College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Molecules. 2020 Jan 16;25(2):380. doi: 10.3390/molecules25020380.
Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the flower repeatedly. Both the total amount and composition of volatiles absorbed from the Jasminum sambac flower are mostly responsible for its sensory quality grade. This study aims to compare volatile organic compound (VOC) differences in authoritative jasmine tea grade samples. Automatic thermal desorption-gas-chromatography-mass spectrometry (ATD-GC-MS) and electronic nose (E-nose), followed by multivariate data analysis is conducted. Consequently, specific VOCs with a positive or negative correlation to the grades are screened out. Partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) show a satisfactory discriminant effect on rank. It is intriguing to find that the E-nose is good at distinguishing the grade difference caused by VOC concentrations but is deficient in identifying essential aromas that attribute to the unique characteristics of excellent grade jasmine tea.
中国茉莉花茶是一种花香茶，通过将绿茶与茉莉花反复混合制成。从 Jasminum sambac 花朵中吸收的挥发性物质的总量和成分主要负责其感官质量等级。本研究旨在比较有权威性的茉莉花茶等级样品中的挥发性有机化合物（VOC）差异。采用自动热解吸-气相色谱-质谱联用（ATD-GC-MS）和电子鼻（E-nose），并结合多元数据分析进行研究。结果筛选出与等级呈正相关或负相关的特定 VOC。偏最小二乘判别分析（PLS-DA）和层次聚类分析（HCA）对等级具有令人满意的判别效果。有趣的是，发现电子鼻善于区分 VOC 浓度引起的等级差异，但在识别赋予优质茉莉花茶独特特征的基本香气方面存在不足。
