茶叶通讯2026，Vol.53Issue(2)：221-227,7.DOI:10.20178/j.cnki.ISSN1009-525X.2026.02.010
富含脂肪酸的钦香单丛茶特征性成分及风味机制研究
Research on Characteristic Components and Flavor Formation Mechanisms of Fatty Acid-rich Qinxiang Dancong Tea
摘要
Abstract
A systematically analysis of the aroma components,biochemical characteristics,and fatty acid composition of Qinxing Dancong tea was conducted,revealing that this tea type is generally rich in unsaturated fatty acids such as linoleic acid and linolenic acid,with their concentrations significantly higher than those in traditional Fenghuang Dancong tea.Combined detection results from GC-MS and LC-MS confirmed that its aroma profile is consistent with typical oolong tea,containing key volatile components such as linalool,jasmine lactone,and indole.However,the enrichment of acid-derived precursors was found to impart a fresher and more layered aromatic structure.Tree age was identified as a key factor influencing the accumulation of fatty acids and aroma precursors,with old-tree samples exhibiting higher concentrations and a mellower taste.A mechanism centered on fatty acids as core precursors driving the aroma formation of Qinxing Dancong tea was proposed,thereby expanding the theoretical framework of oolong tea flavor formation.The findings not only elucidate the compositional characteristics of Qinxing Dancong but also provide new research directions and application value for the breeding of high-fatty acid specialty tea varieties and the development of functional tea beverages.关键词
茶叶/单丛茶/脂肪酸/香气成分/脂质氧化/代谢差异Key words
Tea/Dancong tea/Fatty acid/Aroma component/Lipid oxidation/Metabolic difference分类
轻工纺织引用本文复制引用
韩英姿,张灿德,张静雯,吴雪静,邓爱华,林僖涛,姜磊..富含脂肪酸的钦香单丛茶特征性成分及风味机制研究[J].茶叶通讯,2026,53(2):221-227,7.基金项目
钦州市科学研究与技术开发计划项目(20223616),教育部产学合作协同育人项目(231104992143003),中国石油大学(华东)研究生教改项目(16233500040) （20223616）
