为了研制一款以白茶为基底的花果复合茶饮品，该研究选用了寿眉白茶、玫瑰花、红枣和陈皮作为原料，通过感官评定和正交优化确定了最佳配方M1（寿眉：玫瑰：红枣：陈皮=13：8：8：1）。该配方的茶汤色泽杏黄明亮，香气和谐，滋味鲜爽、甜醇。研究结果表明，M1配方在香气和口感方面均优于其他配比组合。该配方的水浸出物含量为48.70%，氨基酸含量为4.11%，可溶性糖含量为16.24%，茶多酚含量为8.62%，黄酮含量为0.58%。M1的香气化合物主要以醚类、醇类、烯烃类、酸类、烷类、酯类和醛类为主，其中丁香酚甲醚、香茅醇、α-法呢烯、(+)-柠檬烯、苯乙醇是其主要香气成分。根据主要化合物的香气特征描述，M1的香气类型可分为甜香、果香和花香三类。该研究不仅丰富了白茶的风味，而且为花茶产业的研究和创新提供了新的思路。

To develop a flower and fruit compound tea beverage based on white tea, white tea (Shoumei), rose, jujube, and pericarpium citri reticulatae were selected as raw materials. The optimal formula, M1 (Shoumei: rose: jujube: pericarpium citri reticulatae = 13:8:8:1), was identified through sensory evaluation and orthogonal optimization. The tea infusion produced by this formula exhibited a bright apricot-yellow color, a harmonious aroma, and a fresh, sweet, and mellow taste. M1 formula demonstrated superior performance in both aroma and taste compared to others. This formulation achieved a water extract content of 48.70%, amino acid content of 4.11%, soluble sugar content of 16.24%, tea polyphenol content of 8.62%, and flavonoid content of 0.58%. The aroma compounds in M1 included ethers, alcohols, olefins, acids, alkanes, esters, and aldehydes, with key volatile components such as methyleugenol, citronellol, α-farnesene, (+)-limonene, and phenylethyl alcohol. Based on the aromatic characteristics of the key compounds, the aroma types of M1 can be classified into three types: sweet, fruity and floral. This study not only enhances the flavor profile of white tea but also provides valuable insights for research and innovation of the floral tea industry.

国家十四五重点研发计划课题（2022YFD2101102），湖南省产业创新链项目(2021NK1020-1)，云南省重大科技专项计划（202202AE090030），湖南农业大学黄埔创新研究院项目(2022xczx-088)