福州茉莉花茶窨制次数与香气成分的关联分析

doi:10.13305/j.cnki.jts.2021.01.010

茶叶科学 ›› 2021, Vol. 41 ›› Issue (1): 113-121.doi: 10.13305/j.cnki.jts.2021.01.010

福州茉莉花茶窨制次数与香气成分的关联分析

张俊杰¹, 傅天龙², 傅天甫², 林兴荣², 郭晨², 饶耿慧², 彭姗姗¹, 方彩¹

1.郑州轻工业大学食品与生物工程学院,河南郑州450002;
2.福建春伦集团有限公司科研与技术创新中心,福建福州350018

收稿日期:2020-01-23 修回日期:2020-07-31 出版日期:2021-02-15 发布日期:2021-02-23
作者简介:张俊杰,男,副教授,主要从事微生物资源挖掘、分子生态学及其应用,kirka640@163.com
基金资助:
福建春伦集团与郑州轻工业大学合作项目（SPY20180139）

Correlation Analysis of Scenting Times and Aroma Components of Fuzhou Jasmine Tea

ZHANG Junjie¹, FU Tianlong², FU Tianfu², LIN Xingrong², GUO Chen², RAO Genghui², PENG Shanshan¹, FANG Cai¹

1. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;
2. Research and Innovation Center, Fujian Chunlun Group Co., LTD., Fuzhou 350018, China

Received:2020-01-23 Revised:2020-07-31 Online:2021-02-15 Published:2021-02-23

摘要/Abstract

摘要： 以不同窨制次数的福州茉莉花茶为样本,采用气相色谱-质谱联用法（GC-MS）测定各香气成分的相对含量,结合茉莉花茶香气指数（JTF index）和感官评价等指标,为全方位评审茉莉花茶质量提供数据支持。结果表明,从一窨到五窨一提,香气成分的相对含量与种类逐渐增加,最终分析得到了77种香气成分。茉莉花茶的品质从四窨到五窨有显著提高,而五窨茉莉花茶质量略低于五窨一提,但并无显著性差异。因此,综合成本和工艺繁简考虑,选择五窨茉莉花茶作为最佳窨制次数花茶。该研究为优化茉莉花茶的加工提供了参考依据。

关键词: 茉莉花茶, 香气成分, 气相色谱-质谱联用法, 窨制次数, 茉莉花茶香气指数

Abstract: In this study, Fuzhou jasmine tea with different scenting times was taken to determine relative contents of aroma components by gas chromatography mass spectrometry. Based on jasmine tea flavor (JTF) index, the quality of jasmine tea was evaluated completely. The results show that the relative contents and types of aroma components improved gradually with the increasing of scenting times from one to five and one jacquard, and 77 aroma components were detected finally. The quality of five-scenting jasmine tea was significantly better than four-scenting jasmine tea. Although, the quality of five-scenting jasmine tea was less than that of jasmine tea scented for five times and one jacquard, there was no significant difference. Therefore, five scenting jasmine tea was the best comprehensively. This study provided a reference for aerosol optimizing and processing of jasmine tea.

Key words: jasmine tea, aroma components, GC-MS, scenting times, JTF index

中图分类号:

S571.1

张俊杰, 傅天龙, 傅天甫, 林兴荣, 郭晨, 饶耿慧, 彭姗姗, 方彩. 福州茉莉花茶窨制次数与香气成分的关联分析[J]. 茶叶科学, 2021, 41(1): 113-121. doi: 10.13305/j.cnki.jts.2021.01.010.

ZHANG Junjie, FU Tianlong, FU Tianfu, LIN Xingrong, GUO Chen, RAO Genghui, PENG Shanshan, FANG Cai. Correlation Analysis of Scenting Times and Aroma Components of Fuzhou Jasmine Tea[J]. Journal of Tea Science, 2021, 41(1): 113-121. doi: 10.13305/j.cnki.jts.2021.01.010.

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福州茉莉花茶窨制次数与香气成分的关联分析

Correlation Analysis of Scenting Times and Aroma Components of Fuzhou Jasmine Tea

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