关键词: 蜡梅, 蜡梅花茶, 香气, 固相微萃取, 气相色谱质谱

Abstract: Aroma compounds in flowers of four Chimonanthus praecox（L.）Link cultivars at different stages were analyzed using headspace solid-phase micoextraction in combination with gas chromatography- mass spectrometry，and the processing property of fresh flowers for chimonanthus tea was investigated through Organoleptic means. Results showed that the main aroma compounds in the cultivars were ocimene，alloocimene，benzyl acetate and methyl salicylate，which accounted for over 80% of the total aroma compounds. The number of aroma compounds in each cultivar underwent slight change from buds stage to blooming stage. However，the relative contents of terpenoids increased，and that of esters declined during flowering. The results also showed that the ratio of terpenoids to esters decreased with the increase in the number of purple whorls in the inner petals of the flowers，while it increased during the flowering process in each cultivar. Flavor patterns were similar between bud stage and bloom stage（over 0.990），which indicated that the aroma components did not change significantly during the flowering process. The aroma and taste of chimonanthus tea made with flower buds or with senescented flowers was thin，and the aroma of tea made with flowers of the cultivar having purple whorls in the inner petals lacked flowery flavor. These results suggested that cultivars with fewer purple whorls in the inner petals could be used for chimonanthus tea production，especially the flowers at full bloom.

Key words: Chimonanthus praecox（L.）Link, chimonanthus tea, aroma compounds, solid-phase microextraction, gas chromatography-mass spectrometry