【摘要】 为了提高铁观音杀青叶烟用香料中香气物质的得率，采用生物酶对原料进行酶解增香后再提取。采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)技术分析挥发性香气成分含量并进行感官评定。结果表明，先加入柠檬酸酸解再加入复合酶(纤维素酶0.03%、果胶酶0.03%和β-葡萄糖苷酶0.03%)酶解后，芳樟醇、香叶醇、苯乙醇、二氢芳樟醇、α-松油醇和水杨酸甲酯等挥发性香气成分含量显著增加，香气成分的总量也增加，感官品质显著提升。更多还原

【Abstract】 In order to improve the yield of aroma in Tieguanyin enzyme-denatured leaves,exogenous enzyme was applied and then it was extracted afterwards.The volatile compounds and aroma intensity were evaluated using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and sensory evaluation.The results indicated that the content of volatile aroma components,such as linalool,geraniol,phenylethanol,dihydrolinal linalool,α-pinoresinol and methyl salicylate,increased significantly after acid digestion by adding citric acid and enzymolysis by enzyme complex (cellulase 0.03%,pectinase 0.03% and β-glucosidase 0.03%).Moreover,the total amount of aroma in leaves increased and the sensory quality improved significantly.更多还原