炒青绿茶不同栗香特征评价及共性关键成分形成途径探索

栗香是高档绿茶所拥有的典型香型之一，根据类型、强度等外在表征差异，可细分为嫩栗香、板栗香、熟栗香等不同特征，传统研究将其归为一类进行分析，制约了栗香品质特征评价、关键成分鉴定等的真实、精确。本项目以栗香茶为试验原料，首先运用"感官量化分析法"对不同栗香特征进行量化研究，开展电子鼻、优化HSSE-GC-MS、OAV和ACI等检测分析，随后借助数理统计手段，构建不同栗香特征强度评价系统和不同栗香特征香气组分回归模型，确定其关键共性香气组分，最后从干燥工序入手，分析关键共性成分量化轨迹，采用消增技术结合经典理论探索其形成途径。研究结果不仅可以充实茶叶赋香物定性及量化基础研究，完善香气组分与香型理论，而且有助于指导生产实践，为茶叶产品优质香型的精准调控和增香、调香技术的提升提供技术支撑。

The chest-nut aroma is one of the high-grade green tea flavor characteristics, according to the type, intensity and so on characterization of differences, which can be divided into tender chestnut aroma, chestnut, cooked chestnut aroma characteristics. In the traditional research, the chest-nut aroma is classified as a class, and restricted the truthfulness and accuracy of research in the chestnut flavor quality characteristics evaluation and identification of key components. This project takes chestnut tea as the raw material, with the use of "sensory quantitative analysis method" quantitative analysis of different chestnut flavor of tea, detection and analysis with technical means of electronic nose, optimization of HSSE-GC-MS, OAV and ACI, and then by means of mathematical statistics, the evaluation system of different chestnut flavor characteristics of different intensity is constructed, and chestnut flavor characteristic aroma component regression model is established, determining the key common aroma components, finally from the drying process, analysis of quantitative trajectory of key common aroma components and explore the ways of forming using subtractive-increase technology combined with the classical theory. The research results can not only enrich the basic research of tea fragrance material qualitative and quantitative, improve aroma constituents and flavor, but also helps to guide the production practice, provide technical support for the accurate control of product quality and flavoring, perfumery technology.