不同类型乌龙茶香气差异分析

以茗科1号（金观音）制成的清香型乌龙茶、闽南乌龙茶和闽北乌龙茶为研究对象，用同时蒸馏萃取法（SDE）提取茶叶香气，气相色谱-质谱联用（GC-MS）测定其香气成分，并对不同类型乌龙茶之间的香气化学成分及含量进行比较。结果表明在被测样品中共检测出47种香组分，其中共有的香气成分有35种，以碳氢化合物、醇类、醛类、酯类为主，橙花叔醇含量占精油总量的30%以上，是最主要的香气物质。香气精油总量、主要香气组分含量、吲哚、橙花叔醇含量高低顺序为清香乌龙茶＆gt;闽南乌龙茶＆gt;闽北乌龙茶；闽南乌龙茶香气组分44种，数量最多，α-法尼烯、醇类物质含量/精油总量比例最高；闽北乌龙茶酯类物质含量最高，尤其是棕榈酸甲酯、亚油酸甲酯和亚麻酸甲酯。不同类型乌龙茶在香气组分、含量上存在差异，从而形成各自的香气特征。

Aroma Difference Analysis in Different Oolong Tea

The aroma components of faint-scent type Oolong tea, Southern Fujian Oolong tea and Northern Fujian Oolong tea made from Mingke 1（C. sinensis cv.）were extracted by SDE, and were identified by GC-MS. Then comparison of the aroma components and contents among the Oolong teas was made. Results showed that 47 aroma constituents were identified and 35 of them were identical constituents. The main kinds of aroma components of the 3 samples were hydrocarbon compounds, alcohols, aldehydes and esters. Content of nerolidol accounted for over 30%of all volatile oil, and was a leading aroma. Content of all volatile oil, main aroma matters, indol and nerolidol was in the order of faint-scent type Oolong tea＆gt; Southern Fujian Oolong tea＆gt; Northern Fujian Oolong tea. Southern Fujian Oolong tea has 44 aroma constituents, and quantity was the most. Content ofα-farnesene and ration of alcohols and content of all volatile oil in Southern Fujian Oolong tea were highest that compared to other Oolong tea. Content of esters was highest to Northern Fujian Oolong tea, in especial methyl hexadecanoate, methyl linoleate and methyl linolenate. By comparison, there were differences in flavors and aroma content among different kinds Oolong tea.