杨晓娟1，杨 婵2，胡月朦1，2，韦朝领1，2，翟小婷1，2*
（1.安徽农业大学茶与食品科技学院，合肥230036；2.安徽农业大学茶树生物学与资源利用国家重点实验室，合肥230036）
摘要：滇红是采用优良的云南大叶种茶树鲜叶制得的红茶，其香气鲜爽，滋味浓强。该研究采用顶空固相微萃取结合气相色谱-质谱/嗅闻联用技术（HS-SPME-GC-MS/O）对20批次滇红的香气成分进行分析，并建立20批次滇红GC-MS特征香气指纹图谱。夹角余弦和皮尔逊相关系数结果显示指纹图谱相似度0.90，在香气指纹图谱中确认了31个共有峰，包括10种醛、7种醇、6种酮、3种酯和5种碳氢化合物。按照香气属性来分，这些共有的香气物质主要分为花果香、清香、青草香、甜香和其他香气共五类。根据共有峰含量和热图分析，结果表明20批次滇红茶样分为2类，其中第Ⅰ类茶样的香气物质含量普遍较低，整体香气品质偏低；第Ⅱ类茶样呈现较为明显的果香和清香香型。该方法实现了滇红香气指纹图谱的快速、高效测定，对进一步研究其香气物质形成与转化具有重要意义。
关键词：滇红；特征香气；气相色谱-质谱/嗅闻技术；香气指纹图谱
中图分类号：S571.1 文献标识码：A 文章编号：1674-506X（2025）03-0010-0008
Study on the Characteristic Aroma Components of Dianhong Tea Based on the Aroma Fingerprint and Multivariate Chemometrics
YANG Xiaojuan1, YANG Chan2, HU Yuemeng1,2, WEI Chaoling1,2, ZHAI Xiaoting1,2*
(1.School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China;
2.State Key Laboratory of Tea Plant Biology and Resource Utilization, Anhui Agricultural University, Hefei 230036, China)
Abstract: Dianhong tea is a kind of black tea made from excellent fresh leaves of large leaf tea plant in Yunnan, whose aroma is refreshing, and flavor is strong. In this study, the aroma components of 20 batches of Dianhong tea were analyzed via headspace-solid phase microextraction combined with gas chromatography-mass spectrometry/olfactometry (HS-SPME-GC-MS/O) and the GC-MS characteristic aroma fingerprint of 20 batches of Dianhong tea was established. The results of angle cosine and Pearson correlation coefficient showed that the fingerprint similarity was 0.90, and 31 common peaks were confirmed in the aroma fingerprint including 10 aldehydes ,7 alcohols ,6 ketones ,3 esters, and 5 hydrocarbons. Based on their aroma qualities, these common aroma substances were mainly divided into five categories such as flowery/fruity, freshy, grassy, sweety, and other aromas. According to the analysis of common peak content and heatmap, the results showed 20 batches of Dianhong tea samples were divided into 2 clusters. The Ⅰ cluster contained less content of aroma compounds, leading to lower overall aroma qualities. While the Ⅱ cluster showed obvious fruity and freshy aroma type. The method achieves fast and efficient determination of aroma fingerprint of Dianhong tea and is of great significance to further study the formation and transformation of its aroma compounds.
Keywords: Dianhong tea; characteristic aroma; gas chromatography-mass spectrometry-olfactometry (GC-MS/O); aroma fingerprint
doi: 10.3969/j.issn.1674-506X.2025.03-002
