该研究利用顶空固相微萃取-气相色谱-质谱联用技术，结合主成分分析、偏最小二乘法判别分析和层次聚类分析方法，对政和大白茶（ZD）、福鼎大毫茶（FD）、福建水仙（SX）和梅占（MZ）白牡丹茶的香气成分进行对比分析，旨在探明不同茶树品种白牡丹茶香气品质特征及其品质差异的物质基础。结果表明：不同品种白牡丹茶香气品质表现优异、各具特点，具体表现为ZD清香带花香，FD嫩香、毫香显，SX花香显，MZ花香浓且持久，香气得分大小排序为MZ>SX>FD>ZD>90分；4个品种白牡丹茶中检测出101个香气成分，其中ZD、FD、MZ和SX中分别鉴定出98、98、100和96个香气成分，均以醇类、碳氢类、酯类和酮类物质为主；基于所有香气成分的相对含量建立的PCA和PLS-DA模型，可将不同品种白牡丹茶进行有效区分，不同品种白牡丹茶的标志差异性呈香成分有13个（VIP>1、p<0.05）。综上，4个茶树品种白牡丹茶的香气品质特征明显不同、香气轮廓区别明显，筛选出的13个香气成分是其品质差异形成的重要组分。

We aimed to investigate the aroma quality characteristics of Bai Mu Dan tea from different tea plant varieties and the material basis for quality differences among the varieties. Aroma components of Bai Mu Dan tea samples from the varieties Zhenghe Dabaicha (ZD), Fuding Dahaocha (FD), Fujian Shuixian (SX), and Meizhan (MZ) were measured using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) (HS-SPME-GC-MS) and comparatively analyzed using principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and hierarchical cluster analysis (HCA). The results indicated that all Bai Mu Dan tea varieties had excellent aroma qualities and distinct characteristics. Specifically, ZD had a fresh aroma with a floral note, FD had a delicate aroma with an obvious pekoe scent, SX had an obvious floral aroma, and MZ had a strong and lasting floral aroma. The aroma scores of the different varieties were in the order MZ>SX>FD>ZD>90 points. A total of 101 aroma components were detected in the Bai Mu Dan tea varieties, with 98, 98, 100, and 96 aroma components identified in ZD, FD, MZ, and SX, respectively. The aroma components mainly consisted of alcohols, hydrocarbons, esters, and ketones. PCA and PLS-DA models, which enabled the effective distinguishing of different Bai Mu Dan tea varieties, were constructed based on the relative contents of all aroma components. Thirteen aroma components had significantly different contents (VIP>1, p<0.05) in different Bai Mu Dan tea varieties. In conclusion, the four investigated Bai Mu Dan tea varieties exhibited significant differences in aroma quality characteristics and distinct aroma profiles, and 13 aroma components were identified as key components that contributed to quality differences among varieties.

福建省科技厅引导性项目（2019N0023）；中央引导地方科技发展专项（2021L3058；2020L3031）；武夷学院引进人才科研启动项目（YJ202112）；南平市自然科学基金联合资助项目（2019J01）；福建省科技厅对外合作项目（2019I0020）；福建省一流本科专业（茶学）建设（SJZY2019004）