摘要
为探明不同产区茉莉花茶香气特征的品质属性,采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术对四大主产区(福建、广西、云南和四川)茉莉花茶挥发性成分进行检测与分析.从 4个产地茉莉花茶中共鉴定出 145 种挥发性化合物,其中在 119 种共有挥发性物质中,芳樟醇、乙酸苄酯、苯甲酸甲酯、乙酸叶醇酯、顺-3-苯甲酸叶醇酯、水杨酸甲酯、吲哚、邻氨基苯甲酸甲酯、苯甲醇、(Z)-3-己烯-1-醇等 10 种化合物是四大主产区茉莉花茶主要挥发性成分,但不同产地间的茉莉花茶香气品质仍存在一定的差异.多元统计分析筛选出 26种重要差异化合物,其中,1,1-二乙氧基己烷、(Z)-3-己烯-1-醇、1-辛烯-3-醇、戊醛、正己醛等 11种青草气化合物在四川茉莉花茶中相对含量较高.苯甲酸苄酯、顺-茉莉酮、α-法呢稀、香叶醇等 9 种花香化合物在广西茉莉花茶中相对含量较高.结合相对香气活度值法(rOAV,relative aroma activity value)、气相色谱-嗅觉测量法(GC-O,gas chromatography-olfactometry)和香气提取物稀释分析(AEDA,aroma extract dilution analysis)对茉莉花茶的特征香气物质分析,经过香气重组发现,芳樟醇、邻氨基苯甲酸甲酯、乙酸苄酯、吲哚、苯甲酸甲酯、(Z)-4-庚烯醛、水杨酸甲酯、β-紫罗酮和乙酸叶醇酯等 9 种香气活性物质被确定为茉莉花茶香气特征物质.该研究结果为茉莉花茶香气标准的制定提供参考依据.
Abstract
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.
基金项目
十四五重点研发计划(2021YFD1601102)
国家科技期刊平台
NSTL
万方数据