径山绿茶、抹茶和红茶品质特征及风味物质差异分析

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中图分类号：S571.1；0657.63 文献标识码：A 文章编号：1000-369X（2025）06-0971-16

Abstract： Processng techniques significantly alter the accumulation and composition of internalcomponents in tea， forming different categories of tea products.Currently，there is limited research on theaccumulation of compounds in differentcategories ofJingshan teaand their impact ontaste qualitycharacteristics.Inthisstudy，Jingshan green tea，matcha，and black tea were selected as the research object.Thecontents of physicochemical components such as water extracts，tea polyphenols，amino acids，and caffeine were detected，and the maincompounds that constitute the tasteand aroma skeleton of Jingshan tea were analyzed.The results show that thecontents of compounds related to taste，such as water extracts，tea polyphenols，theanine，and glutamic acid，were significantly higher in greentea than in black tea. Meanwhile， black tea exhibited the highest accumulation of γ -aminobutyric acid. Jingshan green tea， matcha，and black tea were characterized by their“rich floral aroma and refreshing sweetness”，“freshand thick”， and“sweet fruit aroma and lingering sweetness”，respectively. A total of 10l volatile compounds were identified in differentcategoriesof teasamples （31ingreentea，30inmatcha，and40inblack tea），among whichcis-jasmoneand 4，8-dimethyl-1，3，7-nonatriene arethe keycomponents contributing to the“elegant and floral" aroma qualityof green tea. β -ionone， a -ionone，and β -cyclocitral are the essential components for the“fragrance”aroma of matcha.Geraniol and methyl salicylate arethe crucial components for the“sweet aroma”of black tea.The research findings would be beneficial for expanding the studyofJingshan tea'sflavor chemistryand provided a valuable reference for enhancing the high-quality processing of Jingshan tea.

Keywords： Jingshan tea，physicochemical components，sensory evaluation，aroma

径山茶是浙江省茶产业的重要组成部分，主要产自市余杭区，全品类产品包括绿茶、抹茶和红茶，以绿茶为主[]。（剩余19180字）