茶树新品系‘福黄1号’白茶的特征香气成分及其在加工过程中的动态变化  

Characteristic Aroma Compounds of White Tea Made from‘Fuhuang 1’,a New Tea Strain,and Their Dynamic Changes during Processing

作　　者：张磊[1] 俞滢 梁子钧 赵翊暄 杨如兴[1] ZHANG Lei;YU Ying;LIANG Zijun;ZHAO Yixuan;YANG Ruxing(Tea Research Institute,Fujian Branch of National Tea Tree Improvement Center,Fujian Academy of Agricultural Sciences,Fuzhou 350013,China;College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350028,China)

机构地区：[1]福建省农业科学院茶叶研究所,国家茶树改良中心福建分中心,福建福州350013 [2]福建农林大学园艺学院,福建福州350028

出　　处：《食品科学》2024年第22期134-145,共12页Food Science

基　　金：国家茶叶产业技术体系项目(CARS-19);福建省属公益类科研院所基本科研专项公益类竞争性项目(2023R1089);福建省属公益类科研院所基本科研专项(2021R1029001);福建省自然科学基金项目(2023J05065);福建省农业科学院自由探索科技创新项目(ZYTS2023007)。

摘　　要：为了研究高氨基酸白化突变新品系‘福黄1号’白茶的特征香气成分及其在加工过程中的动态变化,以‘福黄1号’为材料,变异来源‘福安大白茶’为对照,采用顶空固相微萃取-气相色谱-质谱联用技术对萎凋0、12、24、36、48 h和成品茶样品的香气成分及其相对含量进行鉴定与分析。结果表明:实验样品共鉴定出560种挥发性代谢物,其中萜类、杂环化合物、酯类、烃类等是以‘福黄1号’和‘福安大白茶’为鲜叶原料制成白茶的主要呈香物质。萎凋过程中,两个品种白茶的挥发性代谢物总含量逐渐上升,在萎凋48 h的时候达到最大值。相对气味活度值分析结果表明,萜品油烯、柠檬醛、1-辛烯-3-酮、大马士酮是‘福黄1号’和‘福安大白茶’的关键香气成分,水杨酸甲酯和苯甲醛是‘福黄1号’白茶的关键香气成分。1-辛烯-3-酮和柠檬醛在萎凋前期大量累积而后减少,萜品油烯、苯甲醛、水杨酸甲酯和大马士酮在萎凋过程中持续累积。萜品油烯、柠檬醛、1-辛烯-3-酮、大马士酮对‘福黄1号’和‘福安大白茶’形成花果香和甜香具有重要作用。1-辛烯-3-酮、水杨酸甲酯和苯甲醛是‘福黄1号’白茶清鲜香气形成的关键原因。本研究有助于全面了解新品系‘福黄1号’制成白茶的香气特征,为以白化茶树品种为原料制成的特色白茶产品研发提供科学依据。This study aimed to evaluate the characteristic aroma compounds of white tea made from‘Fuhuang 1’,an albino mutant of‘Fuandabaicha’,and their dynamic changes during tea processing.The types and relative contents of volatile compounds in‘Fuhuang 1’and‘Fuandabaicha’tea leaves withered for 0,12,24,36 and 48 h and in white tea made from each variety were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).A total of 560 aroma compounds were detected in all samples,among which terpenes,heterocyclic compounds,esters and hydrocarbons were the major aroma components of white tea.During the withering process,the total content of volatile metabolite in both cultivars gradually increased,reaching the highest value at 48 h.Based on their relative odor activity values(ROAVs),terpinolene,citral,1-octen-3-one,and damascenone were identified as the key aroma components of‘Fuandabaicha’white tea,and these compounds together with methyl salicylate and benzaldehyde as the key aroma components of‘Fuhuang 1’white tea.1-Octen-3-one and citral were accumulated in large amounts at the early stage of withering and then decreased.Terpenolene,benzaldehyde,methyl salicylate,and damascus ketone continuously increased during the whole withering process.Terpinolene,citral,1-octen-3-one,and damascenone greatly contributed to the floral,fruity and sweet aroma of‘Fuhuang 1’and‘Fuandabaicha’white tea.1-Octene-3-one,methyl salicylate,and benzaldehyde were the key compounds responsible for the clean and fresh aroma of‘Fuhuang 1’white tea.This study helps gain insights into the aroma characteristics of‘Fuhuang 1’white tea and provides a scientific basis for the research and development of white tea made from albino tea plant mutants.

关 键 词：白茶 ‘福黄1号’ 白化突变 挥发性代谢物 动态变化 

分 类 号：TS272.5[农业科学—茶叶生产加工] S571.1[轻工技术与工程—农产品加工及贮藏工程]