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Journal of Tea Science ›› 2021, Vol. 41 ›› Issue (1): 113-121.doi: 10.13305/j.cnki.jts.2021.01.010

• Research Paper • Previous Articles     Next Articles

Correlation Analysis of Scenting Times and Aroma Components of Fuzhou Jasmine Tea

ZHANG Junjie1, FU Tianlong2, FU Tianfu2, LIN Xingrong2, GUO Chen2, RAO Genghui2, PENG Shanshan1, FANG Cai1   

  1. 1. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;
    2. Research and Innovation Center, Fujian Chunlun Group Co., LTD., Fuzhou 350018, China
  • Received:2020-01-23 Revised:2020-07-31 Online:2021-02-15 Published:2021-02-23

Abstract: In this study, Fuzhou jasmine tea with different scenting times was taken to determine relative contents of aroma components by gas chromatography mass spectrometry. Based on jasmine tea flavor (JTF) index, the quality of jasmine tea was evaluated completely. The results show that the relative contents and types of aroma components improved gradually with the increasing of scenting times from one to five and one jacquard, and 77 aroma components were detected finally. The quality of five-scenting jasmine tea was significantly better than four-scenting jasmine tea. Although, the quality of five-scenting jasmine tea was less than that of jasmine tea scented for five times and one jacquard, there was no significant difference. Therefore, five scenting jasmine tea was the best comprehensively. This study provided a reference for aerosol optimizing and processing of jasmine tea.

Key words: jasmine tea, aroma components, GC-MS, scenting times, JTF index

CLC Number: