中文摘要：

采取直接加热和沸水浸泡2种方式萃取茶树嫩芽中的芳香物质,用气相色谱-质谱检测茶树嫩芽香气成分,在直接加热方式中检测出23种占比78.351%的挥发性香气物质的出峰时间在21 min之前,在浸泡加热方式中检测出30种占比93.326%的挥发性香气物质的出峰时间在21 min之前,表明浸泡加热萃取法能更好的释放出分子量低、沸点低的挥发性物质,浸泡加热萃取法更适用于茶树嫩芽香气物质的萃取。香叶醇、芳樟醇、苯乙醇、橙花醇、己醇、橙花叔醇、反式-2-己烯醇、香叶醛、橙花醛、4-戊烯醛和水杨酸甲酯是茶树嫩芽中主要的挥发性芳香物质,这些芳香物质共同决定着茶树嫩芽的香气特征,使茶树嫩芽呈现一定的清香。

英文摘要：

The aroma components in tea tree buds were extracted by direct heating mode and boiling water heating mode and analyzed by gas chromatography-mass spectrometry （GC-MS）. The results showed that more of low molecular weight flagrant components were extracted from tea tree buds by boiling water heating mode and boiling water heating mode was more suitable for the extraction of tea tender shoots aroma substances than direct heating mode. Geraniol, linalool, benzeneethanol, nerol, hexanol, nerolidol, trans-2-Hexenol, geranial, neral, 4-pentenal and methyl salicylate are the main aroma components of tea tree buds, those aromatic substances makes tea tree buds with a faint scent smell.