Analysis Of Differences Between Different Ages Of Four Flavor Phoenix Singles

The Fenghuang-Dancong is an excellent single plant selected from the genus phoenix narcissus and its cultivated lines,varieties and strains.According to the traditional sensory products,it is rated as honey orchid,almond,orchid,yellow gardenia,ginger flower,magnolia,cordate telosma,osmanthus,cinnamon and jasmine,each with its own aroma and taste characteristics.As a local famous tea in Guangdong Province,Fenghuang-Dancong has its unique taste and aroma characteristics,which not only makes it face a wider market,but also becomes an important material for tea physiological and biochemical research.However,the various varieties of the Fenghuang-Dancong have not been scientifically classified and identified for a long time,and the differences between the different ages of the FenghuangDancong not only make the tea quality significantly different,but also cause the market price to be different.In order to scientifically classify and identify the Fenghuang-Dancong,LCMS and GC-MS were used to detect the flavor and aroma of 20-year-old and 80-year-old honey orchid Fenghuang-Dancong,almond Fenghuang-Dancong,eight immortals Fenghuang-Dancong,and 20-year-old and 80-year-old duck fragrant Fenghuang-Dancong,and combine the data with the sensory review.This study has the following conclusions:(1)Under the same altitude conditions,there are significant differences between the 20-yearold and 100-year-old honey orchid Fenghuang-Dancong,almond Fenghuang-Dancong,eight immortals Fenghuang-Dancong,and the 20-year-old and 80-year-old duck fragrant Fenghuang-Dancong scented aroma and taste components.LC-MS technology can be used to detect the tea ingredients to distinguish the fragrance.(2)Ingredients unique to four young trees include(Z)-Resveratrol 3,4’-diglucoside,Allamandin,Citronellyl beta-Sophoroside,Marchantin A and the ubiquitous 2,6,3’,4’-tetrahydroxy-2-benzylcoumarinone,Fenugreekine,4-O-methyl-gallate,M-Coumric Acid,3’-glucosyl-2’,4’,6’-trihydroxyacetophenone,Syringetin which were undetected substances in the old trees.Among the four varieties,the unique components of the old tree contain 3,4-dihydroxybenzoic acid,which is a natural phenolic compound,and there are three varieties of old trees have specific ingredients including 7-hydroxydecanoic acid,coumarin,Larginine,etc.(3)The total amount of catechins in old trees is much larger than that of young trees,and the proportion of EGC/GC and EGCG/GCG in the total number of catechins in old trees are greater than that in young trees,while the proportion of EC/C and ECG/CG in the total amount of catechins in young trees are greater than that in the old trees.(4)Among the aroma components,alcohols account for the largest proportion of total substances,which is the main component of tea aroma.Alcohols with aroma characteristics account for about 30% of total aroma substances,and the proportion of alcohols in old tree is often greater than young tree.The proportion of ketones in the young trees is often greater than that of the old trees,and most of the detected ketones have aroma characteristics.Aldehydes and heterocyclics accounted for a small proportion,but all of them detected aroma characteristics.The proportion of alkane-like substances is small,and the floral-flavored δ-juresene,the faint scented(-)-limonene,the floral-scented ocimene,the light-flavored β-caryophyllene and α-terpinene with a citrus lemon scent are detected in some varieties of tea samples.(5)4-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-3-buten-2-one is contained in the characteristic aroma components of the four varieties of young trees.The three young trees contain 2,6-bis(1,1-dimethylethyl)-2,5-cyclohexadiene-1,4-dione,benzophenone,(E,E)-2,6-Dimethyl-1,3,5,7-octetylene,1-methylnaphthalene,hexadecane,naphthalene,etc.There are 17 kinds of the same aroma substances in the 8 groups of tea samples,14 of which have aroma characteristics,and 6 groups of tea samples contain 17 kinds of the same aroma substances,13 of which have aroma characteristics.