※成分分析食品科学2023,Vol.44,No.14305湖南紧压型黑茶与原料茶香气差异分析杨丽玲1,2，陈金华1,2,3，陈慧1,2，黄建安1,2,3，龚雨顺1,2,3，李适1,2,3,*（1.湖南农业大学茶学教育部重点实验室，湖南长沙410128；2.国家植物功能成分利用工程技术中心，湖南长沙410128；3.植物功能成分利用省部共建协同创新中心，湖南长沙410128）摘要：为探究紧压型黑茶与原料茶的香气差异，通过感官审评与顶空-固相微萃取与气相色谱-质谱联用技术，对陈化后的湖南4种紧压黑茶及其原料茶的风味品质和香气组分进行比较分析。结果表明：与原料茶相比，紧压型成品茶香气中的松烟香和粗、青、酸等杂异气减弱，香气浓度更高、更持久，陈纯感明显；(E,Z)-2,4-庚二烯醛、2,3,5,6-四甲基吡嗪、醋酸等15种不愉悦香气成分含量降低，(E,E)-2,4-庚二烯醛、藏红花醛、丁基羟基甲苯等11种愉悦型香气属性成分含量升高；主成分分析和正交偏最小二乘法判别模型分析表明：醋酸、2-丁基-1-辛醇、1,2,3-三甲基苯、(Z)-2-癸烯醛、芳樟醇、辛醇、α-松油醇、3-十三烷酮、(E,Z)-2,6-壬二烯醇、苯乙醇10种成分是区分紧压型黑茶和原料茶的潜在特征香气成分。这些研究结果可为揭示湖南黑茶品质形成机理及黑茶产品的创新研发提供参考。关键词：湖南紧压型黑茶；原料茶；香气差异；固相微萃取；气相色谱-质谱联用AnalysisofAromaDifferencesbetweenHunanCompressedDarkTeaandRawDarkTeaYANGLiling1,2,CHENJinhua1,2,3,CHENHui1,2,HUANGJian’an1,2,3,GONGYushun1,2,3,LIShi1,2.3,*(1.KeyLaboratoryofTeaScience,MinistryofEducation,HunanAgriculturalUniversity,Changsha410128,China;2.NationalResearchCenterofEngineeringTechnologyforUtilizationofFunctionalIngredientsfromBotanicals,Changsha410128,China;3.Co-InnovationCenterofEducationMinistryforUtilizationofFunctionalIngredientsfromBotanicals,Changsha410128,China)Abstract:Toexplorethedifferencesinaromabetweencompresseddarkteaandrawdarktea,headspacesolidphasemicroextraction(HS-SPME)combinedwithgaschromatography-massspectrometry(GC-MS)andsensoryevaluationwereusedtoanalyzeandcomparetheflavorqualityandaromacompositionoffourkindsofHunancompresseddarkteaandrawdarkteastoredunderthesamecondition.Theresultsshowedthatcomparedwiththerawtea,thepinesmoke-likearomaandthecrude,green,sourandothermis...
