不同香型凤凰单丛茶叶香气判别与品质特征的研究

李爽; 万人源; 王从连; 管素琼; 严钰萧; 韩璐阳; 吕才有; 杨广容

doi:10.13386/j.issn1002-0306.2022070382

不同香型凤凰单丛茶叶香气判别与品质特征的研究

doi: 10.13386/j.issn1002-0306.2022070382

云南农业大学茶学院，云南昆明 650201

基金项目: 国家现代农业（茶叶）产业技术体系建设专项（CARS-19）；国家自然科学基金项目（NSFC：31660225）。

详细信息

作者简介:
李爽（1999−），女，硕士研究生，研究方向：茶树栽培生理生态、茶园土壤环境质量与茶叶生化品质，E-mail：1712756528@qq.com

通讯作者:
杨广容（1974−），女，博士，副教授，研究方向：茶树栽培生理生态及茶树种质资源与茶叶品质，E-mail：2452739538@qq.com

中图分类号: TS207.3
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出版历程
- 收稿日期: 2022-08-03
- 网络出版日期: 2023-04-20
- 刊出日期: 2023-06-01

Study on Aroma Identification and Quality Characteristics of Fenghuang Dancong Tea with Different Aroma Types

Tea College Science of Yunnan Agricultural University, Kunming 650201, China

摘要

摘要: 为探究不同香型凤凰单丛茶叶主要生化成分及其香气特性的差异，本文采用电子鼻香气检测技术、茶叶生化成分测定和感官审评对广东潮州地区所产8种香型、17个凤凰单丛茶样进行比较研究。结果表明：8种香型凤凰单丛茶汤法与叶底法的响应值明显高于干茶法，并且硫化物及萜烯类对香气贡献率最高，分别达188.24及178.79。不同香型茶叶香气判别中茶汤法的主成分分析（Principal Component Analysis，PCA）判别结果相比干茶法、叶底法更加准确、有效，而线性判别分析（Linear Discriminant Analysis，LDA）对茶样香气类型的区分效果优于PCA，传感器区别贡献率分析法（Loading）分析结果则表明：氮氧化合物类、硫化物及萜烯类、醇类及醛酮类、有机硫化物类、甲基类对茶样香气的贡献率较高；17个茶样的水浸出物、茶多酚、游离氨基酸和咖啡碱含量在36.54%~49.46%、9.13%~14.87%、1.32%~2.44%和0.75%~4.45%之间，茶黄素、茶红素和茶褐素含量在0.04%~0.09%、1.02%~2.58%和0.99%~2.28%之间；茶样感官审评中杏仁香型的老枞鸭屎香综合评分最高为93.1分，姜花香型有机南姜最低为81分。不同香型凤凰单丛茶叶的香气与品质特征受茶树树龄、品系、生产季节及加工工艺的影响，电子鼻香气组分检测技术与感官审评相结合是更加科学合理研判茶叶香气的措施。
- 电子鼻 /
- 凤凰单丛 /
- 香气 /
- 品质特征 /
- 感官审评
Abstract: In order to explore the differences of main biochemical components and aroma characteristics of different flavor types of Fenghuang Dancong tea, the electronic nose aroma detection technology, the determination of biochemical components of tea and sensory evaluation were used to compare 8 flavor types and 17 Fenghuang Dancong tea samples produced in Chaozhou, Guangdong province. The results showed that the response values of 8 scented Fenghuang Dancong tea soup method and leaf bottom method were significantly higher than that of dry tea method, and the contribution rates of sulfide and terpenes to the aroma were the highest, reaching 188.24 and 178.79, respectively. The principal component analysis (PCA) of tea soup method was more accurate and effective than dry tea method and leaf base method. Linear discriminant analysis (LDA) was better than PCA in discriminating aroma types of tea. Loading analysis showed that nitroxides, sulfides and terpenes, alcohols and aldehydes, organic sulfides and methyl groups had higher contribution rates to tea aroma. The contents of water extract, tea polyphenols, free amino acids and theanine in 17 tea samples were 36.54%~49.46%, 9.13%~14.87%, 1.32%~2.44% and 0.75%~4.45%, respectively. Theaflavin, thearubigins and theabrownin contents were 0.04%~0.09%, 1.02%~2.58% and 0.99%~2.28%, respectively. In the sensory evaluation of tea samples, the highest score was 93.1 for the almond-scented old fir duck excrement fragrance, and the lowest score was 81 for the ginger-scented organic Nanjiang. The aroma and quality characteristics of different aroma types of Fenghuang Dancong tea are affected by the age, strain, production season and processing technology of the tea tree. The combination of electronic nose aroma component detection technology and sensory evaluation is a more scientific and reasonable measure to study the aroma of tea.
- electronic nose /
- Fenghuang Dancong /
- aroma /
- quality characteristics /
- sensory evaluation

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图 1 茶样香气的PCA分析散点图

Figure 1. PCA scatter plot of tea aroma

注：A-干茶香气；B-茶汤香气；C-叶底香气；图2、图3同。

下载: 全尺寸图片幻灯片

图 2 茶样香气的LDA分析图

Figure 2. LDA analysis diagram of tea aroma

下载: 全尺寸图片幻灯片

图 3 不同茶样香气组分的传感器区别贡献率的Loading分析图

Figure 3. Loading analysis chart of sensor contribution rate of different tea aroma components

下载: 全尺寸图片幻灯片

图 4 17个凤凰单丛茶样感官审评照片

Figure 4. Photos of sensory evaluation of 17 Fenghuang Dancong tea samples

下载: 全尺寸图片幻灯片

表 1 茶样信息

Table 1. Tea sample information

样品编号	茶样名称（品系）	茶样香型	采收、生产时间	产地	备注
GH1	有机桂花	桂花香	2021年春	广东潮州	−
ML1	茉莉香	茉莉香	2021年春	广东潮州	−
JH1	有机南姜	姜花香	2021年春	广东潮州	−
MX1	老枞蜜兰	蜜兰香	2021年春	广东潮州	树龄50~60年，茶树未修剪
MX2	蜜兰香	蜜兰香	2021年春	广东潮州	−
ZL1	八仙	芝兰香	2021年春	广东潮州	−
ZL2	凹富后	芝兰香	2021年春	广东潮州	−
YL1	玉兰香	玉兰香	2020年春	广东潮州	−
YL2	雪片玉兰香	玉兰香	2020年秋	广东潮州	−
XR1	老枞鸭屎香	杏仁香	2021年春	广东潮州	树龄70~80年，茶树未修剪
XR2	鸭屎香	杏仁香	2021年春	广东潮州	−
XR3	雪片鸭屎香	杏仁香	2020年秋	广东潮州	−
HZ1	玫瑰香	黄栀香	2021年春	广东潮州	−
HZ2	黄枝香	黄栀香	2021年春	广东潮州	−
HZ3	老枞宋种	黄栀香	2021年春	广东潮州	树龄60~70年，茶树未修剪
HZ4	大乌叶	黄栀香	2020年春	广东潮州	−
HZ5	雪片大乌叶	黄栀香	2020年秋	广东潮州	−

下载: 导出CSV

表 2 各传感器名称及性能

Table 2. Name and performance of each sensor

传感器名称	性能描述	检测范围（mL/m³）
W1C	对香气成分、苯类灵敏	10
W5S	对氮氧化合物很灵敏	1
W3C	对氨类、芳香成分灵敏	10
W6S	主要对氢化物有选择性	100
W5C	对短链烷烃、芳香成分灵敏	1
W1S	对甲基类灵敏	100
W1W	对硫化物、萜烯类灵敏	1
W2S	对醇类、醛酮类灵敏	100
W2W	对芳香成分、有机硫化物灵敏	1
W3S	对长链烷烃灵敏	100

下载: 导出CSV

表 3 不同茶样传感器T=55~57 s响应值差异性比较（G/G₀，平均值±标准偏差）

Table 3. Comparison of the difference of T=55~57 s response values of different tea sample sensors (G/G₀, mean±SD)

材料类型	茶样编号	W1C	W5S	W3C	W6S	W5C	W1S	W1W	W2S	W2W	W3S
干茶	GH1	0.67±0.12^bc	2.34±0.66^cd	0.97±0.04^de	1.03±0.00^de	0.84±0.10^cd	3.61±1.10^ab	4.80±1.87^ef	3.74±1.24^ab	2.34±0.52^cd	1.14±0.03^ef
	ML1	0.76±0.06^b	1.93±0.33^de	0.98±0.01^bc	1.06±0.03^ab	0.91±0.04^ab	3.89±0.99^ab	5.05±0.85^de	3.35±0.96^bc	2.21±0.24^de	1.24±0.09^ab
	JH1	0.75±0.05^bc	2.30±0.15^cd	0.97±0.01^cd	1.09±0.01^a	0.90±0.02^bc	3.73±0.54^ab	4.96±0.43^de	3.44±0.58^bc	2.20±0.16^de	1.32±0.06^a
	MX1	0.55±0.15^e	3.93±1.14^a	0.90±0.03^g	1.04±0.01^bc	0.73±0.16^f	4.68±0.42^a	7.88±1.07^b	4.76±1.20^a	3.01±0.13^a	1.17±0.02^de
	MX2	0.66±0.06^bc	2.84±0.32^bc	0.97±0.02^cd	1.01±0.00^f	0.82±0.04^cd	3.06±0.44^bc	6.01±0.91^cd	3.05±0.48^bc	2.33±0.22^cd	1.07±0.01^g
	ZL1	0.56±0.08^e	3.07±0.63^bc	0.94±0.04^f	1.01±0.01^ef	0.74±0.07^ef	4.10±0.68^ab	5.98±0.80^cd	4.33±0.85^ab	2.61±0.33^bc	1.08±0.01^fg
	ZL2	0.64±0.08^cd	2.43±0.55^cd	0.96±0.02^ef	1.03±0.01^cd	0.83±0.07^cd	4.10±0.86^ab	6.24±1.07^cd	4.12±1.06^ab	2.51±0.30^cd	1.17±0.02^de
	YL1	0.95±0.02^a	1.39±0.08^g	1.00±0.00^ab	1.05±0.02^ab	1.00±0.01^ab	1.83±0.15^fg	1.99±0.10^g	1.67±0.14^fg	1.46±0.04^f	1.19±0.05^bc
	YL2	0.98±0.02^a	1.53±0.18^fg	1.03±0.01^a	1.08±0.04^ab	1.00±0.02^ab	1.70±0.31^fg	1.90±0.19^g	1.57±0.27^g	1.42±0.07^f	1.32±0.13^a
	XR1	0.61±0.03^de	3.41±0.23^ab	0.93±0.02^fg	1.06±0.02^ab	0.80±0.02^de	4.69±0.55^a	9.70±0.58^a	4.29±0.47^ab	2.98±0.17^ab	1.19±0.06^cd
	XR2	0.94±0.00^a	1.61±0.03^ef	1.00±0.00^ab	1.07±0.01^ab	0.99±0.00^ab	1.96±0.08^ef	2.24±0.05^g	1.77±0.04^fg	1.55±0.01^f	1.29±0.02^ab
	XR3	0.99±0.01^a	1.46±0.05^g	1.01±0.00^ab	1.07±0.02^ab	1.00±0.00^a	1.49±0.09^g	1.71±0.03^g	1.42±0.07^g	1.34±0.02^f	1.27±0.06^ab
	HZ1	0.72±0.01^bc	1.92±0.04^de	0.96±0.00^de	1.04±0.00^cd	0.87±0.01^cd	2.62±0.11^cd	4.20±0.26^f	2.55±0.08^de	1.94±0.07^e	1.16±0.01^de
	HZ2	0.77±0.08^b	1.90±0.33^de	0.98±0.02^bc	1.06±0.04^ab	0.91±0.05^ab	3.02±0.97^bc	3.86±0.94^f	2.92±0.92^cd	2.01±0.32^e	1.15±0.02^de
	HZ3	0.68±0.01^bc	2.50±0.17^cd	0.95±0.01^ef	1.06±0.03^ab	0.87±0.01^cd	4.63±0.67^a	7.08±0.17^bc	4.03±0.43^ab	2.68±0.13^ab	1.22±0.09^ab
	HZ4	0.94±0.02^a	1.60±0.10^ef	1.01±0.00^ab	1.08±0.02^ab	0.99±0.01^ab	2.00±0.34^de	2.14±0.15^g	1.86±0.28^ef	1.58±0.08^f	1.30±0.07^ab
	HZ5	0.95±0.02^a	1.48±0.08^g	1.01±0.00^ab	1.07±0.02^ab	0.99±0.01^ab	1.74±0.14^fg	1.96±0.12^g	1.67±0.13^fg	1.50±0.05^f	1.20±0.04^bc
茶汤	GH1	0.71±0.02^bc	10.03±0.60^hi	0.80±0.01^ab	1.20±0.01^f	0.88±0.01^ab	2.71±0.09^f	19.78±1.15^de	2.46±0.10ⁱ	4.07±0.19^cd	2.05±0.06^d
	ML1	0.58±0.05^gh	17.60±7.04^de	0.76±0.01^bc	1.28±0.00^a	0.82±0.04^fg	3.61±0.55^bc	25.16±6.46^bc	3.39±0.51^cd	4.84±0.82^ab	2.32±0.09^ab
	JH1	0.65±0.02^de	12.51±1.41^fg	0.81±0.01^ab	1.27±0.02^ab	0.85±0.01^de	3.42±0.11^cd	20.66±1.12^de	3.27±0.05^cd	4.17±0.10^cd	2.38±0.13^a
	MX1	0.63±0.02^de	20.13±2.29^bc	0.74±0.04^cd	1.19±0.01^f	0.84±0.01^ef	3.43±0.34^cd	24.34±2.27^cd	3.04±0.29^de	5.38±0.66^ab	1.64±0.01^f
	MX2	0.61±0.02^ef	18.78±6.28^cd	0.78±0.02^ab	1.19±0.01^f	0.84±0.03^ef	3.28±0.23^cd	23.58±4.04^cd	2.96±0.22^ef	5.04±0.57^ab	1.71±0.03^ef
	ZL1	0.60±0.02^fg	10.94±1.83^gh	0.79±0.03^ab	1.17±0.00^g	0.85±0.02^cd	3.00±0.26^ef	20.18±2.33^de	2.73±0.20^gh	4.69±0.43^bc	1.83±0.06^e
	ZL2	0.61±0.02^ef	9.58±0.71^hi	0.82±0.01^a	1.20±0.01^f	0.84±0.01^ef	2.96±0.09^ef	21.06±1.61^de	2.79±0.10^fg	4.24±0.18^cd	2.21±0.06^bc
	YL1	0.67±0.03^cd	26.64±6.87^ab	0.72±0.03^ef	1.25±0.00^bc	0.83±0.02^ef	4.21±0.33^ab	32.46±4.71^ab	3.61±0.26^ab	5.64±0.72^ab	2.18±0.02^cd
	YL2	0.76±0.03^ab	15.53±3.12^ef	0.73±0.04^de	1.28±0.01^a	0.88±0.01^ab	3.89±0.56^bc	24.01±3.37^cd	3.21±0.41^cd	4.97±0.74^ab	2.27±0.08^ab
	XR1	0.55±0.04^h	31.81±7.24^a	0.67±0.02^g	1.23±0.02^de	0.79±0.01^h	4.10±0.48^ab	27.67±10.48^ab	4.03±0.28^ab	5.98±1.21^a	2.03±0.06^d
	XR2	0.67±0.01^cd	26.41±4.11^ab	0.73±0.01^de	1.28±0.02^a	0.83±0.01^ef	4.50±0.19^a	29.22±1.81^ab	4.07±0.22^a	5.37±0.30^ab	2.28±0.08^ab
	XR3	0.80±0.01^a	7.23±1.96ⁱ	0.83±0.02^a	1.28±0.01^a	0.91±0.01^a	3.02±0.08^de	14.03±3.21^f	2.49±0.08ⁱ	3.44±0.28^e	2.23±0.03^ab
	HZ1	0.56±0.07^h	20.86±5.36^bc	0.73±0.05^de	1.21±0.01^ef	0.81±0.04^gh	3.73±0.59^bc	32.34±6.47^ab	3.56±0.60^bc	5.92±0.96^a	2.06±0.14^d
	HZ2	0.68±0.04^cd	11.14±0.93^gh	0.82±0.01^a	1.20±0.00^f	0.86±0.02^bc	2.85±0.26^ef	20.46±0.86^de	2.66±0.20^hi	4.14±0.06^cd	2.02±0.19^d
	HZ3	0.61±0.02^ef	23.51±1.93^bc	0.70±0.03^fg	1.29±0.02^a	0.82±0.01^fg	3.73±0.03^bc	27.27±1.10^ab	3.43±0.06^cd	5.45±0.26^ab	2.23±0.04^ab
	HZ4	0.66±0.02^cd	26.90±5.72^ab	0.70±0.03^fg	1.24±0.01^cd	0.83±0.01^ef	3.86±0.29^bc	33.20±4.48^a	3.38±0.28^cd	5.98±0.72^a	2.03±0.04^d
	HZ5	0.76±0.01^ab	13.49±3.53^ef	0.80±0.00^ab	1.24±0.01^cd	0.88±0.02^ab	2.94±0.13^ef	17.69±1.35^ef	2.65±0.18^hi	3.66±0.12^de	2.35±0.07^ab
叶底	GH1	0.78±0.01^b	9.49±0.40^de	0.81±0.00^ab	1.15±0.00^fg	0.90±0.00^ab	2.44±0.05^de	19.32±0.51^gh	1.95±0.04^fg	4.16±0.17^ef	1.86±0.01^f
	ML1	0.65±0.05^d	19.16±3.72^b	0.74±0.02^ef	1.24±0.01^a	0.82±0.02^h	3.14±0.29^ab	29.50±2.65^b	2.66±0.23^ab	5.39±0.37^ab	2.13±0.10^bc
	JH1	0.72±0.02^c	12.20±1.51^cd	0.79±0.02^cd	1.24±0.02^a	0.87±0.01^ef	3.24±0.29^ab	22.99±2.25^de	2.69±0.25^a	4.44±0.39^de	2.20±0.14^ab
	MX1	0.77±0.02^b	10.32±0.47^de	0.81±0.01^bc	1.13±0.01^g	0.90±0.01^ab	2.12±0.19^e	17.75±0.99^hi	1.73±0.12^g	4.25±0.15^ef	1.48±0.00^g
	MX2	0.72±0.01^c	12.82±1.34^cd	0.79±0.00^cd	1.13±0.00^g	0.88±0.01^de	2.63±0.07^cd	22.18±0.74^ef	2.09±0.06^de	4.76±0.13^cd	1.51±0.01^g
	ZL1	0.74±0.04^bc	9.39±2.04^de	0.80±0.02^bc	1.12±0.03^g	0.89±0.02^bc	2.50±0.27^de	19.81±3.24^fg	1.97±0.17^fg	4.51±0.50^de	1.55±0.07^g
	ZL2	0.73±0.00^bc	8.00±0.05^e	0.84±0.01^ab	1.15±0.01^fg	0.89±0.00^cd	2.46±0.11^de	18.35±0.14^h	2.05±0.09^de	3.89±0.02^fg	1.90±0.04^ef
	YL1	0.76±0.03^bc	13.11±1.99^cd	0.73±0.03^ef	1.20±0.01^bc	0.88±0.01^de	3.34±0.21^a	26.25±3.13^bc	2.37±0.14^bc	5.05±0.65^bc	1.92±0.02^de
	YL2	0.83±0.01^a	9.30±0.85^de	0.78±0.01^cd	1.23±0.00^ab	0.91±0.00^ab	2.64±0.12^cd	16.64±1.45^hi	2.09±0.04^de	3.92±0.16^fg	2.15±0.04^bc
	XR1	0.64±0.00^d	24.68±2.71^a	0.74±0.02^ef	1.18±0.01^de	0.82±0.01^h	3.43±0.24^a	32.82±2.09^a	2.83±0.23^a	5.95±0.36^a	1.80±0.03^f
	XR2	0.76±0.03^bc	17.60±1.21^b	0.77±0.02^de	1.24±0.01^a	0.87±0.01^f	3.29±0.31^a	24.40±1.80^cd	2.66±0.16^ab	4.65±0.30^de	2.31±0.10^a
	XR3	0.86±0.03^a	7.20±0.86^e	0.85±0.03^a	1.24±0.01^a	0.92±0.01^a	2.50±0.16^de	13.25±2.14^j	2.03±0.11^ef	3.24±0.36^h	2.15±0.02^bc
	HZ1	0.64±0.04^d	26.31±5.26^a	0.72±0.01^fg	1.21±0.01^ab	0.81±0.02^h	2.34±0.18^de	25.09±1.53^cd	2.16±0.18^de	5.36±0.35^ab	2.04±0.08^cd
	HZ2	0.77±0.02^b	9.43±1.04^de	0.82±0.01^ab	1.16±0.02^ef	0.89±0.01^bc	2.50±0.04^de	19.33±1.36^gh	2.04±0.05^ef	4.12±0.18^ef	1.77±0.08^f
	HZ3	0.66±0.02^d	15.65±2.51^bc	0.74±0.02^ef	1.19±0.04^cd	0.84±0.01^g	2.90±0.32^bc	26.68±0.68^bc	2.34±0.36^cd	5.41±0.17^ab	1.84±0.22^f
	HZ4	0.71±0.02^c	23.80±3.16^a	0.70±0.04^g	1.23±0.03^ab	0.84±0.01^g	3.23±0.15^ab	29.15±3.06^b	2.56±0.12^ab	5.59±0.69^ab	2.07±0.07^bc
	HZ5	0.83±0.02^a	10.01±0.48^de	0.82±0.02^ab	1.24±0.02^a	0.91±0.01^a	2.31±0.21^de	14.75±1.23^ij	2.00±0.16^fg	3.32±0.22^gh	2.12±0.06^bc
注：同列不同小写字母表示同一方法样品间的响应值有显著差异（P<0.05）；表4同。

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表 4 不同香型茶样传感器T=55~57 s响应均值比较（G/G₀，平均值±标准偏差）

Table 4. Comparison of the difference of the response mean value of T=55~57 s sensor of different aroma tea samples (G/G₀, mean±SD)

材料类型	香型	W5S	W1S	W1W	W2S	W2W
干茶	桂花香	2.34±0.66^bc	3.61±1.10^a	4.80±1.87^ab	3.74±1.24^ab	2.34±0.52^ab
	茉莉香	1.93±0.33^bc	3.89±0.99^a	5.05±0.85^ab	3.35±0.96^ab	2.21±0.24^ab
	姜花香	2.30±0.15^bc	3.73±0.54^a	4.96±0.43^ab	3.44±0.58^ab	2.20±0.16^ab
	蜜兰香	3.39±0.96^a	3.87±0.97^a	6.94±1.35^a	3.90±1.24^ab	2.67±0.41^a
	芝兰香	2.75±0.63^ab	4.10±0.69^a	6.11±0.86^a	4.22±0.87^a	2.56±0.29^ab
	玉兰香	1.46±0.15^c	1.76±0.23^b	1.95±0.14^b	1.62±0.20^c	1.44±0.06^c
	杏仁香	2.16±0.95^bc	2.71±1.52^ab	4.55±3.88^ab	2.50±1.38^bc	1.96±0.78^bc
	黄栀香	1.88±0.39^bc	2.80±1.15^ab	3.85±1.95^ab	2.61±0.96^bc	1.94±0.46^bc
茶汤	桂花香	10.03±0.60^c	2.71±0.09^c	19.78±1.15^a	2.46±0.10^c	4.07±0.19^a
	茉莉香	17.60±7.04^ab	3.61±0.55^ab	25.16±6.46^a	3.39±0.51^ab	4.84±0.82^a
	姜花香	12.51±1.41^ab	3.42±0.11^ab	20.66±1.12^a	3.27±0.05^ab	4.17±0.10^a
	蜜兰香	19.45±4.29^ab	3.35±0.27^abc	23.96±2.96^a	3.00±0.23^abc	5.21±0.58^a
	芝兰香	10.26±1.45^b	2.98±0.17^bc	20.62±1.86^a	2.76±0.15^bc	4.47±0.38^a
	玉兰香	21.08±7.73^ab	4.05±0.45^a	28.23±5.90^a	3.41±0.38^ab	5.30±0.75^a
	杏仁香	21.82±11.98^a	3.87±0.72^a	23.64±9.13^a	3.53±0.80^a	4.93±1.31^a
	黄栀香	19.18±7.03^ab	3.42±0.52^ab	26.19±7.12^a	3.13±0.49^abc	5.03±1.09^a
叶底	桂花香	9.49±0.40^b	2.44±0.05^d	19.32±0.51^b	1.95±0.04^c	4.16±0.17^a
	茉莉香	19.16±3.72^a	3.14±0.29^ab	29.50±2.65^a	2.66±0.23^a	5.39±0.37^a
	姜花香	12.20±1.51^ab	3.24±0.29^a	22.99±2.25^ab	2.69±0.25^a	4.44±0.39^a
	蜜兰香	11.57±1.64^ab	2.37±0.30^d	19.96±2.55^b	1.91±0.21^c	4.51±0.30^a
	芝兰香	8.70±1.50^b	2.48±0.19^cd	19.08±2.20^b	2.01±0.13^c	4.20±0.47^a
	玉兰香	11.21±2.49^ab	2.99±0.42^abc	21.45±5.70^b	2.23±0.18^bc	4.49±0.75^a
	杏仁香	16.49±7.77^ab	3.07±0.49^ab	23.49±8.68^ab	2.51±0.40^ab	4.61±1.21^a
	黄栀香	17.04±7.62^ab	2.66±0.41^bcd	23.00±5.62^ab	2.22±0.27^bc	4.76±0.97^a

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表 5 17个凤凰单丛茶样生化成分含量比较（平均值±标准偏差，n=3）

Table 5. Comparison of biochemical components in 17 Fenghuang Dancong tea samples (Mean±SD, n=3)

茶样编号	水浸出物（%）	茶多酚（%）	游离氨基酸（%）	咖啡碱（%）	茶黄素（%）	茶红素（%）	茶褐素（%）
GH1	49.46±2.83^ab	14.62±0.68^ab	1.67±0.03^f	4.17±0.03^cd	0.04±0.01ⁱ	1.15±0.08^de	1.24±0.08^ef
ML1	36.54±0.32^g	13.42±0.98^bc	1.37±0.03^g	4.29±0.18^bc	0.05±0.01^gh	1.17±0.15^de	2.28±0.06^a
JH1	48.67±1.99^ab	14.87±0.29^ab	1.62±0.01^f	3.87±0.16^e	0.04±0.01ⁱ	1.78±0.51^bc	1.49±0.08^cd
MX1	46.24±0.29^bc	11.39±0.65^ef	1.32±0.10^g	1.69±0.08ⁱ	0.05±0.01^gh	1.15±0.06^de	1.96±0.07^b
MX2	43.66±1.59^ef	10.49±0.57^gh	1.31±0.04^g	2.88±0.12^g	0.06±0.01^ef	1.13±0.03^de	1.53±0.06^c
ZL1	45.51±2.00^cd	11.39±0.50^ef	1.98±0.13^e	3.21±0.06^f	0.05±0.01^ef	1.05±0.08^de	1.17±0.08^f
ZL2	49.96±1.79^a	12.51±0.91^de	2.32±0.05^c	5.69±0.10^a	0.04±0.01^hi	1.08±0.18^de	1.25±0.11^de
YL1	42.54±1.44^ef	8.47±2.01^ij	2.95±0.17^a	0.85±0.23^k	0.06±0.01^de	2.94±0.41^a	0.82±0.24^g
YL2	47.60±1.20^ab	9.79±0.92^gh	1.92±0.04^e	0.64±0.16^l	0.12±0.04^a	2.23±0.30^b	1.17±0.13^f
XR1	44.68±0.87^de	10.95±0.52^fg	2.16±0.08^d	4.19±0.04^cd	0.12±0.01^ab	1.33±0.34^cd	1.83±0.37^b
XR2	41.83±2.09^f	7.54±1.28^jk	2.39±0.08^c	2.25±0.14^h	0.08±0.01^cd	2.09±0.75^b	1.18±0.11^f
XR3	43.19±1.62^ef	9.09±1.73^hi	2.42±0.05^c	1.06±0.05^j	0.09±0.01^cd	1.39±0.04^cd	1.15±0.09^f
HZ1	47.52±2.26^ab	13.01±0.38^cd	1.72±0.03^f	4.00±0.15^de	0.07±0.01^cd	1.27±0.11^cd	1.82±0.07^b
HZ2	48.38±1.45^ab	9.85±0.88^gh	2.27±0.08^cd	4.41±0.05^b	0.09±0.01^bc	0.54±0.26^f	2.41±0.02^a
HZ3	46.12±4.08^bc	15.24±0.72^a	1.64±0.02^f	4.10±0.05^cd	0.05±0.01^fg	0.82±0.34^ef	2.19±0.05^a
HZ4	43.96±2.28^de	7.55±0.67^jk	2.84±0.11^a	0.60±0.13^l	0.08±0.00^cd	1.48±0.19^cd	1.54±0.04^c
HZ5	43.18±1.45^ef	6.82±0.60^k	2.57±0.17^b	1.19±0.10^j	0.08±0.00^cd	0.99±0.13^de	1.44±0.15^cd
注：同列不同小写字母表示样品间化学成分含量有显著差异（P<0.05）；表6同。

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表 6 不同香型凤凰单丛生化成分平均含量比较（平均值±标准偏差，n=3）

Table 6. Comparison of average contents of different aromatic Fenghuang Dancong tea components (Mean±SD, n=3)

香型	水浸出物（%）	茶多酚（%）	游离氨基酸（%）	咖啡碱（%）	茶黄素（%）	茶红素（%）	茶褐素（%）
桂花香	49.46±2.83^a	14.62±0.68^a	1.67±0.03^b	4.17±0.03^ab	0.04±0.01^c	1.15±0.08^cd	1.24±0.08^de
茉莉香	36.54±0.32^e	13.42±0.98^ab	1.37±0.03^b	4.29±0.18^ab	0.05±0.01^bc	1.17±0.15^cd	2.28±0.06^a
姜花香	48.67±1.99^ab	14.87±0.29^a	1.62±0.01^b	3.87±0.16^ab	0.04±0.01^c	1.78±0.51^b	1.49±0.08^bc
蜜兰香	44.95±1.74^cd	10.94±0.74^bc	1.32±0.07^b	2.28±0.66^cd	0.05±0.01^bc	1.14±0.05^cd	1.75±0.24^bc
芝兰香	47.73±2.97^ab	11.95±0.90^ab	2.15±0.20^a	4.45±1.36^a	0.05±0.01^bc	1.07±0.12^cd	1.21±0.10^de
玉兰香	45.07±3.01^bc	9.13±1.57^c	2.44±0.58^a	0.75±0.21^d	0.09±0.04^a	2.58±0.50^a	0.99±0.26^e
杏仁香	43.23±1.86^d	9.19±1.85^c	2.32±0.14^a	2.50±1.37^bc	0.09±0.02^a	1.60±0.55^bc	1.39±0.39^cd
黄栀香	45.83±2.96^bc	10.49±3.37^bc	2.21±0.49^a	2.86±1.68^ab	0.08±0.02^ab	1.02±0.39^d	1.88±0.39^ab

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表 7 不同凤凰单丛茶样的感官审评结果

Table 7. Sensory evaluation results of different Fenghuang Dancong tea samples

样品编号	茶样名称	外形（20%）		香气（30%）		汤色（5%）		滋味（35%）		叶底（10%）		综合评分
样品编号	茶样名称	特征	得分	特征	得分	特征	得分	特征	得分	特征	得分	综合评分
GH1	有机桂花	条索尚紧结，较润，青褐偏黄，欠匀整	73	香气平淡较持久	82	浅黄较明亮	82	浓厚甘醇	95	柔软，欠匀整，较碎，较明亮	86	85.15
ML1	茉莉香	条索较紧实，较润，青褐，尚匀整，带梗	75	香气较浓郁，尚持久、带花香	86	橙黄明亮	95	尚醇厚、带涩味	81	较柔软，较匀整，较明亮	88	82.70
JH1	有机南姜	条索较紧结，尚润、青褐色，欠匀整	75	香气平淡，欠持久	78	杏黄较明亮	82	尚醇厚	86	柔软，较匀整，较明亮	84	81.00
MX1	老枞蜜兰	条索紧结，较润，青褐，较匀整	92	香气较浓郁尚持久，带花果香	86	橙黄明亮	95	尚醇厚，带涩味	86	柔软，匀整较明亮	90	88.05
MX2	蜜兰香	条索紧结，较润，青褐，匀整	96	兰香较浓郁持久	94	杏黄明亮	88	浓醇较鲜爽	88	柔软，匀整，明亮	95	92.10
ZL1	八仙	条索紧结，较润、砂绿，匀整	96	香气较浓郁持久，带花香	95	黄尙明亮	79	浓醇较鲜爽	91	柔软，匀整，明亮	95	93.00
ZL2	凹富后	条索紧结，较润、青绿色，匀整	90	香气平淡较持久	82	黄绿明亮	95	浓厚甘醇	96	柔软，匀整，较明亮	88	89.75
YL1	玉兰香	条索紧结，青褐油润，尚壮实，尚匀整，洁净	88	香气浓郁，较持久，带花香	93	黄明亮	92	浓厚鲜爽	95	柔软欠明亮	84	91.75
YL2	雪片玉兰香	条索尚紧结，尚壮实，黄褐带黄片，尚匀整，尚洁净	85	香气纯正，较持久	91	黄绿明亮	95	尚醇厚，有回甘	89	柔软欠明亮	84	88.60
XR1	老枞鸭屎香	条索较紧结，较润，砂绿，较匀整	88	香气浓郁持久，带花香	96	黄明亮	93	浓厚鲜爽	95	柔软，较匀整，较明亮	88	93.10
XR2	鸭屎香	条索紧结卷曲，壮实，欠匀整，欠洁净	80	香气馥郁，较持久，带花果香	90	黄绿明亮	95	浓醇鲜爽	94	叶质肥厚，尚柔软明亮	89	89.55
XR3	雪片鸭屎香	条索尚紧结，尚壮实，青褐油润，尚匀整	89	香气浓郁，较持久，带花香	93	黄明亮	92	浓醇较鲜爽	90	柔软，欠明亮	84	90.20
HZ1	玫瑰香	条索较紧结，较润，青褐，较匀整	88	香气平淡较持久，带玫瑰香	86	杏黄明亮	88	尚醇，回甘	90	柔软，较匀整、明亮	92	88.50
HZ2	黄枝香	条索紧结，较润，青褐，欠匀整，带梗	84	香气浓郁较持久，带花香	93	橙黄明亮	93	浓厚回甘	95	柔软，匀整，明亮	94	92.00
HZ3	老枞宋种	条索较紧结，较润，青褐，匀整	96	香气较浓郁，尚持久、带花香	86	橙黄明亮	95	较浓醇，带涩味	88	较柔软，较匀整，较明亮	86	89.15
HZ4	大乌叶	条索紧结卷曲，青褐油润，尚壮实，匀整洁净	85	香气浓郁，持久，带花香	96	黄明亮	92	浓醇	91	较柔软，较明亮	86	90.85
HZ5	雪片大乌叶	条索紧结壮实，青褐油润，带黄片，带梗	90	香气浓郁，持久	91	黄明亮	92	尚醇厚，带涩味	83	软嫩肥厚均匀，较明亮	90	87.95

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