PDF(Pubmed)
Abstract：
Taiping Houkui (TPHK) is prevalent green tea in China, its flavor quality is significantly influenced by different production regions. However, the key flavor compounds responsible for these discrepancies remain unclearly. Here, TPHK samples were produced from fresh leaves of \'Shidacha 2\' cultivar planted in 14 distinct production regions. In 14 TPHK samples, a total of 33 non-volatile compounds were identified and quantified. Partial least-squares discriminant analysis (PLS-DA) reveal that theanine and glutamate were the main umami compounds, caffeine imparted with bitterness, which collectively contributed to the variation in the taste flavor of TPHK across different production regions. Furthermore, the profiles of 51 volatile compounds were determined, integrated PLS-DA with odor activity values of volatiles indicated that linalool (165.7-888.5) and geraniol (11.9-141.4) affecting the floral aroma of TPHK among different production regions. Our findings revealed the critical compounds that contributed to the effect of production regions on flavor quality of TPHK.
摘要：
太平侯奎（TPHK）是中国流行的绿茶，其风味品质受不同产地的影响显著。然而,造成这些差异的关键风味化合物仍然不清楚。这里,TPHK样品是从14个不同生产区域种植的“Shidacha2”品种的新鲜叶子中生产的。在14个TPHK样本中，共鉴定并定量了33种非挥发性化合物.偏最小二乘判别分析(PLS-DA)表明茶氨酸和谷氨酸是主要的鲜味化合物,咖啡因赋予苦味，这共同导致了不同生产区域TPHK味道的变化。此外，测定了51种挥发性化合物的概况，整合的PLS-DA与挥发物的气味活性值表明芳樟醇（165.7-888.5）和香叶醇（11.9-141.4）在不同生产区域之间影响TPHK的花香。我们的发现揭示了关键化合物，这些化合物有助于生产区域对TPHK风味质量的影响。
