中国茶叶2026，Vol.48Issue(5)：83-91,9.
不同年份美人茶化学品质的差异分析
Differences in Chemical Quality of Beauty Tea with Different Storage Years
摘要
Abstract
This study investigated beauty tea produced in 2020,2022,and 2024.Sensory evaluation,biochemical component determination,and HS-SPME-GC-MS were employed to comparatively analyze differences in chemical quality among samples of different storage years.The results show that significant differences existed among the samples in sensory quality,major quality-related components,and aroma composition.With increasing storage years,the aroma gradually shifted from honey-like to aged notes,the liquor color deepened,and the taste became less brisk and progressively mellower.Regarding major quality components,the contents of free amino acids de-creased gradually,whereas theaflavins increased.The contents of tea polyphenols,thearubigins,and theabrownins increased first and then decreased,while caffeine showed no significant differences and remained relatively stable.In addition,the water extract content exhibited an increasing trend with storage time.These findings provided a ref-erence for quality evaluation and scientific storage of beauty tea.关键词
美人茶/贮藏年份/品质变化/香气Key words
Beauty tea/storage year/chemical quality/aroma分类
农业科技引用本文复制引用
叶晨洋,林仙娟,马健平,叶乃兴,金珊..不同年份美人茶化学品质的差异分析[J].中国茶叶,2026,48(5):83-91,9.基金项目
福建省科技厅农业引导性(重点)项目(2025N0051)、福建张天福茶叶发展基金会科技创新基金(FJZTF01) （重点）
