茶树品种影响政和白茶的香气特征：基于政和大白茶和福安大白茶。
Tea plant varieties influence the aroma characteristics of Zhenghe white tea: Based on Zhenghe Dabaicha and Fuan Dabaicha.
作者信息
Bao Sudu, An Qin, Yang Yuzi, Li Xinlu, Chen Guohe, Chen Yuan, Chen Jinhua, Liu Zhonghua, Huang Jianan
机构信息
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China.
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha, 410128, China.
出版信息
Food Res Int. 2025 May;208:116278. doi: 10.1016/j.foodres.2025.116278. Epub 2025 Mar 18.
The objective of this study is to explore the differences between the white teas made from Fuan Dabaicha and Zhenghe Dabaicha. Sensory evaluation, quantitative descriptive analysis (QDA) and HS-SPME-GC × GC-TOFMS were utilized for analysis. The result showed that there are differences in aroma among different varieties of Zhenghe white tea (ZHWT). A total of 456 volatiles and 61 aroma active compounds were identified based on relative odor activity value (ROAV). Additionally, 11 potential key aroma compounds were identified in ZHWT, including trans-linalool oxide (furanoid), geraniol, β-ionone, etc., which can distinguish the aroma differences between the two varieties. Furthermore, Partial least squares regression (PLS) analysis revealed that nerol, (+)-delta-cadinene and methyl salicylate were related to the fruity aroma, benzyl alcohol, linalool and geraniol were related to the pekoe aroma and sweet aroma, and β-ionone, trans-linalool oxide (furanoid) and α-ionone were related to the fresh and floral aroma. Our study provided a theoretical foundation for the aroma flavor of ZHWT.
本研究的目的是探究福安大白茶和政和大白茶制成的白茶之间的差异。采用感官评价、定量描述分析（QDA）和顶空固相微萃取-全二维气相色谱-飞行时间质谱（HS-SPME-GC×GC-TOFMS）进行分析。结果表明，不同品种的政和白茶（ZHWT）在香气上存在差异。基于相对气味活性值（ROAV）共鉴定出456种挥发性成分和61种香气活性化合物。此外，在政和白茶中鉴定出11种潜在的关键香气化合物，包括反式氧化芳樟醇（呋喃型）、香叶醇、β-紫罗兰酮等，这些化合物可以区分两个品种之间的香气差异。此外，偏最小二乘回归（PLS）分析表明，橙花醇、（+）-δ-杜松烯和水杨酸甲酯与果香有关，苯甲醇、芳樟醇和香叶醇与白毫香气和甜香有关，β-紫罗兰酮、反式氧化芳樟醇（呋喃型）和α-紫罗兰酮与清新花香有关。本研究为政和白茶的香气风味提供了理论依据。
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