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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 • Previous Articles     Next Articles

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

FU Tianlong1, GUO Chen1,2, FU Tianpu1, PENG Shanshan2, LIN Xingrong1, RAO Genghui1, CHEN Nan1, ZHANG Junjie2,*   

  1. 1. Research and Technology Innovation Center, Fujian Chunlun Group Co., LTD, Fuzhou 350018, China;
    2. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
  • Received:2019-09-30 Revised:2020-03-31 Online:2020-10-15 Published:2020-10-10

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

CLC Number: