Research On Quality Difference Between Sangzhi White Tea And Fuding White Tea

Sangzhi white tea is one of the new white tea products that have emerged in China in recent years.At this stage,few studies have systematically reported its quality characteristics.In order to explore the quality difference between Sangzhi white tea and Fuding white tea,this study descriptively evaluated the quality characteristics of loose tea and pressed tea of Sangzhi white tea and Fuding white tea through sensory evaluation,and analyzed the main taste components of the difference in taste between them.The important aroma components of the aroma difference between them were also identified.The main findings are as follows.(1)Loose tea and pressed tea with typical quality characteristics of Sangzhi white tea and Fuding white tea in 2020 were used as materials.Through descriptive sensory evaluation,we found that the taste of Sangzhi white tea is more sweetness,while Fuding white tea is more umami and mellow.In terms of aroma,Sangzhi white tea is higher in sweet or floral fragrance,while Fuding white tea is higher in umami and tea hairs aroma,and the fragrance of tea hairs is obvious.(2)The main taste components in each grade of Sangzhi white tea and Fuding white tea were determined by high performance liquid chromatography and other detection methods,and it was found that the total amount of free amino acids and catechins in each grade of Sangzhi white tea was significantly lower than that of Fuding white tea.The content of soluble sugar in snow series and flower series is significantly higher than that in Fuding white tea of the same grade.Combined with the discriminant analysis of the OPLS-DA model,it was found that catechins and free amino acids were the key components in the taste difference between Sangzhi white tea and Fuding white tea.The OPLS-DA model based on the main taste components can effectively discriminate the loose tea of Sangzhi white tea and Fuding white tea,but cannot discriminate the pressed tea.(3)The aroma metabolites in Sangzhi white tea and Fuding white tea were detected and identified by HS-SPME combined with GC-MS technology,and it was found that the number and average content of volatile aroma components in Sangzhi white tea were less than those in Fuding white tea;The moon series and snow series loose teas of Sangzhi white tea contain relatively high content of alcohol compounds,while the flower series and wind series loose tea,the snow series,and the flower series and wind series pressed teas have relatively high content of aldehyde compounds.After multivariate statistical analysis,it was found that OPLS-DA based on aroma components could effectively discriminate the loose tea and pressed tea of Sangzhi white tea and Fuding white tea,and linalool,methyl salicylate,5,6-ring Oxy-β-ionone,2,6-dimethyl-3,7-octadiene-2,6-diol,trans-linalool oxide,cis-jasmone are Sangzhi white tea and Fuding white tea Important compounds for aroma differences.