不同等级茉莉花茶香气成分比较分析.

The volatile components of six different grades of jasmine tea samples were analyzed and identified using sensory evaluation method and headspace solid-phase microextraction method, combined with gas chromatography-mass spectrometry technology( HS-SPME/ GC-MS). The results showed that total 52 aroma constituents were identified and the dominant ones being esters, alcohols, alkenes, aldehydes, ketones, phenols and other compounds. Esters and alcohols were key aroma compounds, among which benzyl acetate, linalool, (Z)-3-hexene-benzoate, methyl anthranilate, methyl salicylate and methyl benzoate were the dominant aroma substances. Sixteen aroma components, including (Z)-3-hexene-benzoate, indole, T-juninol, eugenol and α-farnesene, were significantly positively correlated with the aroma quality of jasmine tea. Further research found that the use of XFJTF index could more accurately distinguish the pros and cons of aroma quality of different grades of jasmine tea. [ABSTRACT FROM AUTHOR]