Study on the characteristic aroma components of jasmine tea from different producing areas by molecular sensory genomics
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
