刘青青^2，3，曹晓念^1，2，3，兰 余^2，3，冯华芳^2，3，万 永^2，3，杨 勇^2，3，曹天驰^2，3，赵旭冬^2，3，刘 敏^2，3，刘小刚^1，2，3，沈才洪^1，2，3*

（1.国家固态酿造工程技术研究中心，四川泸州 646000；

2.泸州老窖股份有限公司，四川泸州 646000；

3.国家级沈才洪酿酒师技能大师工作室，四川泸州 646000）

摘要：为探索滇红秋茶和川红秋茶香气特征及主要成分差异，以两个典型产区秋茶样品为研究对象，运用感官因子评审法结合顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）联用对样品香气成分进行分析，结合各物质相对含量值与OAV值评估它们对茶叶香气的贡献率。结果显示，依据感官评审结果从供试样品中优选出2个茶样，2种工夫红茶秋茶的挥发性成分在种类和含量上存在一定差异，通过OAV评估，在共有组分中，OAV最高的是香叶醇（39.69），并确定了18种关键品质控制的香气成分，可为秋茶茶叶加工、品质控制、新品开发等提供理论依据。

关键词：川红秋茶；滇红秋茶；HS-SPME -GC-MS；香气成分；OAV

中图分类号：TS272.52    文献标识码：A    文章编号：1674-506X（2022）04-0117-0006

Analysis of Aroma Characteristics and Composition Comparison of Sichuan Autumn Black Tea and Yunnan Autumn Black Tea

LIU Qingqing^2，3, CAO Xiaonian^1，2，3, LAN Yu^2，3, FENG Huafang^2，3, WAN Yong^2，3, YANG Yong^2，3, CAO Tianchi^2，3, ZHAO Xudong^2，3, LIU Min^2，3, LIU Xiaogang^1，2，3, SHEN Caihong^1，2，3*

（1.National Engineering Technology Research Center of Solid-state Brewing, Luzhou Sichuan 646000, China;

2.Luzhou Laojiao Co., Ltd., Luzhou Sichuan 646000, China;

3.National SHEN Caihong Wine-making Skills Master Studio, Luzhou Sichuan 646000, China）

Abstract：In order to determine the differences of aroma characterization and components between Sichuan autumn black tea and Yunnan autumn black tea, the samples from two typical regions were picked as the research objects. The aroma characterization and volatile components of 2 typical tea samples were analyzed by sensory analysis method and headspace solid phase microextraction gas chromatography–mass spectrometry (HSSPME-GC-MS). The contribution rates to the aroma of tea were evaluated according to the relative content of each component and relative odour activity value (OAV). The results were as follows: According to the results of sensory evaluation, two tea samples were selected from the test samples, and there were certain differences in the types and contents of the volatile components of the two autumn black tea. According to the OAV evaluation, geraniol (39.69) was the highest OAV in the common components, and 18 key aroma components for quality control were identified, which could provide a theoretical basis for autumn tea processing, quality control and new product development.

Keywords：Sichuan autumn black tea; Yunnan autumn black tea; HS-SPME -GC-MS; aroma component; OAV

doi：10.3969/j.issn.1674-506X.2022.04-020

收稿日期：2021-09-10

基金项目：酒城英才专项“泸州老窖养生酒产业创新团队”

作者简介：刘青青（1990-），女，硕士，工程师。研究方向：露酒、白酒品评及风味研究。

*通信作者：沈才洪（1966-），男，正高级工程师，首批国家非物质文化遗产传承人，博士生导师。研究方向：发酵工程。

引用格式：刘青青,曹晓念,兰余,等.滇红和川红秋茶香气特征分析及成分比较[J].食品与发酵科技,2022,58(4):117-122.