为探究汝城白毛茶红茶香气成分的动态变化,利用HS-SPME-GC-MS技术检测汝城白毛茶红茶鲜叶(XY)、萎凋(WD)、揉捻(RN)、发酵(FJ)以及干燥(GZ)阶段的挥发性物质。结果显示：共检测到了129种挥发性物质,包括醇类30种、醛类10种、酯类35种、酮类5种、烷烃类30种、烯烃类10种以及其它类9种,其中醇类、酯类以及烷烃类是加工过程中主要的挥发性物质类别,醇类与酯类的相对含量远高于其他挥发性物质种类。基于多元统计分析与rOAV值计算,最终筛选出芳樟醇、苯乙醇、香叶醇、2-苯基乙醛以及β-紫罗兰酮这5种关键差异挥发性物质是汝城白毛茶红茶香气品质重要的贡献者,为汝城白毛茶红茶提供花香与甜香的特性。关键差异挥发性物质主要涉及的代谢途径为挥发性萜类物质生物合成的MVA与MEP途径、苯丙氨酸代谢途径与类胡萝卜素降解途径。本研究可为汝城白毛茶红茶香气品质调控提供一定的参考。

To investigate the dynamic changes in the aroma components of Rucheng Baimao (Camellia pubescens) black tea, HS-SPME-GC-MS technology was used to detect the volatile components in the fresh leaves (XY), withering (WD), rolling (RN), fermentation (FJ), and drying (GZ) stages of Rucheng Baimao (Camellia pubescens) black tea. The results showed that a total of 129 volatile components were detected, including 30 alcohols, 10 aldehydes, 35 esters, 5 ketones, 30 alkanes, 10 olefins, and 9 other types. Among them, alcohols, esters, and alkanes were the main categories of volatile components in the processing, and the relative content of alcohols and esters was much higher than that of other volatile components types. Based on multivariate statistical analysis and rOAV value calculation, linalool, phenylethanol, geraniol, 2-phenylacetaldehyde, and β-ionone is an important contributor to the aroma and quality of Rucheng Baimao (Camellia pubescens) black tea, providing floral and sweet characteristics for Rucheng Baimao (Camellia pubescens) black tea. The metabolic pathways mainly involved in the biosynthesis of volatile terpenoids are the MVA and MEP pathways, phenylalanine metabolism pathways, and carotenoid degradation pathways. This study can provide a certain reference for the regulation of aroma and quality of Rucheng Baimao tea and black tea.

郴州国家可持续发展议程新示范区建设专项（2021sfp13）