为了探究不同茶树品种工夫红茶的挥发性组分特征及其关键呈香物质，该研究采用自动热脱附-气相色谱-质谱联用仪（Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry，ATD-GC-MS）结合相对气味活度值（Relative Odor Activity Value，ROAV）对不同茶树品种工夫红茶的挥发性成分进行分析。结果表明，从5个品种工夫红茶中共鉴定出96种挥发性化合物，共有挥发性物质的种类18种，包括醇类、醛类、酮类、烯类、酯类、酸类、烷烃类和其他类化合物。5个品种工夫红茶主要呈现花香、果香和甜香，其中癸醛、芳樟醇、苯甲醇、香叶醇、正己醛和异戊醛6种香气成分为共同的主要赋香物质。5个品种工夫红茶的挥发性组分及相对含量差异明显，其中，金牡丹含有较高的酯类和酮类化合物；金观音含有较高的醇类和醛类化合物；紫玫瑰含有较高的醇类和酮类化合物；梅占含有丰富的醇类化合物；福云6号含有较高的醇类和酮类化合物。此外，该研究结合ROAV值从5个品种工夫红茶中共筛选出7~15种对香气品质特征具有重要贡献的香气成分（ROAV≥1.00）。

In order to identify and analyze the characteristics of the volatile and key aroma components of Congou black tea varieties, automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was used in combination with relative odor activity values (ROAVs). The results revealed that 96 types of volatile components were identified from five Congou black tea varieties, including 18 types of common volatile substances. Examples of these were alcohols, aldehydes, ketones, alkenes, esters, acids, and alkanes, amongst other components. The five Congou black tea varieties mainly presented floral, fruity, and sweet aromas, with the six of main aroma components being decanal, linalool, benzyl alcohol, geraniol, hexanal, and isovaleraldehyde. The volatile components and their relative contents across the five Congou black tea varieties were significantly different. Among them, Golden Peony had a higher content of esters and ketones, whereas Golden Guanyin had a higher content of alcohols and aldehydes. Purple Rose had a higher content of alcohols and ketones, and the Meizhan variety was rich in alcohols. Fuyun 6 also had a higher content of alcohols and ketones. In addition, in combination with the ROAV values, this study selected 7 to 15 aroma components which contributed remarkably to the aroma quality characteristics of the five Congou black tea varieties (ROAV≥1.00).

福建农林大学科技创新专项基金项目（CXZX2020123B）；乌龙茶产业协同创新专项（K80150001）；福建张天福茶叶发展基金会科技创新基金（FJZTF01）