Comparison and Analysis of Characteristic Aroma Components of Eight Main Jasmine Teas in Fuzhou

FU Tianlong; GUO Chen; FU Tianpu; PENG Shanshan; LIN Xingrong; RAO Genghui; CHEN Nan; ZHANG Junjie

doi:10.13305/j.cnki.jts.2020.05.011

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Journal of Tea Science ›› 2020, Vol. 40 ›› Issue (5) : 656-664. DOI: 10.13305/j.cnki.jts.2020.05.011

Research Paper

Comparison and Analysis of Characteristic Aroma Components of Eight Main Jasmine Teas in Fuzhou

FU Tianlong¹, GUO Chen^1,2, FU Tianpu¹, PENG Shanshan², LIN Xingrong¹, RAO Genghui¹, CHEN Nan¹, ZHANG Junjie^2,*

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Abstract

In this study, the simultaneous distillation and extraction method and gas chromatography mass spectrometry (GC-MS) were used to determine the aroma components of eight different jasmine teas in Fuzhou. At the same time, the internal standard method was used to determine the relative content of each aroma, and the results were compared and analyzed. The results show that there were more than 47-55 kinds of volatile components with 26 common volatile components, including alcohols, aldehydes, esters, acids, ketones, phenyl, heterocyclic compounds, hydrocarbons and a small amount of other compounds. The range of terpene index was 0.937-0.970. The range of JTF index was 2.752-5.632. According to the comprehensive assessment, the grades of eight jasmine teas were evaluated. As a whole, jasmine Longya, jasmine Zhenwang and ecological scented tea had the highest quality, followed by jasmine Yinhao, jasmine Longhao, and jasmine Dabaihao, while the qualities of jasmine Bailongzhu and premium scented tea were the lowest. The results of this study provided a theoretical basis for distinguishing jasmine tea quality in Fuzhou effectively.

Key words

GC-MS / jasmine scented tea / simultaneous distillation extraction / the aroma components

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FU Tianlong, GUO Chen, FU Tianpu, PENG Shanshan, LIN Xingrong, RAO Genghui, CHEN Nan, ZHANG Junjie. Comparison and Analysis of Characteristic Aroma Components of Eight Main Jasmine Teas in Fuzhou[J]. Journal of Tea Science. 2020, 40(5): 656-664 https://doi.org/10.13305/j.cnki.jts.2020.05.011

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