不同品种（系）凤凰单丛成品茶的香型分类与鉴定

利用SDE-GC/MS联用技术分析17种凤凰单丛成品茶的挥发性成分,以凤凰水仙群体种乌龙茶和石古坪乌龙茶为对照进行比较。结果表明,依据香型相似率大于或等于95%可以进行归类的标准,将17种凤凰单丛成品茶的香型归结为黄栀香、杏仁香、蜜兰香、芝兰香、玉兰香和香型名称未定的锯朵仔、贡香共7个类型。不同香型凤凰单丛成品茶之间的香型相似度存在明显差异,与凤凰水仙群体种的香气组分及香型也存在差异,这可能与凤凰单丛茶的自然杂交变异及其加工工艺有关。通过分析同一香型不同凤凰单丛茶的香气组分差异,可以发现不同香型的单丛茶之间既存在共性成分的含量差异,又具有个性组分的差异,比如：芝兰香型凤凰单丛茶的异丁香酚,黄栀香型的α-杜松醇,蜜兰香的榧烯醇、β-紫罗酮、石竹烯以及锯朵仔单丛的4-萜烯醇和贡香单丛的氨茴酸甲酯等,这些成分可能是所对应品种（系）凤凰单丛茶的特征香气成分,可作为凤凰单丛成品茶香型分类的重要依据之一。

Classification and Identification of Different Aromatics in Tea Made from Different Cultivar of Fenghuang Dancong

The volatile compositions of 17 kinds of Fenghuang Dancong Tea with different aromatics were analyzed using a combination of simultaneous distillation extraction and gas chromatography-mass spectrometry (SDE-GC/MS), then compared with their ancestor, narcissus series tea, and the non-narcissus series tea. The results showed that according to the aroma pattern similar to or higher than the rate of 95% , they are classified into seven aroma patterns: Huangzhi aroma(gardenia Magnolia fragrance), Xingren aroma(almond fragrance), Milan aroma (honey-orchid fragrance), Zhilan aroma(iris orchid fragrance), Yulan aroma(magnolia fragrance), Juduozai whose aroma pattern was not identified and Gong aroma. The similarity are different not only between each aromatics and varieties, but also between each aromatics and their original variety. By analyzing the difference in the aroma components of different Fenghuang Dancong tea with same aroma pattern, it showed that Dancong tea with different aroma pattern has content differences on the common components, and each also has its characteristic components. For example, the isoeugenol in the Dancong tea with Zhilan aroma, α-cadinol in the Huangzhi aroma, torreyol, β-ionone and caryophyllene in the Milan aroma and the 4-terpenol in the Juduozai Dancong tea, and methyl anthranilate of the Gong aroma. These components may be the characteristic aroma composition in the respective Fenghuang Dancong tea, and can be used as one of the important basis in the aroma pattern classification in the Fenghuang Dancong tea.