4 个茶树品种与季节对绿茶香气成分特征的影响

以青岛茶区的4 个茶树品种的夏季茶鲜叶及春夏秋三季黄山群体种的茶鲜叶为原料，通过摊放→杀青→揉捻→干燥→提香工艺制得成品绿茶。采用顶空固相微萃取结合气质联用分析其香气成分及组成比例，相关性分析、系统聚类分析和主成分分析结果表明，不同品种青岛绿茶主要的45 种香气物质中除去各自特有香气成分外，共有成分中二甲苯、右旋萜二烯、芳樟醇、β-紫罗兰酮、萘、十四烷、2-异丙基-5-甲基茴香醚对香气类型起到关键作用；不同季节青岛绿茶主要的37 种香气物质中对香气类型起到关键作用的主要是各自特有香气成分，共有香气成分作用不显著。

Effects of Four Different Tea Varieties and Harvesting Seasons on Aroma Characteristics of Green Tea

Fresh tea leaves from four different varieties picked in summer and those picked in three different seasons from tea populations from Huangshan mountain region, all of which were collected from the growing area of Qingdao, were processed into green tea by spreading, fixing, rolling, drying and aroma improvement. Using headspace solid phase microextraction coupled with gas chromatography-mass spectrometry, aroma components and proportions were analyzed. A total of forty-five main aroma components of different varieties from Qingdao green tea were identified. Correlation analysis, hierarchical cluster analysis (HCA) and principal component analysis (PCA) showed that besides the unique aroma components, dimethylbenzene, D-limonene, linalool, β-ionone, naphthalene, tetradecane and 2-methoxy-4-methyl-1-(1- methylethyl)-benzene, among the shared aroma components, also played a key role in the aroma of Qingdao green tea. Among the 37 major aroma components identified in Qingdao green tea in different seasons, the unique aroma components made vital contributions to each type of aroma, but the common aroma components were not important.DY>