【摘要】 白茶在陈化过程中的挥发性成分变化一直是人们关注的重点。采用顶空固相微萃取和气相色谱-质谱联用技术对17个存放5年的不同等级福鼎白茶样品进行挥发性成分测定，并且采用权重基因共表达网络（WGCNA）、热图、偏最小二乘回归分析法（PLS-DA），对挥发性成分物质与感官审评结果进行归类。通过热图分析表明，存放5年后不同等级白茶的挥发性成分类型较接近，以苯乙醇、苯甲醛、芳樟醇及其氧化物为主，但各成分占比差异较大。通过WGCNA分析发现，白毫银针以蜜香和毫香为主，与壬酸乙酯和辛酸乙酯的含量显著正相关；白牡丹以花香为主，与烯类、芳樟醇氧化物含量的相关性较高，与碳氢化合物含量极显著负相关；寿眉的香型较多，其中乳香与苯乙醛、芳樟醇氧化物含量等显著正相关，樟香与β-榄香烯、β-柏木烯等含量极显著正相关，木香与紫罗兰酮及其氧化物、二氢猕猴桃内酯等含量极显著正相关。更多还原

【Abstract】 The changes in volatile components of white tea during the storage process have always been a focus of attention. In this paper, headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to determine volatile components of 17 different grades of five-year-aged Fuding white tea samples. In addition, the weighted gene co-expression network(WGCNA), heat map and PLS-DA were applied to classify the volatile components and sensory evaluation results. Through heat map analysis, it is shown that after 5 years of storage, the volatile component types of different grades of white tea are relatively similar, mainly composed of phenylethanol, benzaldehyde, linalool and its oxides, but the proportions of each component vary greatly. By the analysis of WGCNA, Baihaoyinzhen was mainly composed of honey fragrance and Hao fragrance, and both were significantly positively correlated with the contents of ethyl pelargonate and ethyl octanoate. Baimudan was mainly floral, and the contents of olefins and linalool oxides had a high correlation, which was significantly and negatively correlated with the contents of hdrocarbons. Shoumei had many fragrance types, among which frankincense is significantly positively correlated with the contents of benzaldehyde,linalool oxide, etc. Cinnamomum camphora was significantly and positively correlated with β-elemene, β-celinene, etc.Wood fragrance was significantly and positively correlated with ionone and its oxides, dihydrokiwifruit lactone, etc.更多还原