Abstract：
Targeted metabolomics combined with chemometrics were applied to investigate the flavor profiles of 4 white tea samples, which were produced from different maturity fresh tea leaves with different withering methods. Mature leaves that underwent novel withering process at higher temperature (28-30℃) and humidity (75 ± 3 %) (MN) were characterized by intense milky flavor. The content of free amino acids, catechins, and soluble sugars in MN were significantly lower than that in the other 3 tea samples, resulting in a sweet and mellow taste with low bitterness. Meanwhile, MN possessed the highest intensity of milky aroma, which could be mainly attributed to the existence of dihydro-5-pentyl-2(3H)-furanone and 2-pentyl-furan as the key volatile substances with coconut and creamy fragrance. These findings provide insight into the substance foundations of milky flavor, and identified leaf maturity and processing method as the determining factors of the milk-flavored white tea (MFWT).
摘要：
应用靶向代谢组学与化学计量学相结合的方法研究了4种白茶样品的风味特征,由不同成熟度的新鲜茶叶以不同的枯萎方法生产。在较高温度（28-30℃）和湿度（75±3％）（MN）下经历新颖的枯萎过程的成熟叶片具有强烈的乳状风味。游离氨基酸的含量，儿茶素,MN中的可溶性糖明显低于其他3种茶叶样品，导致甜味和醇厚的味道低苦味。同时,MN拥有最高强度的乳香，这主要归因于二氢-5-戊基-2（3H）-呋喃酮和2-戊基-呋喃作为椰子和奶油香味的关键挥发性物质的存在。这些发现提供了深入了解乳白色风味的物质基础，并确定了叶成熟度和加工方法作为牛奶风味白茶（MFWT）的决定因素。
