本文运用感官检验、同时蒸馏萃取（simultaneous distillation-extraction，SDE）结合气相色谱-质谱联用仪（gas chromatography-mass spectrometry，GC-MS）、气相色谱-嗅闻仪（gas chromatography-olfactometry，GC-O）对速溶滇红茶样品的挥发性香气成分进行分析。感官检验结果表明该速溶红茶的主要风味轮廓为花香，此外还有一定的甜香和青草香。GC-MS结果共鉴定出27种挥发性成分，包括醛类2种，醇类11种，酮类4种，酯类4种和其它类6种。通过定量结果分析，发现其主要的挥发性成分为苯甲醇（3.38 μg/g）、芳樟醇（3.52 μg/g）、薄荷醇（18.00 μg/g）、4-氧代异佛尔酮（3.53 μg/g）、二氢猕猴桃内酯（80.26 μg/g）、棕榈酸（20.60 μg/g）和4-乙烯基-2-甲氧基苯酚（3.68 μg/g）。GC-O与OVA分析结果显示苯乙醛、苯甲醇、芳樟醇氧化物I、芳樟醇、香叶醇和吲哚是速溶滇红茶香气轮廓的主要贡献成分。该结果为深入研究速溶红茶及其它速溶茶的风味提供了理论依据。

In this paper, the volatile components were analyzed using sensory evaluation, simultaneous distillation-extraction (SDE) coupled with gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O) in the instant Dianhong tea. Sensory evaluation showed that floral was the main flavor profile of the instant Dianhong tea, and there is also a certain sweetness and grass aroma. In addition, 27 volatiles, including 2 aldehydes, 11 alcohols, 4 ketones, 4 esters and 6 others were identified using GC-MS. The quantitative analysis showed that the main volatile substances were benzyl alcohol (3.38 μg/g), linalool (3.52 μg/g), menthol (18.00 μg/g), 4-oxoisophorone (3.53 μg/g), dihydroactinidiolide (80.26 μg/g), hexadecanoic acid (20.60 μg/g) and 4-vinyl-guaiacol (20.60 μg/g), respectively. The GC-O and OVA analysis indicated that phenylacetaldehyde, phenylcarbinol, linalool oxide I, linalool geraniol and indole were the main aroma-active substances. The experiment provided theoretical basis for the flavor study of the instant black tea and other instant tea.

国家自然科学基金面上项目（31871765）；福建省自然科学基金项目（2017J01581）