茶叶通讯2026，Vol.53Issue(1)：80-88,9.DOI:10.20178/j.cnki.ISSN1009-525X.2026.01.010
不同季节碾茶香气差异分析
Analysis of Aroma Differences in Tencha from Different Seasons
摘要
Abstract
To determine the differences in aroma components of Tencha across different seasons,sensory evaluation,headspace-solid phase micro extraction-gas chromatography/mass spectrometry,and other technical methods were used to analyze the volatile compounds in Tencha processed from fresh leaves of the'Fuxuan No.9'harvested in spring、summer and autumn.The sensory evaluation results showed that spring Tencha has a mellow and refreshing taste with seaweed aroma,while summer and autumn Tencha exhibits a mellow,moderately refreshing taste and characteristic tea aroma.In terms of aroma components,a total of 67 volatile components were identified in Tencha across the three seasons(spring,summer and autumn).Through multivariate statistical analysis,29 aroma components such as nonanal were screened as key differential components in Tencha from different seasons(p<0.05,VIP>1).This study provide a theoretical basis for the utilization of summer and autumn tea resources and offer important guidance for promoting and optimizing the processing technology of summer and autumn Matcha.关键词
茶/碾茶/挥发性成分/香气/季节Key words
Tea/Tencha/Volatile components/Aroma/Seasons分类
化学化工引用本文复制引用
谭月萍,银飞燕,赵萌萌,叶久虎,周令欣,罗茜,邹玉娴,巢瑾,袁勇..不同季节碾茶香气差异分析[J].茶叶通讯,2026,53(1):80-88,9.基金项目
国家"十四五"重点研发计划项目(2022YFD1600805) （2022YFD1600805）
