【摘要】 为探究乌龙茶品种所制白茶与传统白茶的风味品质差异，以紫玫瑰等8种乌龙茶品种所制白茶为研究对象，以福鼎大毫茶所制传统白茶为对照，结合感官审评、生化检测和多元统计分析手段进行分析。结果表明：乌龙茶品种所制白茶的外形、汤色较传统白茶暗，观感欠佳；而滋味和香气优于传统白茶。生化成分检测分析发现电导率、pH值、可溶性糖含量、游离氨基酸含量、没食子儿茶素没食子酸酯含量以及表没食子儿茶素没食子酸酯含量的差异是导致传统白茶与乌龙茶品种所制白茶滋味迥异的重要因素。挥发性物质检测表明：反式-2-壬醛、顺-3-壬烯-1-醇、棕榈酸甲酯、芳樟醇、亚油酸甲酯、柏木脑、甲酸香叶酯、苯乙醇、橙花醇、水杨酸甲酯、邻苯二甲酸二丁酯和植酮是影响传统白茶与乌龙茶品种所制白茶香型呈现的关键差异香气成分。本研究揭示了乌龙茶品种所制白茶与传统白茶间的风味品质差异，证明了乌龙茶品种具有开发花香型白茶的潜力，可为白茶风味进一步多元化提供理论参考。更多还原

【Abstract】 In order to investigate the differences in flavor quality between white tea made from Oolong tea cultivars and traditional white tea, white teas made from eight Oolong tea cultivars such as Zimeigui and Fuding Dahao white tea as a control were analyzed by sensory evaluation, biochemical assays and multivariate statistical analysis. The results showed that the appearance and infusion color of Oolong white tea were darker, while the taste and aroma were better than those of traditional white tea. The biochemical analysis revealed that the differences in conductivity, pH, and the contents of soluble sugars, free amino acids, gallocatechin gallate(GCG) and epigallocatechin gallate(EGCG) were important factors causing the differences in taste between traditional white tea and white tea made from Oolong tea cultivars. Volatile composition analysis showed that trans-2-nonenal, cis-3-nonen-1-ol, methyl palmitate, linalool, methyl linoleate, cedrol, geranyl formate,phenethyl alcohol, nerolidol, methyl salicylate, dibutyl phthalate and phytone were the key differential aroma components contributing to the difference in aroma between Oolong and traditional white tea. Findings from this study will provide a theoretical reference for flavor diversification of white tea.更多还原