Txawm hais tias aroma ntawm tshuaj yej yog innate, lub hauv paus txiav txim siab lub superstructure. Qee hom tshuaj yej tsob ntoo yog tsim rau kev tsim tshuaj yej ntsuab, tshuaj yej dub, thiab tshuaj yej dawb, thaum lwm tus yog tsim rau oolong tshuaj yej thiab tshuaj yej dub.
Qhov no yog qhov adaptability ntawm tshuaj yej tsob ntoo ntau yam
Kev hloov pauv ntawm cov tshuaj yej tsob ntoo ntau yam yog cov yam ntxwv ntawm ntau yam, uas yog cov khoom siv hauv paus rau kev tsim tshuaj yej zoo. Piv txwv li, tsob ntoo Bi Luo Chun muaj ntau yam zoo xws li thaum ntxov germination, siab germination ceev, me bud hau, mos nplooj, thiab ntau fuzz, ua rau nws tsim nyog los tsim Bi Luo Chun tshuaj yej. Yunnan loj nplooj ntau yam nrog cov ntsiab lus siab polyphenol yog ntau yam zoo heev rau kev ua cov tshuaj yej dub. Vim qhov sib txawv ntawm cov tshuaj tsw qab nyob rau hauv tshuaj yej, hom tshuaj yej uas haum rau ntau lawm kuj txawv, ua rau cov tshuaj yej aromas sib txawv.
Lub influencing yam ntawm tshuaj yej aromasuav nrog tshuaj yej tsob ntoo ntau yam, ib puag ncig ib puag ncig, caij nyoog, xaiv cov qauv, kev siv thev naus laus zis, thiab lwm yam, tsim cov li -hu ua "ntau yam aroma", "tseem aroma ( roob teb aroma)", thiab "craft aroma". Peb paub tias cov khoom xyaw aroma hauv tshuaj yej txiav txim siab qhov tseem ceeb ntawm cov tshuaj yej aroma, thiab qhov zoo thiab qhov ntau ntawm nws cov khoom feem ntau txiav txim siab qhov zoo ntawm cov tshuaj yej.
Tshuaj yej aroma:Cov tshuaj tsw qab hauv tshuaj yej, tseem hu ua volatile aroma Cheebtsam, yog cov ntsiab lus dav dav rau cov tshuaj tsis haum hauv tshuaj yej. Tshuaj yej aroma yog ib qho tseem ceeb uas txiav txim siab qhov zoo ntawm cov tshuaj yej nto. Qhov thiaj li yog -hu ua tshuaj yej aroma yog qhov tshwj xeeb aroma hom tshuaj yej tsim los ntawm kev sib xyaw ntawm cov tshuaj tsw qab sib txawv ntawm qhov sib txawv ntawm qhov sib txawv thiab lawv cov txiaj ntsig zoo ntawm cov paj hlwb olfactory. Tshuaj yej aroma tshuaj yog ib tug sib tov ntawm ntau yam volatile yam uas sib txawv zog, me ntsis cov ntsiab lus, thiab tseem ceeb sib txawv. Txog tam sim no, txog 700 hom tshuaj yej aroma tshuaj tau raug cais thiab txheeb xyuas, tab sis lawv cov khoom tseem ceeb tsuas yog kaum ob (Shan Xizhen, 1994). Ib txhia ntawm lawv yog cov tshuaj yej dub, tshuaj yej ntsuab, thiab nplooj tshiab, ib txhia yog ib tug tshwj xeeb rau ib leeg, ib txhia yog synthesized thaum lub sij hawm loj hlob ntawm nplooj tshiab, thiab ib co yog tsim thaum lub sij hawm tshuaj yej ua. Feem ntau hais lus, cov tshuaj yej nplooj tshiab muaj tsawg hom tshuaj tsw qab, txog 80 los yog li ntawd. Cov tshuaj yej ntsuab muaj ntau dua 260 hom, thaum cov tshuaj yej dub muaj ntau dua 400 hom.
Ntau yam thiab aroma:Lub aroma ntawm tshuaj yej tsim li cas? Cov tshuaj tsw qab ntawm cov tshuaj yej sib txawv heev ntawm ib tug neeg ntau yam, thiab cov tseem ceeb aroma Cheebtsam ntawm txawv ntau yam yog txawv, uas ua rau muaj nyob rau hauv dav dav thiab qhov tseem ceeb ntawm ntau yam aroma. Qhov ntau yam aroma yog ib tug tshwj xeeb aroma uas yog dominated los ntawm ib tug neeg lub Cheebtsam thiab modulated nrog kev koom tes ntawm lwm yam Cheebtsam. Nws sawv cev rau ib qho tsw thiab nthuav tawm ib qho saj. Qhov tshwj xeeb aroma tsim tau tshaj nws cov tshuaj tiv thaiv nws tus kheej thiab nthuav dav rau thaj chaw ntawm lub cev thiab tshuaj lom neeg ntawm cov tshuaj yej raw cov ntaub ntawv thiab kev tswj hwm ib puag ncig hauv ntsuab micro domain. Qhov kev nplua nuj thiab kev pheej hmoo ntawm ntau yam aroma muaj feem xyuam rau qhov zoo ntawm cov khoom siv raw, tab sis yog tias muaj qhov tsis xws ntawm cov tshuaj yej ua thiab cov khoom siv tes ua tsis zoo, cov yam ntxwv aroma ntawm ntau yam yuav tsis raug tsim los yog cov aroma yuav tsis muaj zog.
Qhov chaw (roob teb) thiab tsw qab siab roob tshuaj yej vaj, tshuaj yej tsob ntoo loj hlob nyob rau hauv ib puag ncig nrog huab cua huab cua, huab cua siab, luv luv thiab tsis muaj zog tshav ntuj, feem ntau xiav xiav lub teeb, thiab kub sib txawv ntawm nruab hnub thiab hmo ntuj. Muaj kev tsim cov protein ntau, amino acids, thiab cov roj tsw qab, thaum cov ntsiab lus ntawm cov suab thaj thiab polyphenols tsawg. Cov nplooj yog mos thiab kev sib tw, thiab cov tshuaj tsw qab ntawm ntsuab tshuaj yej yog zoo. Siv cov nplooj tshiab no los ua tshuaj yej ntsuab yog qhov zoo.
Craftsmanship thiab Aroma Craftsmanship Fragrance: Nws qhia txog cov aromas sib txawv vim muaj ntau hom tshuaj yej ua. Cov tsos ntawm cov khoom siv tes ua aroma yog qhov qub, thiab ntau hom tshuaj yej muaj qhov sib txawv ntawm cov khoom siv tes ua aroma. Cov taum aroma nyob rau hauv roasted ntsuab tshuaj yej, roasted aroma nyob rau hauv roasted ntsuab tshuaj yej, floral thiab fruity aroma nyob rau hauv dub tshuaj yej, thiab floral los yog fruity aroma nyob rau hauv oolong tshuaj yej. Cov khoom siv tes ua aroma ntawm tshuaj yej yog feem ntau xav txog nyob rau hauv lub℃ntawm fermentation thaum lub sij hawm tshuaj yej txheej txheem. Piv txwv li, maj mam fermented pob zeb tshuaj yej feem ntau manifested li floral fragrance; Hnyav fermented pob zeb tshuaj yej feem ntau nthuav tawm fruity aroma.
