【摘要】 为探明发酵对叶色黄化茶树品种——花果香型红茶风味品质的影响，在环境温湿度（25℃，RH 90%）和通气状况等基本一致的条件下，对4个发酵时间（0～3.5 h）的‘茗冠’花果香型红茶进行风味品质鉴定和代谢轮廓化学计量分析。结果表明，发酵时间对’茗冠’花果香型红茶的品质特征、化学成分等产生显著且复杂的影响。随着发酵的进行，茶叶色泽由黄转褐，汤色和叶底更显红亮，且揉捻引发的初步发酵或适度发酵均有利于形成较优的香味品质。化学成分方面，茶叶主要品质成分和代谢物组成模式亦呈现规律性的动态变化。在‘茗冠’花果香型红茶发酵过程中，茶多酚含量从6.26%递减至3.61%，可溶性糖含量由4.81%递减至3.74%，而游离氨基酸和咖啡因含量均无明显差异。不同发酵时间红茶的非挥发性和挥发性代谢轮廓具有明显差异，其中大部分非挥发性代谢物随发酵时间的延长而显著减少，多数挥发性代谢物主要表现为发酵处理0.5 h后显著增加，并维持在较高的丰度水平。此外，’茗冠’花果香型红茶独特风味品质的形成，与原料特性和发酵时间对8种甜味（2’-脱氧腺苷-5’-单磷酸、腺苷-2’-磷酸、n-辛基-β-D-吡喃葡萄糖苷等）、14种苦味（腺苷、烟酰胺、山柰酚-3-O-(6’’-丙二酰)葡萄糖苷等）非挥发性代谢物，以及19种呈甜香/花果香（α-柏木烯、癸醇、己酸丁酯等）挥发性代谢物的差异化调控作用密切相关。研究结果可为黄化品种花果香型红茶产品创制及其风味品质调控提供参考依据。更多还原

【Abstract】 This study investigated the effects of fermentation on the flavor quality of chlorotic tea cultivars(Camellia sinensis) with floral and fruity characteristics, focusing on chemometric analysis of Mingguan black tea processed under controlled temperature(25 ℃), relative humidity(90%), and ventilation conditions across four fermentation durations(0 to 3.5 h). The results revealed that fermentation duration had significant and complex effects on both the quality characteristics and chemical composition of Mingguan flora-fruity black tea. As the fermentation process progressed, the leaf appearance transitioned from yellow to brown, and the liquor and infused leaf displayed increasingly bright red hues. Notably, both the preliminary fermentation triggered by rolling and moderate fermentation were more favorable for developing superior flavor profiles. Chemically, the major quality constituents and metabolite profiles of the tea also demonstrated systematic changes throughout fermentation. Specifically, the total tea polyphenol content decreased from 6.26% to 3.61%,and soluble sugars declined from 4.81% to 3.74%, whereas the contents of free amino acids and caffeine showed no significant changes. Non-volatile and volatile metabolic profiles exhibited pronounced differences across different fermentation durations. Most non-volatile metabolites significantly declined over time, whereas most volatile metabolites increased after0.5 h of fermentation and remained abundant. The distinctive flavor profile of Mingguan flora-fruity black tea was closely associated with the inherent characteristics of its raw materials and the differential regulatory effects of fermentation duration on the key metabolites. These comprised 8 sweet-tasting non-volatile metabolites, such as 2′-deoxyadenosine-5′-monophosphate, adenosine-2′-phosphate, and n-octyl-β-D-glucopyranoside; 14 bitter-tasting non-volatile metabolites,including adenosine, nicotinamide, and kaempferol-3-O-(6″-malonyl)-glucoside; and 19 volatile metabolites that contribute to its sweet, floral, and fruity aromas, such as α-cedrene, 1-decanol, and butyl hexanoate. The findings offered valuable insights for the development of floral-and fruity-aroma black tea products derived from chlorotic cultivars, and for the targeted modulation of their flavor quality.更多还原