江西省新选育茶树品种“狗牯脑2号”所制红茶具有独特的品种香。为探究其香气组成，该研究以江西省新品种狗牯脑2号（GGN）及其他主栽品种福鼎大白（FD）、迎霜（YS）和群体种（QTZ）所制红茶为材料，通过感官审评、电子鼻、气相色谱-质谱（GC-MS）对其香气进行分析。感官审评结果表明，GGN红茶蜜兰香浓郁，香气得分最高（95.33分），其次是YS 红茶（花香，92.33分）、FD红茶（蜜薯香，91.00分）、QTZ红茶（甜香，89.33分）。电子鼻结果显示，不同品种所制红茶香气特征存在差异。GC-MS分析表明，GGN红茶的挥发物总量、醇类、醛类、酯类、杂环化合物等均显著高于其他红茶，与YS、QTZ和FD红茶分别有333、294、240个差异成分，共有差异成分92个。气味活性值（OAV）分析发现，葫芦巴内酯、1-辛烯-3-酮、水杨酸甲酯、(E,E)-2,4-壬二烯醛、反式-2,4-癸二烯醛、辛烯-3-醇、2-戊基呋喃、对甲酚、己醛、苯甲醛是GGN红茶“蜜兰香”的重要贡献成分。该结果对于指导高品质江西红茶的生产具有重要意义。

The black tea processed from ‘Gougunao No. 2’ (GGN), a new cultivar developed in Jiangxi Province, has a unique aroma. To clarify the aroma composition of this tea, the aromas of black teas processed from GGN and other main tea cultivars in Jiangxi province-including ‘Fudingdabai’ (FD), ‘Yingshuang’ (YS), and ‘Quntizhong’ (QTZ)-were analyzed through sensory evaluation, electronic nose, and gas chromatography-mass spectrometry (GC-MS). The sensory evaluation data showed that GGN black tea, which possessed a rich honey- and orchid-like aroma, had the highest aroma score (95.33), followed by YS black tea (floral aroma, 92.33), FD black tea (sweet potato-like aroma, 91.00), and QTZ black tea (sweet aroma, 89.33). The electronic nose identified aroma differences among the black teas processed from different cultivars. GC-MS analysis showed that the contents of total volatiles, alcohols, aldehydes, esters, and heterocyclic compounds in GGN black tea were significantly higher than those in other cultivars. Compared with GGN black tea, 333, 294, and 240 differential components were screened in YS, QTZ, and FD black tea, respectively, including 92 common differential components. As revealed by odor activity value analysis, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 1-octen-3-one, methyl salicylate, (E,E)-2,4-nonadienal, trans-2,4-decadienal, octen-3-ol, 2-pentylfuran, p-cresol, hexanal, and benzaldehyde contribute remarkably to the honey- and orchid-like aroma of GGN black tea. The results are of great significance for guiding the production of high-quality Jiangxi black tea.

国家自然科学基金项目（32202537）；青岛农业大学博士基金（1120095）；青创团队（2021KJ103）；崂山茶产业创新团队（LSCG2023002132）