福州茉莉花茶窨制次数与香气成分的关联分析

Correlation Analysis of Scenting Times and Aroma Components of Fuzhou Jasmine Tea

以不同窨制次数的福州茉莉花茶为样本,采用气相色谱-质谱联用法(GC-MS)测定各香气成分的相对含量,结合茉莉花茶香气指数(JTF index)和感官评价等指标,为全方位评审茉莉花茶质量提供数据支持。结果表明,从一窨到五窨一提,香气成分的相对含量与种类逐渐增加,最终分析得到了77种香气成分。茉莉花茶的品质从四窨到五窨有显著提高,而五窨茉莉花茶质量略低于五窨一提,但并无显著性差异。因此,综合成本和工艺繁简考虑,选择五窨茉莉花茶作为最佳窨制次数花茶。该研究为优化茉莉花茶的加工提供了参考依据。

In this study,Fuzhou jasmine tea with different scenting times was taken to determine relative contents of aroma components by gas chromatography mass spectrometry.Based on jasmine tea flavor(JTF)index,the quality of jasmine tea was evaluated completely.The results show that the relative contents and types of aroma components improved gradually with the increasing of scenting times from one to five and one jacquard,and 77 aroma components were detected finally.The quality of five-scenting jasmine tea was significantly better than four-scenting jasmine tea.Although,the quality of five-scenting jasmine tea was less than that of jasmine tea scented for five times and one jacquard,there was no significant difference.Therefore,five scenting jasmine tea was the best comprehensively.This study provided a reference for aerosol optimizing and processing of jasmine tea.