To investigate the aroma differences among the jasmine teas from different production regions,gas chromatography-mass spectrometry(GC-MS)combined with the electronic nose(E-nose)technique was used to investigate the aromas of eight jasmine teas from three major tea regions,namely,the Southwest China,South China and Jiangnan.The results showed that a total of 58 aroma components were identified in the eight samples,with 45,51 and 47 from the Southwest,Jiangnan and South China tea regions,respectively.The total number of aroma compounds was the highest in the tea from Jiangnan region.The common aroma components included mainly methyl o-aminobenzoate,cis-3-hexenyl benzoate,benzyl acetate,methyl salicylate,linalool,indole,etc.The content of methyl salicylate was the highest in the tea from Jiangnan region(22.32 μg/g),which was 33.96%and 68.01%higher than those from South and Southwest China tea regions,respectively;The contents of methyl o-aminobenzoate(67.39 μg/g)and indole(43.84 μg/g)were the highest in the tea from South China region.Analysis of the Jasmine Tea Flavor Index(JTF index)showed that the samples from the Southwest tea region had the highest grade.The aroma clustering analysis classified the common aroma components into three categories,which were floral,jasmine and herbaceous aromas respectively.By using the electronic nose technique,it was found that the variations among the aroma substances in the tea samples were related to sulfides,hydrocarbons and aromatic compounds.The electronic nose technique could effectively distinguish the teas'aromas.In conclusion,the differences in the aroma types among the tea samples from the three tea regions were insignificant,but the contents of individual aroma components were significantly different(P<0.05).The tea samples from Jiangnan and South China tea regions had higher contents of characteristic aroma components,whilst the tea samples from the Southwest tea region had a high comprehensive index.
维普
万方数据
