中国茶叶加工Issue(1)：38-47,10.DOI:10.15905/j.zgcyjg.2095-0306.2025.01.06
基于HS-SPME-GC-MS分析龙泉花香红茶特征香气成分的研究
Study on the Characteristic Aroma Components of Longquan Flower-scented Black Tea Using HS-SPME-GC-MS Analysis
摘要
Abstract
This study used headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)to analyze the volatile components of floral black tea produced from five local oolong tea varieties in Longquan.Alcohol compounds were identified as the main volatile components of the five Longquan floral black teas,accounting for over 50%of the total content.19 volatile components with OAV values greater than 1 were screened,with linalool and its oxides,jasmone,geraniol,nerolidol,and decanal identified as the key contributors to the aroma of floral black tea.OPLS-DA analysis classified five floral black teas into four categories,with'Huangguanyin'and'Meizhan'teas showing minimal differences and high similarity in their aroma profiles.30 volatile components with VIP values greater than 1 were selected,which can be used to distinguish the four types of black tea samples.The study has identified the characteristic aroma components and key aromatic contributors of Longquan floral black tea,providing a theoretical basis for improving its aroma quality.关键词
花香红茶/挥发性成分/OAV/VIPKey words
Flower-scented black tea/Volatile components/OAV/VIP分类
轻工纺织引用本文复制引用
肖添鑫,施林佐,吴媛媛,曹妍芳,张金发,刘善红,蔡仁慧,叶海波,陈佳意,陈玮璇,戴彬炜..基于HS-SPME-GC-MS分析龙泉花香红茶特征香气成分的研究[J].中国茶叶加工,2025,(1):38-47,10.基金项目
浙江大学龙泉创新中心项目(ZDLQ2022015) （ZDLQ2022015）
