Li Ansheng, Qiu Zihao, Liao Jinmei, Chen Jiahao, Huang Wei, Yao Jiyuan, Lin Xinyuan, Huang Yuwang, Sun Binmei, Liu Shaoqun, Zheng Peng
College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Soiland Fertilizer Station of Cenxi City, Wuzhou 543200, China.
Foods. 2024 Jun 5;13(11):1776. doi: 10.3390/foods13111776.
Nitrogen fertilization level and harvesting season significantly impact tea aroma quality. In this study, we analyzed the volatile organic compounds of fresh Jin Xuan (JX) tea leaves under different nitrogen application levels (N0, N150, N300, N450) during summer and autumn. A total of 49 volatile components were identified by gas chromatography-mass spectrometry (GC-MS). Notably, (E)-2-hexenal, linalool, and geraniol were the main contributors to the aroma of fresh JX leaves. The no-nitrogen treatment (N0) presented the greatest quantity and variety of volatiles in both seasons. A greater difference in volatile compounds was observed between nitrogen treatments in summer vs. autumn. The N0 treatment had a greater total volatile concentration in summer, while the opposite was observed in the nitrogen application treatments (N150, N300, N450). Summer treatments appeared best suited to black tea production. The concentration of herbaceous aroma-type volatiles was higher in summer, while the concentration of floral volatiles was higher in autumn. Volatile concentrations were highest in the N0 and N450 treatments in autumn and appeared suitable for making black tea and oolong tea. Overall, this research provides valuable insights into how variations in N application rates across different harvesting seasons impact the aroma characteristics of tea leaves.
施氮水平和采收季节对茶叶香气品质有显著影响。在本研究中，我们分析了夏季和秋季不同施氮水平（N0、N150、N300、N450）下新鲜金萱（JX）茶叶的挥发性有机化合物。通过气相色谱 - 质谱联用仪（GC - MS）共鉴定出49种挥发性成分。值得注意的是，（E）-2 - 己烯醛、芳樟醇和香叶醇是新鲜JX茶叶香气的主要贡献成分。在两个季节中，不施氮处理（N0）的挥发性成分数量和种类最多。夏季和秋季施氮处理之间观察到挥发性化合物存在更大差异。夏季N0处理的总挥发性浓度更高，而在施氮处理（N150、N300、N450）中则相反。夏季处理似乎最适合红茶生产。夏季草本香气型挥发性成分的浓度较高，而秋季花香挥发性成分的浓度较高。秋季N0和N450处理的挥发性浓度最高，似乎适合制作红茶和乌龙茶。总体而言，本研究为不同采收季节施氮量的变化如何影响茶叶香气特征提供了有价值的见解。
