为探究3种茶坯窨制桂花后的香气差异，采用顶空固相微萃取-气相色谱-质谱联用技术（Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry，HS-SPME-GC-MS）、感官审评和香气活性值（Odor Activity Value，OAV）对桂花红茶、桂花美人茶和桂花乌龙茶的香气成分进行分析。结果显示，窨制后3种桂花茶中共检测出726种共有香气成分，324种差异香气成分（P<0.05）。桂花茶以杂环化合物、萜类、酯类、烃类及酮类为主，占比78.73%。桂花茶中的关键呈香成分（OAV>10）为呋喃酮、α-紫罗兰酮、芳樟醇、柠檬醛、脱氢芳樟醇、月桂醇等。其中桂花红茶主要香气成分为芳樟醇、月桂烯、α-紫罗兰酮、β-紫罗兰酮、乙酸芳樟酯、苯甲醇、月桂醇等；桂花美人茶中主要香气成分为苯乙醛、柠檬醛、脱氢芳樟醇、芳樟醇、萜品油烯、α-紫罗兰酮、β-紫罗兰酮等；桂花乌龙茶主要香气成分为α-紫罗兰酮、吲哚、β-紫罗兰酮、月桂醇等。研究表明，桂花窨制能明显改善不同茶坯香气，赋予茶坯较浓郁持久的桂花香，其中以桂花红茶的品质最优。

To investigate the aroma differences of three types of tea dhools scented with osmanthus, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), sensory evaluation, and odor activity values (OAV) were used to analyze the aromatic compounds of osmanthus black tea, osmanthus beauty tea, and osmanthus oolong tea. A total of 726 common aromatic compounds and 324 differential aromatic compounds were detected in the three types of osmanthus teas (P<0.05). Osmanthus tea is mainly composed of heterocyclic compounds, terpenoids, esters, hydrocarbons, and ketones, accounting for 78.73% of the total compounds. The key aromatic compounds (OAV>10) in osmanthus tea include furaneol, α-ionone, linalool, citral, hotrienol, and 1-dodecanol. The key aromatic compounds of osmanthus black tea were found to be linalool, β-myrcene, α-ionone, β-ionone, linalyl acetate, benzyl alcohol, and 1-dodecanol, whereas those of osmanthus beauty tea include phenylacetaldehyde, citral, hotrienol, linalool, terpinene, α-ionone, and β-ionone. Lastly, the key aroma components of osmanthus oolong tea were found to be α-ionone, indole, β-ionone, and 1-dodecenal. This study shows that osmanthus scenting can significantly improve the aroma of different tea dhools and give them a rich and long-lasting osmanthus fragrance. The quality of osmanthus black tea was observed to be the best.

国家重点研发计划项目(2022YFD2101102)；福建张天福茶叶发展基金会科技创新基金（FJZTF01）