PDF(Pubmed)
Abstract：
The quality of the Dahongpao mother tree (Camellia sinensis) remains a mystery to this day. In this study, for the first time, the differences between the Dahongpao mother tree (MD) and Dahongpao cuttings (PD), in terms of odor characteristics and taste characteristics were analyzed by metabomics. The results showed that MD had stronger floral, fruity, green, and woody odor characteristics than PD, and that the contributions were mainly from dihydromyrcenol, methyl salicylate, 2-isobutylpyrazine, 1,6-dihydrocarveol, gamma-terpineol, and linalyl acetate. Further, fresh and brisk taste and mellowness taste characteristics of MD were significantly higher than PD, with contributions mainly from amino acids and derivatives and organic acids. Secondly, bitterness taste characteristics of PD were significantly higher than MD, with contributions from phenolic acids, flavones, and flavonols. This study preliminarily unraveled the legend of the superior quality of the Dahongpao mother tree, and also provided an important reference for the breeding of tea-tree cuttings.
摘要：
大红袍母树（山茶）的质量至今仍是个谜。在这项研究中,第一次,大红袍母树（MD）和大红袍插条（PD）之间的差异，在气味特征和味道特征方面进行了元组学分析。结果表明，MD具有更强的花卉，果味,绿色,和木本气味特征比PD，贡献主要来自二氢月桂烯醇，水杨酸甲酯,2-异丁基吡嗪,1,6-二氢卡维醇，γ-松油醇,和醋酸亚麻酸酯。Further,MD的新鲜和活泼的味道和醇厚的味道特征明显高于PD，贡献主要来自氨基酸及其衍生物和有机酸。其次,PD的苦味特征明显高于MD，酚酸的贡献，黄酮,和黄酮醇。本研究初步揭开了大红袍母树优良品质的传说，也为茶树插条的选育提供了重要参考。
