以赤壁群体种茶叶为原料加工青砖茶，采用顶空固相微萃取法结合气相色谱-质谱仪联用技术，对青砖茶初制、渥堆过程中样品的挥发性成分进行了分析鉴定。结果表明，青砖茶初制、渥堆加工过程中共鉴定出62种挥发性风味物质，在鲜叶至渥堆结束后的7个样品中分别鉴定出45、41、41、40、43、42和48 种挥发性风味物质。在鲜叶至晒干阶段，青砖茶香气含量较高的依次为醛类、醇类、酯类和酮类等化合物，而在渥堆期间受到微生物的作用，烯醛、酮类、甲氧基苯类和呋喃类风味物质明显增加，醇类和酯类风味物质明显减少。β-紫罗酮、芳樟醇、顺-4-庚烯醛、反,顺-2,6-壬二烯醛、癸醛、反-2-壬烯醛、反,反-2,4-庚二烯醛、1-辛烯-3-醇、壬醛、α-紫罗酮、1-戊烯-3-酮、2-辛烯-1-醛等12个气味活度值（odor active value，OAV）均值大于1的香气化合物对青砖茶不同加工阶段的风味变化有着重大贡献。渥堆是青砖茶挥发性风味成分形成的关键步骤，青砖茶毛茶的香气特征性成分有：反,反-2,4-庚二烯醛、2-辛烯-1-醛、反,顺-2,6-壬二烯醛、壬醛、苯乙醛、β-环柠檬醛、β-紫罗酮、α-紫罗酮、1,2,3-三甲氧基苯和α-萜品醇等。

Fresh tea leaves plunked from Chibiquntizhong in Chibi tea area were taken as raw materials to make Qingzhuan tea. Volatile components of Qingzhuan tea during the primary and pile fermentation process were analyzed using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The result showed that 62 volatile compounds were identified from Qingzhuan tea samples, while 45, 41, 41, 40, 43, 42 and 48 compounds were identified from fresh leaves to the end of pile fermentation 7 samples in total. In theprevious stage of pile fermentation, aldehydes, alcohols, ethers and ketones had a relatively higher content. However, the relative amount of olefin aldehydes, ketones, methoxybenzene and furans significantly increased, alcohols and ethers obviously decreased which caused by microbial action during pile fermentation. Twelve high OAV (>1) ofβ-ionone, linalool, (Z)-4-heptenal, (E,Z)-2,6-nonadienal, decanal, (E)-2-nonenal, (E,E)-2,4-heptadienal, 1-octen-3-ol, nonanal,α-ionone, 1-penten-3-one and 2-octen-1-al indicated their importance to the aroma character of Qingzhuan tea in the different process stages. Pile fermentation was the key step in the formation of volatile flavor compounds in Qingzhuan tea. The characteristic aroma components of Qingzhuan raw tea were include (E,E)-2,4-heptadienal, 2-octen-1-al, (E,Z)-2,6-nonadienal, nonanal, benzeneacetaldehyde,β-cyclocitral，β-ionone,α-ionone, 1,2,3-trimethoxybenzene andα-terpineol, et