单丛茶香气物质基础分析

采用茶叶感官审评及气相色谱-质谱等技术手段对香气成分进行检测，并结合多种统计分析方法，系统研究单丛茶香气化学品质的物质基础。结果表明：单丛茶最主要挥发性物质为吲哚、脱氢芳樟醇、芳樟醇、茉莉内酯、臧红花醛和β-环柠檬醛，其他重要挥发性物质为橙花叔醇、苯乙腈和α,4-二甲基-3-环己烯-1-乙醛等。在单丛茶挥发性组分中，以花果香为主的醇类化合物含量最多，含氮化合物含量次之。在相关分析与聚类分析中，银花香和桂花香表现较为独特。蜜香型和花香型单丛茶在主成分分析和正交偏最小二乘法判别分析结果中有较好分属区域，所建正交偏最小二乘法判别分析模型适用性和检验效果良好。该研究结果可为单丛茶的香气品质评价和提高产品质量提供科学依据。

Identification of Aroma Components of Dancong Tea

In this study, the aroma quality and volatile components of Dancong tea were analyzed by sensory evaluation and gas chromatography-mass spectrometry (GC-MS), respectively, and the aroma components were identified using a variety of statistical analyses. The results showed that the most important volatile substances in Dancong tea were indole, dehydrolinalool, linalool, jasmine lactone, safflower aldehyde and β-cyclic citral, followed by neroliol and benzylacetonitrile and α,4-dimethyl-3-cyclohexene-1-acetaldehyde. Among these volatile components, alcohols mainly contributing to the floral and fruity aroma were the most abundant, followed by nitrogen-containing compounds. In correlation analysis and cluster analysis, the honeysuckle-like and osmanthus-like aroma types of Dancong tea had unique volatile composition. The honey-like and floral aroma types were well classified by principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA). The applicability and testing results of the established OPLS-DA model were good. These results provide a scientific basis for evaluating the aroma quality of Dancong tea and improving product quality.