茶叶学报2025，Vol.66Issue(4)：24-35,12.DOI:10.20045/j.cnki.issn.2096-0220.2025.04.003
茶树新品系金茗早、凤阳紫芽、长乐大叶红茶香气成分比较及适制性分析
Aromatic Quality and Suitability of Three Tea Varieties for Making Black Tea
摘要
Abstract
[Objective]Potential of three tea varieties for making black tea was evaluated based on the suitability for processing of the leaves and aromatic quality of the tea made.[Method]Sensory evaluation was conducted on the black teas made with the leaves plucked from tea bushes of the red-purple bud Jinmingzao and Fengyang-ziya,the green bud Changle-daye,as well as the control varieties Huangdan and Fuding-dabaicha.Aromatics in the teas were analyzed using automatic thermal desorption-gas chromatography-mass spectrometry(ATD-GC-MS)to compare and evaluate the application potential with the methods of odor activity value(OAV),heat maps,and multivariate statistics.[Result]Fifty volatiles of floral and fruity notes including linalool,benzyl alcohol,decanal,geraniol,nonanal,and 2-methylbutanal were detected in the Jinmingzao black tea;42 aromatics of similar characteristics that dominated by linalool,benzyl alcohol,2-methylbutanal,geraniol,decanal,1-hexanol,1-octanol,isovaleraldehyde,and phenylethanal identified in the Fengyang-ziya black tea;and 39 fresh floral fragrance compounds,such as linalool,decanal,nonanal,geraniol,benzyl alcohol,and 2-methylbutanal,found in the Changle-daye black tea.The sensory evaluation panel characterized the Jinmingzao black tea to be strongly fragrant,the Fengyang-ziya floral,and the Changle-daye woody and fresh.In comparison,the heatmap analysis also showed significant differences in aromatics among the black teas,and the OPLS-DA model clearly differentiated those made from the red-purple bud varietIies(Jinmingzao and Fengyang-ziya)and the green bud counterparts(Changle-daye,Huangdan and Fuding-dabaicha).The OAVs of the black teas indicated that Jinmingzao not only had the widest variety of floral and fruity-scented alcohols but included exclusively the sweet floral trans-nerolidol,while Changle-daye had the compounds with distinctive woody and fresh notes like isophorone,α-ionone,and α-pinene as well as a high content of freshly floral scent of linalool.[Conclusion]The three tea varieties tested as new raw material for making black tea significantly differed in the type and content of aromatics.The black teas of red-purple bud Jinmingzao and Fengyang-ziya were rich in substances like esters of floral and fruity notes and strongly fragrant.Whereas the black tea made from the green bud Changle-daye was light and delicately floral.关键词
红茶/香气/金茗早/凤阳紫芽/长乐大叶Key words
Black tea/aroma/Jinmingzao/Fengyang-ziya/Changle-daye分类
农业科技引用本文复制引用
魏明秀,林馨颖,林诚忠,卢明基,陈晓岚,徐飙,叶乃兴..茶树新品系金茗早、凤阳紫芽、长乐大叶红茶香气成分比较及适制性分析[J].茶叶学报,2025,66(4):24-35,12.基金项目
福建农林大学科技创新专项基金项目(CXZX KFB24102A) （CXZX KFB24102A）
寿宁优特茶树品种资源鉴定与利用(KH210103A). （KH210103A）
