“清香”绿茶的挥发性成分及其关键香气成分分析

采用全二维气相色谱-飞行时间质谱技术并结合香气活性值（odor activity value，OAV）以及气相色谱-嗅闻-质谱（gas chromatography-olfactometry-mass spectrometry，GC-O-MS）联用法，分析采用相同加工工艺制备的不同茶树品种“清香”绿茶的挥发性成分及其关键香气成分等。结果表明，从7 个“清香”绿茶的挥发性成分中鉴定出270 个共有香气化合物，化学组成以醛类、醚类、醇类、烷烃类、芳香烃以及酯类等成分为主；采用OAV法和GC-O-MS法分别确定“清香”绿茶中的20 种和28 种关键香气成分；2 种方法共同检测到7 种物质，包括芳樟醇、壬醛、(E)-β-紫罗兰酮、(Z)-己酸-3-己烯酯、乙苯、萘、2-正戊基呋喃等，表明这些物质对绿茶“清香”香气品质的形成具有重要贡献。

Analysis of Volatile Composition and Key Aroma Compounds of Green Teas with Fresh Scent Flavor

In this study, two-dimensional gas chromatography-time-of-flight-mass spectrometry combined with odor activity value (OAV) analysis and gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were used to analyze the volatile components and the key aroma components of green teas with fresh scent flavor from several different tea varieties made by the same process. Results showed that a total of 270 aroma compounds were found to be common to 7 green teas, mainly including aldehydes, ethers, alcohols, alkanes, aromatic hydrocarbons, and esters. Twenty and twenty-eight key aroma components were determined using OAV and GC-O-MS, respectively. Seven aroma component were common to both methods, including linalool, furfural, (E)-β-ionone, (Z)-hexanoic acid-3-hexene ester, ethylbenzene, naphthalene, and 2-n-pentylfuran. Therefore, these aroma components made important contributions to the aroma quality of fresh-scent green tea.