ziyan²， YI Chao¹， HUANG Shouyan³， GUO Junqi²， SU Hui²， ZHOU Qiongqiong²， ZHAN Qiangguo4， ZHAO Renliang² 1. Xinyang AcademyofAgriculturalSciences，Xinyang464o，China;2.CollgeofHorticultureofHenanAgriculturalUnivesity Zhengzhou450046，China;3.XiangyunTeaIndustryCo，td.，Xinyang4640oChina;4.GuangshanCountyTeaIndustryDevelope Center， Guangshan 465499， China

Abstract： To investigate the dynamic changes of the characteristic aroma of Xinyang Maojian during processing and the impact of water treatment processes on its aroma， this study took Xinyang Maojian tea made from thetea cultivar 'Xinyang 10∘ as the research object. The aroma components and their relative contents in samples of different stages， including fresh leaves，fixation，rehumidification，rolling，shaping，and drying，using both water treatment and traditionalmethods， wereidentified andanalyzed usingheadspacesolid-phasemicroextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS） technology. The results show that a total of 81 volatile metabolites were identified in theexperimental samples，among which high contents of esters，terpenes，and heterocyclic compounds were found in Xinyang Maojian and they were considered as the main aroma-contributing substances.After fresh leaves were treated with water，thecontents of volatilecomponents decreased rapidly，and then tended to be stable in each processing stage. Compared with the traditional process，there were 7 volatile components with significant differences in the aroma components ofthe finished tea processed by water treatment， among which 4 volatile components had higher relative odor activity value （ROAV） in the water treatment samples than in the traditional process.This study deeply analyzed the dynamic changes of aroma components during the Xinyang Maojian processng and the impact of water treatment technology on its aroma. This paper provided a scientific basis for the quality improvement of Xinyang Maojian and the application of water treatment technology. Keywords： Xinyang Maojian， water treatment technology， fresh tea leaves， volatile components

信阳毛尖茶产自河南省信阳市，以其独特的风味和香气而闻名，这些特性与其特有的加工工艺紧密相关[1]。（剩余18734字）