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投稿时间：2026-01-21
投稿时间：2026-01-21
中文摘要: 以白叶1 号（芽叶白化）、紫娟（芽叶紫化）、黄金菊（芽叶黄化）、福鼎大白茶（芽叶呈绿色）4 个茶树品种为材料，采用控温摊青、手工炒青、机械揉捻等工艺制作绿茶，结合感官评价、生化成分分析，系统比较其风味品质。结果表明：4 个不同叶色茶树品种所制绿茶在感官品质和生化成分上差异显著。白叶1 号游离氨基酸含量最高，显著高于黄金菊、福鼎大白茶和紫娟，外形呈针形、纯锋苗，匀齐，嫩白，匀净，滋味鲜爽带花果香、清香馥郁，干茶外形评分最高；紫娟水浸出物（42.59%）、茶多酚（13.69%）含量最高，游离氨基酸（1.57%）含量最低，花香显、带毫香、辛香、滋味尚醇、微涩，制绿茶感官评价总分最低；黄金菊水浸出物、茶多酚、游离氨基酸、儿茶素组分、氨基酸组分含量比例协调，外形针形、显锋苗，匀整，黄绿，匀净，滋味鲜爽、有毫香，感官评价总分最高。黄金菊绿茶中甘氨酸、蛋氨酸、磷酸丝氨酸Z-score值较高。黄金菊、白叶1 号所制绿茶外形优美、滋味鲜爽，适于制备新型绿茶产品，福鼎大白茶制作绿茶滋味浓醇、毫韵显，适于制备传统绿茶；紫娟内含成分丰富，但高酚氨比影响其滋味品质，更适于开发功能型绿茶产品。
Abstract:By using four tea varieties，namely Baiye No. 1 （white-leafed），Zijuan （purple-leafed），Huangjinju（yellow-leafed），and Fuding Dabai Tea （green-leafed），as materials，green teas were produced through processes such as temperature-controlled withering，manual pan-firing，and mechanical rolling. Sensory evaluation and biochemical component analysis were combined to systematically compare their flavor quality. The results showed significant differences in sensory quality and biochemical components among the green teas processed from the four tea varieties. Baiye No. 1 exhibited the highest amino acid content，which was significantly higher than that of Huangjinju，Fuding Dabai Tea，and Zijuan. Its appearance was needle-shaped with pure sharp tips，uniform，tender white，and clean，with a fresh and fruity aroma，high fragrance，and fresh taste，achieving the highest score for dry tea appearance. Zijuan had the highest contents of water extracts （42.59%） and tea polyphenols （13.69%） but the lowest free amino acid content （1.57%）. It displayed a floral aroma，downy fragrance，and spicy notes，with a taste that was relatively mellow but slightly astringent，resulting in the lowest sensory score. Huangjinju showed a coordinated ratio of water extracts，tea polyphenols，free amino acids，catechin components，and amino acid components. Its appearance was needle-shaped with prominent sharp tips，uniform，yellow-green，and clean，with a fresh taste and downy fragrance，achieving the highest sensory score.The Z-scores of glycine，methionine，and phosphoserine in Huangjinju green tea were relatively high. The green teas produced from Huangjinju and Baiye No. 1 possessed an elegant appearance and fresh taste，making them suitable for the preparation of novel green tea products. Fuding Dabai Tea produced green tea with rich flavor and prominent Pekoe flavor，suitable for the preparation of traditional green tea. Zijuan contained abundant internal components，but the high ratio of polyphenols to amino acids affected its flavor quality，making it more suitable for developing functional green tea products.
文章编号：202616023 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（32460785）；江西省茶叶产业技术体系（JXARS-06）；江西省重点研发计划项目（20252BCF320037）；特色果树茶叶种植与高值利用江西省重点实验室（20241ZDD02045）
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