采用固相微萃取-气相色谱-质谱联用（SPME-GC-MS）技术，对台湾连蕊茶（Camellia lutchuensis T. Ito）不同花期及花器官的挥发性成分及其相对含量进行分析。结果表明：台湾连蕊茶不同花期和花器官的主要挥发性成分均为醇类。台湾连蕊茶5个花期（包括蕾初期、蕾后期、半开期、盛花期和衰败期）花器官的挥发性成分分别有42、38、33、37和28种，其中芳樟醇和苯乙醇的相对含量总体较高，为主要香气成分。在花开放过程中，芳樟醇相对含量呈先降低后升高的变化趋势，在蕾初期最高（61.27%）；苯乙醇相对含量呈先升高后降低的变化趋势，在半开期最高（59.40%）。花瓣和雄蕊的挥发性成分分别有32和43种，其中花瓣中芳樟醇相对含量最高（32.95%），雄蕊中苯乙醇相对含量最高（48.55%）。综上所述，台湾连蕊茶花器官主要香气成分为醇类中的芳樟醇和苯乙醇。

The volatile components and their relative contents at different flowering stages and floral organs of Camellia lutchuensis T. Ito were analyzed by using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technology. The results show that the main volatile components at different flowering stages and floral organs of C. lutchuensis are all alcohols. There are 42, 38, 33, 37, and 28 kinds of volatile components in floral organ of C. lutchuensis at five flowering stages (namely early bud stage, late bud stage, half-opening stage, full-blooming stage, and withering stage), among which the relative contents of linalool and phenylethyl alcohol are relatively high in general, and they are the main aroma components. During the flowering process, the relative content of linalool shows a tendency to first decrease and then increase, and it is the highest (61.27%) at the early bud stage; the relative content of phenylethyl alcohol shows a tendency to first increase and then decrease, and it is the highest (59.40%) at the half-opening stage. There are 32 and 43 kinds of volatile components in petals and stamens, respectively, among which the relative content of linalool is the highest in petals (32.95%), while that of phenylethyl alcohol is the highest in stamens (48.55%). In conclusion, the main aroma components of floral organs of C. lutchuensis are  linalool and phenylethyl alcohol in alcohols.