为综合评价云南红茶香气质量，采用同时蒸馏萃取法（SDE）提取30个云南工夫红茶样品中的香气物质并用GC/MS分析其香气成分，测定了主要香气成分的相对含量，并进行了感观审评。以16个主要香气成分的相对含量为指标，应用多元线性回归分析、主成分和聚类分析对样品进行综合质量评价研究。结果表明，云南工夫红茶的品质与正己醛、青叶醛、苯乙醛、芳樟醇氧化物、芳樟醇、香叶醇、β-紫罗酮的含量密切相关，相关方程为：Y=88.027+0.53X1-0.596X2-0.239X3+0.246X4+0.12X5-0.052X6-5.615X7,复相关系数R2=0.902。通过对16个主要香气成分的主成分分析，表明4个主成分的方差累计贡献率达到77.156%，基本能够反映云南红茶的香气特征。通过聚类分析，可以将不同来源的云南工夫红茶进行分类，证明该方法可作为云南红茶分类分级的有效方法。多元统计分析研究为红茶的香气质量评价提供了一种新的方法。

To compare and evaluate the aroma quality of Yunnan black tea, the aroma compounds of 30 Yunnan black tea samples were extracted by simultaneous distillation extraction (SDE), the main constituents contents were determined by GC-MS and analyzed by sensory evaluation. Taking the contents of 16 main aroma components as the indices, the quality of samples was assessed by multiple linear regression analysis, principal component analysis and cluster analysis methods. Results showed that the quality of black tea was closely related with the contents of hexanal, (E)-2-hexanal, phenylacetaldehyde, linalool oxide, linalool, geraniol and β-ionone. The correlation equation was as: Y=88.027+0.53X1-0.596X2-0.239X3+0.246X4+0.12X5-0.052X6-5.615X7, R2=0.902. The principal component analysis showed that four of main components contributed 77.156% to the aroma quality of Yunnan black tea. The cluster analysis was useful for the classification of Yunnan black tea. The multiple linear regression analysis provides a new method for evaluating aroma quality of black tea.

云南省应用基础研究基金项目（2010ZC086）