中国茶叶2026，Vol.48Issue(8)：99-106,8.
基于GC-MS及GC-IMS分析崂山红茶挥发性成分
Volatile Component Analysis of Laoshan Black Tea Based on GC-MS and GC-IMS
摘要
Abstract
As a representative high-latitude tea-producing region in China,the Laoshan tea area of Shandong Prov-ince produces tea characterized by high aroma intensity,mellow taste and good infusion resistance.To explore the volatile components responsible for the rich and prominent aroma of Laoshan black tea,one bud with two leaves from the local Laoshan tea population was processed into twisted black tea via traditional manufacturing tech-niques.The aroma profile of the tea was comprehensively analyzed by sensory evaluation,gas chromatography-mass spectrometry(GC-MS)and gas chromatography-ion mobility spectrometry(GC-IMS).Sensory evaluation re-veals that Laoshan black tea exhibited a roasted aroma with subtle caramel notes.A total of 35 volatile compounds belonging to eight chemical classes were identified by GC-MS,among which aldehydes were the most frequently detected.Nineteen volatile compounds presented an odour activity value(OAV)≥1,including 2-methylbutanal,3-methylbutanal and dimethyl sulfide.GC-IMS detected 46 volatile compounds from six categories,with aldehydes,alcohols,ketones and esters showing high abundances.A total of 72 volatile compounds across nine categories were obtained by the combined use of GC-MS and GC-IMS,among which aldehydes were the most frequently detected aroma components in both methods.These findings provide valuable insights into elucidating the aroma composi-tion of Laoshan black tea.关键词
崂山红茶/气相色谱-质谱联用/气相色谱-离子迁移谱联用/挥发性物质Key words
Laoshan black tea/GC-MS/GC-IMS/volatile compounds分类
农业科技引用本文复制引用
刘蕾,黄颖烨,王倩,李海燕,张新富..基于GC-MS及GC-IMS分析崂山红茶挥发性成分[J].中国茶叶,2026,48(8):99-106,8.基金项目
崂山茶产业创新团队项目(SDGP370212000202402000729)、山东省茶叶产业技术体系(SDAIT-19-01) （SDGP370212000202402000729）
