关键词: 茉莉花, 香气, 顶空固相微萃取-气相色谱-质谱, 主成分分析, 感官审评

Abstract:

A model system was set up for studying the changes in aroma components during postharvest release of jasmine
fragrance. Sensory evaluation and headspace solid phase microextraction-gas chromatography-mass spectrometry (GCMS)
combined with retention indices as well as principal component analysis (PCA) were used to analyze the fragrance
type and the volatile components of jasmine during fragrance release. A total of 47 volatile components of jasmine were
detected by GC-MS. The results of Pearson’s correlation analysis showed that the changes in 27 of these volatile compounds
and fragrance type displayed a high correlation based on GC-MS analysis and sensory evaluation. In addition, the 47
volatile components of jasmine could fall into 5 principal components by PCA that reflect most of the information about
the sample. The total cumulative variance contribution rate was 86.00%. The first principal component formed the basis of
aroma substances with a variance contribution rate of 49.88%. The second principal component, which had an important
contribution to fragrance type, explained 18.67% of the total variance. This study can provide the basic data and theoretical
reference for better development and utilization of high-quality foods based on natural jasmine.

Key words: jasmine, aroma, headspace solid phase microextraction-gas chromatography-mass spectrometry, principal component analysis, sensory evaluation