安徽农业大学学报2024，Vol.51Issue(3)：495-502,8.DOI:10.13610/j.cnki.1672-352x.20240710.003
基于分子感官组学的不同产区茉莉花茶香气组成特征分析
Study on the characteristic aroma components of jasmine tea from different producing areas by molecular sensory genomics
摘要
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.关键词
茉莉花茶/特征香气/气相色谱-质谱联用技术/气相色谱嗅闻仪/相对香气活度值/香气重组Key words
jasmine tea/characteristic aroma/GC-MS/GC-O/rOAV/aroma recombination分类
农业科技引用本文复制引用
周丽伟,史乐怡,宁井铭,宛晓春..基于分子感官组学的不同产区茉莉花茶香气组成特征分析[J].安徽农业大学学报,2024,51(3):495-502,8.基金项目
十四五重点研发计划(2021YFD1601102)资助. （2021YFD1601102）
