食品与发酵工业2025，Vol.51Issue(14)：218-227,10.DOI:10.13995/j.cnki.11-1802/ts.040751
基于两种窨制工艺的茉莉绿片特征风味表征
Characteristic flavor of Jasmine Lvpian tea scented with two processes
摘要
Abstract
Jasmine Lvpian tea is a kind of jasmine tea with Lvpian tea and jasmine flower as the scenting material.Lvpian tea plays an important role in tea beverage research and development,tea product upgrading,and tea international trade.To investigate the effect of the scenting process on the characteristic flavor of Jasmine Lvpian tea,many methods were adopted,such as high performance liquid chroma-tography,solid-phase microextraction,comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry,and other technologies.These techniques were used to detect the flavor and aroma components of temperature-controlled hybrid Jasmine Lv-pian tea(KWT)and isolated scenting Jasmine Lvpian tea(GLT),and multivariate statistical analysis was performed.Results showed that KWT had higher sensory scores for aroma and taste than GLT.A total of 253 volatile components from Lvpian tea and Jasmine Lvpian tea were identified.Among them,34 volatile components such as acetic acid,phenylmethyl ester,α-farnesene,and methyl salicylate,were i-dentified as characteristic volatile components to distinguish the aroma differences of Lvpian tea before and after scenting.Seven com-pounds,including indole,benzaldehyde,and benzoic acid,methyl ester,were further identified as the key volatile components affecting the aroma characteristics of Jasmine Lvpian tea in two scenting processes.Among them,the contents of indole,methyl ortho anthranilate,cis-3-hexenyl,and cis-3-hexenoic acid cis-3-hexenyl ester were higher in KWT and were significantly positively correlated with the intensity of jasmine fragrance.It was beneficial to the aroma quality of Jasmine Lvpian tea.The higher content of methyl benzoate,benzaldehyde,and ethyl acetate in GLT was positively correlated with the intensity of grass,stale,and dull odor.It reduced the aroma quality of Jasmine Lvpian tea.The results of the JTF index and XFJTF index showed that the score of KWT was much higher than that of GLT.The tempera-ture-controlled hybrid scenting technique was more beneficial to the flavor of Jasmine Lvpian tea.These research results provided a theoret-ical basis for the technological innovation and quality improvement of jasmine tea processing.关键词
茉莉花茶/控温拼合窨制/隔离窨制/关键成分/风味品质Key words
jasmine tea/temperature-controlled hybrid scenting/isolated scenting/key ingredient/flavor quality引用本文复制引用
黄怡雯,黄建安,安会敏,陈圆,刘佳顺,江游仓,应佳淇,陈宏宇,李适,刘仲华..基于两种窨制工艺的茉莉绿片特征风味表征[J].食品与发酵工业,2025,51(14):218-227,10.基金项目
湖南千亿茶产业链关键技术创新与示范项目(2021NK1020-2,2021NK1020-4) （2021NK1020-2,2021NK1020-4）
茉莉花茶窨制新技术研究项目(湘财农指[2023]0053号) （湘财农指[2023]0053号）
茉莉花茶加工关键技术创新与示范项目(2020NK2026) （2020NK2026）
国家茶叶产业技术体系岗位科学家-功能成分利用项目(CARS-19) （CARS-19）
