基于HS-SPME-GC-MS分析信息素(乙烯)处理对桑植白茶香气成分的影响OA

The Traditional processing of white tea relies on natural withering,which presents issues such as unstable formation of aroma component and low production efficiency.A novel technology integrating fresh leaf shaking with exogenous assistance using high-throughput pheromones(Type A/B)was proposed,in which enzyme-promoted oxidation was facilitated by shaking and aroma metabolic pathways were regulated through pheromone spraying.Analysis based on HS-SPME-GC-MS demonstrated that,compared with the traditional process,the linalool content in the pheromone A(plant-derived compound)treatment group(W13)was increased by 46.31%(11.31%vs CK3 7.73%).In the high-concentration pheromone B group(W223,0.25‰～2.25‰),significant increases in 2-pentylfuran(3.11%)and phenylethyl alcohol(3.14%)were observed,imparting floral and fruity aroma characteristics to the white tea.When withering time was extended to 18h,the total content of aroma components was increased by 35%.It was indicated that this technology can significantly optimize the aroma quality of white tea and possesses potential for large-scale production.