不同等级茉莉花茶香气成分比较分析

Comparative Analysis of Aroma Components of Jasmine Tea in Different Grades

采用感官审评法和顶空固相微萃取法,并结合气相色谱-质谱联用技术,对6个不同等级茉莉花茶样品挥发性成分进行分析鉴定。结果表明:不同等级茉莉花茶共检出52种香气化合物,包括酯类、醇类、烯类、醛类、酮类、酚类和其他化合物;酯类和醇类是关键呈香化合物,乙酸苯甲酯、芳樟醇、顺-3-己烯-苯甲酸酯、邻氨基苯甲酸甲酯、水杨酸甲酯和苯甲酸甲酯是主要的呈香成分;顺-3-己烯-苯甲酸酯、吲哚、T-杜松醇、丁香酚、α-法尼烯等16个香气组分与茉莉花茶香气品质呈极显著正相关(P<0.01,r≥0.83);进一步研究发现利用XFJTF指数可以较准确地区分不同等级茉莉花茶香气品质的优劣。

The volatile components of six different grades of jasmine tea samples were analyzed and identified using sensory evaluation method and headspace solid-phase microextraction method,combined with gas chromatography-mass spectrometry technology(HS-SPME/GC-MS).The results showed that total 52 aroma constituents were identified and the dominant ones being esters,alcohols,alkenes,aldehydes,ketones,phenols and other compounds.Esters and alcohols were key aroma compounds,among which benzyl acetate,linalool,(Z)-3-hexene-benzoate,methyl anthranilate,methyl salicylate and methyl benzoate were the dominant aroma substances.Sixteen aroma components,including(Z)-3-hexene-benzoate,indole,T-juninol,eugenol andα-farnesene,were significantly positively correlated with the aroma quality of jasmine tea.Further research found that the use of XFJTF index could more accurately distinguish the pros and cons of aroma quality of different grades of jasmine tea.