为了探索客家炒青绿茶品质的物质基础和主要香气成分，采用顶空固相微萃取结合气质联用技术，以广东客家地区代表性茶类—仙湖茶产品的主要品质成分及香气组分进行了比较分析。结果表明：不同来源的客家炒青绿茶的茶多酚、游离氨基酸、咖啡碱、可溶性糖含量均差异显著，且茶多酚、氨基酸、酚氨比与炒青绿茶品质审评得分的相关关系较大，是造成炒青绿茶品质差异的主要影响因素。从客家炒青绿茶样品中共鉴定出44种香气物质，包括醛类（15.51%~30.84%）、醇类20.82%~54.92%）、酯类（5.25%~11.83%）、酮类（7.91%~23.91%）、烃类（9.62%~33.96%）等，香气化合物中壬醛、反式芳樟醇氧化物和芳樟醇的相对含量较高，且RVOA>1，均呈现花香、栗香，推测是客家炒青绿茶香气的主要特征成分。

In order to explore the material basis and main aroma components of Hakka roasted green tea, headspace solid-phase microextraction combined with GC-MS was used to compare and analyze the main quality components and aroma components of Xianhu tea, a representative tea in Guangdong Hakka area. The results showed that the contents of tea polyphenols, free amino acids, caffeine and soluble sugar in Hakka roasted green tea from different sources were significantly different, and the correlation between tea polyphenols, amino acids and phenol-ammonia ratio and the quality evaluation score of roasted green tea was significant, which was the main influencing factor for the quality difference of roasted green tea. A total of 44 aroma compounds were identified from Hakka green tea samples, including aldehydes (15.51%~30.84%), alcohols (20.82%~54.92%), esters (5.25%~11.83%), ketones (7.91%~23.91%) and hydrocarbons (9.62%). The relative contents of nonanal, trans-linalool oxide and linalool in the aroma compounds are high, and RVOA>1, showing floral and chestnut fragrance, which is supposed to be the main characteristic components of the aroma of Hakka Roasted Green Tea

以农产品为单位的广东省现代农业产业技术体系创新团队建设项目（茶叶）（2023KJ120）；客家炒绿茶提质增效综合技术研究推广（2020440000021605008597）；河源市农村科技特派员服务“三农”项目（202201）；河源市科技计划项目（河科2021030）；梅州市科技计划项目(2021A0305008) ；清远市科技计划项目（2022KJJH065）