茉莉花纯露对花茶增香效果评价及影响因素研究

摘要/Abstract

摘要： 随着茉莉花茶市场需求的增长,对其窨制效率和人工成本提出了新要求。基于感官审评、动态顶空吸附法和微池热萃取仪-热脱附-气相色谱-质谱/氢离子火焰检测器联用技术（Micro-chamber/thermal extractor-thermal desorption-gas chromatography-mass spectrometry/flame ionization detector,μCTE-TD-GC-MS/FID）等方法对茉莉花纯露制得花茶的增香效果及影响因素进行分析,对喷窨在花茶快速窨制中的可行性进行了探索。感官评价结果显示,喷窨可有效提高绿茶的花香强度,但对福鼎白茶的增香效果不明显。基于气相色谱-嗅闻仪（Gas chromatography-olfactometry,GC-O）筛选出茉莉花纯露中的18种关键嗅感化合物,并利用μCTE-TD-GC-MS/FID对喷窨后的茶样中关键嗅感化合物的含量进行了定量分析。结果表明,喷窨后的花香强度受原料种类、嫩度、形态等因素影响。单次喷窨条件下,4种绿茶的吸香能力均优于福鼎白茶,绿茶茶坯窨制的茉莉花茶嗅感化合物平均增加量为5.83 mg·kg^-1,是白茶增加量的2.5倍。同时,低等级茶坯比高等级茶坯具有更好的吸附能力,其中黄山毛峰二级茶坯香气增加量为7.41 mg·kg^-1,是其特级茶坯的1.5倍,因此中等或稍低嫩度的原料可通过较少的纯露喷窨量实现和高等级原料相同的增香效果。研究结果证明使用茉莉花纯露进行快速喷窨是未来可供选择的有效技术方案。

关键词: 茉莉花纯露, 绿茶, 白茶, 窨制, 嗅感化合物, 增香效果

Abstract: With the increasing demand for jasmine tea in the market, new requirements have been set for the efficiency of the scenting process and the labor costs. This study analyzed the aroma enhancement effect and influencing factors of jasmine hydrosol on the scenting jasmine tea, and explored the feasibility of using scenting in the rapid scenting process of flower tea, based on sensory evaluation, dynamic headspace adsorption and micro-chamber/thermal extractor-thermal desorption-gas chromatography-mass spectrometry/flame ionization detector (μCTE-TD-GC-MS/FID) and other methods. The sensory evaluation results indicate that scenting can effectively enhance the floral intensity of green tea, but the aroma enhancement effect on Fuding white tea is not significant. The study used gas chromatography-olfactometry (GC-O) to identify 18 key odorant compounds in jasmine hydrosol and employed μCTE-TD-GC-MS/FID to quantitatively analyze the contents of these key odorant compounds in tea samples after scenting. The results show that the floral intensity after scenting was influenced by factors such as raw material type, tenderness and form. Under single scenting conditions, the scent absorption capacities of the four green teas were better than Fuding white tea, with the average increase of olfactory compounds in green tea being 5.83 mg·kg^-1, which was 2.5 times the increase in white tea. Additionally, lower-grade tea materials exhibit better adsorption capacities than higher-grade materials. For instance, the aroma increase in Huangshan maofeng second-grade tea material was 7.41 mg·kg^-1, which was 1.5 times that of its special-grade counterpart. Therefore, materials with medium or slightly lower tenderness can achieve the same aroma enhancement effect as higher-grade materials with less hydrosol scenting. The findings of this study demonstrate that rapid scenting with jasmine hydrosol is also a feasible and effective technical option for the future.

Key words: jasmine hydrosol, green tea, white tea, scenting, olfactory components, aroma enhancement effect

中图分类号:

葛晨茜, 唐德松, 张琳, 傅尚文, 张颖彬, 梁慧玲. 茉莉花纯露对花茶增香效果评价及影响因素研究[J]. 茶叶科学, 2025, 45(3): 465-484.

GE Chenxi, TANG Desong, ZHANG Lin, FU Shangwen, ZHANG Yingbin, LIANG Huiling. Evaluation of Aroma Enhancement Effect of Jasmine Hydrosol on Jasmine Tea and Its Influencing Factors[J]. Journal of Tea Science, 2025, 45(3): 465-484.

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