五年陈不同等级福鼎白茶挥发性成分差异研究

打开文本图片集

中图分类号：TS272.5 文献标识码：A文章编号：1000-3150（2025）09-45-8

Study on the Differences in Volatile Components of Five-year-aged Fuding White Tea of Different Grades

CHENHongbo1²， CAI Meisheng³， ZHANG Qingbi³，LOU Zhenyou²，

HU Qili'，LI Bo²，HE Puming²，YUHaonan，TU Youying²

ZhejiangShuren University，Hangzhou31ool5，China; 2.DepartmentofTea Science，Zhejiang University，Hangzhou

310058，China; 3.Organization Group ofFuding Tea Industry Development，Fuding 355200， China

Abstract： The changes in volatile components of white tea during the storage processhave always been a focus of atention.In this paper，headspacesolid-phase microextractionand gas chromatography-mass spectrometrywere used to determine volatile components of17diferent grades offive-year-agedFuding white tea samples.In adition， the weighted geneco-expressonnetwork （WGCNA），heat mapand PLS-DA were applied toclasify thevolatile components andsensoryevaluationresults.Throughheatmapanalysis，it isshownthatafter5yearsofstorage，thevolatilecomponent typesof different gradesofwhiteteaarerelativelysimilar，mainlycomposedofphenylethanol，benzaldehyde，linalool and its oxides，but the proportions ofeach component vary greatly.By the analysis of WGCNA，Baihaoyinzhen was mainly composedofhoneyfragranceandHao fragrance，andboth were significantly positivelycorrelated withthecontents ofethyl pelargonateandethyloctanoate.Baimudan was mainlyfloral，andthecontents ofolefinsand linalool oxides had ahighcorrelation，which was significantlyand negativelycorrelated withthecontents ofhdrocarbons.Shoumei had many fragrance types，among which frankincense is significantly positivelycorrelated with the contents ofbenzaldehyde， linalool oxide， etc. Cinnamomum camphora was significantly and positively correlated with β -elemene， β -celinene， etc. Wood fragrance was significantly and positively correlated with ionone and its oxides，dihydrokiwifruit lactone，etc. Keywords： Fuding white tea， storage，volatile components

白茶是中国六大茶类之一，根据采摘嫩度和茶树品种不同，可以分成白毫银针、白牡丹、贡眉和寿眉。（剩余6901字）