Qi Zihao, Huang Wenjing, Liu Qiuyan, Ning Jingming
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
Foods. 2024 Aug 13;13(16):2524. doi: 10.3390/foods13162524.
This study investigated the changes in the aroma of jasmine tea during storage. Solid-phase micro-extraction (SPME)-gas chromatography (GC)-mass spectrometry (MS) and stir bar sorptive extraction (SBSE)-GC-MS were combined to detect all volatile compounds. GC-olfactometry (GC-O), odor activity value (OAV), and -value were employed to analyze and identify the key aroma compounds in six jasmine tea samples stored for different durations. Nine key aroma compounds were discovered, namely ()-3-hexen-1-yl acetate, methyl anthranilate, methyl salicylate, trans--ionone, linalool, geraniol, ()-4-heptenal, benzoic acid methyl ester, and benzoic acid ethyl ester. The importance of these compounds was confirmed through the aroma addition experiment. Correlation analysis showed that ()-4-heptenal might be the main reason for the increase in the stale aroma of jasmine tea. Through sensory evaluation and specific experimental analysis, it can be concluded that jasmine tea had the best aroma after 3 years of storage, and too long a storage time may cause the overall aroma of the tea to weaken and produce an undesirable odor. The findings can provide a reference for the change in aroma during the storage of jasmine tea and provide the best storage time (3 years) in terms of jasmine tea aroma.
本研究考察了茉莉花茶在储存期间香气的变化。采用固相微萃取（SPME）-气相色谱（GC）-质谱（MS）联用和搅拌棒吸附萃取（SBSE）-GC-MS联用技术检测所有挥发性化合物。运用气相色谱-嗅觉测定法（GC-O）、气味活度值（OAV）和风味轮廓值对6个储存不同时长的茉莉花茶样品中的关键香气成分进行分析和鉴定。共发现9种关键香气成分，即（Z）-3-己烯-1-基乙酸酯、邻氨基苯甲酸甲酯、水杨酸甲酯、反式-β-紫罗兰酮、芳樟醇、香叶醇、（E）-4-庚烯醛、苯甲酸甲酯和苯甲酸乙酯。通过香气添加实验证实了这些成分的重要性。相关性分析表明，（E）-4-庚烯醛可能是茉莉花茶陈香增加的主要原因。通过感官评价和具体实验分析可知，茉莉花茶储存3年后香气最佳，储存时间过长可能会导致茶叶整体香气减弱并产生不良气味。该研究结果可为茉莉花茶储存期间香气的变化提供参考，并给出从茉莉花茶香气角度而言的最佳储存时间（3年）。
