Analysis of Volatile Aroma Component Differences in Fuding Gardenia-scented White Tea with Different Scenting Years Based on HS-SPME-GC-MS Technology

This study investigated the vintage variations in volatile aroma components of Fuding gardenia-scented white tea using HS-SPME-GC-MS, sensory evaluation, and ROAV analysis. Comparative analysis was conducted on unscented tea blanks, scented tea products, and teas from different production years (2021 and 2023). A total of 492 volatile compounds were identified in both unscented blanks and scented tea, while 378 compounds were detected across different production years. VIP analysis (VIP>1, P10 components including methyl anthranilate, phenethyl isovalerate, and 1-octen-3-one contributed citrusy, sweet-fruity, and rosy floral characteristics. Comparative analysis revealed 19 key differential compounds between 2021 and 2023 vintages. Methyl benzoate, phenethyl isovalerate, and methyl decanoate were characteristic of the superior 2023 vintage, imparting more intense and persistent floral-fruity notes. Ten critical markers (VIP>1, Pβ-ionone. Post-scenting gardenia-white tea exhibited greater aroma diversity and higher odor activity compared to unscented tea blanks. The 2023 vintage showed enhanced aroma activity over the 2021 batch, serving as a marker for superior quality in newer productions. These findings provide a scientific basis for quality assessment and utilization of Fuding gardenia-scented white tea.

本研究采用顶空固相微萃取-气相色谱-质谱联用法（HS-SPME-GC-MS）、感官评价法及相对气味活性值（ROAV）分析，探究了福鼎栀子花白茶挥发性香气成分的年份差异。本研究设置未加香空白茶样、加香成品茶以及2021、2023两个不同生产年份茶样的对照分析。在未加香空白茶样与加香茶样中共鉴定出492种挥发性成分，而不同年份茶样中则检出378种成分。通过变量重要性投影（VIP）分析（VIP>1且P<0.05），筛选得到10种关键香气成分，包括邻氨基苯甲酸甲酯、异戊酸苯乙酯与1-辛烯-3-酮，这些成分分别赋予茶汤柑橘香、甜果香与玫瑰花香的风味特征。对照分析显示2021与2023年份茶样间存在19种关键差异成分。其中苯甲酸甲酯、异戊酸苯乙酯及癸酸甲酯为2023年份优质茶样的特征成分，可赋予更浓郁持久的花果香风味。筛选得到10种关键品质标志物（VIP>1且P<0.05），包括β-紫罗兰酮等。加香后的栀子花白茶相较于未加香空白茶样，香气多样性更丰富，气味活性更高。2023年份茶样的香气活性优于2021年份茶样，可作为新生产优质茶品的品质标志物。本研究结果为福鼎栀子花白茶的品质评价与开发利用提供了科学依据。