采用同时蒸馏萃取（SDE）法提取鸭屎香单丛、乌叶单丛、八仙单丛三个香型茶香气成分，并用gas chromatography and mass spectrometry(GC-MS)进行检测分析，追踪比较其在加工过程的变化。实验表明鲜叶的青叶醛、叶醇等青草木香成分在“三青”环节消减，罗勒烯、茉莉酮、橙花叔醇等花果香成分在“三青”环节增多，吡咯等烘烤熟香成分在烘焙环节出现。鸭屎香单丛的杏仁香特征成分在晒青到杀青环节产生，如摇青产生的苯甲醇等；八仙单丛的芝兰香特征与鲜叶的花香成分有关系，晒青、摇青、烘焙加工进一步补充加强；乌叶单丛加工产生正辛醇、香茅醛等24种新成分，极多而复杂，稍有异于以往研究，但主旋律不变。各香型主导成分橙花叔醇与芳樟醇的含量比例特征规律在加工中不断形成。各香型茶鲜叶以醇类为主，加工产生萜烯类、酮类、酯类等，香型不同变化趋势不同。实验为研究凤凰单丛香型的产生机理打下基础。

The aroma components of three Fenghuang Dancong teas, Baxian Dancong, Yashixiang Dancong, and Wuye Dancong; were extracted using simultaneous distillation extraction (SDE), and then the extracts were analyzed by gas chromatography and mass spectrometry (GC- MS) to track and compare the changes in these aroma components during tea processing. The results showed that fresh grassy and woody aroma components (like trans-2-hexenal and leaf alcohol) decreased in fresh tea leaves during withering, rocking, and fixation, while floral and fruity aroma components (ocimene, jasmine, and nerolidol) increased, and roast aroma components (like pyrrole) appeared. The almond aroma characteristic components of Yashixiang were produced from withering to fixation, and for example, benzyl alcohol, was produced in the rocking process. The iris and orchid fragrance of Baxian is related to the orchid fragrant components in fresh leaves, which was strengthened during withering, rocking, and baking processes. N-octanol, citronellal, and 22 other new components were produced in Wuye during processing. The compound types were numerous and complex, and the findings were slightly different from the results of previous studies, but the main theme was unchanged. The ratio of nerolidol and linalool, the dominant components for each type of aroma, were formed during processing. The main types of aroma in fresh leaves were alcohols, ketones, terpenes, esters, and other kinds of volatile components were produced during processing. Different types of aroma exhibited different patterns of change during processing. This study provides an important basis for studying the mechanism of aroma production in Fenghuang Dancong tea.

广东省高等学校科技创新重点项目(cxzd1131)；韩山师范学院博士启动项目（QD20140325）；韩山师范学院自然科学类重点项目(414005)