四川工夫红茶香气成分分析

Analysis of Aroma Components of Sichuan Black Tea

采用固相微萃取和气相色谱-质谱(GC-MS)对两个四川工夫红茶样品的香气成分进行分析,从中检测出34种香气组分,包括醇类、醛类、烯烃类、酯类、酸类、酮类、苯酚类化合物,其中醇类化合物含量较高,均占66%左右,以反-香叶醇、水杨酸甲酯、苯乙醇、芳樟醇及其氧化物、苯甲醛、苯乙醛、苯甲醇、反-2-己烯醛等化合物为主体特征,是决定川红特殊香型的重要组分,3,7-二甲基-1,5,7-辛三烯-3-醇可能是川红桔香特征的关键组分.

The volatiles of two kinds of Sichuan black tea were extracted with SPME（solid phase microextraction） and analyzed with GC-MS.A total of 34 aromatic components were detected in the samples,including alcohols,aldehydes,alkenes,esters,acids,ketones and phenols,of which alcohols accounted for about 66% of the total.As the main aromatic components,trans-geraniol,methyl salicylate,phenylethyl alcohol,linalool and its oxides,benzaldehyde,benzeneacetaldehyde,benzyl alcohol and（E）-2-hexenal contributed to the particular flavor of Sichuan black tea,and 3,7-dimethyl-1,5,7-octatrien-3-ol may be the key component of its orange flavor.