To study the volatile aroma component in Sri Lanka black tea and determine its special aroma com-ponents, using Qimen black tea and Yinghong No. 9 as controls, the headspace solid-phase micro-extraction (HS-SPME) method and gas chromatography-mass spectrometry (GC-MS) were adopted to identify and anal-yse the aroma compounds in Kandy, Dimbula, Uva, Nuwara Eliya, and Ruhuna black teas. The result showed that 58 aroma compounds were identified in the research scope including ester, alcohol, aldehyde, ketones, terpene and hydrocarbon, etc., among which the ester and alcohol were the main types, representing 49.8%and 26.2%of the total aroma. Methl salcylate,β-linalool, geraniol,β-ionone, benzaldehyde and phenylac-etaldehyde were the 6 most important components among the aroma compounds, accounted for 74.2%-86.1%of the total aroma, which comprised the dominant aroma of Sri Lanka black tea. Among, methl salcylate was the characteristic and indicative aroma in Sri Lanka black tea giving holly like aroma which was the important dis-crimination with native black tea. The sensory evaluation result agreed with the analysis of aroma. Sri Lanka black tea had high and acute aroma, with obvious essential oil character, less flowery and honey aroma.%为研究斯里兰卡红茶香气物质并确定其特征性香气成分,以国内的祁门红茶和英红九号红茶为对照,采用顶空固相微萃取(HS-SPME)结合气质联用技术(GC-MS)对斯里兰卡的康提(Kandy)、汀布拉(Dimbula)、乌瓦(Uva)、努沃勒埃利耶(Nuwara Eliya)、卢哈那(Ruhuna)红茶香气组成进行鉴定和分析.结果表明,在斯里兰卡红茶中共鉴定出58种香气化合物,主要种类包含酯类、醇类、醛类、酮类、烯类和烷烃类等,其中酯类和醇类是主要的种类,分别占香气物质的49.8%和26.2%以上.斯里兰卡红茶香气化合物中水杨酸甲酯、β-芳樟醇、香叶醇、β-紫罗酮、苯甲醛、苯乙醛是6种最主要的成分,占香气物质总量的74.2%~86.1%,共同构成斯里兰卡红茶的主导香气成分.其中,水杨酸甲酯是斯里兰卡红茶的特征性和指示性香气成分,体现出冬青香气特征,是与国内红茶的重要区别.感官审评的结果与香气物质的分析结果一致.斯里兰卡红茶香气高锐,香精油特征明显,花蜜香不足.
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