英红九号的黄化变异植株嫩梢存在叶绿体发育缺陷，叶片光合作用与代谢积累的改变或会影响茶叶品质。为明确黄化变异对红茶香气的影响，本文分别以黄化变异和叶色正常英红九号为原料加工试验和对照红碎茶，比较样品间感官香气与化合物的变化。感官审评结果表明，黄化红碎茶的香气浓度整体弱于对照，尤其在甜度与鲜度上。利用顶空固相微萃取和气相色谱-串联质谱法，从两组样品中鉴别出56种香气化合物。依据出现频次和单因素方差分析筛选出49种差异成分，随后进行化学计量分析与基于衍生途径的分类。结果表明，利用49种化合物作为主成分能清晰区分两组样品；10种化合物有组成差异，其中黄化样品的香气种类较少；39种化合物有含量差异，其中28种化合物在黄化样品中显著下降，11种上升。差异香气主要涉及脂肪酸、类胡萝卜素氧化和萜类代谢相关的衍生途径。

The chlorina Yinghong9 which occur in yellow young leaves during growing stage is a result of abnormal chloroplast development. The changes of photosynthesis and metabolite accumulation in chlorina Yinghong9 might potentially affect the quality of its processed tea. To reveal the possible tea aroma changes caused by chlorina, cut-tear-curl (CTC) black tea prepared from the chlorina and normal Yinghong9, marked as HY and CK (control) respectively, were selected to valuate sensory aroma quality and volatile organic compounds (VOCs). The result of sensory evaluation indicated that an overall aroma intensity of HY black tea (especially in attributes of sweetness and freshness) decreases in comparison to the CK. A total of 56 VOCs were identified by headspace-solid phase mircoextraction (HS-SPME) coupled with gas chromatography-triple quadrupole mass spectrometry (GC/MS/MS) among the samples. Forty-nine differential VOCs were obtained between the sample groups according to the frequency of occurrence as well as univariate analysis. These VOCs were applied to chemometrics analyses and pathway-based classification subsequently. Clear separation was achieved among HY and CK samples in score plot of principle component analysis (PCA). Ten differential VOCs demonstrated composition variation between sample groups where HY black teas presented VOC varieties in lesser amount. Thirty-nine differential VOCs showed content variation between sample groups, and 28 of them decreased in HY black teas while the other 11 ones increased. The differential VOCs were mainly related to the tea aroma derivation pathways of fatty acid and carotenoids oxidation as well as the terpenoid biosynthesis.

国家自然科学基金项目（31500563）；广东省级现代农业科技创新联盟建设（2017LM1093）