为探明干燥温度对白茶香气的影响，本研究以丹霞2号为实验材料，通过顶空固相微萃取-气质联用仪（HS-SPME-GC/MS）分析不同干燥温度下白茶的挥发性成分。研究表明，白茶中醇类、酯类相对含量随干燥温度增加，呈降低趋势；酮类、醛类、碳氢化合物和呋喃类则呈现增加趋势。主成分和聚类分析结果与感官审评结果一致，白茶香气轮廓阶段性变化，60 ℃、100 ℃和120 ℃是香气轮廓转变的临界点。芳香烃、单萜烯和酯类是不同温度下丹霞白茶的表征性成分。醛类、酮类则对白茶整体香气有加成作用，醛类对香气的正向作用要大于酮类，醇类则有负面影响。酯类是白茶香气从不愉悦到愉悦转变的主要原因，C10-C11芳香烃和C10单萜烯含量增加则引起茶叶味苦，焦味加重。

The volatile flavor compounds (VFC) in a white tea Danxia 2 was analyzed at different drying temperatures by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) method. The results showed that the relative contents of alcohols and esters decreased with the increase of drying temperature, while ketones, aldehydes, hydrocarbons and furans increased. The results of principal component and cluster analysis of VFC were consistent with the results of sensory evaluation in white tea. The results showed that the aroma profiles revealed stages changes and the critical temperature points of the aroma profile change were 60℃, 100℃ and 120℃. Aromatic hydrocarbons, C10 mono-terpenes and esters were the representational VFC in white tea at different temperatures. Aldehydes and ketones had additive effect on the aroma of white tea; the positive effect of aldehydes on the aroma was greater than that of ketones. However, alcohols had a negative effect on the aroma of white tea. Esters were the key reasons of why the aroma of white tea changed from unpleasure to pleasure. The increasing contents of the C10-C11 aromatic hydrocarbons and C10 mono-terpene led to a further aggravation of scorch odour and the bitter smell.

现代农业产业技术体系专项资金资助项目（CARS-23）