3种香型凤凰单丛茶挥发性成分分析

采用溶剂辅助风味蒸发法提取玉兰香、蜜兰香和桂花香3种香型凤凰单丛茶的挥发性成分,运用气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术结合气相色谱-嗅辨(gas chromatographyolfactometry,GC-O)技术分析其香气组分。通过GC-MS在3种单丛茶中共检测出91种挥发性成分,共有成分38种,各茶样均以醇类、酮类和碳氢化合物为主,但各香型间仍有明显差异。通过GC-O分析共嗅闻出31种活性香气成分,鉴定出30种,其主要香气类型表现为花香、甜香、清香、果香。芳樟醇氧化物I、橙花醇、芳樟醇氧化物II和橙花叔醇4种成分在3种单丛茶中相对含量丰富,嗅闻强度值高,且呈现出愉快的花香、花香甜香、花香蜜香、清香果香的香气特征,对凤凰单丛茶香气品质形成有重要作用。

Analysis of Volatile Components of Three Types of Fenghuang Dancong Tea

The volatile components of three types of Fenghuang Dancong tea were extracted using solvent assisted flavor evaporation (SAFE) and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 91 volatile components were identified by GC-MS, and 38 of them were common to all samples. Alcohols, ketones and hydrocarbon compounds were the major chemical classes, but there were significant differences in volatile components between the three samples. A total of 31 aroma-active compounds were perceived by GC-O, 30 of which were identified and found to mainly contribute to the floral, sweet, fragrant and fruity aroma. Linalool oxide I, nerol, linalool oxide II and nerolidol, which were abundant in all three tea samples and gave a pleasant aroma with relatively high odor intensity in GC-O, played an important role in the formation of aroma quality of Fenghuang Dancong tea.