普洱熟茶是产于我国云南省的一种采用晒青毛茶制作的后发酵茶。本研究采用顶空固相微萃取（HS-SPME）技术结合气相色谱-质谱联用（GC-MS）技术，分析比较了不同香气感官品质得分的两组普洱熟茶样品的香气相对含量水平差异。相关性分析和主成分分析研究表明，3,4,5-三甲氧基-苯甲醛、亚甲基-丁酸-二甲酯、2-乙基-丁酸-2-丙烯基酯、3,4-二甲氧基甲苯和5-甲基-1,2,3-三甲氧基-苯等香气成分的相对含量水平与普洱熟茶香气品质得分的相关性达到极显著水平（p<0.01），橙花醇、橙花叔醇以及十六烷酸等香气成分的相对含量水平与普洱熟茶香气品质得分的相关性达到显著水平（p<0.05），表明它们是影响普洱熟茶香气品质的关键香气成分。此外，本研究还采用PLS回归初步建立了1个基于上述关键香气品质成分相对含量水平的普洱熟茶香气品质评价模型。

Ripened pu-erh tea is a post-fermented tea produced from sun-dried green tea in the Yunnan province of China. The headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME/GC-MS) technique was used to analyze the changes in the relative content of aroma constituents of two ripened pu-erh tea sample groups with different sensory scores for aroma quality. Correlation analysis and principal component analysis showed that the relative levels of 3,4,5-trimethoxy-benzaldehyde, dimethyl itaconate, butanoic acid-2-ethyl-2-propenyl ester, 3,4-dimethoxytoluene, 1,2,3-trimethoxy-5-methyl-benzene, and other aroma constituents showed a significant correlation with the aroma quality score obtained from the sensory evaluation（p < 0.01). The relative content of nerol, nerolidol, and n-hexadecanoic acid were significantly correlated with the aroma the quality score (p < 0.05). This result suggests that the above-mentioned compounds are the key aroma constituents influencing the aroma quality of ripened pu-erh tea. Moreover, a preliminarily partial least squares (PLS) regression model was constructed based on the levels of these key aroma compounds to predict the aroma quality of ripened pu-erh tea.

国家自然科学基金（31000317）；中国农业科学院创新工程（CAAS-ASTIP-2014-TRICAAS）