热带作物学报2017，Vol.38Issue(4)：747-751,5.DOI:10.3969/j.issn.1000-2561.2017.04.025
茉莉鲜花[Jasminum sambac (L.) Aiton]香气成分研究
Characteristic of the Aroma Compounds of Jasminum sambac (L.) Aiton
摘要
Abstract
The aroma components of Jasmine sambac is formed during the flowering process.Jasmine sambac flowers in different varieties,planting areas and picking times result to different aroma components.The major volatile compounds in jasmine flowers are consisted of benzyl acetate,linalool and α-farnesene.The relative content of linalool of jasmine flower planted in Guangxi was comparable with that in Fuzhou,while the relative contents of benzyl acetate and α-farnesene were lower than that in Fuzhou.The single petal J.sambac had higher relative content of linalool and α-farnesene,and lower relative content of benzyl acetate than the double petal J.sambac.Relative contents of benzyl acetate in J.sambac picked at 7,8 and 9 month were almost identical.While higher relative content of linalool and lower relative content α-farnesene in J.sambac picked at 9 month than 7 and 8 month were observed.Jasmine tea flavor index (JTF) was used to evaluate the jasmine flower aroma quality.The double petal J.sambac plated in Fuzhou had higher JTF (1.88) value than the single petal J.sambac plated in Fuzhou (1.66) and double petal J.sambac planted in Guangxi (0.77).The JTF value of the double petal J.sambac picked at 7 month (2.37) was higher than that picked at 8 (1.88) and 9 month (0.88),indicating that the double petal J.sambac planted in Fuzhou showed better aroma quality than the single petal J.sambac planted in Fuzhou and double petal J.sambac planted in Guangxi,and the J.sambac picked at 7 month exhibited the best aroma quality.关键词
茉莉鲜花/香气成分/香气品质评价指数Key words
jasmine flower/aroma components/jasmine tea flavor index分类
农业科技引用本文复制引用
陈梅春,朱育菁,刘晓港,陈峥,刘波..茉莉鲜花[Jasminum sambac (L.) Aiton]香气成分研究[J].热带作物学报,2017,38(4):747-751,5.基金项目
福建省省属公益项目(No.2016R1017-3) （No.2016R1017-3）
福州茉莉花茶产业提升项目. （）
