本研究选择同一企业生产的花果香型与陈香型普洱茶为材料，应用分光光度法、高效液相色谱法、气相色谱联用质谱（GC-MS）和感官审评等技术，研究比较该两种香型普洱茶的品质特征与物质基础。审评发现花果香型滋味浓厚酸醇，具有花果香或焦糖香，而陈香型滋味醇厚、陈香显著。分析结果表明花果香型的水浸出物、游离氨基酸、可溶性糖、没食子酸、茶黄素、茶红素、表没食子酸儿茶素的含量均高于陈香型（p<0.05），陈香型的表儿茶素含量高于花果香型(p<0.05)。GC-MS一共鉴定到532个化合物，显著差异化合物55个(vip>1.00，p<0.05，FC>1.50)；花果香型具有花香、熟果香的（3R,6S）-2,2,6-三甲基-6-乙烯基四氢-2H-吡喃-3-醇、苯乙醇、氧化芳樟醇（呋喃类）、苄醇、芳樟醇、香叶醇等物质相对含量明显高于陈香型，而陈香型显陈香的1,2- 3-三甲氧基苯、1,2,3-三甲氧基 -5-甲基苯等甲氧基苯类及烷烃类物质相对含量高于花果香型。综上，花果香型普洱茶中没食子酸、水浸出物、游离氨基酸等生化成分含量显著高于陈香型，（3R,6S-2,2,6-三甲基-6-乙烯基四氢-2H-吡喃-3-醇等显花果香的物质相对含量高于陈香型；而甲氧基苯等显陈香的物质低于陈香型，构成了花果香型（BJ）普洱茶滋味浓厚酸醇、显花果香的品质特征。综合来看，花果香型普洱茶是一款内含成分更为丰富、香气独特的新型普洱茶产品。

Pu-erh teas with the floral-fruity flavor and mellow flavor produced by the same manufacturer were used as the materials. The quality characteristics and chemical basis for these two kinds of pu-erh teas were studied and compared by spectrophotometry, high performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and sensory evaluation. Sensory analysis revealed that the floral-fruity pu-erh tea had a rich and sour taste with a floral or caramel aroma; the mellow pu-erh tea was rich in mellow and aged flavor. The analysis results showed that the contents of water extract, free amino acids, soluble sugars, gallic acid, theaflavins, thearubigins and epigallocatechin in the pu-erh tea with floral-fruity flavor were higher than those in pu-erh tea with mellow flavor (p<0.05); whereas, the content of epicatechin in the mellow-flavored pu-erh tea was higher than that in the floral-fruity flavored pu-erh tea (p<0.05). A total of 532 compounds were detected by GC-MS, with 55 being significantly different (vip>1.00, p<0.05, FC>1.50). The floral-fruity flavored pu-erh tea had significantly higher contents of the compounds with floral or ripen fruit aroma including (3R,6S)-2,2,6-trimethyl-6- vinyltetrahydro-2H-pyran-3-ol, phenylethyl alcohol, trans-linalool oxide (furanoid), benzyl alcohol, linalool and geraniol, compared with the pu-erh tea with mellow flavor. Whereas, the levels of methoxybenzene and alkanes compounds such as 1,2,3-Trimethoxybenzene and 1,2, 3-trimethoxy-5-methyl-benzene., which exhibited mellow and aged flavor, were significantly higher in the mellow flavored pu-erh tea than in the tea with floral-fruity flavor, In summary, the contents of biochemical components such as gallic acid, water extract, and free amino acids, as well as the relative contents of compounds with flower and ripe fruit aromas such as (3R,6S)-2,2,2, 6-trimethyl-6-vinyltetrahydro-2H-pyran-3-ol, in the floral-fruity flavored pu-erh tea were higher than those in the mellow flavored pu-erh tea (p<0.05) . Whereas, the relative contents of methoxybenzene and alkane compounds with mellow flavor in the floral-fruity flavored pu-erh tea were lower. These compositions were responsible for the rich, sour and mellow taste, and the flower or fruit aroma of the floral-fruity flavored pu-erh tea. In general, the floral-fruity flavored Pu'er tea is a novel Pu'er tea product rich in constituents with a unique aroma.

国家自然科学基金项目（31560221；31760225）；云南省中青年学术技术带头人后备人才培养项目(2017HB026)