基于HS-SPME-GC-MS的不同品质武夷岩茶肉桂挥发性成分分析OA

[Purpose]This study explored the volatile component characteristics and material basis of aroma differences in Wuyi rock tea Rougui with different qualities,aiming to provide a basis for quality evaluation of Wuyi rock tea.[Method]Rougui sam-ples with four qualities—high-quality light-fragrance type(QX-A),medium-quality light-fragrance type(QX-B),medium-quality strong-fragrance type(NX-B),and inferior-quality strong-fragrance type(NX-C)—were used as materials.Volatile components were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and key aro-ma compounds were screened by principal component analysis(PCA)combined with orthogonal partial least squares-discriminant a-nalysis(OPLS-DA).[Result]A total of 40 volatile components were identified in the four samples,among which esters and alco-hols had the highest content.The main components were nerolidol,dihydrolinalool,hexyl hexanoate,indole,benzyl cyanide,α-far-nesene,and β-ionone.The total content of volatile components was significantly different,following the order of QX-A>QX-B>NX-B>NX-C.The total content of volatile components in light-fragrance types was higher than that in strong-fragrance types.PCA and OPLS-DA effectively distinguished different quality groups,and 10 significantly different aroma components(VIP>1,P<0.05)were screened out.[Conclusion]Ten components including nerolidol,dihydrolinalool,and hexyl hexanoate are the key material basis for quality differences of Wuyi rock tea Rougui.The total content of volatile components and the content of floral substances such as geraniol,dihydrolinalool,and α-farnesene in light-fragrance types are significantly higher than those in strong-fragrance types.