富含脂肪酸的钦香单丛茶特征性成分及风味机制研究OA

A systematically analysis of the aroma components,biochemical characteristics,and fatty acid composition of Qinxing Dancong tea was conducted,revealing that this tea type is generally rich in unsaturated fatty acids such as linoleic acid and linolenic acid,with their concentrations significantly higher than those in traditional Fenghuang Dancong tea.Combined detection results from GC-MS and LC-MS confirmed that its aroma profile is consistent with typical oolong tea,containing key volatile components such as linalool,jasmine lactone,and indole.However,the enrichment of acid-derived precursors was found to impart a fresher and more layered aromatic structure.Tree age was identified as a key factor influencing the accumulation of fatty acids and aroma precursors,with old-tree samples exhibiting higher concentrations and a mellower taste.A mechanism centered on fatty acids as core precursors driving the aroma formation of Qinxing Dancong tea was proposed,thereby expanding the theoretical framework of oolong tea flavor formation.The findings not only elucidate the compositional characteristics of Qinxing Dancong but also provide new research directions and application value for the breeding of high-fatty acid specialty tea varieties and the development of functional tea beverages.