为探究不同高香型茶树品种红茶的关键香气成分以及生长季节的影响。该研究以尤溪地区紫牡丹、瑞香、黄玫瑰的春茶和秋茶共6种高香型红茶为试验材料，采用顶空固相微萃取结合气相色谱-质谱联用（Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry, HS-SPME-GC-MS）结合相对气味活度值(Relative Odor Activity Value，ROAV)进行香气成分检测和分析。6个红茶共鉴定出116种挥发性化合物，醇类、酯类、杂环化合物、醛类和碳氢化合物是主要香气组分种类，占香气总量的94.81%~97.22%。结果表明，2-异丙基-3-甲氧基吡嗪、β-紫罗兰酮、苄硫醇、5-乙基-3-羟基-4-甲基-2(5H)-呋喃酮、二甲基三硫是6种高香型红茶共同的关键香气成分。香叶醇、月桂烯、乙酸芳樟酯、2-异丁基哌嗪、丙酸叶醇酯、二氢月桂烯醇、芳樟醇氧化物Ⅳ可作为鉴别春季和秋季红茶的潜在化学标记物。研究结果有利于了解紫牡丹、瑞香、黄玫瑰红茶的香气特征，为茶树品种的推广应用提供理论支持。

To investigate the key aroma components and the effects of growth season on different tea tree varieties of Youxi high-aroma black tea, the experiment was conducted using six high-aroma black teas, including spring and autumn teas of varieties Zi Mudan, Rui Xiang, and Huang Meigui, as experimental materials. Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and Relative Odor Activity Value (ROAV) were employed to detect and analyze the aromatic components. 116 volatile compounds were identified in the six black teas, with alcohols, esters, heterocyclic compounds, aldehydes, and hydrocarbons being the main aroma components, accounting for 94.81% to 97.22% of the total aroma content. The results showed that 2-isopropyl-3-methoxypyrazine, β-ionone, benzyl mercaptan, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, and dimethyl trisulfide are the common key aroma components in the six types of high-aromatic black teas. Linalool, myrcene, acetate eugenol, 2-isobutylpiperazine, propionic acid linalool ester, dihydromyrcenol, and linalool oxide IV can be used as potential chemical markers to distinguish between spring and autumn black teas. The findings contribute to the understanding of the aroma characteristics of Zi Mudan, Rui Xiang, and Huang Meigui black teas and provide theoretical support for the promotion and application of tea plant varieties.

福建农林大学横向课题尤溪县茶叶、茶油高质量发展关键技术研究（KH220108A）；福建张天福茶叶发展基金会科技创新基金（FJZTF01）；中国乌龙茶产业协同创新中心开放研究基金（2024W02）