Zhou Ying, Tian Junjie, Hong Hainuo, Gao Yang, He Yunchuan, Zhu Zeng-Rong
Hainan Institute, Zhejiang University, Sanya 572025, China.
College of Forestry, Beijing Forestry University, Beijing 100193, China.
Food Chem X. 2024 Dec 20;25:102109. doi: 10.1016/j.fochx.2024.102109. eCollection 2025 Jan.
We here analyzed changes in the proportion and content of chiral isomers of linalool and its derivatives in "Hainan dayezhong" throughout its life cycle from tea tree growth and tea manufacturing to brewing. The chiral isomers of aromatic compounds present in fresh tea leaves were found to undergo substantial diurnal and seasonal changes during tea tree growth, and their proportions varied slightly across different leaf positions. The chiral isomer content of linalool and its derivatives was consistently higher in stems than in leaves. Pest and disease stress significantly increased the proportion and content of type- aroma. The proportion of chiral isomers underwent no considerable change during black tea manufacturing. However, their content varied dramatically among different processes. Diversity in the proportion and content of chiral isomers was observed in the wild tea tree. Further research should focus on breeding "Hainan dayezhong" wild resources to generate clones with high aroma quality.
我们在此分析了从茶树生长、茶叶制作到冲泡的整个生命周期中，“海南大叶种”中芳樟醇及其衍生物手性异构体的比例和含量变化。研究发现，鲜茶叶中存在的芳香族化合物手性异构体在茶树生长过程中会经历显著的昼夜和季节性变化，并且其比例在不同叶位略有差异。芳樟醇及其衍生物的手性异构体含量在茎中始终高于叶片。病虫害胁迫显著增加了Ⅰ型香气的比例和含量。在红茶制作过程中，手性异构体的比例没有发生显著变化。然而，它们的含量在不同加工过程中差异很大。在野生茶树中观察到手性异构体比例和含量的多样性。未来的研究应集中于培育“海南大叶种”野生资源，以获得具有高香气品质的克隆品种。
