不同季节碾茶香气差异分析OA

To determine the differences in aroma components of Tencha across different seasons,sensory evaluation,headspace-solid phase micro extraction-gas chromatography/mass spectrometry,and other technical methods were used to analyze the volatile compounds in Tencha processed from fresh leaves of the'Fuxuan No.9'harvested in spring、summer and autumn.The sensory evaluation results showed that spring Tencha has a mellow and refreshing taste with seaweed aroma,while summer and autumn Tencha exhibits a mellow,moderately refreshing taste and characteristic tea aroma.In terms of aroma components,a total of 67 volatile components were identified in Tencha across the three seasons(spring,summer and autumn).Through multivariate statistical analysis,29 aroma components such as nonanal were screened as key differential components in Tencha from different seasons(p<0.05,VIP>1).This study provide a theoretical basis for the utilization of summer and autumn tea resources and offer important guidance for promoting and optimizing the processing technology of summer and autumn Matcha.