Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
Fujian Luojiang Tea Co., Ltd, Fuzhou 350026, Fujian, China.
Food Chem. 2025 Feb 1;464(Pt 2):141735. doi: 10.1016/j.foodchem.2024.141735. Epub 2024 Oct 26.
This study investigated the dynamic changes in jasmine tea during the scenting process and explored the differences in the aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian" and traditional double-petal jasmine "Shuangban." Twenty-one key volatile compounds were identified from jasmine tea by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Compared with the intensely floral and sweet fragrance characteristic of jasmine tea scented with double-petal jasmine "Shuangban," the tea scented with single-petal jasmine "Bijian" exhibited a fresher aroma, which can be attributed to the accumulation of methyl benzoate. Indole and eugenol were identified as the major contributors to the pronounced floral flavor. Furthermore, the large accumulation of α-farnesene, geraniol and α-ionone, helps jasmine tea to show a stronger freshness and fragrance aroma. These findings provide new insights into the aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian" and support its application and promotion in tea production.
本研究调查了茉莉花茶在窨制过程中的动态变化，并探讨了单瓣茉莉“笔尖”和传统双瓣茉莉“双瓣”窨制的茉莉花茶在香气特征上的差异。通过顶空固相微萃取-气相色谱-质谱法从茉莉花茶中鉴定出 21 种关键挥发性化合物。与双瓣茉莉“双瓣”窨制的茉莉花茶具有浓郁的花香和甜味特征相比，单瓣茉莉“笔尖”窨制的茉莉花茶表现出更新鲜的香气，这可归因于苯甲酸甲酯的积累。吲哚和丁香酚被确定为浓郁花香的主要贡献者。此外，α-法尼烯、香叶醇和α-依兰油烯的大量积累有助于茉莉花茶表现出更强的新鲜感和香气。这些发现为单瓣茉莉“笔尖”窨制的茉莉花茶的香气特征提供了新的见解，并支持其在茶叶生产中的应用和推广。
