茶叶学报2025，Vol.66Issue(4)：9-23,15.DOI:10.20045/j.cnki.issn.2096-0220.2025.04.002
不同叶色茶树品种制白茶风味及特征组分分析
Flavor and Biochemistry of White Teas Made from Leaves of Camellia sinensis Varieties with Buds of Different Colors
摘要
Abstract
[Objective]Flavor and biochemical composition of white teas made from the leaves of Camellia sinensis varieties with buds of different colors were analyzed to facilitate cultivar selection and quality evaluation.[Method]Three tea varieties of distinctive color differences in buds,i.e.,the green-bud Fu'an Dabaicha,the yellow-bud Mingguancha,and the purple-bud Zijuan,were selected to pluck buds and leaves for making white teas.Sensory evaluation,biochemical analysis,and HS-SPME-GC-MS were conducted to determine the flavor profile and chemical composition of the experimental specimens for comparison.Key substances contributing to sensory quality were assessed by the taste activity value(TAV)and odor activity value(OAV).[Result]The white teas made with the raw buds and leaves plucked from the bushes of the three tea varieties differed significantly in both sensory quality and biochemical composition.The processed silver-white Fu'an Dabaicha tea leaves contained the highest amino acids of 44.35±2.45 mg·g-1.It featured a rich,mellow taste with floral aroma after steeping and received the highest overall score among the three teas.Mingguancha tea had the lowest polyphenol content of 151.09 mg·g-1.When brewed,it delivered an intense floral-fruity aroma with a fresh,mellow taste.And Zijuan tea had the highest contents of water extracts of 48.79%,polyphenols of 204.00 mg·g-1,and soluble sugars of 52.42 mg·g-1,and the steeped tea carried a hint of floral and spicy connotation with a moderately mellow,slightly astringent taste.In total,there were 91 aromatic compounds identified with 28 commonly existing in these teas.Of the compounds,alcohol,aldehyde,and ketone were the primary chemical categories,and by multivariate statistical analysis,methyl salicylate,nerol,linalool,hexanal,and neryl acetone identified as the significant markers that differentiated the three white teas.[Conclusion]The brewed Fu'an Dabaicha tea exhibited traditional white tea flavor characteristic of a rich,mellow taste and the distinctive aroma of"haoxiang"(derived from the fine hairs on tea buds and the backs of tender leaves).The prominently floral and fruity Mingguancha tea stood out with its high amino acid content.And for Zijuan tea,even though the high polyphenol-to-amino acid ratio encumbered the flavor,it could be of advantage as a specialty functional drink.关键词
特异叶色/茶树/白茶/风味品质/香气成分Key words
Tea varieties with buds of different colors/Camellia sinensis/white tea/flavor characteristics/chemical composition分类
农业科技引用本文复制引用
黄婷,张应根,王秀萍,陈泉宾,钟秋生..不同叶色茶树品种制白茶风味及特征组分分析[J].茶叶学报,2025,66(4):9-23,15.基金项目
福建省农业科学院自由探索科技创新项目(ZYTS202409) （ZYTS202409）
中央引导地方科技发展专项(2023L3026) （2023L3026）
福建省属公益类科研院所基本科研项目—自主类项目(2024R1028002) （2024R1028002）
福建省自然科学基金(2025J011236). （2025J011236）
