分别利用气相色谱-离子迁移谱联用仪、高通量测序方法检测六堡茶的香气成分和真菌群落构成。从六堡茶中鉴定出醛类13种，酯类9种，醇类8种，酮类8种，烃类2种，酸类1种，杂环类2种，香气类型以花香、果香、甜香、草香为主，六堡茶呈现多种香气综合特征。不同样品中鉴定的真菌丰度差别较大，属水平真菌占比较多的有Aspergillus、Rhodotorula、Geosmithia、Wallemia、Penicillium、Blastobotrys和Fusarium等，Aspergillus、Rhodotorula两个属的微生物占比达到82.57%~99.73%，为六堡茶中的主要真菌。Aspergillus、Wallemia丰度与陈香关键成分壬醛相对含量的相关系数分别为-0.89、0.83，Aspergillus、Rhodotorula、Penicillium、Blastobotrys、Fusarium与槟榔香特征成分芳樟醇氧化物相关系数分别为-0.84、0.97、0.96、0.83和0.84。推测Aspergillus、Wallemia可能参与了六堡茶陈香特征形成，Aspergillus、Rhodotorula、Penicillium、Blastobotrys、Fusarium可能参与了槟榔香的形成，结果说明，六堡茶香气特征与真菌群落结构相关性较高。

The aroma components and fungal community compositions of Liu-pao tea were detected using gas chromatography-ion mobility spectrometry and high-throughput sequencing, respectively. Thirteen different aldehydes, nine esters, eight alcohols, eight ketones, two hydrocarbons, one acid, and two heterocyclic compounds were identified along with various integrated aroma characteristics, mainly floral, fruity, sweet and herbaceous. Fungi in the different tea samples varied greatly, with Aspergillus, Rhodotorula, Geosmithia, Wallemia, Penicillium, Blastobotrys, and Fusarium accounting for the majority at the genus level and the most abundant fungi, Aspergillus and Rhodotorula, reaching as high as 82.57% to 99.73% of the total. Correlation coefficients obtained between the abundances of Aspergillus and Wallemia and the relative content of the key aged aroma component, nonanal, were -0.89 and 0.83, respectively. Meanwhile, correlation coefficients of -0.84, 0.97, 0.96, 0.83, and 0.84 were obtained between the abundances of Aspergillus, Rhodotorula, Penicillium, Blastobotrys, Fusarium and linalool oxide (characteristic component of the betel nut aroma), respectively. Aspergillus and Wallemia are thus thought to be involved in the characteristic aged aroma of Liu-pao tea, while Aspergillus, Rhodotorula, Penicillium, Blastobotrys, and Fusarium may be involved in the formation of the betel nut aroma. The aroma characteristics of Liu-pao tea are therefore highly correlated with the composition of the fungal community.

广西科技重大专项（桂科AA20302018-15）；北部湾大学校级科研项目（2017KYQD223）；钦州市科技攻关（202014820）