不同发酵工艺安化红茶的挥发性风味物质与微生物多样性分析

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中图分类号：S571.1；TS272 文献标识码：A 文章编号：1000-369X（2025）04-0637-18

Analysis of Volatile Flavor Compounds and Microbial Diversity in Anhua Black Tea Processed by Different Fermentation Techniques

HOU Aixiang1， YANG Xiaolu1， WU Wenliang²， XIAO Yu1 ，LI Shi3 ， HUANG Yiwen4， JU Rongfang1 1.ColegeofFoodScienceandTechnologyHunanAgriculturalUniversityChangshaol8，China;2.TeaResearchIstituteHuan AcademyofAgrculturalSiences，Changsha4O25，China;3.CollegeofHorticulture，HunanAgriculturalUniversityChangsha4018， China; 4.Anhua Wuyunjie Tea Co.，Ltd.，Yiyang 4135oo，China

Abstract： This study investigated the characteristic aroma componentsand microbial diversity during long term and shortterm fermentation processes of Anhua blacktea.The research employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry （HS-SPME-GC-MS），as well as16 S rRNA and ITS high-throughput sequencing technologies.The results show that 82 volatile components were detected in Anhua black tea with distinct fermentation processes， mainly include alcohols，esters，and aldehydes，colectivelyaccounting for approximately 85% of the total volatile content. The overall volatile components initially increased and subsequently decreased during processing.Based on thresholds of odor activity value （OAV）>1 andvariable importance in projection （VIP）>1 ， 14key differential volatile components were identified in the black tea of short and long term fermentation processs，including citral，linalool，phenethylalcohol，phenylacetaldehyde，methylsalicylate， β -myrcene， β -ionone，etal.The dominant bacteriaof Anhua black tea include Sphingomonas，Methylobacterium，Aureimonas，and the dominant fungi include Cladosporium，Alternaria and Setophoma.The genera Aureimonas，Enterobacter，Aspergillus，，and Pseudopithomyces were significantly correlated with distinct fermentation processes. This study provided a theoretical reference and basis for the scientific processing and flavor analysis of Anhua black tea.

Keywords：black tea，process，fermentation，volatile components，microorganism

红茶是中国的六大茶类之一，是目前国际市场最受欢迎的茶类之一，占全球消费量的78% 以上[1]。（剩余20155字）