关键词: 安溪铁观音, 化学品质, 滋味物质, 香气物质, 多元统计分析

Abstract: Taste and aroma are important characteristics of tea quality and also important factors in forming product style. This research is based on Principal Component Analysis (PCA), Partial Least Squares Discrimination Analysis (PLS-DA) and Hierarchical cluster analysis (HCA), which are based on multivariate statistical analysis methods. Research on the chemical quality components of 6 different styles of Anxi Tieguanyin among the leading products of Bama Tea Industry. The results show that: 6 products have significant differences in sensory evaluation; differences in moisture content, free amino acids, and flavonoids content are the key substances that cause differences in tastes of different products. The fragrance type Tieguanyin has higher moisture content, free amino acids, and strong aroma. The type of Tieguanyin has high flavonoids, and the difference in flavor substances is mainly affected by the baking process and the season.Indole, jasminolactone, and folate caproate are the key substances that determine the difference in the aroma of different products. The fragrance type Tieguanyin contains higher indole, jasminolactone, and folate acetate. Product A has a delicate fragrance, which may be different from the retention. More esters with blue gas are related; Luzhou-flavor Tieguanyin has lower indole, jasmone lactone, and leaf alcohol acetate content. Products E and F retain more indole, more than products C and D. Jasminolactone, and oxygen-containing compounds, nitrogen-containing compounds and other aroma types contain less roasted aroma substances. This may be the reason for the strong aroma of products E and F and the floral and fruity aroma. Furfural with caramel aroma is in The lowest content in product F is the key to forming product F's rich aroma with floral and fruity aromas. The difference in aroma substances is mainly affected by the baking process.This research hopes to provide a certain theoretical basis for the refined production, quality management and flavor innovation of Anxi Tieguanyin products through the digitization of chemical quality.

Key words: Anxi Tieguanyin, Chemical quality, Taste substance, Aroma substances, Multivariate statistical analysis