Full
Outline
To investigate the flavor quality of ‘Yangta Dabaicha’ white tea made from different raw material grade (Yuemeiren, Yuanguangbai and Yuanguangshou) across various seasons.
The sensory quality, main biochemical indicators and volatile components were analyzed by sensory evaluation, ultra performance liquid chromatography (UPLC) and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).
Significant differences in the quality of ‘Yangta Dabaicha’ white tea made from different raw material grade across various seasons. Among them, the Yuemeiren obtained the highest total sensory score, and the sensory quality of ‘Yangta Dabaitea’ produced in different seasons was relatively stable. Analysis of biochemical components revealed that ‘Yangta Dabaicha’ white tea harvested in Spring had a higher content of water-soluble extracts. Specifically, the Yuemeiren contained higher tea polyphenol content than other varieties; the Yueguangbai variety had the highest total amino acid content; within the same season, the Yuemeiren showed the highest phenol-to-amino acid ratio and caffeine content. The 71 kinds of volatile substances and 14 kinds of common volatile components were detected in the ‘Yangta Dabaicha’ white tea. Using relative odor activity value (rOAV) and variable importance in projection (VIP) greater than 1 as screening criteria, 7 kinds of differential aroma-active compounds were identified, including linalool, linalool oxide II, linalool oxide III, β-ionone, linalool oxide I, dihydrochalcone and phenylacetaldehyde.
‘Yangta Dabaicha’ white tea exhibits distinct varietal characteristics, featuring exceptionally high water-soluble extracts and abundant monoterpene alcohol aromas. The Yuemeiren, with its stable combination of linalool, phenylacetaldehyde and β-ionone, demonstrates outstanding downy and sweet fragrance profiles across different seasons, making it the preferred raw material grade for standardized production of this variety.These findings provide a theoretical references for understanding the flavor quality characteristics of ‘Yangta Dabaicha’white tea. The results of this study can provide theoretical references for the research on the material basis of the flavor and quality of ‘Yangta Dabaicha’ white tea.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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