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一种新发现的茶种群品种加工了白茶:风味特征和化学基础

Yanping Lin¹, Yibiao Huang¹, Su Zhou²

¹College of Tea and Food Science, Wuyi University, Wuyishan 354300, China.

|March 1, 2024

概括

一种新的白茶 (WT) 品种"Caicha" (CC) 提供独特的草药和甜味. 化学分析显示,与其他WTs相比,有着独特的化合物,有助于其优越的感官质量.

科学领域:

食品化学食品化学
植物科学植物科学
感官科学感官科学

背景情况:

茶叶质量受品种选择的影响.
探索新的茶叶品种对于产品开发至关重要.

研究的目的:

描述一种新的白茶 (WT) 品种"Caicha" (CC) 的感官质量.
识别和量化导致CC独特风味特征的挥发性和非挥发性化合物.
将CC与已建立的WT品种进行比较.

主要方法:

对于挥发性化合物,高通量固相微提取与气色谱-质谱学 (HS-SPME/GC-MS) 相结合.
超高性能液体色谱 (UPLC) 对于非挥发性化合物.
统计分析和感官评估.

主要成果:

"Caicha" (CC) 呈现出一种独特的化学特征,富含挥发性酒精,类,类,类,类,类,类,类,类,类,类,类,类,类和低分子碳水化合物.
这些化合物有助于CC独特的风味属性:强烈的草药/类清洁性和花朵/水果类甜味.
统计和感官分析证实了CC与四种主流WT品种的显著差异.

结论:

新加工的"Caicha" (CC) 白茶具有独特的感官特征 (清洁度和甜度).
这项研究扩大了白茶生产和混合的原材料选择.
这些发现支持开发优质白茶品种.

关键词:

白穆丹白茶是什么意思白穆丹白茶化学基础化学基础味道特征味道特征种群种类种群种类

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