食品工业科技2026，Vol.47Issue(11)：34-43,10.DOI:10.13386/j.issn1002-0306.2025090162
贵州桐梓古树绿茶特征风味物质分析及其品质评价
Characteristic Flavor Compounds and Quality Analysis of Ancient Tree Green Tea from Tongzi,Guizhou
摘要
Abstract
To investigate the characteristic flavor compounds and quality of ancient-tree green tea from Tongzi,Guizhou.This study analyzed 12 baked green-tea samples produced from individual arbor-type large-leaf ancient trees.Sensory eval-uation,high-performance liquid chromatography(HPLC)and headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)were employed to determine sensory quality,key physicochemi-cal components and volatile aroma compounds,followed by hierarchical clustering and correlation analyses for comprehen-sive assessment.Results showed that all teas scored above 90 points in sensory evaluation,exhibiting typical"floral aroma and fresh mellow taste".Key quality indices revealed high amino-acid contents(up to 5.27%),phenol-to-amino ratios of 5.68～8.58,total catechins at 9.14%～15.68%,and low ratios of galloylated catechins tonon-galloylated catechins(1.22～2.54).GC-MS identified 24 key aroma compounds,linalool,methyl salicylate,jasmonate,α-farnesene and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were the core contributors to the dominant floral-fruity aroma.Cluster analysis di-vided the 12 samples into two groups:Group Ⅰ(samples 6,7,8)featured high amino acids and a sweet-mellow profile,while Group Ⅱ was characterized by intense floral and fruity aromas.In conclusion,Tongzi ancient-tree green tea possess-es outstanding quality,and its unique flavor profile is closely linked to specific volatile aroma constituents and their concen-trations.This study provides a scientific basis for quality evaluation,resource utilization and product positioning of Tongzi ancient-tree green tea.关键词
桐梓古茶树/绿茶/风味/品质分析/香气成分Key words
Tongzi ancient tea tree/green tea/flavor/quality analysis/aroma compounds分类
轻工纺织引用本文复制引用
汪艳霞,冯霞,黄国康,冯娅东,陈倩,石瑾杰,杨娟,黄小贞..贵州桐梓古树绿茶特征风味物质分析及其品质评价[J].食品工业科技,2026,47(11):34-43,10.基金项目
黔科合支撑[2023]一般012 （）
黔科合支撑[2023]一般087 （）
黔西南州科技支撑项目. （）
