江西省新选育茶树品种‘狗牯脑2号’所制红茶具有独特的品种香。为探究其香气组成，该研究以江西省新品种狗牯脑2号（GGN）及其他主栽品种福鼎大白（FD）、迎霜（YS）和群体种（QTZ）所制红茶为材料，通过感官审评、电子鼻、气相色谱-质谱（GC-MS）对其香气进行分析。感官审评结果表明，GGN红茶蜜兰香浓郁，香气得分最高（95.33分），其次是YS红茶（花香，92.33分）、FD红茶（蜜薯香，91.00分）、QTZ红茶（甜香，89.33分）。电子鼻结果显示，不同品种所制红茶香气特征存在差异。GC-MS分析表明，GGN红茶的挥发物总量、醇类、醛类、酯类、杂环化合物等均显著高于其他红茶，与YS、QTZ和FD红茶分别有333、294、240个差异成分，共有差异成分92个。气味活性值（OAV）分析发现，葫芦巴内酯、1-辛烯-3-酮、水杨酸甲酯、（E, E）-2,4-壬二烯醛、反式-2,4-癸二烯醛、辛烯-3-醇、2-戊基呋喃、对甲酚、己醛、苯甲醛是GGN红茶“蜜兰香”的重要贡献成分。该结果对于指导高品质江西红茶的生产具有重要意义。

The black tea processed from the one-bud and two-leaf of tea cultivar 'Gougunao No.2', a new cultivar in Jiangxi Province, has a unique aroma characteristic associated with the cultivar. In order to explore the aroma characteristics of black tea made by 'Gougunao No.2', the aroma of black teas produced by new cultivar of 'Gougunao No.2' (GGN), and other main tea cultivars including 'Fudingdabai' (FD), 'Yingshuang' (YS) and 'Quntizhong' (QTZ) in Jiangxi province was analyzed through sensory evaluation, sensory electronic nose and GC-MS technology. The data of sensory evaluation showed that GGN black tea was characteristic of rich honey orchid-like aroma and its aroma got the highest score (95.33) followed by YS black tea (floral aroma, 92.33), FD black tea (sweet potato-like, 91.00) and QTZ black tea (sweet aroma, 89.33). The electronic nose data showed there was obvious difference among different black teas. GC-MS analysis showed that the amounts of total volatiles, alcohols, aldehydes, esters, heterocyclic compounds of GGN black tea were significantly higher than those of other cultivars. Compared to GGN black tea, 333, 294, 240 differential components were screened in YS, QTZ and FD black tea respectively, and 92 common differential components were found. Based on the odor activity analysis (OAV), 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 1-octen-3-one, methyl salicylate, (E,E)-2,4-nonadienal, trans-2,4-decadienal, octen-3-ol, 2-pentylfuran, p-cresol, hexanal and benzaldehyde were found to contribute remarkably to the honey orchid-like aroma of GGN black tea. This result would be of great significance for guiding the production of high-quality Jiangxi black tea.

TS272

国家自然科学基金（32202537）；青岛农业大学博士基金（1120095）；青创团队（2021KJ103）；崂山茶产业创新团队（LSCG2023002132）