An Huimin, Ou Xingchang, Zhang Yangbo, Li Shi, Xiong Yifan, Li Qin, Huang Jianan, Liu Zhonghua
Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China.
Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China; Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha 410128, China.
Food Chem. 2022 Aug 15;385:132718. doi: 10.1016/j.foodchem.2022.132718. Epub 2022 Mar 17.
The aroma quality of jasmine tea refers to the strength and freshness of jasmine fragrance and its coordination with tea aroma, which is regulated by various volatile compounds. In this study, seventy volatile compounds of jasmine tea scented by different scenting technology were analyzed qualitatively and quantitatively by gas chromatography-mass spectrometry (GC-MS). And seven compounds were identified as the key volatile compounds by weighted gene co-expression network analysis (WGCNA), orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity value (OAV). According to the equation describing seven key volatile compounds and quality of jasmine tea, the optimal scenting technology was obtained, that is, the amount of flowers (AF) was 65-78%, scenting time (ST) was 15-17 h, and scenting temperature (SW) was 35-40 °C. This study lays a foundation for the study of aroma characteristics of jasmine tea, and guides enterprises to improve jasmine tea processing technology.
茉莉花茶的香气品质是指茉莉花香的强度和鲜度及其与茶叶香气的协调性，它由多种挥发性化合物调控。本研究采用气相色谱-质谱联用仪（GC-MS）对不同窨制工艺的茉莉花茶中的70种挥发性化合物进行了定性和定量分析。通过加权基因共表达网络分析（WGCNA）、正交偏最小二乘法判别分析（OPLS-DA）和气味活性值（OAV）鉴定出7种化合物为关键挥发性化合物。根据描述7种关键挥发性化合物与茉莉花茶品质的方程，得出最佳窨制工艺，即鲜花用量（AF）为65-78%，窨制时间（ST）为15-17小时，窨制温度（SW）为35-40℃。本研究为茉莉花茶香气特性的研究奠定了基础，并指导企业改进茉莉花茶加工工艺。
