不同产地绿茶饮料香气特征及差异分析

利用顶空固相微萃取与气相色谱-质谱联用法并结合相关性与气味活度值分析研究了不同产地绿茶饮料挥发性风味成分物质含量及构成差异。结果表明：低糖型绿茶饮料的香气总量要远高于无糖型，且不同产地绿茶饮料主要香气物质组成不同，主要共性成分是芳樟醇和柠檬烯；其中中国大陆饮料中含量较高的有酯类、酮类和烯类，日本饮料以醇类、烯类和醛类为主，中国台湾饮料中醇类、酯类的含量较高，而烯类含量很低。其中有10 个香气组分与香气评分相关性较高，主要是反-氧化芳樟醇（0.93**）与花香呈显著正相关，顺-3-己烯醇（0.90*）和β-环柠檬醛（0.92**）与清香呈显著正相关，β-紫罗酮（－0.92**）与果香呈显著负相关，β-大马烯酮（0.95**）与甜香呈显著正相关，1-乙基吡咯（0.87*）与烘焙香呈显著正相关；6 个气味活度值较高的组分分别是β-大马烯酮、β-紫罗酮、芳樟醇、大马酮、癸醛和柠檬烯，它们对整体香气贡献较大。

Comparative Analysis of Aroma Characteristics of Green Tea Beverages from Different Regions

Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GCMS)
has been successfully applied to analyze and compare volatile flavor compounds of green tea beverages from different
regions by the combined use of correlation analysis and odor active value (OAV). The results showed that the total aroma
content of low-sugar green tea beverage were much greater than that of free-sugar tea beverage. Although the main aroma
components of green tea beverages from different regions were different, common ingredients, including linalool and
limonene, still existed; the contents of esters, ketones and alkenes in green tea beverage from mainland China were higher
while the contents of alcohols, alkenes and aldehydes in green tea beverage from Japan were higher; and the contents of
esters and alcohols in green tea beverage from Taiwan, China were higher, while the content of alkene was much lower than
that in mainland China and Japan. Ten volatile compounds were highly correlated with aroma attributes, such as (E)-linalool
oxide (0.93**), which was found to be significantly and positively correlated with floral aroma, (Z)-3-hexenol (0.90*) and
β-cyclocitral (0.92**), which were found significantly positively correlated with green flavor, β-ionone (-0.92**), which
was found to be significantly negatively correlated with fruity aroma, β-damascenone (0.95**) was found to be significantly
and positively correlated with sweet aroma, and 1-ethylpyrrole, which was found to be significantly and positively correlated
with roast. There were six major components contributing mostly to the whole aroma, including β-damascenone, β-ionone,
linalool, damascone, decanal and limonene.