靖安白茶是由靖安县内繁育的珍稀白化茶树品种经摊青、杀青、做形和烘干加工而成的绿茶，因其“清、嫩、鲜、醇”的风味备受消费者青睐。为明确靖安白茶品质风味特征，本研究采用感官审评、全二维气相色谱-四极杆飞行时间质谱（GC×GC-Q-TOF-MS）、液相色谱-质谱联用（LC-MS）等技术分析靖安白茶香气和滋味。结果表明：靖安白茶中被鉴定出的挥发性成分有439种，其中，2 -乙基呋喃、芳樟醇、壬醛、顺- 3 -己烯基丁酯等 18种化合物可能对靖安白茶呈现嫩香与清香特征具有重要贡献；靖安白茶样品中定性出的非挥发性成分约219种，其中，L -正亮氨酸、乙炔基苯、DL -精氨酸、L -茶氨酸、烟草胺、2 -糠酸、磷化物a、腺苷、伊莫拉明、异槲皮素、胆碱、金丝桃苷、杨梅素- 3 -半乳糖苷、芸香苷共 14 种化合物被认定为靖安白茶鲜醇滋味的关键成分。这些关键物质对靖安白茶“嫩香、鲜醇”的品质形成起着重要的作用。

Jingan Baicha is a green tea processed from the rare albino tea varieties bred in Jing'an County by spreading, fixation, shaping and drying, which is highly favored by consumers for its “clear, tender, fresh and mellow” flavor. In order to clarify the quality and flavor characteristics of Jingan baicha, the sensory evaluation, comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC×GC-Q-TOF-MS), liquid chromatography-mass spectrometry (LC-MS), and other techniques was used to analyze the aroma and taste components of Jingan baicha. The results indicated that 439 volatile components were identified in Jingan baicha samples, among which 18 compounds such as 2-ethylfuran, linalool, nonanal, cis-3-hexenylbutyl ester, and so on, might contribute to the tender and fresh aroma characteristics of Jingan baicha. Among them, L-norleucine, ethynylbenzene, DL-arginine, L-theanine, nicotinamide, 2-furoic acid, phosphide a, adenosine, imipramine, isoquercitrin, choline, chrysin, populin-3-galactoside, and rutin were identified as the key components of the fresh and mellow flavors of Jingan baicha.These key components play important roles in the formation of the quality of Jingan baicha, which is “tender, fresh and mellow”.

靖安白茶的品质化学研究(xczx-2024063)；国家茶叶产业技术体系岗位科学家(CARS-19)