Key Laboratory of Geriatric Nutrition and Health (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
School of Life Sciences, Nanchang University, Nanchang 330031 China.
Food Res Int. 2024 Jun;186:114379. doi: 10.1016/j.foodres.2024.114379. Epub 2024 Apr 18.
The relationship between the chemical composition and quality of Lushan Yunwu tea (LYT) from different geographical origins is not clear. Sensory evaluation, metabolomics analyses combined with chemometrics were conducted on LYT from 8 different geographical origins, and altitude was identified as the main factor responsible for the differences among LYT. A total of 32 non-volatile and 27 volatile compounds were identified as marker metabolites to distinguish the origins of high altitudes from those of low altitudes. LYT samples from higher altitude areas contained more free amino acids, sugars, and organic acids, and less catechins, which may contribute to the reduction of bitterness and astringency and the enhancement of umami. The contents of geranylacetone, ethyl hexanoate, ethyl caprylate, 3-carene, d-cadinene, linalool, nerol, and nerolidol in high altitude areas were higher than those in low altitude areas, indicating that LYT from high altitude had strong floral and fruity aroma. The altitudes were positively correlated with pH value, total flavonoids, soluble protein, total free amino acids, and the antioxidant capacities of the LYT. This study provided a theoretical basis for the study of the effect of altitude on tea quality.
庐山云雾茶（LYT）因产地不同，其化学成分和品质之间的关系尚不清楚。本研究对来自 8 个不同产地的 LYT 进行了感官评价、代谢组学分析结合化学计量学分析，结果表明海拔是导致 LYT 差异的主要因素。共鉴定出 32 种非挥发性和 27 种挥发性化合物作为区分高海拔和低海拔产地的标志物代谢物。高海拔地区的 LYT 样品中含有更多的游离氨基酸、糖和有机酸，儿茶素含量较低，这可能有助于降低苦和涩味，增强鲜味。高海拔地区香叶基丙酮、己酸乙酯、辛酸乙酯、β-月桂烯、石竹烯、芳樟醇、橙花醇和牻牛儿醇的含量高于低海拔地区，表明高海拔地区的 LYT 具有强烈的花香和果香。海拔与 LYT 的 pH 值、总黄酮、可溶性蛋白、总游离氨基酸和抗氧化能力呈正相关。本研究为海拔对茶叶品质影响的研究提供了理论依据。
