【摘要】 为研究不同仓储年份普洱茶（生茶）的品质及其挥发性成分变化，该研究通过感官审评、理化指标检测考察其感官品质和内含成分，采用顶空固相微萃取法-气相色谱-质谱法对茶样挥发性物质进行筛选和分类，并进行相对气味活度值的分析。结果表明，普洱茶（生茶）随仓储时间的延长，茶汤由黄色转变为橙红色，香气清香转化为陈香较浓，滋味由鲜浓转变为浓醇；内含成分方面，没食子酸含量显著上升，咖啡碱、儿茶素含量下降，茶多酚呈现先升高后降低趋势，游离氨基酸、可溶性糖含量趋于平稳；香气成分方面，共检测出111种挥发性成分，碳氢类化合物占比最高，具有柑橘香、甜香的柠檬烯对普洱茶（生茶）香气的贡献最大，具有松木香的3-蒈烯对茶样香气贡献也较大。综上所述，普洱茶（生茶）在仓储过程中，品质发生了显著的变化，仓储时间在5年以上的样品变化更为明显。更多还原

【Abstract】 The changes of quality and volatile components of Pu′erh tea(raw tea)stored for different years were studied. The sensory quality and internal components were investigated by sensory evaluation and physical and chemical index determination. The volatile components of tea samples were screened and classified by headspace solid-phase microextraction-gas chromatography-mass spectrometry,and the relative odor activity value was analyzed. The results showed that with the extension of storage time,Pu′erh tea(raw tea)demonstrated the changes of a yellow to orange-red color,a fresh to stale aroma,and a fresh to mellow taste. In terms of internal components,as the years of storage increased,the tea showed significantly increased content of gallic acid,decreased content of caffeine and catechin,the first increased and then decreased content of tea polyphenols,and stable content of free amino acids and soluble sugar. In terms of aroma components,a total of 111 volatile components were detected,among which hydrocarbons accounted for the highest proportion. Limonene with citrus aroma and sweet aroma contributed the most to the aroma of Pu′erh tea(raw tea),and 3-carene with pine aroma also contributed much to the aroma of tea samples. In summary,the quality of Pu′erh tea(raw tea)underwent significant changes during storage,which were particular obvious in the samples stored for more than 5 years.更多还原