选用云南省内市售的36个普洱茶样品,采用顶空-固相微萃取法（HS-SPME）富集其香气物质并用GC-MS分析香气成分;结合香气感官审评结果,研究了陈香普洱茶的香气成分组成,并比较了陈香普洱茶与其它普洱茶在香气成分上的主要差异。结果表明,通过感官审评确定了具有陈香的普洱茶样品5个;这些陈香普洱茶的香气成分以杂氧化合物和醇类为主（两种成分之和>40%）,主要香气成分有1,2,3-三甲氧基苯、4-乙基-1,2-二甲氧基苯、β-萜品醇、环氧芳樟醇、芳樟醇氧化物Ⅰ、3,4-二甲氧基甲苯、1,2-二甲氧基苯、雪松醇、2,6-二叔丁基对甲苯酚、1,2,3-三甲氧基-5-甲基-苯、β-芳樟醇、1,2,4-三甲氧基苯、β-紫罗酮、α-法呢烯等;与其它普洱茶相比,陈香普洱茶中的β-芳樟醇、癸醛、壬醛、水杨酸甲酯、3,4-二甲氧基甲苯、4-乙基-1,2-二甲氧基苯以及2,6-二叔丁基对甲苯酚等成分的含量要明显高于其它普洱茶,而β-萜品醇、雪松醇、β-紫罗酮、1,2,4-三甲氧基苯、1,2-二甲氧基苯、1,2,3-三甲氧基苯以及长叶烯等明显低于其它普洱茶。

Five Pu-erh tea samples with stale flavor were selected from 36 samples by sensory tests, and the aroma constituents of these samples were determined by HS-SPME/GC-MS. Furthermore the mainly difference in aroma constituents between Pu-erh tea with stale flavor and other Pu-erh tea samples was discussed in the paper. Results showed that the aroma constituents of Pu-erh tea with stale flavor were mainly heterocyclic oxygen compounds and alcohols, and the sum of the two mentioned above occupied 40% of the total, the major aromatic compounds of Pu-erh tea with stale flavor were 1,2,3-Trimethoxybenzene, Benzene,4-ethyl-1,2-dimethoxy-,β-Terpineol, Epoxylinalol, Linalool oxideⅠ, 3,4-Dimethoxytoluene, Benzene, 1,2-dimethoxy-, Cedrol, Butylated Hydroxytoluene, Benzene, 1,2,3-trimethoxy-5-methyl-, β-Linalool, 1,2,4-Trimethoxybenzene, β-Ionone, α-Farnesene. The contents of β-Linalool, Decanal, Nonanal, Methyl Salicylate, 3,4-Dimethoxytoluene, Benzene, 4-ethyl-1,2-dimethoxy-, Butylated Hydroxytoluene were much higher than that of other Pu-erh tea samples. However, the contents of β-Terpineol, Cedrol, β-ionone, 1,2,4-Trimethoxybenzene, Benzene, 1,2-dimethoxy-, 1,2,3-Trimethoxybenzene and Longifolene were much lower than that of other Pu-erh tea samples.