茶叶通讯2026，Vol.53Issue(2)：201-215,15.DOI:10.20178/j.cnki.ISSN1009-525X.2026.02.008
基于香气成分角度淳安小青柑红茶原料茶筛选与适制性研究
Raw Tea Screening and Adaptive Research of Chun'an Xiaoqinggan Black Tea Based on the Perspective of Aroma Compounds
摘要
Abstract
In recent years,Xiaoqinggan black tea produced in Qiandao Lake has gained significant popularity among consumers due to its unique flavor profile.It is manufactured by removing the pulp of 70%mature Xiaoqinggan and adding local Chun'an black tea,followed by drying and aroma-enhancing processes.Its aroma features a blend of citrus,aged,and the rich fragrance of black tea.In an attempt to expand the range of core tea materials,Chun'an black tea,Lushan Yunwu cha,Duyun Maojian,and Jinghong Foxiang tea were selected from a line stretching from Qiandao Lake to Jinghong.Aroma compounds extraction was performed using the SDE method,followed by GC-MS detection.Key aroma compounds were screened using multivariate analysis including OAV,with the goal of identifying tea varieties with aroma profiles similar to that of Chun'an black tea.The results showed:97 volatile compounds were identified across the four tea samples,and 24 representative volatile compounds were selected based on OAV≥10 or VIP≥1;Both total volatile compounds and key compounds clustering results showed that Chun'an black tea and Jinghong Foxiang tea were grouped together.The analysis concluded that,among the four tea samples,the aroma composition of Jinghong Foxiang tea is more similar to that of Chun'an black tea in terms of consistency.关键词
茶/小青柑茶/原料茶/香气化合物/OAV分析/淳安红茶Key words
Tea/Xiaoqinggan tea/Raw tea/Aroma compound/OAV analysis/Chun'an black tea分类
轻工纺织引用本文复制引用
尹昌婷,韩宝瑜,方晓国,韩善捷..基于香气成分角度淳安小青柑红茶原料茶筛选与适制性研究[J].茶叶通讯,2026,53(2):201-215,15.基金项目
淳安县科技计划项目(03106/221636) （03106/221636）
