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Journal of Tea Science ›› 2020, Vol. 40 ›› Issue (2): 225-237.doi: 10.13305/j.cnki.jts.2020.02.009

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Study on the Characteristic Aroma Components of Jasmine Tea

AN Huimin1,2, OU Xingchang1,2, XIONG Yifan1,2, ZHANG Yangbo1,2, LI Juan1,2, LI Qin1,2, LI Qian4, LI Shi1*, HUANG Jian'an1,2,3*   

  1. 1. Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha 410128, China;
    2. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
    3. Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
    4. China Tea Co., Ltd, Changsha 410200, China
  • Received:2019-11-28 Revised:2020-01-07 Online:2020-04-15 Published:2020-04-20

Abstract: Jasmine tea is unique to China reprocessing tea. The aroma is the most important factor for its quality. In this study, a Headspace solid phase microextraction (HS-SPME) and gaschromatography-mass spectrometry (GC-MS) technique was used for the qualitative and quantitative determination of volatile components in green tea and jasmine tea. Orthogonal partial least squares discriminant analysis (Orthogonal projections to latent structures discriminant analysis, OPLS-DA) and aroma activity value method (Odor activity value, OAV) were used to identify characteristic aroma of jasmine tea ingredients, and explore their effects on tea quality. The results show that: 70 kinds of volatile components were identified in green tea and jasmine tea. Totally 13 characteristic aroma components were identified in jasmine tea, namely 3-hexene-1-ol, benzyl alcohol, linalool, phenylethyl alcohol, leaf alcohol esters of acetic acid, methyl benzoate, benzyl acetate, methyl salicylate, cis-3-hexenyl isovalerate, methyl 2-aminobenzoate, cis-3-hexenyl benzene formate, indole and α-farnesene. These characteristic aroma components were closely correlated with the jasmine tea quality, except phenylethanol. The results of this study provided a theoretical basis for the evaluation, regulation and promotion of Jasmine tea quality.

Key words: jasmine tea, characteristic aroma components, jasmine tea quality

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