SBSE-TDU/GC-MS测定不同品种乌龙茶挥发性香气成分

doi:10.14088/j.cnki.issn0439-8114.2026.08.023

摘要/Abstract

摘要： 为研究乌龙茶挥发性香气特征,运用搅拌棒吸附萃取-热脱附结合气相色谱-质谱联用技术（SBSE-TDU/GC-MS)对铁观音、凤凰单丛、冻顶乌龙、大红袍4种代表性乌龙茶的挥发性香气成分进行鉴定,并结合感官评审和香气活性值（OAV)分析其关键呈香物质。结果表明,铁观音、凤凰单丛、冻顶乌龙、大红袍均具有各自独特的品种特征香气,其中铁观音花香明显,带果香、茉莉香气特征;凤凰单丛烤香较重,带青香,茶味微苦;冻顶乌龙花香中带蜜甜香气,并伴有轻微烘烤香气;大红袍有焦烤味及烟熏气,茶味苦涩。结合GC-MS分析和OAV,橙花叔醇、芳樟醇、顺-4-庚烯醛、吲哚、茉莉酮酸甲酯和β-紫罗兰酮等是导致乌龙茶不同香气的关键化合物。研究揭示了乌龙茶香气的化学基础,为研究乌龙茶的特征香气形成机理提供了理论基础。

关键词: 乌龙茶, 挥发性香气成分, GC-MS, 搅拌棒吸附萃取, 香气活性值（OAV）

Abstract: To investigate the volatile aroma characteristics of Oolong tea, the stir rod adsorption- extraction and thermal desorption combined with gas chromatography-mass spectrometry (SBSE-TDU/GC-MS) was employed to identify the volatile aroma compounds in four representative Oolong teas: Tieguanyin, Fenghuang Dancong, Dongding Oolong, and Dahongpao. The key aroma substances were analyzed in combination with sensory evaluation and odor activity values (OAV). The results showed that Tieguanyin, Fenghuang Dancong, Dongding Oolong, and Dahongpao each had their own unique characteristic aromas. Tieguanyin had a distinct floral aroma with fruity and jasmine-like notes. Fenghuang Dancong had a strong roasted aroma with a hint of greenness and a slightly bitter tea flavor. Dongding Oolong had a floral aroma with a hint of honey sweetness and a slight roasted note. Dahongpao had a smoky and roasted flavor with a bitter and astringent tea taste. Based on GC-MS analysis and OAV, key compounds responsible for the different aromas of Oolong tea included nerolidol, linalool, cis-4-heptenal, indole, methyl jasmonate, and beta-ionone. This study revealed the chemical basis of Oolong tea aroma and provided a theoretical foundation for understanding the formation mechanism of the characteristic aroma of Oolong tea.

Key words: Oolong tea, volatile aroma components, GC-MS, stirring rod adsorption extraction, odor activity value（OAV）

中图分类号:

邹婉婷, 陈静. SBSE-TDU/GC-MS测定不同品种乌龙茶挥发性香气成分[J]. 湖北农业科学, 2026, 65(8): 153-162.

ZOU Wan-ting, CHEN Jing. Determination of volatile aroma components in different varieties of Oolong tea by SBSE-TD/GC-MS[J]. HUBEI AGRICULTURAL SCIENCES, 2026, 65(8): 153-162.

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