Article(id=1320166308105278013, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320166220377215955, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025070189, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1752681600000, receivedDateStr=2025-07-17, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792681775355, onlineDateStr=2026-10-22, pubDate=1780243200000, pubDateStr=2026-06-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792681775355, onlineIssueDateStr=2026-10-22, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792681775355, creator=13701087609, updateTime=1792681775355, updator=13701087609, issue=Issue{id=1320166220377215955, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='11', pageStart='1', pageEnd='514', issueExtLink='null', onlineDate='null', pubDate='1780243200000', pubDateStr='2026-06-01', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792681754440, creator='13701087609', updateTime=1792681754440, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=12, endPage=24, ext={EN=ArticleExt(id=1320166308298215998, articleId=1320166308105278013, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Analysis of Quality Components and Aroma Characteristics of Cicada Tea, columnId=1261336279195726298, journalTitle=Science and Technology of Food Industry, columnName=Papers Invited by Guest Editors, runingTitle=null, highlight=null, articleAbstract=

In this study, fresh leaves of Jinxuan tea, both infested and uninfested with Empoasca onukii, were used as raw materials. A systematic comparison was conducted to analyze differences in the sensory quality characteristics, primary biochemical components, and aroma substances of cicada tea products and control tea products (black and green teas), leading to the identification of key aroma compounds. The sensory evaluation results indicated that the cicada tea exhibited distinct nectar-like aroma characteristics. The biochemical composition analysis revealed that the soluble sugar content of cicada green tea (4.75%~5.54%) was significantly higher than that of the control green tea (4.41%) (P<0.05). Similarly, the soluble sugar content of cicada black tea (4.62%~5.49%) was significantly greater than that of the control black tea (4.17%). The total flavonoid content of cicada green tea (4.88%~5.30%) was significantly higher than that of cicada black tea (3.41%~4.49%), whereas the tea polyphenol content of cicada green tea (24.53%~25.18%) was significantly greater than that of cicada black tea (14.36%~18.92%). A total of 88 volatile compounds were identified, with the total volatile components in cicada tea exceeding those in the control tea. Furthermore, dehydrolinalool, o-cymene, and benzaldehyde were identified as the characteristic aroma compounds that distinguished cicada green tea from the control green tea. Additionally, cis-linalool oxide (furan type), geraniol, phenylethanol, methyl salicylate, trans-linalool oxide (pyran type), and 2-(5-methyl-5-vinyl tetrahydrofuran-2-yl) propyl-2-yl carbonate were characteristic aromatic substances that differentiated cicada black tea from the control black tea. The relative odor activity value analysis indicated that key aroma components, such as β-ionone, benzyl alcohol, o-cymene, and geraniol, were present at significantly higher levels in the cicada tea than in the control tea (P<0.05), which may contribute to the distinctive "honey aroma" of cicada tea. In this study, the biochemical basis of the distinctive flavor of cicada tea was analyzed, and theoretical support for its quality enhancement was provided.

, authors=Xueke LI1, 2, Qiaoyi ZHOU1, Chengying MA1, 3, Dongxia LIANG1, Hongling XIA1, Fanrong CAO2, *, Caijin LING1, *, authorsList=Xueke LI, Qiaoyi ZHOU, Chengying MA, Dongxia LIANG, Hongling XIA, Fanrong CAO, Caijin LING, authorCompany=null, correspAuthors=Fanrong CAO, Caijin LING, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320166311863374417, articleId=1320166308105278013, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=蝉茶的品质成分及香气特征分析, columnId=1261336280563069408, journalTitle=食品工业科技, columnName=特邀主编专栏, runingTitle=null, highlight=null, articleAbstract=

本文以小绿叶蝉刺吸与未刺吸的金萱茶鲜叶为原料,通过系统比较分析其制成的蝉茶产品与对照茶产品(红茶/绿茶)在感官品质特征、主要生化成分及香气物质的差异,并分析其关键香气特征标志物。感官审评结果表明,蝉茶(红/绿茶)均表现出明显的花蜜香特征。生化成分结果表明,蝉绿茶的可溶性糖含量(4.75%~5.54%)均显著(P<0.05)高于对照绿茶(4.41%);蝉红茶的可溶性糖含量(4.62%~5.49%)均显著(P<0.05)高于对照红茶(4.17%)。蝉绿茶的总黄酮含量(4.88%~5.30%)均显著(P<0.05)高于蝉红茶(3.41%~4.49%);蝉绿茶的茶多酚含量(24.53%~25.18%)均显著(P<0.05)高于蝉红茶(14.36%~18.92%)。挥发性成分分析共鉴定出88种化合物,挥发性成分总量上,蝉茶高于对照茶样;此外,筛选出脱氢芳樟醇、邻伞花烃和苯甲醛为蝉绿茶与对照绿茶的特征香气物质;顺式芳樟醇氧化物(呋喃型)、香叶醇、苯乙醇、水杨酸甲酯、反式芳樟醇氧化物(吡喃型)及2-(5-甲基-5-乙烯基四氢呋喃-2-基)丙-2-基碳酸酯为区分蝉红茶与对照红茶的特征香气物质。ROAV分析表明,β-紫罗酮、苯甲醇、邻伞花烃、香叶醇等关键香气成分在蝉茶中的含量显著高于对照茶样(P<0.05),可能是蝉茶具有“蜜香”特征的关键香气成分。本研究解析了蝉茶特征风味的生化基础,可为蝉茶的品质提升提供理论支持。

, authors=李雪珂1, 2, 周巧仪1, 马成英1, 3, 梁冬霞1, 夏红玲1, 曹藩荣2, *, 凌彩金1, *, authorsList=李雪珂, 周巧仪, 马成英, 梁冬霞, 夏红玲, 曹藩荣, 凌彩金, authorCompany=null, correspAuthors=曹藩荣, 凌彩金, authorNote=

李雪珂(2000−),女,硕士研究生,研究方向:茶叶品质评价,E-mail:

, correspAuthorsNote=
曹藩荣(1963−),男,博士,教授,研究方向:茶叶加工与生化,E-mail:。
凌彩金(1977−),女,硕士,研究员,研究方向:茶叶品质评价,E-mail:。
, copyrightStatement=版权所有 © 2026《食品工业科技》编辑部, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=16/nnLYWvCkW762VSHjrrQ==, magXml=qbY2suEn9MNe6IHgbbn5jw==, pdfUrl=null, pdf=tFtlgMTjJgOEXFDokLo/yw==, pdfFileSize=1867754, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=0ErhBh0wImyuUYT/16IMNQ==, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=4NriBfMj7jKQ92uywOWzkw==, mapNumber=null, fund=null)}, authors=[Author(id=1320166863439512391, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=li0309@stu.scau.edu.cn, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320166863531787082, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, authorId=1320166863439512391, language=EN, stringName=Xueke LI, firstName=Xueke, middleName=null, lastName=LI, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 2, address=1Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
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European Food Research and Technology, 2022, 248(3): 647−657., articleTitle=null, refAbstract=null), Reference(id=1320166878060856266, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=35, rfOrder=57, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHAO Feng, CHEN Mingjie, JIN Shan, et al. Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea[J]. Food Chemistry, 2022, 366: 130593., articleTitle=null, refAbstract=null), Reference(id=1320166878140548043, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=36, rfOrder=58, authorNames=null, journalName=null, refType=null, unstructuredReference=HUANG Wenjing, FANG Shimao, WANG Jing, et al. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea[J]. 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European Food Research and Technology, 2022, 248(5): 1299−1309., articleTitle=null, refAbstract=null), Reference(id=1320166878312514509, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=38, rfOrder=60, authorNames=null, journalName=null, refType=null, unstructuredReference=SU Dan, HE Jiaojiao, ZHOU Yanzhu, et al. Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics[J]. 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Food Chemistry, 2022, 394: 133460., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320166861577241405, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, xref=1, ext=[AuthorCompanyExt(id=1320166861585630014, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, companyId=1320166861577241405, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China), AuthorCompanyExt(id=1320166861598212927, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, companyId=1320166861577241405, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1广东省农业科学院茶叶研究所,广东省茶树资源创新利用重点实验室,广东广州 510640)]), AuthorCompany(id=1320166863221408576, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, xref=2, ext=[AuthorCompanyExt(id=1320166863233991489, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, companyId=1320166863221408576, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2Engineering Technology Research Center of Guangdong Southern Characteristic Tea, College of Horticulture, South China Agricultural University, Guangzhou 510642, China), AuthorCompanyExt(id=1320166863254963010, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, companyId=1320166863221408576, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2华南农业大学园艺学院,广东省南方特色茶工程技术研究中心,广东广州 510642)]), AuthorCompany(id=1320166863326266179, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, xref=3, ext=[AuthorCompanyExt(id=1320166863343043396, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, companyId=1320166863326266179, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3Guangdong Hongyan Tea Industry Co., Ltd., Qingyuan 513000, China), AuthorCompanyExt(id=1320166863351432005, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, companyId=1320166863326266179, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3广东鸿雁茶业有限公司,广东清远 513000)])], figs=[ArticleFig(id=1320166867759645557, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Fig.1, caption=Content of total flavonoids in the tea samples, figureFileSmall=3UUrQijhgs31o1BpWWavwQ==, figureFileBig=/IT+PpPXVOAPkL7aKODpww==, tableContent=null), ArticleFig(id=1320166867830948726, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=图1, caption=茶叶样品中总黄酮的含量

注:不同字母表示差异显著(P<0.05),图2~图5同。

, figureFileSmall=3UUrQijhgs31o1BpWWavwQ==, figureFileBig=/IT+PpPXVOAPkL7aKODpww==, tableContent=null), ArticleFig(id=1320166867914834807, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Fig.2, caption=Content of free amino acids in tea samples, figureFileSmall=wY/j9sRfwixvRzZBTZldBw==, figureFileBig=qvUBnaLbbfVf2TWVLesJqw==, tableContent=null), ArticleFig(id=1320166868011303800, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=图2, caption=茶叶样品中游离氨基酸的含量, figureFileSmall=wY/j9sRfwixvRzZBTZldBw==, figureFileBig=qvUBnaLbbfVf2TWVLesJqw==, tableContent=null), ArticleFig(id=1320166868082606969, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Fig.3, caption=Content of tea polyphenols in tea samples, figureFileSmall=AP6Oh4vh4XgXXSqM0BgJpw==, figureFileBig=Arhov3O8Jdw0BfUdWLE9pA==, tableContent=null), ArticleFig(id=1320166868153910138, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=图3, caption=茶叶样品中茶多酚的含量, figureFileSmall=AP6Oh4vh4XgXXSqM0BgJpw==, figureFileBig=Arhov3O8Jdw0BfUdWLE9pA==, tableContent=null), ArticleFig(id=1320166868225213307, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Fig.4, caption=Content of soluble sugar in tea samples, figureFileSmall=/9qJtMBn3cmb0sA799QHSQ==, figureFileBig=cbvij/L2kpLgq5m5xKY0SQ==, tableContent=null), ArticleFig(id=1320166868304905084, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=图4, caption=茶叶样品中可溶性糖的含量, figureFileSmall=/9qJtMBn3cmb0sA799QHSQ==, figureFileBig=cbvij/L2kpLgq5m5xKY0SQ==, tableContent=null), ArticleFig(id=1320166868380402557, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Fig.5, caption=Content of caffeine in tea samples, figureFileSmall=HHr05tZ8gv3TPgTzzIZaNg==, figureFileBig=9VOUEq7Q1tHvSFmJ1N9OBQ==, tableContent=null), ArticleFig(id=1320166868439122814, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=图5, caption=茶叶样品中咖啡碱的含量, figureFileSmall=HHr05tZ8gv3TPgTzzIZaNg==, figureFileBig=9VOUEq7Q1tHvSFmJ1N9OBQ==, tableContent=null), ArticleFig(id=1320166868502037375, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Fig.6, caption=Number histogram (A) and relative content percentage histogram (B) of compounds in tea samples, figureFileSmall=YipfPHAt2AmXhQqDppMsvA==, figureFileBig=6qD7Wc2a1EFvm21871psXA==, tableContent=null), ArticleFig(id=1320166868569146240, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=图6, caption=茶叶样品的化合物数量柱状图(A)及相对含量百分比柱状图(B)

注:其他类包括芳香烃、含氮化合物与杂环化合物。

, figureFileSmall=YipfPHAt2AmXhQqDppMsvA==, figureFileBig=6qD7Wc2a1EFvm21871psXA==, tableContent=null), ArticleFig(id=1320166868636255105, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Fig.7, caption=PCA diagram (A) and PCA load diagram (B) of tea samples, figureFileSmall=DYv4vrAT0sTjxmH9CMxfUg==, figureFileBig=PNAX8RE1b51Li+o1/GXHMg==, tableContent=null), ArticleFig(id=1320166868711752578, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=图7, caption=茶叶样品的PCA图(A)及PCA载荷图(B), figureFileSmall=DYv4vrAT0sTjxmH9CMxfUg==, figureFileBig=PNAX8RE1b51Li+o1/GXHMg==, tableContent=null), ArticleFig(id=1320166868783055747, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Fig.8, caption=VIP heatmap of conventional green tea vs. cicada green tea (A), conventional black tea vs. cicada black tea (B)注:图中灰色部分为未在样品中检出,图9同。, figureFileSmall=aZWVdcCj75p4pH4krRphlg==, figureFileBig=h5PTQmcuxk4t+toudA7sJQ==, tableContent=null), ArticleFig(id=1320166868862747524, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=图8, caption=对照绿茶与蝉绿茶(A)、对照红茶与蝉红茶(B)的VIP热图, figureFileSmall=aZWVdcCj75p4pH4krRphlg==, figureFileBig=h5PTQmcuxk4t+toudA7sJQ==, tableContent=null), ArticleFig(id=1320166868938244997, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Fig.9, caption=VIP heat map of cicada black tea and cicada green tea, figureFileSmall=nVOIklFvHvnh/QcdA+GWaw==, figureFileBig=8uyWlOT7NQ9RvujBiaPItA==, tableContent=null), ArticleFig(id=1320166869013742470, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=图9, caption=蝉红茶与蝉绿茶的VIP热图, figureFileSmall=nVOIklFvHvnh/QcdA+GWaw==, figureFileBig=8uyWlOT7NQ9RvujBiaPItA==, tableContent=null), ArticleFig(id=1320166869076657031, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Table 1, caption=

Sensory review results and scores of tea samples

, figureFileSmall=null, figureFileBig=null, tableContent=
编号外形20%汤色10%香气30%滋味30%叶底10%总分
评语得分评语得分评语得分评语得分评语得分
GT灰绿87黄绿尚明亮88栗香尚持久87较浓醇88嫩绿,柔软8987.6
CG-1灰黄绿88绿黄明亮89.5甜香,花蜜香,持久92尚浓醇,带花蜜味89黄绿,柔软8889.7
CG-2灰黄绿88绿黄明亮89.5花蜜香,炒米香,尚持久90鲜爽,带花蜜味92黄绿,柔软8890.0
CG-3灰黄绿88黄明亮91炒米香,带花蜜香,尚持久89浓醇带涩味,带花蜜味89黄绿,柔软8888.9
CG-4灰黄绿88黄绿明亮89花蜜香88浓醇带涩味,带闷,花蜜味87黄绿,柔软8887.8
BT红褐润90红亮90甜,有青气,有花香83醇和86红亮,柔软8886.5
CB-1红褐,金毫尚显89红明85较鲜甜,带花蜜香88醇和,蜜香明显91红亮,较柔软8688.6
CB-2红褐,金毫尚显89尚红亮87鲜甜,略带花蜜香89醇和,带蜜香,略带酸89红亮,较柔软8688.5
CB-3红褐,金毫尚显89较红亮89鲜甜,略带花蜜香89醇和,略酸涩,略带蜜香86红亮,较柔软8687.8
CB-4红褐,金毫尚显89较红亮89较鲜甜,略带花蜜香87醇和,略涩,略带蜜香86红亮,较柔软8687.2
CB-5红褐,金毫尚显89较红亮89较鲜甜,略带花蜜香,略有青气85较醇和,蜜香浓郁90红亮,较柔软8687.8
CB-6红褐,金毫尚显89较红亮89尚鲜甜,略带花蜜香86醇和,带酸味,有蜜香87红亮,较柔软8687.2
), ArticleFig(id=1320166869173126024, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=表1, caption=

茶叶样品的感官审评结果

, figureFileSmall=null, figureFileBig=null, tableContent=
编号外形20%汤色10%香气30%滋味30%叶底10%总分
评语得分评语得分评语得分评语得分评语得分
GT灰绿87黄绿尚明亮88栗香尚持久87较浓醇88嫩绿,柔软8987.6
CG-1灰黄绿88绿黄明亮89.5甜香,花蜜香,持久92尚浓醇,带花蜜味89黄绿,柔软8889.7
CG-2灰黄绿88绿黄明亮89.5花蜜香,炒米香,尚持久90鲜爽,带花蜜味92黄绿,柔软8890.0
CG-3灰黄绿88黄明亮91炒米香,带花蜜香,尚持久89浓醇带涩味,带花蜜味89黄绿,柔软8888.9
CG-4灰黄绿88黄绿明亮89花蜜香88浓醇带涩味,带闷,花蜜味87黄绿,柔软8887.8
BT红褐润90红亮90甜,有青气,有花香83醇和86红亮,柔软8886.5
CB-1红褐,金毫尚显89红明85较鲜甜,带花蜜香88醇和,蜜香明显91红亮,较柔软8688.6
CB-2红褐,金毫尚显89尚红亮87鲜甜,略带花蜜香89醇和,带蜜香,略带酸89红亮,较柔软8688.5
CB-3红褐,金毫尚显89较红亮89鲜甜,略带花蜜香89醇和,略酸涩,略带蜜香86红亮,较柔软8687.8
CB-4红褐,金毫尚显89较红亮89较鲜甜,略带花蜜香87醇和,略涩,略带蜜香86红亮,较柔软8687.2
CB-5红褐,金毫尚显89较红亮89较鲜甜,略带花蜜香,略有青气85较醇和,蜜香浓郁90红亮,较柔软8687.8
CB-6红褐,金毫尚显89较红亮89尚鲜甜,略带花蜜香86醇和,带酸味,有蜜香87红亮,较柔软8687.2
), ArticleFig(id=1320166869248623497, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Table 2, caption=

Content of catechin fractions in tea samples (mg/g)

, figureFileSmall=null, figureFileBig=null, tableContent=
样品编号GCEGCCEGCGECGCGECGCG总儿茶素酯型儿茶素简单儿茶素
GT27.10±0.11a38.97±0.55a5.27±0.05f74.98±0.5a7.20±0.04b1.17±0.02a13.50±0.06c1.59±0.00bc168.19±1.27a91.24±0.56a78.54±0.72a
CG-118.39±0.14gh37.32±0.63b5.79±0.43de66.75±0.74bc8.17±0.10a1.11±0.01ab14.35±0.16b1.57±0.00d151.88±2.04b83.78±0.91a69.67±1.18b
CG-218.66±0.26fg37.23±0.39b6.42±0.09c67.16±1.10b8.21±0.10a1.05±0.01b14.90±0.26a1.59±0.00b153.63±2.18b84.70±1.37a70.53±0.82b
CG-318.22±0.10h37.57±0.23b5.93±0.47d66.00±0.20c8.46±0.51a1.11±0.02ab14.18±0.19b1.58±0.00cd151.45±0.45b82.87±0.36a70.17±0.79b
CG-418.70±0.11fg37.41±0.23b5.99±0.07cd66.16±0.35c8.31±0.05a1.16±0.10ab14.81±0.09a1.71±0.01a152.55±0.87b83.84±0.54a70.42±0.34b
CG样品平均值18.49±0.25gh37.38±0.37b6.03±0.37cd66.52±0.76bc8.29±0.25a1.11±0.06ab14.56±0.35a1.61±0.06b152.38±1.59b83.8±1.01a70.20±0.79b
BT23.44±0.13cd2.46±0.02c5.99±0.04cd7.13±0.05f1.17±0.01fg0.39±0.01ef3.83±0.03g−44.41±0.10e11.35±0.06b33.07±0.14d
CB-125.07±0.23b2.73±0.01c7.69±0.06a9.83±0.09d3.12±0.01c0.59±0.06c7.11±0.07d−56.15±0.43c17.53±0.20b38.62±0.27c
CB-222.98±0.31d2.08±0.01c5.68±0.19def5.45±0.07g1.64±0.02e0.35±0.05ef4.11±0.20f−42.29±0.62e9.91±0.24b32.38±0.39e
CB-320.81±0.42e2.32±0.78c4.55±0.36g4.29±0.09hi1.15±0.02fg0.33±0.04ef2.98±0.07i−36.43±1.59f7.60±0.16b28.83±1.52g
CB-423.80±0.21c2.32±0.04c6.97±0.12b7.92±0.10e2.56±0.07d0.55±0.10cd6.11±0.07e−50.22±0.48d14.58±0.07b35.64±0.42d
CB-520.82±0.13e2.85±0.77c5.45±0.40ef4.78±0.04gh1.42±0.01f0.42±0.10de3.38±0.10h−39.12±1.09f8.58±0.20b30.54±1.23f
CB-618.95±0.58f2.34±0.61c3.59±0.26h3.71±0.08i0.93±0.03g0.32±0.02f2.45±0.08j−32.30±1.59g6.49±0.17b25.82±1.43h
CB样品平均值22.07±2.15d2.44±0.51c5.66±1.44def6.00±2.23g1.80±0.80e0.43±0.12de4.36±1.74f−42.75±8.43e10.78±4.08b31.97±4.44e
), ArticleFig(id=1320166869340898186, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=表2, caption=

茶叶样品儿茶素组分含量(mg/g)

, figureFileSmall=null, figureFileBig=null, tableContent=
样品编号GCEGCCEGCGECGCGECGCG总儿茶素酯型儿茶素简单儿茶素
GT27.10±0.11a38.97±0.55a5.27±0.05f74.98±0.5a7.20±0.04b1.17±0.02a13.50±0.06c1.59±0.00bc168.19±1.27a91.24±0.56a78.54±0.72a
CG-118.39±0.14gh37.32±0.63b5.79±0.43de66.75±0.74bc8.17±0.10a1.11±0.01ab14.35±0.16b1.57±0.00d151.88±2.04b83.78±0.91a69.67±1.18b
CG-218.66±0.26fg37.23±0.39b6.42±0.09c67.16±1.10b8.21±0.10a1.05±0.01b14.90±0.26a1.59±0.00b153.63±2.18b84.70±1.37a70.53±0.82b
CG-318.22±0.10h37.57±0.23b5.93±0.47d66.00±0.20c8.46±0.51a1.11±0.02ab14.18±0.19b1.58±0.00cd151.45±0.45b82.87±0.36a70.17±0.79b
CG-418.70±0.11fg37.41±0.23b5.99±0.07cd66.16±0.35c8.31±0.05a1.16±0.10ab14.81±0.09a1.71±0.01a152.55±0.87b83.84±0.54a70.42±0.34b
CG样品平均值18.49±0.25gh37.38±0.37b6.03±0.37cd66.52±0.76bc8.29±0.25a1.11±0.06ab14.56±0.35a1.61±0.06b152.38±1.59b83.8±1.01a70.20±0.79b
BT23.44±0.13cd2.46±0.02c5.99±0.04cd7.13±0.05f1.17±0.01fg0.39±0.01ef3.83±0.03g−44.41±0.10e11.35±0.06b33.07±0.14d
CB-125.07±0.23b2.73±0.01c7.69±0.06a9.83±0.09d3.12±0.01c0.59±0.06c7.11±0.07d−56.15±0.43c17.53±0.20b38.62±0.27c
CB-222.98±0.31d2.08±0.01c5.68±0.19def5.45±0.07g1.64±0.02e0.35±0.05ef4.11±0.20f−42.29±0.62e9.91±0.24b32.38±0.39e
CB-320.81±0.42e2.32±0.78c4.55±0.36g4.29±0.09hi1.15±0.02fg0.33±0.04ef2.98±0.07i−36.43±1.59f7.60±0.16b28.83±1.52g
CB-423.80±0.21c2.32±0.04c6.97±0.12b7.92±0.10e2.56±0.07d0.55±0.10cd6.11±0.07e−50.22±0.48d14.58±0.07b35.64±0.42d
CB-520.82±0.13e2.85±0.77c5.45±0.40ef4.78±0.04gh1.42±0.01f0.42±0.10de3.38±0.10h−39.12±1.09f8.58±0.20b30.54±1.23f
CB-618.95±0.58f2.34±0.61c3.59±0.26h3.71±0.08i0.93±0.03g0.32±0.02f2.45±0.08j−32.30±1.59g6.49±0.17b25.82±1.43h
CB样品平均值22.07±2.15d2.44±0.51c5.66±1.44def6.00±2.23g1.80±0.80e0.43±0.12de4.36±1.74f−42.75±8.43e10.78±4.08b31.97±4.44e
), ArticleFig(id=1320166869437367179, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Table 3, caption=

Results of volatile components of tea samples

, figureFileSmall=null, figureFileBig=null, tableContent=
物质相对含量(ng/g)
GTCG-1CG-2CG-3CG-4BTCB-1CB-2CB-3CB-4CB-5CB-6
水杨酸甲酯75.27±3.58e202.19±15.49e185.21±62.36e195.28±0.25e180.56±5.38e1589.95±184.37d3401.23±116.46b4444.34±70.25a2904.04±101.51c3707.3±519.14b3419.95±359.05b3296.01±313.19bc
2,2,4-三甲基戊二醇异丁酯512.51±122.84a227.54±62.7cd426.43±182.66ab421.57±71.37ab357.87±74.41bc183.98±9.03d197.63±8.15d266±12.32cd204.76±14.24d179.75±47.97d254.45±29.62cd295.08±55.65cd
对叔丁基苯甲酸甲酯−−−−−9.17±0.88d15.08±0.29c23.05±0.6a14.78±0.81c16.67±2.34bc16.47±2.03bc18.84±2.43b
己酸己酯−−−−−−53.84±2.99b62.74±4.27a42.31±1.15c−24.41±2.45d−
己酸叶醇酯−−−−−137.93±18.09e396.99±21.64bc473.68±37.41a308.49±12.22d411.13±55.04abc434.57±45.1ab354.5±57.36cd
反式-2-己烯基己酸酯−−−−−102.95±12.9cd154.73±6.8b184.73±11.35a120.3±10.33c86.96±14.89de95.6±12.24de78.79±13.99e
2-(5-甲基-5-乙烯基四氢呋喃-2-基)丙-2-基碳酸酯−−−−−2494.96±209.64d4132.83±77.82bc5854.75±48.9a3925.08±175.06c4549.96±643.29b4519.95±298.05b4237.08±244.82bc
顺式-3-己烯醇 2-甲基丁酸酯−−−−−−194.16±16.58b230.27±19.57a145.9±6.99c140.08±18.53c131.31±12.07cd105.43±12.76d
异戊酸叶醇酯−−−−−87.36±17.18cd134.55±9.81b157.07±12.71a106.67±3.19c70.68±11.99d66.45±5.74d−
丁酸叶醇酯−−−−−104.44±16.53d225.72±12.77a223.97±15.74a142.38±3.26c−195.61±19.03b149.37±13.09c
丁酸反-2-己烯基酯−−−−−123.9±22.84a144.84±5.21a128.24±12.68a77.04±3.47b80.16±15.72b60.24±9.77bc46.35±7.11c
乙酸叶醇酯−−−−−−−−−71.4±13.27a50.13±7.99b−
橙花醚−−−−71.98±6.76cd37.04±4.73e56.2±1.57d94.11±2.5a67.89±4.76cd79.72±14.54bc76.29±4.51cd84.28±7.33b
2-戊基呋喃556.8±60.32ab707.56±135.76a718.29±130.99a714.78±40.66a710.33±51.74a362.29±50.7c527.43±29.53b692.75±0.79a523.77±39.85b545.77±74.1b540.15±48.55b514.1±13.22b
反式芳樟醇氧化物
(吡喃型)
217.76±12.81e194.1±36.98e231.5±39.37e258.7±20.79e240.75±27.45e925.91±97.81d1278.35±31.68c2041.69±46.64a1447.46±93.45bc1572.36±260.25b1577.07±138.68b1624.6±83.42b
甲基庚烯酮405.65±69.92b558.41±129.62a599.63±124.81a598.89±30.48a583.34±21.86a85.55±8.29d128.3±3.42cd191.01±3.61c127.5±8.11cd149.5±29.68cd150.03±15.25cd132.23±3.4cd
苯乙酮71.46±1.08b−−−148.29±8.37a−−−−−−−
3-十一酮49.96±11.26ab69.46±25.82a69.66±23.8a49.26±20.26ab44.16±2.82abc40.68±5.92bc36.35±5.45bc−20.01±3.2cd40.31±4.54bc6.39±1.64d31.52±4.87bcd
异丙叉丙酮232.41±30.36b348.86±98.05ab348.93±15.86ab−374.72±19.4a−−−−−−−
3,5-辛二烯-2-酮99.85±17.57ef194.54±28.51ab182.83±40.05abc134.8±7.72de165.08±6.03bcd77.62±6.87f153.36±7.27cd205.9±3.11a138.15±6.87de167.58±31.81abcd165.47±14.03bcd162.88±18.91bcd
橙化基丙酮−−−−−28.16±1.88d49.94±1.99c75.69±4a50.85±3.95bc62.93±12.11abc60.39±8.42abc67.14±14.78ab
6-甲基-5-乙基-3-庚烯-2-酮−−−−−33.28±3.17c84.82±12.26b117.77±2.73a84.55±7.14b99.09±26.73ab89.66±11.09b93.86±5.73b
5-甲基十一烷38.93±7.08ab46.95±15.6a41.29±7abc31.04±3.8bcd−29.45±5.73bcd27.22±3.58bcde−12.54±1.3e26.31±5.32cde−16.26±1.04de
3-甲基十一烷204.53±29.87ab262.25±70.19a250.38±61.29ab213.09±41.08ab140.35±21.22b−−−−−−−
正十一烷2813.53±449.57ab3613.42±725.08a3546.41±749.54ab2637.77±744.31bc2000.46±175.19cd1542.6±338.94de1604.31±163.72de−805.51±131.49ef1510.23±157.1de433.53±170.6f828.27±127.51ef
3-甲基十三烷257.7±30.95ab310.03±46.85a323.29±68.29a209.94±48.05c232.87±31.94bc109.17±12.16d103.74±10.45d36.85±8.22e65.89±11.3de119.42±20.44d41.42±5.8e75.99±7.65de
正十四烷380.75±46.42ab425.62±55.85a402.72±67.28ab317.92±36.2c347.1±52.71bc140.52±18.72d134.74±13.39d96.8±15.03d101.07±10.85d146.59±20.97d94.49±7.22d111.52±18.3d
3-甲基十五烷92.6±17.82a93.24±8.82a105.7±24.1a84.45±6.2a104.03±17.56a28.17±1.2b21.18±2.29b24.02±1.74b20.95±3.13b29.27±8.63b21.56±0.4b19.35±2.64b
十五烷39.15±12.86a−−29.69±11.36ab31.83±3.53ab−15.22±1.16c24.09±1.06bc10.91±0.08c−24.76±1.79bc−
正十六烷78.41±27.34a46.26±5.23cd68.6±21.53ab58.81±5.96bc56.87±5.23bc28.11±1.83cd21.87±3.31d27.62±0.96cd16.11±0.82d20.07±4.69d30.76±2.33cd16.46±3.7d
2,6,11-三甲基十二烷72.64±13.82a60.58±11.38ab58.4±10.35ab56.88±7.07ab44.4±9.08b−−−−−−−
正十二烷800±187a946.08±204.76a909.02±162.11a622.22±148.83b562.83±94.31b392.86±87.07bc400.62±51.04bc−204.15±34.58c425.57±79.65bc−275.57±10.57c
4-乙基癸烷26.34±2.82a33.19±11.13a32.92±9.97a25.46±5.13a20.93±2.27a−−−−−−−
2-甲基癸烷76.75±8.43a−89.39±25.49a77.19±17.43ab−62.55±11.28ab67.94±10.63ab49.89±3.67b−−−−
正癸烷276.83±13.18ab335.12±90.91a312.83±65.69ab274.26±16.54abc193.63±26.26cd244.1±60.53bc241.05±39.5bc−113.78±14.55de210.55±24.24e70.7±36.13e118.23±26.57de
壬基环戊烷42.89±7.98ab50.79±7.96ab53.83±12.47a40.06±6.6b43.06±5.58ab17.89±2.1c20.12±1.49c15.02±1.07c15.46±2.69c25.68±4.48c−17.64±1.59c
(3E,5E)-2,6-二甲基-1,3,5,7-辛四烯62.25±11.85c328.07±86.38a201.66±20.5b−306.88±30.55c40.81±9.29c43.4±7.4c41.4±4.3c26.64±0.45c50.94±9.54c45.01±3.56c31.67±1.68c
5-乙基癸烷57.87±13.66a79.46±26.4a88.34±7.29a69.44±12.53a−−−−−−−−
2,6,10-三甲基十三烷74.37±13.67a65.92±5.52a65.18±9.26a62.03±14.83a68.05±14.05a22.85±2.55b18.25±1.73b20.9±1.66b13.71±0.67b15.88±3.81b18.96±0.45b11.46±5.46b
2,6-二甲基-2,4,6-辛
三烯
−81.79±21.18b−−96.43±7.25c27.99±3.28e32.09±1.1de47.4±2.32c32.46±2.15de49.13±3.42c41.07±5.51cd45.45±0.45cd
1,1,4,5-四甲基茚满e−77.84±13.75a52.17±6.09b−77.38±12.18a−−−−−−−
1-十二烯40.43±7.97a49.97±13.96a48.22±11.2a38.01±7.02a31.72±1.19a−−−−−−−
对薄荷-1,3,8-三烯34.74±2.38b61.2±12.67a−35.91±7.31b55.57±3.74a−−−−−−−
(3E)-4,8-二甲基-1,3,7-壬三烯3206.02±664.35a2606.33±692.01ab2239.61±266b2254.42±187.21b1826.18±257.93b−434.51±62.27c456.77±85.97c−596.09±37.09c405.68±44.59c294.92±25.4c
A-罗勒烯−−−−−123.44±13.58e239.44±19.2bc263.88±22bc178.08±2.46d336.37±30.76a269.39±19.41b233.45±4.52c
罗勒烯973.75±222.62a842.8±252.47a760.97±98.5a720.81±62.73a771.81±102.43a−−−−−−−
β−石竹烯183.72±31.95a133.63±15.44b135.77±29.54b139.42±26.16b146.57±26.67b60.31±9.03c62.69±2.6c88.02±4.32c60.77±5.32c73.06±20.54c68.32±4.12c50.54±13.11c
α−松油醇69.55±4.55de96.35±17.98abc89.24±16.93bcd84.32±4.75bcde113.96±6.54a67.12±7.76e64.95±1.8e99.7±0.82ab65.96±3.94e83.4±14.75bcde77.86±9.77cde82.29±6.86bcde
Α-二去氢菖蒲烯28.73±2.11bcd37.23±5.05b35.23±6.9b29.41±4.6bc46.5±6.36a16.41±1.39e18.79±0.82e29.8±0.64bc20.1±0.67e23.7±5.1cde24.34±2.45cde21.85±4.96cd
β−紫罗酮150.48±17.21bc192.11±22.51ab170.84±35.62abc150.36±7.81bc169.12±11.97abc151.82±7.18bc138.69±6.61c211.05±3.37a148.05±9.5bc155.43±25.3bc165.56±21.69bc186±33.4ab
(+/-)-反式-菖蒲烯103.5±8.37a99.27±12.56a98.86±22.47a99.55±21.86a124.1±22.66a40.48±5.68c48.91±1.14bc72.45±3.79b50.55±2.4bc57.19±14.21bc59.65±5.28bc46.96±12.3bc
芳樟醇1137.86±57.74d1124.54±196.13d1204.46±273.41d1353.62±98.3d1273.33±28.02d3929.64±360.18ab3587.64±80.36c3991.64±50.77a2890.95±80.36c3653.88±417.77ab2951.12±267.5c2946.28±127.26c
香叶醇140.01±15.09e233.48±43.59e227.44±64.34e269.89±14.03e153.85±14.07e3694.94±349.16d5776.58±124.55bc8331.01±30.36a5484.28±352.61c6209.59±904.12b6294.82±722.2b6306.66±614.66b
(+)-柠檬烯81.76±3.08de217.2±51.72b160.95±21.18c98.39±2.84d259.28±22.96a50.51±1.67e−−−−51.16±6.73e51.51±0.92e
3-蒈烯−94.09±25.55b58.74±14.16b−166.31±12.57a−−−−−−−
大马士酮−−−−−58.78±8.86c59.05±8c88.66±2.01a70.25±5.08bc67.45±7.87bc66.37±11.11bc76.5±5.54b
茶螺烷−−−−−332.29±44.75b378.46±13.93b499.54±22.9a335.01±3.98b377.82±60.12b359.59±34.33b322.51±29b
橙花醇−−−−−121.02±11.65c160.83±3.63b237.12±5.41a160.93±15.93b179.45±37.18b173.25±18.37b185.59±20.12b
反式-橙花叔醇−−−−−14.77±1.11c21.37±0.73b31.57±2.03a20.72±2.22b−18.92±1.75b−
β−环柠檬醛141.85±16.27a147.22±25.31ab141.37±24.29ab126.04±4.68b147.46±7.26ab70.23±6.15cd62.32±2.75d93.36±1.93c64.73±2.66d71.32±14.46cd72.43±7.08cd73.65±8.33cd
藏红花醛42.62±2.68c74.13±13.27b72.56±14.67b48.56±2.95c105.86±4.98a31.54±1.9d18.6±0.45d29.26±0.17d−27.6±4d21.2±3.61d21.1±5.21d
苯甲醛251.75±31.21e553.04±145.3e5490.11±110.2e6539.34±15.5e391.15±5.55e2085.81±192.91d2493.55±51.34c4360.32±98.32a3221.72±179.66b2494.3±463.02c2989.6±277.46b3103.48±130.36b
β−环高柠檬醛23.11±2.12bc27.35±5.42bc26.99±4.88bc23.23±1.71bc26.67±1.22bc28.03±2.26b21.35±1.09c33.38±0.15a24.41±0.43bc24.74±4.42bc26±1.96bc26.66±2.5bc
正壬醛−−−−−630.65±94.44a109.8±10.13a154.78±5.64a134.48±13.76a104.92±27.1a124.81±12.72a121.28±8.04a
己醛−−−−−97.85±6.8e122.59±0.69d199.93±3.59a165.52±8.9b85.86±11.91e144.13±15.49c135.4±4.67cd
α−柠檬醛−−−−−55.91±4.71d134.26±1.16bc187.98±6.9a133.96±7.23bc129.87±24.57c162.4±20.49ab160.7±26.62ab
苯乙醛−−−−−2291.64±142.38b1551.73±69.42cd2591.01±44.9a1773.39±103.81c1267.25±322.09d1411.17±125.34d1487.41±132cd
反-2-辛烯醛−−−−−−30.53±1.95d44.59±3.06a38.92±3.48b−36.89±2.83ab32.18±2.04cd
反-反-2,4-庚二烯醛−−−−−318.13±31.58d848.38±30.83bc1202.43±67.14a876.89±56.13bc756.3±160.44c929.97±73.19b915.12±82.74b
茶吡咯−292.35±56.85a185.69±29.77b79.59±6.93c256.14±10.9a78.36±3.23c−−−−−−
吲哚578.31±115.07a364.25±70.85c−436.21±28.59ab505.05±39.21bc−−−−−−−
2-乙酰吡咯12.69±1.14c125.5±24.41a58.8±12.58b−152.86±10.86a−−−−−−−
苯乙腈−324.74±93.96b260.26±62.91c−459.85±34.15a98.4±9.6d149.07±6.4c203.32±4.02c135.03±6.24c129.06±27.32c118.28±10.77c114.14±12.01c
反式芳樟醇氧化物(呋喃型)−−337.69±126.88b429.36±20.12a−−−−−−−−
邻伞花烃118.67±8.35de367.13±82.95b280.59±42.39c156.62±9.13d685.87±25.03a78.58±12.59de68.83±2.83f105.17±5.08def76.87±2.24de109.89±14.61def107.21±14.97def94.28±4.27def
1,1,6-三甲基-1,2-二
氢萘
−41.07±7.44b−−98.65±13.07a34.77±5.57b10.67±0.73c16.44±0.99c12.33±1.06c13.85±2.33c17.29±1.72c13.08±2.03c
1-异丙烯基-3-甲基苯133.31±6.01de396.95±76.41b302.97±46.69c181.66±5.65d680.93±79.1a108.77±21.34e98.31±5.72e137.64±2.74de98.66±3.26e145.61±22.48de133.44±14.68de120.67±3.55de
顺式芳樟醇氧化物(呋喃型)333.71±12.83e539.35±60.97e525.24±154.14e−529.31±49.07e2020.63±169.48d3719.29±77.52bc5327.42±44.03a3576.02±161.93c4110.42±580.9b4054.77±284.59b3817.16±223.71bc
脱氢芳樟醇2674.6±112.21e11287.86±2446.6b9086.49±1617.07c4752.28±303.57d16103.67±684.78a1939.24±174.86e2407.9±71.35e3167.96±72.77de2151.91±126.15e3288.86±584.2de3102.42±265.19e2471.81±128.3e
苯甲醇63.32±2.23e88.01±17.96e86.29±14.56e77.33±3.81e97.25±2.78e573.31±53.33d1105.87±26.5c1740.94±28.31a1177.23±77.3c1336.03±190.19b1383.54±123.19b1399.21±95.48b
2-(4-甲基苯基)丙-2-醇177.52±3.12cd206.93±31.65bc217.42±44.41abc251.15±11.8a233±18.71ab88.4±9.54g124.62±2.18fg186.91±0.64cde121.95±7.34fg156.54±29.72def151.62±14.69ef155.77±16.04def
2,6-二甲基-3,7-辛二烯-2,6-二醇160.89±16.4cd189.11±20.95cd232.1±51.86cd271.98±21.24c201.46±15.08cd148.73±11.16d368.45±21.43c598.09±48.34a383.53±66.08c440.25±108.72bc447.2±68.04bc480.75±50.38b
苯乙醇−−−−−2077.9±183.85d4063.96±82.5c6089±74.51a4084.61±302.4c5146.08±879.16b4878.28±451.33b4848.58±364.09b
反式-3-己烯-1-醇−−−−−347.06±26.27d558.82±23.43bc755±33.73a471.63±20.53c715.48±139.14a600.13±35.6b536.76±39.16bc
异香叶醇−−−−−19.16±0.25c53.87±1.9b72.82±3.2a52.21±2.81b54.85±4.08b62.74±9.06b58.45±8.39b
反式-2-己烯醇−−−−−391.78±29.87b319.56±14.01c453.22±21a294.57±11.08b321.27±59.57b288.41±19.44b275.05±20.9b
正辛醇−−−−−−−70.87±1.41a47.65±1.78b−−−
正己醇−−−−−205.22±17.01b201.21±4.36b268.03±23.67a188.6±12.72b180.65±48.74b195.12±12.3b189.24±19.01b
), ArticleFig(id=1320166869550613388, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=表3, caption=

茶叶样品挥发性成分检测结果

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物质相对含量(ng/g)
GTCG-1CG-2CG-3CG-4BTCB-1CB-2CB-3CB-4CB-5CB-6
水杨酸甲酯75.27±3.58e202.19±15.49e185.21±62.36e195.28±0.25e180.56±5.38e1589.95±184.37d3401.23±116.46b4444.34±70.25a2904.04±101.51c3707.3±519.14b3419.95±359.05b3296.01±313.19bc
2,2,4-三甲基戊二醇异丁酯512.51±122.84a227.54±62.7cd426.43±182.66ab421.57±71.37ab357.87±74.41bc183.98±9.03d197.63±8.15d266±12.32cd204.76±14.24d179.75±47.97d254.45±29.62cd295.08±55.65cd
对叔丁基苯甲酸甲酯−−−−−9.17±0.88d15.08±0.29c23.05±0.6a14.78±0.81c16.67±2.34bc16.47±2.03bc18.84±2.43b
己酸己酯−−−−−−53.84±2.99b62.74±4.27a42.31±1.15c−24.41±2.45d−
己酸叶醇酯−−−−−137.93±18.09e396.99±21.64bc473.68±37.41a308.49±12.22d411.13±55.04abc434.57±45.1ab354.5±57.36cd
反式-2-己烯基己酸酯−−−−−102.95±12.9cd154.73±6.8b184.73±11.35a120.3±10.33c86.96±14.89de95.6±12.24de78.79±13.99e
2-(5-甲基-5-乙烯基四氢呋喃-2-基)丙-2-基碳酸酯−−−−−2494.96±209.64d4132.83±77.82bc5854.75±48.9a3925.08±175.06c4549.96±643.29b4519.95±298.05b4237.08±244.82bc
顺式-3-己烯醇 2-甲基丁酸酯−−−−−−194.16±16.58b230.27±19.57a145.9±6.99c140.08±18.53c131.31±12.07cd105.43±12.76d
异戊酸叶醇酯−−−−−87.36±17.18cd134.55±9.81b157.07±12.71a106.67±3.19c70.68±11.99d66.45±5.74d−
丁酸叶醇酯−−−−−104.44±16.53d225.72±12.77a223.97±15.74a142.38±3.26c−195.61±19.03b149.37±13.09c
丁酸反-2-己烯基酯−−−−−123.9±22.84a144.84±5.21a128.24±12.68a77.04±3.47b80.16±15.72b60.24±9.77bc46.35±7.11c
乙酸叶醇酯−−−−−−−−−71.4±13.27a50.13±7.99b−
橙花醚−−−−71.98±6.76cd37.04±4.73e56.2±1.57d94.11±2.5a67.89±4.76cd79.72±14.54bc76.29±4.51cd84.28±7.33b
2-戊基呋喃556.8±60.32ab707.56±135.76a718.29±130.99a714.78±40.66a710.33±51.74a362.29±50.7c527.43±29.53b692.75±0.79a523.77±39.85b545.77±74.1b540.15±48.55b514.1±13.22b
反式芳樟醇氧化物
(吡喃型)
217.76±12.81e194.1±36.98e231.5±39.37e258.7±20.79e240.75±27.45e925.91±97.81d1278.35±31.68c2041.69±46.64a1447.46±93.45bc1572.36±260.25b1577.07±138.68b1624.6±83.42b
甲基庚烯酮405.65±69.92b558.41±129.62a599.63±124.81a598.89±30.48a583.34±21.86a85.55±8.29d128.3±3.42cd191.01±3.61c127.5±8.11cd149.5±29.68cd150.03±15.25cd132.23±3.4cd
苯乙酮71.46±1.08b−−−148.29±8.37a−−−−−−−
3-十一酮49.96±11.26ab69.46±25.82a69.66±23.8a49.26±20.26ab44.16±2.82abc40.68±5.92bc36.35±5.45bc−20.01±3.2cd40.31±4.54bc6.39±1.64d31.52±4.87bcd
异丙叉丙酮232.41±30.36b348.86±98.05ab348.93±15.86ab−374.72±19.4a−−−−−−−
3,5-辛二烯-2-酮99.85±17.57ef194.54±28.51ab182.83±40.05abc134.8±7.72de165.08±6.03bcd77.62±6.87f153.36±7.27cd205.9±3.11a138.15±6.87de167.58±31.81abcd165.47±14.03bcd162.88±18.91bcd
橙化基丙酮−−−−−28.16±1.88d49.94±1.99c75.69±4a50.85±3.95bc62.93±12.11abc60.39±8.42abc67.14±14.78ab
6-甲基-5-乙基-3-庚烯-2-酮−−−−−33.28±3.17c84.82±12.26b117.77±2.73a84.55±7.14b99.09±26.73ab89.66±11.09b93.86±5.73b
5-甲基十一烷38.93±7.08ab46.95±15.6a41.29±7abc31.04±3.8bcd−29.45±5.73bcd27.22±3.58bcde−12.54±1.3e26.31±5.32cde−16.26±1.04de
3-甲基十一烷204.53±29.87ab262.25±70.19a250.38±61.29ab213.09±41.08ab140.35±21.22b−−−−−−−
正十一烷2813.53±449.57ab3613.42±725.08a3546.41±749.54ab2637.77±744.31bc2000.46±175.19cd1542.6±338.94de1604.31±163.72de−805.51±131.49ef1510.23±157.1de433.53±170.6f828.27±127.51ef
3-甲基十三烷257.7±30.95ab310.03±46.85a323.29±68.29a209.94±48.05c232.87±31.94bc109.17±12.16d103.74±10.45d36.85±8.22e65.89±11.3de119.42±20.44d41.42±5.8e75.99±7.65de
正十四烷380.75±46.42ab425.62±55.85a402.72±67.28ab317.92±36.2c347.1±52.71bc140.52±18.72d134.74±13.39d96.8±15.03d101.07±10.85d146.59±20.97d94.49±7.22d111.52±18.3d
3-甲基十五烷92.6±17.82a93.24±8.82a105.7±24.1a84.45±6.2a104.03±17.56a28.17±1.2b21.18±2.29b24.02±1.74b20.95±3.13b29.27±8.63b21.56±0.4b19.35±2.64b
十五烷39.15±12.86a−−29.69±11.36ab31.83±3.53ab−15.22±1.16c24.09±1.06bc10.91±0.08c−24.76±1.79bc−
正十六烷78.41±27.34a46.26±5.23cd68.6±21.53ab58.81±5.96bc56.87±5.23bc28.11±1.83cd21.87±3.31d27.62±0.96cd16.11±0.82d20.07±4.69d30.76±2.33cd16.46±3.7d
2,6,11-三甲基十二烷72.64±13.82a60.58±11.38ab58.4±10.35ab56.88±7.07ab44.4±9.08b−−−−−−−
正十二烷800±187a946.08±204.76a909.02±162.11a622.22±148.83b562.83±94.31b392.86±87.07bc400.62±51.04bc−204.15±34.58c425.57±79.65bc−275.57±10.57c
4-乙基癸烷26.34±2.82a33.19±11.13a32.92±9.97a25.46±5.13a20.93±2.27a−−−−−−−
2-甲基癸烷76.75±8.43a−89.39±25.49a77.19±17.43ab−62.55±11.28ab67.94±10.63ab49.89±3.67b−−−−
正癸烷276.83±13.18ab335.12±90.91a312.83±65.69ab274.26±16.54abc193.63±26.26cd244.1±60.53bc241.05±39.5bc−113.78±14.55de210.55±24.24e70.7±36.13e118.23±26.57de
壬基环戊烷42.89±7.98ab50.79±7.96ab53.83±12.47a40.06±6.6b43.06±5.58ab17.89±2.1c20.12±1.49c15.02±1.07c15.46±2.69c25.68±4.48c−17.64±1.59c
(3E,5E)-2,6-二甲基-1,3,5,7-辛四烯62.25±11.85c328.07±86.38a201.66±20.5b−306.88±30.55c40.81±9.29c43.4±7.4c41.4±4.3c26.64±0.45c50.94±9.54c45.01±3.56c31.67±1.68c
5-乙基癸烷57.87±13.66a79.46±26.4a88.34±7.29a69.44±12.53a−−−−−−−−
2,6,10-三甲基十三烷74.37±13.67a65.92±5.52a65.18±9.26a62.03±14.83a68.05±14.05a22.85±2.55b18.25±1.73b20.9±1.66b13.71±0.67b15.88±3.81b18.96±0.45b11.46±5.46b
2,6-二甲基-2,4,6-辛
三烯
−81.79±21.18b−−96.43±7.25c27.99±3.28e32.09±1.1de47.4±2.32c32.46±2.15de49.13±3.42c41.07±5.51cd45.45±0.45cd
1,1,4,5-四甲基茚满e−77.84±13.75a52.17±6.09b−77.38±12.18a−−−−−−−
1-十二烯40.43±7.97a49.97±13.96a48.22±11.2a38.01±7.02a31.72±1.19a−−−−−−−
对薄荷-1,3,8-三烯34.74±2.38b61.2±12.67a−35.91±7.31b55.57±3.74a−−−−−−−
(3E)-4,8-二甲基-1,3,7-壬三烯3206.02±664.35a2606.33±692.01ab2239.61±266b2254.42±187.21b1826.18±257.93b−434.51±62.27c456.77±85.97c−596.09±37.09c405.68±44.59c294.92±25.4c
A-罗勒烯−−−−−123.44±13.58e239.44±19.2bc263.88±22bc178.08±2.46d336.37±30.76a269.39±19.41b233.45±4.52c
罗勒烯973.75±222.62a842.8±252.47a760.97±98.5a720.81±62.73a771.81±102.43a−−−−−−−
β−石竹烯183.72±31.95a133.63±15.44b135.77±29.54b139.42±26.16b146.57±26.67b60.31±9.03c62.69±2.6c88.02±4.32c60.77±5.32c73.06±20.54c68.32±4.12c50.54±13.11c
α−松油醇69.55±4.55de96.35±17.98abc89.24±16.93bcd84.32±4.75bcde113.96±6.54a67.12±7.76e64.95±1.8e99.7±0.82ab65.96±3.94e83.4±14.75bcde77.86±9.77cde82.29±6.86bcde
Α-二去氢菖蒲烯28.73±2.11bcd37.23±5.05b35.23±6.9b29.41±4.6bc46.5±6.36a16.41±1.39e18.79±0.82e29.8±0.64bc20.1±0.67e23.7±5.1cde24.34±2.45cde21.85±4.96cd
β−紫罗酮150.48±17.21bc192.11±22.51ab170.84±35.62abc150.36±7.81bc169.12±11.97abc151.82±7.18bc138.69±6.61c211.05±3.37a148.05±9.5bc155.43±25.3bc165.56±21.69bc186±33.4ab
(+/-)-反式-菖蒲烯103.5±8.37a99.27±12.56a98.86±22.47a99.55±21.86a124.1±22.66a40.48±5.68c48.91±1.14bc72.45±3.79b50.55±2.4bc57.19±14.21bc59.65±5.28bc46.96±12.3bc
芳樟醇1137.86±57.74d1124.54±196.13d1204.46±273.41d1353.62±98.3d1273.33±28.02d3929.64±360.18ab3587.64±80.36c3991.64±50.77a2890.95±80.36c3653.88±417.77ab2951.12±267.5c2946.28±127.26c
香叶醇140.01±15.09e233.48±43.59e227.44±64.34e269.89±14.03e153.85±14.07e3694.94±349.16d5776.58±124.55bc8331.01±30.36a5484.28±352.61c6209.59±904.12b6294.82±722.2b6306.66±614.66b
(+)-柠檬烯81.76±3.08de217.2±51.72b160.95±21.18c98.39±2.84d259.28±22.96a50.51±1.67e−−−−51.16±6.73e51.51±0.92e
3-蒈烯−94.09±25.55b58.74±14.16b−166.31±12.57a−−−−−−−
大马士酮−−−−−58.78±8.86c59.05±8c88.66±2.01a70.25±5.08bc67.45±7.87bc66.37±11.11bc76.5±5.54b
茶螺烷−−−−−332.29±44.75b378.46±13.93b499.54±22.9a335.01±3.98b377.82±60.12b359.59±34.33b322.51±29b
橙花醇−−−−−121.02±11.65c160.83±3.63b237.12±5.41a160.93±15.93b179.45±37.18b173.25±18.37b185.59±20.12b
反式-橙花叔醇−−−−−14.77±1.11c21.37±0.73b31.57±2.03a20.72±2.22b−18.92±1.75b−
β−环柠檬醛141.85±16.27a147.22±25.31ab141.37±24.29ab126.04±4.68b147.46±7.26ab70.23±6.15cd62.32±2.75d93.36±1.93c64.73±2.66d71.32±14.46cd72.43±7.08cd73.65±8.33cd
藏红花醛42.62±2.68c74.13±13.27b72.56±14.67b48.56±2.95c105.86±4.98a31.54±1.9d18.6±0.45d29.26±0.17d−27.6±4d21.2±3.61d21.1±5.21d
苯甲醛251.75±31.21e553.04±145.3e5490.11±110.2e6539.34±15.5e391.15±5.55e2085.81±192.91d2493.55±51.34c4360.32±98.32a3221.72±179.66b2494.3±463.02c2989.6±277.46b3103.48±130.36b
β−环高柠檬醛23.11±2.12bc27.35±5.42bc26.99±4.88bc23.23±1.71bc26.67±1.22bc28.03±2.26b21.35±1.09c33.38±0.15a24.41±0.43bc24.74±4.42bc26±1.96bc26.66±2.5bc
正壬醛−−−−−630.65±94.44a109.8±10.13a154.78±5.64a134.48±13.76a104.92±27.1a124.81±12.72a121.28±8.04a
己醛−−−−−97.85±6.8e122.59±0.69d199.93±3.59a165.52±8.9b85.86±11.91e144.13±15.49c135.4±4.67cd
α−柠檬醛−−−−−55.91±4.71d134.26±1.16bc187.98±6.9a133.96±7.23bc129.87±24.57c162.4±20.49ab160.7±26.62ab
苯乙醛−−−−−2291.64±142.38b1551.73±69.42cd2591.01±44.9a1773.39±103.81c1267.25±322.09d1411.17±125.34d1487.41±132cd
反-2-辛烯醛−−−−−−30.53±1.95d44.59±3.06a38.92±3.48b−36.89±2.83ab32.18±2.04cd
反-反-2,4-庚二烯醛−−−−−318.13±31.58d848.38±30.83bc1202.43±67.14a876.89±56.13bc756.3±160.44c929.97±73.19b915.12±82.74b
茶吡咯−292.35±56.85a185.69±29.77b79.59±6.93c256.14±10.9a78.36±3.23c−−−−−−
吲哚578.31±115.07a364.25±70.85c−436.21±28.59ab505.05±39.21bc−−−−−−−
2-乙酰吡咯12.69±1.14c125.5±24.41a58.8±12.58b−152.86±10.86a−−−−−−−
苯乙腈−324.74±93.96b260.26±62.91c−459.85±34.15a98.4±9.6d149.07±6.4c203.32±4.02c135.03±6.24c129.06±27.32c118.28±10.77c114.14±12.01c
反式芳樟醇氧化物(呋喃型)−−337.69±126.88b429.36±20.12a−−−−−−−−
邻伞花烃118.67±8.35de367.13±82.95b280.59±42.39c156.62±9.13d685.87±25.03a78.58±12.59de68.83±2.83f105.17±5.08def76.87±2.24de109.89±14.61def107.21±14.97def94.28±4.27def
1,1,6-三甲基-1,2-二
氢萘
−41.07±7.44b−−98.65±13.07a34.77±5.57b10.67±0.73c16.44±0.99c12.33±1.06c13.85±2.33c17.29±1.72c13.08±2.03c
1-异丙烯基-3-甲基苯133.31±6.01de396.95±76.41b302.97±46.69c181.66±5.65d680.93±79.1a108.77±21.34e98.31±5.72e137.64±2.74de98.66±3.26e145.61±22.48de133.44±14.68de120.67±3.55de
顺式芳樟醇氧化物(呋喃型)333.71±12.83e539.35±60.97e525.24±154.14e−529.31±49.07e2020.63±169.48d3719.29±77.52bc5327.42±44.03a3576.02±161.93c4110.42±580.9b4054.77±284.59b3817.16±223.71bc
脱氢芳樟醇2674.6±112.21e11287.86±2446.6b9086.49±1617.07c4752.28±303.57d16103.67±684.78a1939.24±174.86e2407.9±71.35e3167.96±72.77de2151.91±126.15e3288.86±584.2de3102.42±265.19e2471.81±128.3e
苯甲醇63.32±2.23e88.01±17.96e86.29±14.56e77.33±3.81e97.25±2.78e573.31±53.33d1105.87±26.5c1740.94±28.31a1177.23±77.3c1336.03±190.19b1383.54±123.19b1399.21±95.48b
2-(4-甲基苯基)丙-2-醇177.52±3.12cd206.93±31.65bc217.42±44.41abc251.15±11.8a233±18.71ab88.4±9.54g124.62±2.18fg186.91±0.64cde121.95±7.34fg156.54±29.72def151.62±14.69ef155.77±16.04def
2,6-二甲基-3,7-辛二烯-2,6-二醇160.89±16.4cd189.11±20.95cd232.1±51.86cd271.98±21.24c201.46±15.08cd148.73±11.16d368.45±21.43c598.09±48.34a383.53±66.08c440.25±108.72bc447.2±68.04bc480.75±50.38b
苯乙醇−−−−−2077.9±183.85d4063.96±82.5c6089±74.51a4084.61±302.4c5146.08±879.16b4878.28±451.33b4848.58±364.09b
反式-3-己烯-1-醇−−−−−347.06±26.27d558.82±23.43bc755±33.73a471.63±20.53c715.48±139.14a600.13±35.6b536.76±39.16bc
异香叶醇−−−−−19.16±0.25c53.87±1.9b72.82±3.2a52.21±2.81b54.85±4.08b62.74±9.06b58.45±8.39b
反式-2-己烯醇−−−−−391.78±29.87b319.56±14.01c453.22±21a294.57±11.08b321.27±59.57b288.41±19.44b275.05±20.9b
正辛醇−−−−−−−70.87±1.41a47.65±1.78b−−−
正己醇−−−−−205.22±17.01b201.21±4.36b268.03±23.67a188.6±12.72b180.65±48.74b195.12±12.3b189.24±19.01b
), ArticleFig(id=1320166869647082381, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=EN, label=Table 4, caption=

Major volatile compounds in tea samples with ROAV>0.1

, figureFileSmall=null, figureFileBig=null, tableContent=
物质香气香气阈值(ng/g)GTCGBTCB
大马士酮蜂蜜、甜香、木香、玫瑰0.002−−29391.8235688.78
β-紫罗酮紫罗兰香、木香、花香,甜味,果味0.00721497.2424372.2921688.0123923.30
吲哚茉莉花香味0.0414457.7010879.27−−
橙花醚花香0.1−719.76370.42764.16
茶螺烷红茶香气,味甜,兼有果香、木香0.2−−1661.461894.11
藏红花醛草本,木本、藏红花0.3142.08250.93105.1275.65
反-2-辛烯醛黄瓜、香草、香蕉叶0.3−−−122.08
反,反-2,4-庚二烯醛坚果,紫罗兰,西瓜,青草0.36−−883.712559.77
橙花醇玫瑰和橙花的香气1.1−−110.02166.24
正壬醛新鲜、橙子、果皮1.1−−573.32113.65
异香叶醇甜香,花香1.1−−17.4253.78
苯甲醇甜香、花香、三叶草、蜂蜜227.9338.48252.93598.74
β-环柠檬醛番红花、草药、甜、果味347.2846.8423.4124.32
茶吡咯花香、玫瑰、香脂3.7−54.9921.18−
邻伞花烃柑橘香、柠檬香429.6793.1419.6523.43
苯乙醛强烈的风信子香气和绿叶似的青香香气4−−572.91420.08
己醛青草气及苹果香味4.5−−21.7431.61
2-戊基呋喃具有豆香、果香、泥土、青香及类似蔬菜香韵4.8116.00148.4975.48116.11
正己醇清香、绿叶、果味5.6−−36.6536.39
芳樟醇花香、甜、玫瑰6189.64206.50654.94556.15
顺式芳樟醇氧化物(呋喃型)甜味,草本655.6288.55336.77683.47
香叶醇玫瑰香6.621.2133.51559.84969.77
D-柠檬烯柠檬,甜橙皮,甘草108.1818.405.055.13
橙化基丙酮有香茅香气,并略有药香香韵10−−2.826.12
对薄荷-1,3,8-三烯松节油、樟脑、草本木质152.323.39−−
β-环高柠檬醛木质、浆果、鸢尾花191.221.371.481.37
乙酸叶醇酯青草味31−−−1.31
丁酸叶醇酯清香、甜香、果香31−−3.376.05
罗勒烯柑橘、木质。草本3428.6422.77−−
水杨酸甲酯冬青油香、薄荷香401.884.7739.7588.22
苯乙醇玫瑰香、蜂蜜香45−−46.18107.82
甲基庚烯酮新鲜的青香并伴有柑橘香韵685.978.601.262.15
脱氢芳樟醇有花草香气,并有辛香和熏衣草似的香味10026.75103.0819.3927.65
反式-2-己烯醇绿叶、绿豆、草本、水仙100−−3.923.25
反式-3-己烯-1-醇青草味110−−3.165.51
正辛醇甘甜的脂蜡香气190−−−0.21
己酸叶醇酯玫瑰、薰衣草、苹果香200−−0.691.98
苯甲醛杏仁气味、焦糖甜香3000.841.646.9510.37
α-松油醇有松木和丁香似的香气3000.230.320.220.26
反式芳樟醇氧化物(呋喃型)花卉320−1.20−−
反式芳樟醇氧化物(吡喃型)木质3200.680.722.894.97
异丙叉丙酮泥土、土豆4500.520.79−<0.1
α-柠檬醛花朵、橙子、甜味460−−0.120.33
3-蒈烯柑橘、草药、松树、木本770−0.14−−
苯乙腈木质、香醋、茴香1200−0.29<0.10.12
), ArticleFig(id=1320166869747745678, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166308105278013, language=CN, label=表4, caption=

茶叶样品中ROAV>0.1的主要挥发性化合物

, figureFileSmall=null, figureFileBig=null, tableContent=
物质香气香气阈值(ng/g)GTCGBTCB
大马士酮蜂蜜、甜香、木香、玫瑰0.002−−29391.8235688.78
β-紫罗酮紫罗兰香、木香、花香,甜味,果味0.00721497.2424372.2921688.0123923.30
吲哚茉莉花香味0.0414457.7010879.27−−
橙花醚花香0.1−719.76370.42764.16
茶螺烷红茶香气,味甜,兼有果香、木香0.2−−1661.461894.11
藏红花醛草本,木本、藏红花0.3142.08250.93105.1275.65
反-2-辛烯醛黄瓜、香草、香蕉叶0.3−−−122.08
反,反-2,4-庚二烯醛坚果,紫罗兰,西瓜,青草0.36−−883.712559.77
橙花醇玫瑰和橙花的香气1.1−−110.02166.24
正壬醛新鲜、橙子、果皮1.1−−573.32113.65
异香叶醇甜香,花香1.1−−17.4253.78
苯甲醇甜香、花香、三叶草、蜂蜜227.9338.48252.93598.74
β-环柠檬醛番红花、草药、甜、果味347.2846.8423.4124.32
茶吡咯花香、玫瑰、香脂3.7−54.9921.18−
邻伞花烃柑橘香、柠檬香429.6793.1419.6523.43
苯乙醛强烈的风信子香气和绿叶似的青香香气4−−572.91420.08
己醛青草气及苹果香味4.5−−21.7431.61
2-戊基呋喃具有豆香、果香、泥土、青香及类似蔬菜香韵4.8116.00148.4975.48116.11
正己醇清香、绿叶、果味5.6−−36.6536.39
芳樟醇花香、甜、玫瑰6189.64206.50654.94556.15
顺式芳樟醇氧化物(呋喃型)甜味,草本655.6288.55336.77683.47
香叶醇玫瑰香6.621.2133.51559.84969.77
D-柠檬烯柠檬,甜橙皮,甘草108.1818.405.055.13
橙化基丙酮有香茅香气,并略有药香香韵10−−2.826.12
对薄荷-1,3,8-三烯松节油、樟脑、草本木质152.323.39−−
β-环高柠檬醛木质、浆果、鸢尾花191.221.371.481.37
乙酸叶醇酯青草味31−−−1.31
丁酸叶醇酯清香、甜香、果香31−−3.376.05
罗勒烯柑橘、木质。草本3428.6422.77−−
水杨酸甲酯冬青油香、薄荷香401.884.7739.7588.22
苯乙醇玫瑰香、蜂蜜香45−−46.18107.82
甲基庚烯酮新鲜的青香并伴有柑橘香韵685.978.601.262.15
脱氢芳樟醇有花草香气,并有辛香和熏衣草似的香味10026.75103.0819.3927.65
反式-2-己烯醇绿叶、绿豆、草本、水仙100−−3.923.25
反式-3-己烯-1-醇青草味110−−3.165.51
正辛醇甘甜的脂蜡香气190−−−0.21
己酸叶醇酯玫瑰、薰衣草、苹果香200−−0.691.98
苯甲醛杏仁气味、焦糖甜香3000.841.646.9510.37
α-松油醇有松木和丁香似的香气3000.230.320.220.26
反式芳樟醇氧化物(呋喃型)花卉320−1.20−−
反式芳樟醇氧化物(吡喃型)木质3200.680.722.894.97
异丙叉丙酮泥土、土豆4500.520.79−<0.1
α-柠檬醛花朵、橙子、甜味460−−0.120.33
3-蒈烯柑橘、草药、松树、木本770−0.14−−
苯乙腈木质、香醋、茴香1200−0.29<0.10.12
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蝉茶的品质成分及香气特征分析
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李雪珂 1, 2 , 周巧仪 1 , 马成英 1, 3 , 梁冬霞 1 , 夏红玲 1 , 曹藩荣 2, * , 凌彩金 1, *
食品工业科技 | 特邀主编专栏 2026,47(11): 12-24
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食品工业科技 |特邀主编专栏 2026 , 47 (11) : 12 -24
蝉茶的品质成分及香气特征分析
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李雪珂1, 2 , 周巧仪1, 马成英1, 3, 梁冬霞1, 夏红玲1, 曹藩荣2, * , 凌彩金1, *
作者信息
  • 1广东省农业科学院茶叶研究所,广东省茶树资源创新利用重点实验室,广东广州 510640
  • 2华南农业大学园艺学院,广东省南方特色茶工程技术研究中心,广东广州 510642
  • 3广东鸿雁茶业有限公司,广东清远 513000
通讯作者:
曹藩荣(1963−),男,博士,教授,研究方向:茶叶加工与生化,E-mail:。
凌彩金(1977−),女,硕士,研究员,研究方向:茶叶品质评价,E-mail:。
作者简介:

李雪珂(2000−),女,硕士研究生,研究方向:茶叶品质评价,E-mail:

Analysis of Quality Components and Aroma Characteristics of Cicada Tea
Xueke LI1, 2 , Qiaoyi ZHOU1, Chengying MA1, 3, Dongxia LIANG1, Hongling XIA1, Fanrong CAO2, * , Caijin LING1, *
Affiliations
  • 1Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
  • 2Engineering Technology Research Center of Guangdong Southern Characteristic Tea, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
  • 3Guangdong Hongyan Tea Industry Co., Ltd., Qingyuan 513000, China
出版时间: 2026-06-01 doi: 10.13386/j.issn1002-0306.2025070189
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本文以小绿叶蝉刺吸与未刺吸的金萱茶鲜叶为原料,通过系统比较分析其制成的蝉茶产品与对照茶产品(红茶/绿茶)在感官品质特征、主要生化成分及香气物质的差异,并分析其关键香气特征标志物。感官审评结果表明,蝉茶(红/绿茶)均表现出明显的花蜜香特征。生化成分结果表明,蝉绿茶的可溶性糖含量(4.75%~5.54%)均显著(P<0.05)高于对照绿茶(4.41%);蝉红茶的可溶性糖含量(4.62%~5.49%)均显著(P<0.05)高于对照红茶(4.17%)。蝉绿茶的总黄酮含量(4.88%~5.30%)均显著(P<0.05)高于蝉红茶(3.41%~4.49%);蝉绿茶的茶多酚含量(24.53%~25.18%)均显著(P<0.05)高于蝉红茶(14.36%~18.92%)。挥发性成分分析共鉴定出88种化合物,挥发性成分总量上,蝉茶高于对照茶样;此外,筛选出脱氢芳樟醇、邻伞花烃和苯甲醛为蝉绿茶与对照绿茶的特征香气物质;顺式芳樟醇氧化物(呋喃型)、香叶醇、苯乙醇、水杨酸甲酯、反式芳樟醇氧化物(吡喃型)及2-(5-甲基-5-乙烯基四氢呋喃-2-基)丙-2-基碳酸酯为区分蝉红茶与对照红茶的特征香气物质。ROAV分析表明,β-紫罗酮、苯甲醇、邻伞花烃、香叶醇等关键香气成分在蝉茶中的含量显著高于对照茶样(P<0.05),可能是蝉茶具有“蜜香”特征的关键香气成分。本研究解析了蝉茶特征风味的生化基础,可为蝉茶的品质提升提供理论支持。

茶小绿叶蝉  /  蝉茶  /  香气成分  /  生化成分  /  感官审评

In this study, fresh leaves of Jinxuan tea, both infested and uninfested with Empoasca onukii, were used as raw materials. A systematic comparison was conducted to analyze differences in the sensory quality characteristics, primary biochemical components, and aroma substances of cicada tea products and control tea products (black and green teas), leading to the identification of key aroma compounds. The sensory evaluation results indicated that the cicada tea exhibited distinct nectar-like aroma characteristics. The biochemical composition analysis revealed that the soluble sugar content of cicada green tea (4.75%~5.54%) was significantly higher than that of the control green tea (4.41%) (P<0.05). Similarly, the soluble sugar content of cicada black tea (4.62%~5.49%) was significantly greater than that of the control black tea (4.17%). The total flavonoid content of cicada green tea (4.88%~5.30%) was significantly higher than that of cicada black tea (3.41%~4.49%), whereas the tea polyphenol content of cicada green tea (24.53%~25.18%) was significantly greater than that of cicada black tea (14.36%~18.92%). A total of 88 volatile compounds were identified, with the total volatile components in cicada tea exceeding those in the control tea. Furthermore, dehydrolinalool, o-cymene, and benzaldehyde were identified as the characteristic aroma compounds that distinguished cicada green tea from the control green tea. Additionally, cis-linalool oxide (furan type), geraniol, phenylethanol, methyl salicylate, trans-linalool oxide (pyran type), and 2-(5-methyl-5-vinyl tetrahydrofuran-2-yl) propyl-2-yl carbonate were characteristic aromatic substances that differentiated cicada black tea from the control black tea. The relative odor activity value analysis indicated that key aroma components, such as β-ionone, benzyl alcohol, o-cymene, and geraniol, were present at significantly higher levels in the cicada tea than in the control tea (P<0.05), which may contribute to the distinctive "honey aroma" of cicada tea. In this study, the biochemical basis of the distinctive flavor of cicada tea was analyzed, and theoretical support for its quality enhancement was provided.

tea green leafhopper  /  cicada tea  /  aroma components  /  biochemical components  /  sensory evaluation
李雪珂, 周巧仪, 马成英, 梁冬霞, 夏红玲, 曹藩荣, 凌彩金. 蝉茶的品质成分及香气特征分析. 食品工业科技, 2026 , 47 (11) : 12 -24 . DOI: 10.13386/j.issn1002-0306.2025070189
Xueke LI, Qiaoyi ZHOU, Chengying MA, Dongxia LIANG, Hongling XIA, Fanrong CAO, Caijin LING. Analysis of Quality Components and Aroma Characteristics of Cicada Tea[J]. Science and Technology of Food Industry, 2026 , 47 (11) : 12 -24 . DOI: 10.13386/j.issn1002-0306.2025070189
茶叶是全球重要的经济作物,具有悠久的栽培和消费历史。茶是全球三大无酒精饮料之一,其中,红茶是全球消费最广泛的茶类,约占全球茶叶消费量的75%,绿茶的消费量也在持续增加[1−2]。近年来,随着消费者对特色茶产品的需求不断提升,黄化茶、白化茶以及具有特殊“蜜香”风味的蝉茶等特色茶产品逐渐成为研究热点,为茶产业多元化发展提供了新的方向[3−5]。
蝉茶特指采取茶小绿叶蝉(Empoasca onukii)刺吸后的茶树鲜叶加工而成的具有“蜜香”特征的茶产品[6]。茶小绿叶蝉是一种常见的茶园害虫,通过刺吸茶鲜叶会显著改变其代谢特征,并导致夏、秋茶产量损失10%~30%[7]。研究表明,小绿叶蝉刺吸茶鲜叶后会诱导茶树产生特定的次生代谢产物,一方面帮助茶树抵御昆虫侵害,另一方面又会赋予茶叶独特的香气和滋味,比如β-罗勒烯、芳樟醇、香叶醇等[8]。在产业应用方面,小绿叶蝉介导的风味形成机制已在乌龙茶中得到成功应用,如中国台湾的“东方美人茶”,福建的“大田美人茶”等,此类特色茶品以其突出的蜂蜜甜香和馥郁花香闻名[9],其关键香气组分包括2,6-二甲基-3,7-辛二烯-2,6-二醇、芳樟醇氧化物等萜类化合物与苯甲醇等醇类化合物[10−11]。近年来,基于小绿叶蝉取食效应的特色茶产品开发取得新进展,以广东蝉红茶和蝉绿茶为代表的特色茶产品凭借其独特的“蜜香”品质深受市场青睐。然而,现有研究主要集中于小绿叶蝉刺吸鲜叶后其生化成分与挥发性成分的变化[12−15],针对蝉红茶、蝉绿茶的风味形成机制、关键品质成分及加工工艺优化的系统性研究仍处于起步阶段,亟待深入研究。
因此,本研究以受小绿叶蝉刺吸与未刺吸的金萱茶鲜叶为原料,系统比较蝉茶(红茶/绿茶)与对照茶产品在感官品质特征、主要生化成分及挥发性香气物质的差异特征,重点解析蝉茶特有的关键香气化合物,以期为广东特色蝉茶的品质评价和加工工艺优化提供理论依据。
C7~C30饱和正构烷烃、癸酸乙酯 均为色谱纯,德国Meker公司;福林酚试剂、茚三酮、磷酸氢二钠、磷酸二氢钾、碳酸钠、蒽酮等 均为分析纯,阿拉丁试剂公司;甲酸、甲醇、乙腈 均为色谱纯,上海百灵威化学技术有限公司;茶叶样本 由广东省农业科学院茶叶研究所提供,共计12份具有代表性的茶叶样品。茶树品种均为“台茶12号”(又称金萱),采摘标准为一芽二叶,并于2024年5月内不同日期完成加工制作;其中,对照红茶(BT)与对照绿茶(GT)采用未经小绿叶蝉刺吸的茶鲜叶为原料加工制成;而蝉红茶6份(CB1~CB6),蝉绿茶4份(CG1~CG4)则依据团体标准《紫金蝉茶》(T/ZJCY 001-2019)采集受小绿叶蝉叮咬的茶鲜叶为原料制备而成。生产流程如下:对照红茶/蝉红茶:鲜叶→萎凋→揉捻→发酵→烘干;对照绿茶/蝉绿茶:鲜叶→摊青→杀青→揉捻→炒青→辉干。
FB233型自动内校电子分析天平 上海舜宇恒平科学仪器公司;DVB/CarbonWR/PDMS Smart SPME Arrow萃取头(1.1 mm,120/20 μm)、RTC120多功能自动进样系统 瑞士CTC Analytics AG公司;HP-5MS弹性石英毛细管柱(30 m×0.25 mm,ID 0.25 µm)、8890-5977 B气相色谱-质谱联用仪、1200型安捷伦高效液相色谱仪 美国Agilent公司。
参考国家标准GB/T 23776-2018《茶叶感官审评方法》,对外形(20%)、汤色(10%)、香气(30%)、滋味(30%)和叶底(10%)进行感官审评。感官审评人员为具有三级评茶员及以上职称的技术人员3人。
游离氨基酸总量按GB/T 8314-2013《茶游离氨基酸总量的测定》采用茚三酮比色法测定;茶多酚含量按GB/T8313-2018《茶叶中茶多酚和儿茶素类含量的检测方法》采用福林酚法测定;可溶性糖含量测定按GB/T 36056-2018《林业生物质原料分析方法 可溶性糖的测定》采用蒽酮比色法测定;总黄酮含量采用亚硝酸钠-硝酸铝-氢氧化钠显色法测定[16]。
儿茶素类及咖啡碱含量测定:采用HPLC检测法,以各组分标准品的出峰保留时间定性,采用外标法绘制标准曲线,依据峰面积对样品中儿茶素类及咖啡碱进行定量。色谱柱:ZORBAX Elipse XDB-C18柱(5 μm,250 mm×4.6 mm);流动相:A相为乙酸:乙腈:甲醇:水=0.5:1:2:96.5(V:V:V:V);B相为乙酸:乙腈:甲醇:水=0.5:10:20:69.5(V:V:V:V);流量为1 mL/min;柱温为30 ℃;进样量为10 μL;紫外检测波长为280 nm。梯度洗脱程序如下:0~30 min,27.5%~80% B:30~35 min,80%~7.5% B;35~0 min,27.5% B。
茶叶挥发性成分的提取采用顶空固相微萃取技术。将所有茶叶样品在室温(25 ℃)下研磨成粉末,过筛。精确称取1.000±0.005 g样品置于20 mL顶空瓶中,检测前加入2 μL内标物(癸酸乙酯的正己烷溶液,浓度为100 μg/mL)。萃取时,先将顶空瓶放入加热振荡器,在60 ℃条件下平衡5 min;随后使用萃取头在60 ℃下萃取40 min。进样时,将萃取头置于GC-MS进样口解吸附 2 min。
气相色谱条件:进样口温度设定为250 ℃,进样方式为不分流;载气选用纯度高纯氦气,流速维持在1 mL/min;柱温升温程序为:初始温度35 ℃,恒温2 min后,以5 ℃/min的速率升至250 ℃,不保持。
质谱条件:离子源为电子轰击型,电子能量70 eV;传输线及离子源温度均设置为230 ℃,四极杆温度150 ℃;检测模式为全扫描,扫描的质荷比范围为m/z 35~450;溶剂延迟时间设定为8 min。
定性与定量分析:气相色谱-质谱联用仪检测得到的原始数据,通过Masshunter工作站的未知物分析软件进行分析处理。定性分析时,将原始数据与NIST17数据库信息比对,以质谱匹配度得分超过70.0且线性保留指数(LRI)偏差在10个单位以内作为化合物确定的依据。化合物的LRI按照Babushok等[17]报道的公式(1)计算:
$ \mathrm{LRI}=100\times \mathrm{n}+100\times \frac{{\mathrm{t}}_{\mathrm{x}}-{\mathrm{t}}_{\mathrm{n}}}{{\mathrm{t}}_{\mathrm{n}+1}-{\mathrm{t}}_{\mathrm{n}}} $
式中:tx、tn和tn+1分别为待测物质、含有n个碳原子正构烷烃和含有n+1个碳原子正构烷烃的保留时间(min)。
化合物的相对含量,则通过公式(2)由癸酸乙酯内标校正求得。
$ \text{相对含量}( \text{ng}/\mathrm{g}) =\frac{\text{化合物峰面积}}{\text{内标峰面积}}\times \frac{\mathrm{内标质量}(\text{ng})}{\mathrm{样品质量}(\mathrm{g})} $
参考Fang等[18]报道的公式计算相对气味活度值(Relative Odor Activity Value,ROAV),具体见公式(3)。
$ \mathrm{ROAV}=\frac{{\mathrm{C}}_{\mathrm{i}}}{{\text{OT}}_{\mathrm{i}}} $
式中:Ci为化合物相对含量;OTi表示化合物的香气阈值。
利用Graphpad Prism10.1软件进行均值、标准差计算及单因素方差分析,并绘制柱状图,P<0.05表示有显著性差异。采用TBtools绘制热图,利用SIMCA 14.0对数据进行分析并作图。通过主成分分析(Orinciple Component Analysis,PCA)和PCA载荷图明确挥发性化合物和茶叶样品香气特征之间的关联。正交偏最小二乘法判别分析(Orthogonal Partial Least Squares-Discriminant Analysis,OPLS-DA)筛选组间差异化合物。
蝉茶样品的感官审评结果见表1。由表1可知,蝉红茶与蝉绿茶均表现出花蜜香特征,其香气浓郁度和滋味丰富度均优于对照茶样,这可能与小绿叶蝉刺吸茶鲜叶后会诱导茶树产生特定的次生代谢产物,主要是萜类与醇类,导致鲜叶产生独特的香气和滋味物质有关[19]。蝉绿茶外形及叶底的色泽较对照绿茶偏黄,这种特征性色泽变化可能与小绿叶蝉取食胁迫诱导鲜叶黄化,叶片水分含量降低有关[20]。
黄酮类化合物不仅具备较强的抗氧化功效,还能有效清除自由基,是茶叶发挥保健作用的重要功能性成分[21],黄酮类物质主要呈现苦涩味[22]。蝉茶与对照组的总黄酮含量结果见图1。由图1可知,茶样中总黄酮含量范围:对照绿茶为4.78%、蝉绿茶为4.88%~5.30%;对照红茶为3.83%、蝉红茶为3.41%~4.49%。与蝉绿茶样品相比,蝉红茶的总黄酮含量均显著降低(P<0.05)。有研究表明,同种原料加工而成的绿茶总黄酮含量显著高于红茶[23],这与本研究结果一致。
氨基酸是茶叶鲜爽滋味的重要贡献物质[24],蝉茶与对照组的游离氨基酸含量结果见图2,由图可知茶叶中游离氨基酸含量范围:对照绿茶为3.33%、蝉绿茶为2.77%~2.93%;对照红茶为4.03%、蝉红茶为2.62%~2.92%。与对照绿茶相比,4份蝉绿茶样品的游离氨基酸含量均显著降低(P<0.05);与对照红茶相比,6份蝉红茶样品的游离氨基酸含量均显著降低(P<0.05)。总体而言,蝉茶中游离氨基酸含量显著低于对照茶样。已有研究指出,茶小绿叶蝉刺吸茶叶后,鲜叶中氨基酸含量下降,是因为小绿叶蝉刺吸茶鲜叶会抑制鲜叶中氨基酸的合成及转运[25]。因此本文推测,蝉茶样品中游离氨基酸含量较低的原因可能源于其原料鲜叶的氨基酸含量已在小绿叶蝉刺吸作用下显著减少,从而导致最终成品蝉茶中的氨基酸含量明显降低。
茶多酚是重要的次级代谢物,也是茶汤苦涩味的重要贡献物质[26]。蝉茶与对照组的茶多酚含量结果见图3。由图3可知,茶叶中茶多酚含量范围:对照绿茶为22.37%、蝉绿茶为24.53%~25.18%、对照红茶为16.19%、蝉红茶为14.36%~18.92%。与蝉绿茶样品相比,蝉红茶的茶多酚含量均显著降低(P<0.05)。已有研究指出,当采用相同鲜叶原料分别加工红茶和绿茶时,绿茶中的茶多酚含量通常高于红茶,原因在于红茶加工过程中内源酶(如多酚氧化酶和过氧化物酶)的酶促作用,导致茶多酚发生氧化聚合,转化为茶黄素、茶红素等氧化产物,从而使其含量下降[27]。这与本研究结果一致。
茶叶中的可溶性糖主要是单糖和双糖,是茶汤甘甜滋味的最主要来源之一[21]。蝉茶与对照组的可溶性糖含量结果见图4。由图4可知,茶叶中可溶性糖含量范围:对照绿茶为4.41%、蝉绿茶为4.75%~5.54%;对照红茶为4.17%、蝉红茶为4.62%~5.49%。与对照绿茶相比,4份蝉绿茶样品的可溶性糖含量均显著升高(P<0.05);与对照红茶相比,6份蝉红茶样品的可溶性糖含量均显著升高(P<0.05)。总体而言,蝉茶中可溶性糖含量显著高于对照茶样。有研究显示,小绿叶蝉刺吸可导致茶鲜叶中可溶性糖含量升高,并且随着小绿叶蝉刺吸程度加重,所制而成的蝉红茶中的可溶性糖含量亦有提高[28]。该研究与本文结果一致,与对照茶样相比,蝉茶样品中可溶性糖含量的增加,可能是由于茶鲜叶在小绿叶蝉刺吸作用下可溶性糖含量增加,从而使成品蝉茶中可溶性糖含量上升。
咖啡碱是最重要的生物碱[29],生物碱是构成茶汤滋味的重要物质,也是茶叶中主要的生理活性成分。生物碱大多数本身味苦,但与多酚类及其氧化产物形成络合物以后便具有一种鲜爽滋味[30]。蝉茶与对照组的咖啡碱含量结果见图5。由图5可知,茶叶中咖啡碱含量范围:对照绿茶为25.74 mg/g、蝉绿茶为24.85~25.19 mg/g;对照红茶为27.41 mg/g、蝉红茶为23.40~24.45 mg/g。与对照绿茶相比,CG-1和CG-3蝉绿茶样品的咖啡碱含量均显著降低(P<0.05);与对照红茶相比,6份蝉红茶样品的咖啡碱含量均显著降低(P<0.05)。总体而言,蝉茶中咖啡碱含量低于对照茶样。
儿茶素属于多酚类物质中的黄烷醇类,具有强抗氧化活性。儿茶素类物质的含量及其组成情况,与茶叶品质存在密切关联。其中,酯型儿茶素的苦涩味较浓,收敛性强;而简单型儿茶素苦涩味较淡,口感先苦后甘,收敛性较弱,且较为爽口[31]。
蝉茶与对照组的儿茶素组分含量见表2。由表2可见,与对照绿茶相比,蝉绿茶总儿茶素含量显著降低(P<0.05),且EGCG含量均显著降低(P<0.05)。EGCG是绿茶中含量较高的儿茶素类成分,是贡献涩味(收敛感)和苦味的最主要物质[32],蝉绿茶的EGCG含量显著低于对照绿茶(P<0.05),这与感官审评的结果一致,蝉绿茶的苦涩味较对照绿茶明显降低。结合前文,蝉茶中可溶性糖含量的显著提升,可见小绿叶蝉刺吸鲜叶会显著降低绿茶中总儿茶素含量与EGCG含量,减轻茶汤苦涩感;同时显著提高可溶性糖含量。二者共同作用,可能是形成蝉茶“蜜香明显、滋味醇和”这一感官特征的重要原因之一。此外,与蝉绿茶样品相比,蝉红茶的总儿茶素含量均显著降低(P<0.05),原因可能在于儿茶素属于多酚类物质,红茶加工过程中内源酶(如多酚氧化酶和过氧化物酶)的酶促作用,导致茶多酚发生氧化聚合,转化为茶黄素、茶红素等氧化产物,从而使其含量下降[27]。
茶叶样品挥发性成分检测结果见图6和表3。结果显示,12份茶样共鉴定出88种挥发性化合物,包括酯类12种、醇类10种、杂环化合物3种、醛类10种、烃类23种、酮类7种、萜类14种、含氮化合物4种、芳香烃5种。绿茶中鉴定出48~54种,红茶中鉴定出65~70种。其中,茶小绿叶蝉是否刺吸制成的相同种类茶样具有明显差异。蝉绿茶香气总量为19807.32~33017.63 ng/g,均高于对照绿茶的18480.13 ng/g。对于红茶,蝉红茶的香气总量为40701.97~58342.81 ng/g,均高于对照红茶的31593.87 ng/g。综上,红茶的挥发性化合物种类与数量均高于绿茶茶样。
图6结果可见,红茶与绿茶之间、蝉茶与对照茶叶之间挥发性化合物的数量与含量均不相同。具体而言,醇类、烃类是绿茶中相对含量较高的挥发性组分,其次是萜类与其他类(包含芳香烃、杂环化合物与含氮化合物),其中蝉绿茶的醇类物质占比(27%~50%)显著高于(P<0.05)对照绿茶(17%),烃类物质占比显著低于(P<0.05)对照绿茶,其他类物质占比变化不明显。在红茶中,醇类、萜类与酯类物质占比相对较高,且蝉红茶与对照红茶之间的相对含量占比差异不显著。蝉红茶与蝉绿茶之间,萜类与酯类物质占比在蝉红茶中显著高于蝉绿茶(P<0.05)。这可能由于红茶发酵过程中茶叶脱水引发的酶促反应(如糖苷水解、脂质氧化)密切相关[33]。
PCA是一种去除随机变量间相关性的线性变换,形成主成分(Principal Component,PC)变量,以展示数据特征的方法[34−35]。将所有挥发性成分进行PCA,生成5个主成分,验证Significance结果均为R1(结果显著),模型累计解释率R2X(cum)达到0.968,整体预测能力Q2(cum)为0.841,表明模型拟合度高,具有一定预测能力,PC1~5解释率R2X分别为0.628、0.208、0.0807、0.0333、0.0196,每个PC预测能力Q2值分别为0.476、0.411、0.279、0.988、0.207。如图7A所示,每份茶样实现了较好地区分,且组内重合度较好。在PCA载荷图中,距离中心点越远的香气成分认为对样本分类贡献越大。如图7B所示,脱氢芳樟醇(P1=0.470,P2=0.800)、(3E)-4,8-二甲基-1,3,7-壬三烯(P1=0.255,P2=0.153)、苯乙腈(P1=0.071,P2=0.023)等香气物质对蝉绿茶区别于其他样本贡献较大;同理,正十二烷(P1=0.083,P2=−0.119)、正十一烷(P1=0.182,P2=−0.237)对于对照绿茶区别于其他样本贡献较大;而香叶醇(P1=−0.395,P2=0.293)、顺式芳樟醇氧化物(呋喃型)(P1=−0.331,P2=0.138)、水杨酸甲酯(P1=−0.312,P2=0.178)、苯甲醛(P1=−0.258,P2=0.198)、芳樟醇(P1=−0.221,P2=0.134)等对蝉红茶区别于其他样本贡献较大,对照红茶离中心点最近。
为了进一步明确茶小绿叶蝉是否刺吸制成的不同种类茶样之间的差异香气成分,对GT与CG、BT与CB、CG与CB分别进行OPLS-DA分析(P<0.05,VIP>1),分别筛选出5、15和13个差异香气成分。
如图8A所示,蝉绿茶中的脱氢芳樟醇(花草香气)、邻伞花烃(果香)与苯甲醛(焦糖香)等香气成分含量均高于对照绿茶。
如图8B所示,与对照红茶相比,蝉红茶中多种甜香型香气成分的相对含量显著较高,包括顺式芳樟醇氧化物(呋喃型)、苯甲醇、苯乙醇、2,6-二甲基-3,7-辛二烯-2,6-二醇、苯甲醛。此外,蝉红茶中还检出多种其他香型的挥发性成分,其含量也高于对照红茶,如水杨酸甲酯(薄荷香)、2-(5-甲基-5-乙烯基四氢呋喃-2-基)丙-2-基碳酸酯(果香)、香叶醇(花香)以及反式芳樟醇氧化物(吡喃型)(木质香)。
采用ROAV将各香气成分的浓度与感觉阈值相结合,评估不同香气成分对整体香气的贡献程度,进而确定关键香气成分[36−37]。普遍认为ROAV>1的化合物对香气具有重要贡献;若0.10≤ROAV<1.00时,则认为该香气成分对茶样香气具有重要修饰作用[38]。ROAV计算结果表明,所有绿茶样品中ROAV大于1的物质有21种(表4),其中对照绿茶与蝉绿茶VIP>1的物质有3种,脱氢芳樟醇、邻伞花烃与苯甲醛。
所有红茶样品中ROAV值大于1的物质有38种(表4),其中对照红茶与蝉红茶VIP>1的物质有7种,香叶醇、顺式芳樟醇氧化物(呋喃型)、苯乙醇、水杨酸甲酯、反式芳樟醇氧化物(吡喃型)、苯甲醇与2-(5-甲基-5-乙烯基四氢呋喃-2-基)丙-2-基碳酸酯。
综上所述,脱氢芳樟醇、邻伞花烃与苯甲醛可作为区分对照绿茶与蝉绿茶的潜在化学标记物,同样,顺式芳樟醇氧化物(呋喃型)、苯甲醇、苯乙醇、2,6-二甲基-3,7-辛二烯-2,6-二醇、苯甲醛。香叶醇、水杨酸甲酯、2-(5-甲基-5-乙烯基四氢呋喃-2-基)丙-2-基碳酸酯、反式芳樟醇氧化物(吡喃型)可作为区分对照红茶与蝉红茶的潜在化学标记物。
蝉绿茶与蝉红茶的差异性成分结果见图9。结果可见,蝉绿茶中主要具有青草香的甲基庚烯酮、具有花草香气的脱氢芳樟醇与正十一烷的相对含量高于蝉红茶。在蝉红茶中检测到两种特有挥发性物质,分别是2-(5-甲基-5-乙烯基四氢呋喃-2-基)丙-2-基碳酸酯(果香)与苯乙醇(玫瑰香蜂蜜香),其他8个差异挥发性化合物在蝉红茶中的相对含量均高于蝉绿茶。
蝉红茶与蝉绿茶的差异挥发性化合物主要包括脱氢芳樟醇、香叶醇、水杨酸甲酯等。值得注意的是,水杨酸甲酯和苯甲醇的产生已被证实与植物应激反应有关,包括茶小绿叶蝉刺吸[8]。此外,芳樟醇及其氧化物的含量与茶小绿叶蝉刺吸程度有关[39],并且被确定为蝉红茶香气轮廓的关键组分,其低香气阈值(例如芳樟醇在水中为0.006 mg/kg)对蝉红茶的花香与果香特征产生核心贡献。
在本研究中,由同品种(金萱)制成的红绿茶样品分析表明,茶小绿叶蝉刺吸后制成的蝉红绿茶比对照红绿茶总挥发性成分更高,香气物质含量也有所提升。在ROAV大于1的关键香气活性物质中,β-紫罗酮、苯甲醇、邻伞花烃、2-戊基呋喃、顺式芳樟醇氧化物(呋喃型)、香叶醇、水杨酸甲酯、甲基庚烯酮、脱氢芳樟醇、苯甲醛在所有样品中均检出,且蝉茶中含量显著高于对照茶叶。这些物质的高相对含量,赋予蝉茶更加浓郁的甜香、花香与果香,本研究推测这是使其香气更加浓郁的重要基础。
另外,蝉红茶中检测到特有挥发性物质2-(5-甲基-5-乙烯基四氢呋喃-2-基)丙-2-基碳酸酯。之前的研究表明,该化合物在东方美人乌龙茶(原料同样被小绿叶蝉刺吸)中的含量较对照乌龙茶显著提高[11],且在萎凋工序后检出。尽管目前尚无该化合物香气活性阈值的公开报道,但鉴于其在蝉红茶中的高相对含量,研究推测该物质对蝉红茶具有不同于对照红茶的独特香气特征(特别是果香)有潜在的重要贡献。
本研究系统探究了小绿叶蝉刺吸对金萱茶树鲜叶原料加工适应性的影响,并阐明了其在红茶与绿茶产品中关键香气成分的差异变化。感官评价结果表明,蝉茶在香气与滋味上均表现出独特的花蜜香特征。生化成分分析显示,与对照茶样相比,蝉茶中的可溶性糖含量显著升高,而游离氨基酸含量显著降低;蝉红茶中的咖啡碱含量显著低于常规红茶,蝉绿茶的总黄酮与茶多酚含量则显著高于蝉红茶。挥发性组分分析进一步表明,蝉茶中挥发性物质总量显著高于对照茶。通过PCA与OPLS-DA分析,明确了蝉绿茶与对照绿茶之间的关键差异化合物包括脱氢芳樟醇、邻伞花烃和苯甲醛;而蝉红茶与对照红茶之间的特征差异物质主要包括顺式芳樟醇氧化物(呋喃型)、香叶醇、苯乙醇、水杨酸甲酯、反式芳樟醇氧化物(吡喃型)以及2-(5-甲基-5-乙烯基四氢呋喃-2-基)丙-2-基碳酸酯。
综上所述,本研究比较了小绿叶蝉刺吸处理后所制红茶和绿茶与对照茶在生化成分及关键香气成分方面的差异,初步揭示了蝉茶特征花蜜香形成的物质基础。然而,小绿叶蝉胁迫影响茶叶代谢物变化的分子调控机制仍有待深入探索。本研究可为广东特色蝉茶的生产与品质控制提供参考依据。

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2026年第47卷第11期
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doi: 10.13386/j.issn1002-0306.2025070189
  • 接收时间:2025-07-17
  • 首发时间:2026-10-22
  • 出版时间:2026-06-01
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  • 收稿日期:2025-07-17
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    1广东省农业科学院茶叶研究所,广东省茶树资源创新利用重点实验室,广东广州 510640
    2华南农业大学园艺学院,广东省南方特色茶工程技术研究中心,广东广州 510642
    3广东鸿雁茶业有限公司,广东清远 513000

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曹藩荣(1963−),男,博士,教授,研究方向:茶叶加工与生化,E-mail:。
凌彩金(1977−),女,硕士,研究员,研究方向:茶叶品质评价,E-mail:。
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2种不同金属材料的力学参数
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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