中国茶叶2025，Vol.47Issue(9)：45-52,8.
五年陈不同等级福鼎白茶挥发性成分差异研究
Study on the Differences in Volatile Components of Five-year-aged Fuding White Tea of Different Grades
摘要
Abstract
The changes in volatile components of white tea during the storage process have always been a focus of attention.In this paper,headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to determine volatile components of 17 different grades of five-year-aged Fuding white tea samples.In addition,the weighted gene co-expression network(WGCNA),heat map and PLS-DA were applied to classify the volatile components and sensory evaluation results.Through heat map analysis,it is shown that after 5 years of storage,the volatile component types of different grades of white tea are relatively similar,mainly composed of phenylethanol,benzaldehyde,linalool and its oxides,but the proportions of each component vary greatly.By the analysis of WGCNA,Baihaoyinzhen was mainly composed of honey fragrance and Hao fragrance,and both were significantly positively correlated with the contents of ethyl pelargonate and ethyl octanoate.Baimudan was mainly floral,and the contents of olefins and linalool oxides had a high correlation,which was significantly and negatively correlated with the contents of hdrocarbons.Shoumei had many fragrance types,among which frankincense is significantly positively correlated with the contents of benzaldehyde,linalool oxide,etc.Cinnamomum camphora was significantly and positively correlated with β-elemene,β-celinene,etc.Wood fragrance was significantly and positively correlated with ionone and its oxides,dihydrokiwifruit lactone,etc.关键词
福鼎白茶/贮藏/挥发性成分Key words
Fuding white tea/storage/volatile components分类
轻工纺织引用本文复制引用
陈红波,蔡梅生,张青碧,楼桢优,胡启丽,李博,何普明,于昊男,屠幼英..五年陈不同等级福鼎白茶挥发性成分差异研究[J].中国茶叶,2025,47(9):45-52,8.基金项目
2016福鼎市政府项目(KH20170151)、中国白茶科技特派员服务平台建设(2020L3031)、2025年绍兴市高等学校精品在线开放课程建设项目(SXSJP202508) （KH20170151）
