State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China.
Food Res Int. 2020 Mar;129:108841. doi: 10.1016/j.foodres.2019.108841. Epub 2019 Nov 30.
The orchid-like odor of a tea infusion is regarded as a noble aroma and an essential sensory attribute for certain premium teas. Such tea leaves are difficult to make and the quality is not always reproducible. This study is focused on the molecular sensory basis of the orchid-like attribute in tea brews. The aroma is defined as jasmine- and magnolia-like floral notes with a fruity undertone and found to be closely related to the flower scent of the orchid Cymbidium faberi Rolfe (hui lan) by a sensory panel. Gas chromatography mass spectrometry (GC-MS) and aroma extract dilution analysis revealed that the key contributor was (Z)-methyl epijasmonate (epi-MeJA), which was also one of the main odor compounds in the flower scent of C. faberi and in the infusions of selected high-quality teas. Concentration of epi-MeJA was ranging from 0.09 to 2.2 µg/g in the oolong and green tea leaves.
茶汤呈现出的兰花般香气被视为一种高贵的香气，也是某些优质茶的重要感官属性。此类茶叶的制作难度大，且质量往往难以复制。本研究专注于茶冲泡品中兰花般属性的分子感官基础。该香气被定义为具有茉莉和玉兰花香调，并带有果香底韵，通过感官小组的评估发现其与兰花 Cymbidium faberi Rolfe（蕙兰）的花香密切相关。气相色谱-质谱联用技术（GC-MS）和香气萃取稀释分析显示，关键的贡献物质是（Z）-甲基茉莉酸甲酯（epi-MeJA），它也是 C. faberi 花朵香气以及部分优质茶冲泡品中的主要气味化合物之一。在乌龙茶和绿茶的茶叶中，epi-MeJA 的浓度范围为 0.09 至 2.2µg/g。
