Comparison on Main Flavoring Substances in New Shoots of Large Leaf Tea Cultivars with Different Varieties and Tenderness Based on Multivariate Statistical Analysis

This paper aimed to explore the biochemical characteristics of fresh leaf raw materials of large-leaf cultivars. In this study, four different tenderness fresh tea leaves of single bud, one bud with one leaf, one bud with two leaves and one bud with three leaves picked from Yunnan large-leaf cultivars (Qingshui No.3, Xianggui Yinhao, Yunkang No.10, Yunkang No.14, Yuncha Purui) were selected as the research objects. The variation of raw material taste quality with tenderness of different varieties of Yunnan large-leaf cultivars was investigated by detecting the content of its main flavor substances (tea polyphenols, flavonoids, amino acids and soluble sugars, etc.). Multivariate statistical methods were used to explore the categories and key differential indexes of fresh leaves with different tenderness, meanwhile, fisher discriminant analysis was used to establish the discriminant models for different types of fresh leaves. The results showed that the higher the maturity of fresh leaves, the higher values of phenol ammonia ratio, simple catechins, flavonoid glycosides and peroxidase would be, and one bud with two leaves and one bud with three leaves were significantly higher than single bud and one bud with one leaf (P<0.05). The higher the maturity of fresh leaves, the lower values of a gallic acid and amino acid would be, and single bud and one bud with one leaf were significantly higher than one bud with two leaves and one bud with three leaves (P