To investigate the quality attributes of the aroma characteristics of jasmine tea from different pro-duction areas,the volatile components of jasmine tea from four main production areas(Fujian,Guangxi,Yunnan and Sichuan)were detected and analyzed in this study using headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS).A total of 145 volatile compounds were identified from jasmine tea of the four production areas.Among the 119 volatile substances,10 compounds including linalo-ol,benzyl acetate,methyl benzoate,leaf acetate,leaf cis-3-benzoic acid,methyl salicylate,indole,methyl O-aminobenzoate,benzyl alcohol and(Z)-3-hexen-1-ol were the main volatile components of jasmine tea from the four main producing areas,but there were significant differences in the aroma quality of jasmine tea among the different producing areas.Twenty-six important differential compounds were screened out by multivariate statis-tical analysis,among which,11 compounds with a grassy odor note were relatively high in Sichuan jasmine tea,such as 1,1-diethoxyhexane,(Z)-3-hexen-1-ol,1-octen-3-ol,pentanal and n-hexanal were relatively high in Si-chuan jasmine tea.Benzyl benzoate,cis-jasmonone,α-farnesyl alcohol,geraniol and other nine compounds evok-ing a floral odor were relatively high in Guangxi jasmine tea.The relative aroma activity value(rOAV),gas chro-matography-olfactometry(GC-O),and aroma extract dilution analysis(AEDA)were combined to determine the aroma quality of jasmine tea.The key aroma substances of jasmine tea were analyzed by GC-O(gas chromatog raphy-olfactometry)and AEDA(aroma extract dilution analysis).After aroma recombination,nine aroma active substances,including linalool,methyl o-aminobenzoate,benzyl acetate,indole,methyl benzoate,(Z)-4-heptenal,methyl salic-ylate,beta-ionone and leaf acetate,were identified as aroma characteristic substances of jasmine tea.The results of this study provide a reference for the development of jasmine tea aroma standards.
国家科技期刊平台
NSTL
万方数据
