武夷岩茶(WRT)因其独特的“岩味”而备受赞誉,其品质表现出明显的区域差异。然而,来自不同产区的原始武义岩茶(PWRTs)的风味特征尚不清楚。这里,茶树。sinensiscv.\'肉桂\'和\'水县\',制作WRT的两个典型品种,种植在正艳,榕树,在高海拔,外山生产区用于制造PWRTs。我们对感官属性进行了全面的比较,挥发性有机化合物(VOCs),来自不同产区的“肉桂”和“水县”品种的PWRTs的宏观组成。感官评价表明,来自正艳的“肉桂”和“水仙”PWRTs均表现出最佳的风味品质,紧随其后的是榕树人,在高海拔地区,和外山产区。挥发性有机化合物的测定和分析结果显示,“肉桂”和“水县”PWRTs中有680种挥发性有机化合物,不同产地主要影响VOCs的定量模式,很少影响其定性组成。综合多元统计分析方法显示,苯甲醇,hotrienol,丁酸,2-甲基-,己酯,苯,(2-硝基乙基)-,香叶基异丁酸酯可能是影响不同产区PWRTs香气差异的关键VOCs。此外,水提取物质,茶多酚,咖啡因,和游离氨基酸可能是区分来自不同生产区域的PWRT的重要宏观组成。阐明了不同生产区域的PWRTs风味品质差异的代谢基础,这可能有助于生产高质量的WRT。
Wuyi Rock Tea (WRT) is cherished for its exceptional \"rock
flavor\" and its quality shows obvious regional differences. However, the
flavor characteristics of Primary Wuyi Rock Teas (PWRTs) from different production areas remain unclear. Here, the Camellia sinensis var. sinensis cv. \'Rougui\' and \'Shuixian\', two quintessential cultivars for making WRT, planted in Zhengyan, Banyan, at high elevations, and Waishan production areas were used to make PWRTs. We conducted a comprehensive comparison of the sensory attributes, volatile organic compounds (VOCs), and macro-compositions of PWRTs of \'Rougui\' and \'Shuixian\' cultivars from different producing areas. Sensory evaluation indicated that both \'Rougui\' and \'Shuixian\' PWRTs from Zhengyan exhibited the best
flavor qualities, followed by those from Banyan, at high altitudes, and Waishan production areas. The results of the determination and analysis of VOCs showed 680 VOCs in \'Rougui\' and \'Shuixian\' PWRTs, and that the different production areas mainly influenced the quantitative pattern of VOCs and rarely the qualitative composition. Integrated multivariate statistical analysis methods revealed that benzyl alcohol, hotrienol, butanoic acid, 2-methyl-, hexyl ester, benzene, (2-nitroethyl)-, and geranyl isobutyrate may be the key VOCs affecting the aroma differences in PWRTs from different production areas. In addition, water-extractable substances, tea polyphenols, caffeine, and free amino acids may be the important macro-compositions that distinguish PWRTs from different production areas. The metabolite basis for differences in the
flavor qualities of PWRTs across production areas was elucidated, which may be helpful for the production of high-quality WRT.