[关键词]
[摘要]
为了探究传统六堡茶挥发性组分及关键呈香物质，该研究采用搅拌吸附萃取-气相色谱串联质谱联用（Gas Chromatography-Mass Spectrometry，GC-MS）技术结合相对气味活度值（Relative Odor Activity Value，ROAV）、风味轮技术对三个传统六堡茶样品进行挥发性组分分析。论文鉴定出芳香烃类、醇类、酮类、醛类、烯类、杂氧化合物六大类共39种香气化合物，样品挥发性组分及相对含量差异明显：农家六堡茶含有较高醇类（62.66%）和烯类（26.64%）挥发性化合物，六堡茶果含有较高醇类（81.10%）和醛类（3.62%）挥发性化合物，六堡老茶婆含有较高的醇类（56.13%）和烯类（36.95%）挥发性化合物；α-雪松醇是传统六堡茶样品相对含量最高（38.92%~49.12%）挥发性组分。样品经ROAV值计算确定α-雪松醇、韦得醇、别雪松醇、β-芳樟醇等对8种化合物为对样品香气具有决定作用的挥发性组分（ROAV>1.00），香茅醛、反-2-辛烯醛、2-正戊基呋喃等7种化合物为对样品香气具有修饰作用的组分（0
[Key word]
[Abstract]
To explore the volatile components and key aromatic substances of traditional Liupao tea, the gas chromatography-mass spectrometry technique combined with relative odor activity value and flavor wheel techniques was used to analyze three traditional Liupao tea samples. In total, 39 aromatic compounds were identified from six categories of aromatic hydrocarbons, alcohols, ketones, aldehydes, alkenes, and heteroxy compounds. The volatile components and relative contents of samples significantly differed. Nongjia Liupao tea contained high alcohol (62.66%) and oleic (26.64%) volatile compound contents, Liupao tea fruit contained high alcohol (81.10%) and aldehyde (3.62%) volatile compound contents, and Liupao old tea contained high alcohol (56.13%) and oleic (36.95%) volatile compound contents. α-cedarol exhibited the highest relative content of volatile components (38.92%~49.12%) in traditional Liupao tea samples. α-cedarol, vedranol, allocedarol, and β-linalool contents were determined by the ROAV values of the samples as volatile components (ROAV>1.00); citronellal, trans-2-octenal, 2-n-amylfuran and other seven compounds had modification effects on the aroma of samples (0
[中图分类号]
[基金项目]
广西中央引导地方科技发展资金项目（桂科ZY21195056）；广西科技重大专项（桂科AA22068085-3）；广西自然科学基金项目（2023GXNSFAA026221）；梧州市科技计划项目（202302025）；梧州学院重点科研项目（2023B005）；广西大学生创新创业训练计划项目（S202311354020）
