通过感官评价，顶空固相微萃取-气相色谱-质谱结合化学计量学方法研究了曲霉液态发酵对晒青毛茶汤香气特征和挥发性成分的影响。在香气品质方面，未发酵的晒青毛茶汤呈清香和花蜜香，利用黑曲霉发酵的茶汤呈现脂肪香，米曲霉发酵的茶汤呈现浓郁的花果香和薄荷香，混合发酵的茶汤呈现木香，略带脂肪香。在挥发性成分方面，米曲霉发酵后保留了最高含量的醇类（13.76%），显著提升了酯类的含量（24.76%），产生总的和特有的挥发性成分（23个）都最多，包括呈现薄荷气味的水杨酸甲酯和水果气味的水杨酸苯酯；黑曲霉发酵后保留了最高含量的醛类（4.44%），且显著提升了酯类的含量（20.14%）；混合发酵显著提升了酮类（9.09%）和烃类（18.94%）的含量；主成分分析和欧氏距离聚类表明，单独接种米曲霉发酵茶汤的挥发性成分最为独特。总体而言，单独和混合接种发酵可以显著改变晒青毛茶汤香气特征，其中，米曲霉在茶叶液态发酵中是一种较好的产香菌株，且与黑曲霉具有协同作用增添茶汤风味。该结果为发酵类茶产品的增香技术研究和多样化产品开发提供理论依据，促进了茶产业的多元化发展。

The effects of liquid fermentation by Aspergillus on the aroma characteristics and volatile components of sun-dried green tea infusion were investigated through sensory evaluation, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and chemometrics. The results show that unfermented sundried green tea infusion exhibits fresh and nectar aromas, while fermentation with Aspergillus niger alone results in a fatty aroma. In contrast, fermentation with Aspergillus oryzae alone produces floral and fruity aromas along with a mint aroma. Moreover, the infusion subjected to mixed fermentation exhibits a woody aroma with a slight fatty note. Fermentation with Aspergillus oryzae retains the highest alcohol content (13.76%), significantly increases the ester content (24.76%), and produces the greatest number of total and characteristic volatile components (23), including methyl salicylate (mint aroma) and benzyl salicylate (fruity aroma). Fermentation with Aspergillus niger retains the highest aldehyde content (4.44%) and significantly enhances ester content (20.14%). Mixed fermentation significantly increases the content of ketones (9.09%) and hydrocarbons (18.94%). Principal component analysis and Euclidean distance clustering reveal that the volatile components of the tea infusion fermented by Aspergillus oryzae alone are the most distinctive. Overall, fermentation using single strains and mixed strains significantly alters the aroma characteristics of sun-dried green tea infusion. Specifically, Aspergillus oryzae is identified as a superior aroma-producing strain in liquid fermentation, exhibiting a synergistic effect with Aspergillus niger to enhance the flavor of tea infusion. These results provide a theoretical basis for aroma enhancement technology and the development of diversified fermented tea products, which support innovation in the tea industry.

国家重点研发计划项目（2023YFD2100900）；中央高校基本科研业务费项目（2023XCZX001；2020kfyXJJS120）；云南省院士（专家）工作站（202205AF150090）