Ye Jianghua, Zhang Qi, Li Mingzhe, Wang Yuhua, Jia Miao, Hong Lei, Chen Yiling, Pang Xiaomin, Jia Xiaoli, Wang Haibin
College of Tea and Food, Wuyi University, Wuyishan 354300, China.
College of Life Science, Longyan University, Longyan 364012, China.
Foods. 2024 May 16;13(10):1548. doi: 10.3390/foods13101548.
The quality of the Dahongpao mother tree () remains a mystery to this day. In this study, for the first time, the differences between the Dahongpao mother tree (MD) and Dahongpao cuttings (PD), in terms of odor characteristics and taste characteristics were analyzed by metabomics. The results showed that MD had stronger floral, fruity, green, and woody odor characteristics than PD, and that the contributions were mainly from dihydromyrcenol, methyl salicylate, 2-isobutylpyrazine, 1,6-dihydrocarveol, gamma-terpineol, and linalyl acetate. Further, fresh and brisk taste and mellowness taste characteristics of MD were significantly higher than PD, with contributions mainly from amino acids and derivatives and organic acids. Secondly, bitterness taste characteristics of PD were significantly higher than MD, with contributions from phenolic acids, flavones, and flavonols. This study preliminarily unraveled the legend of the superior quality of the Dahongpao mother tree, and also provided an important reference for the breeding of tea-tree cuttings.
大红袍母树的品质至今仍是个谜。在本研究中，首次通过代谢组学分析了大红袍母树（MD）和大红袍扦插苗（PD）在香气特征和滋味特征方面的差异。结果表明，MD比PD具有更强的花香、果香、青香和木香气味特征，其贡献主要来自二氢月桂烯醇、水杨酸甲酯、2-异丁基吡嗪、1,6-二氢香芹醇、γ-萜品醇和乙酸芳樟酯。此外，MD的鲜爽滋味和醇厚滋味特征显著高于PD，其贡献主要来自氨基酸及其衍生物和有机酸。其次，PD的苦味特征显著高于MD，其贡献来自酚酸、黄酮和黄酮醇。本研究初步揭开了大红袍母树品质卓越的谜团，也为茶树扦插苗的选育提供了重要参考。
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