Studies On The Tea Leaves Aroma Components And Phenotypic Differences Of Different Tea Varieties

This treatise select 96 tea varieties as the research object.The 96 tea varieties is divided into three major categories and 14 subcategories by analysis of genetic relationship.Select 49 tea varieties that have big difference in the genetic background as next research object,Detecting the content of aromatic substances in 49 tea varieties by GC-MS.Selected 48 cultivars on the basis of clustering results of aroma content. Furthermore,the authors analyzed the phenotypic traits and biochemical composition of fresh leaves.in 48 cultivars. In order to find the relationship between aromatic metabolism and fresh leaves phenotypic traits in teaAroma measurement results show that alcohols, fatty acids and aldehydes are major aroma of the fresh leaves of tea in49 tea varieties.There are four groups by cluster analysis of the aroma in fresh leaves of 49 tea varieties. The content of aroma alcohols in the first and third groups is higher than the other two groups in the first and third groups.There are significant differences in average content of fatty acids aroma in the four groups.we choose 48 tea varieties from 49 tea varieties,48 tea varieties can be divided into three groups by cluster analysis of the aroma in fresh leaves and there are significant differences in average content of fatty acids aroma in the three groups, then analysis the phenotypic traits and biochemical composition of fresh leaves.in 48 cultivars.The author measured the three phenotypic traits in the 48 tea varieties.The measurement results show that there are significant differences in measurement results of the leaf thickness among the groups.Combined the results of aroma measurement,we can initially determined the content of alcohols is related to fresh leaf thickness.The value of leaf color and content of fatty acids aroma in the third group are smaller than the other two groups.Group 1 gets the highest value of leaf color,but the content of fatty acids aroma is less than.group 2.So we can not fully determinethere are significant association between content of fatty acids aroma and the value of leaf color.The results of the measurement of biochemical composition in fresh leaves show that,the content of EGC,DL-C and EC in Anjibaicha are lower than the rest tea varieties,the content of CGC, DL-C, EGCG, GCG and ECG in Fuding Dabaiconcentrations are less than the rest tea varieties.The content of EC, GCG and ECG in Echa 1 are are less than the rest tea varieties.Moreover,we also found that the content of 18 kinds of amino acids in group 1 are higher than other two groups,the content of AF,EGC,DL-C,EC,EGCG，GCG and ECG in group 3 are higher than other two group.In addition the content difference is small in group 1 and group 3.Combined the results of aroma measurement,we can initially determined the content of alcohols is related to biochemical composition in fresh leaves,but this correlation is not one to one.It may be the result of various biochemical components working together.