为探明万州川中小叶种制作红茶滋味品质,该文以9个不同区域和表型特征的川中小叶种制备红茶,采用靶向检测方法,分析茶汤中儿茶素类、游离氨基酸类、生物碱类、黄酮醇及其苷类、有机酸类和可溶性糖组分6大类滋味成分,以感官分析,多元统计法,结合滋味贡献度(dove-over-threshold, Dot)分析川中小叶种茶树的滋味特征。结果表明:所有茶样分为4类,Ⅰ类茶样中包含C4,C5,C6,C8以及2个对比样,各滋味成分含量相对较为均衡;Ⅱ类茶样具备类似的林下栽培环境,黄酮苷类物质含量低,没食子酸、咖啡碱(caffeine,CAFF)、儿茶素类以及氨基酸类物质含量高,表现出醇厚、鲜爽度高的滋味特征;Ⅲ类茶样为叶形较大的种质,黄酮苷类、琥珀酸为其特征滋味成分,儿茶素类、茶氨酸和CAFF含量低,涩味和鲜爽度较高;Ⅳ类茶样儿茶素类、CAFF含量较高,Thea含量低,滋味浓强,但欠鲜爽。该研究对万州区不同区域川中小叶种制备红茶的品质特性进行了梳理,为该类种质资源进一步改进工艺和开发利用提供理论依据。
To assess the taste quality of Sichuan middle/small leaf tea tree populations (SMP) black tea in Wanzhou district, this study focused on black tea produced by nine SMP, each exhibiting different regional and phenotypic characteristics.The research employed targeted detection methods for six taste components of tea soup, namely catechins, free amino acids, alkaloids, flavonols and their glycosides, organic acids, and soluble sugar components, and estimated the taste performance with sensory evaluation.Then,multivariate statistical analysis, combined with the dove-over-threshold (Dot) method were utilized to analyze the taste characteristics of each samples. The result categorized all tea samples into four classes.Class Ι comprised C4, C5, C6, C8, and two comparative samples, exhibiting a relatively balanced composition of each flavor component.Class II shared a similar undergrowth cultivation environment, characterized by low flavonoid glycoside content and high levels of gallic acid, caffeine (CAFF), catechins, and amino acids, resulting in a mellow taste and high freshness.Class III tea samples, featuring large leaf-shaped germplasm, had flavonoid glycosides and succinic acid as their characteristic taste components, with low levels of catechins, theanine, and CAFF, but high astringency and freshness.Class IV boasted high catechin and CAFF content, low theanine content, and a strong flavor but lacked freshness.This study thoroughly explored the quality characteristics of black tea produced by SMP species in Wanzhou district, offering a theoretical basis for further developing and utilizing this germplasm resource.
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