关键词: 茶树品种, 四川红茶, 香气成分, 固相微萃取, 气相色谱-质谱分析

Abstract:

The aroma components of black teas prepared with 5 main tea varieties grown in Sichuan, including
Mingshanbaihao 131, Fudingdabaicha, Fuxuan No. 9, Zaobaijian and Sichuan medium- and small-leafed population cultivar,
were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). A total of 148
aroma components including alcohols, aldehydes, esters, ketones, hydrocarbon and acids were detected in the black teas,
and the major aroma compounds were alcoholic compounds with relative contents of 45.97%–63.78%, mainly geraniol,
linalool and its oxides, phenylethyl alcohol, 3,7-dimethyl-1,5,7-octatrien-3-ol, benzyl alcohol, nerolidol, methyl salicylate,
ethyl caprate, cis-3-hexenyl caproate, benzene acetaldehyde, citral and others, which were the important components that
formed the sweet floral and fruity aroma in Sichuan black tea. The aroma of the black teas prepared with five tea varieties
belonged to the middle type, which contained abundant amounts of linalyl alcohol and geraniol. The terpene index of black
teas prepared with Mingshanbaihao 131, Fudingdabaicha, and Sichuan medium- and small-leafed population cultivar was
0.57, 0.60 and 0.65, respectively, suggesting that their flavors were rich in high aroma, which was consistent with the results
of sensory evaluation. Therefore, Mingshanbaihao 131, Fudingdabaicha, and Sichuan medium- and small-leafed population
cultivar are suitable to produce high aroma or floral aroma type black tea.

Key words: tea varieties, Sichuan black tea, aroma components, solid-phase microextraction, gas chromatography-mass spectrometry (GC-MS) analysis