关键词: 茉莉黄茶；茉莉花；茶叶加工；茶叶品质；关键呈香成分

Abstract: Headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-Q-TOF-MS), sensory evaluation, and odor activity value (OAV) analysis were employed to systematically identify and trace the key aroma compounds of jasmine yellow tea. The findings indicated that the scenting process significantly enhanced the aroma quality of yellow tea, with tea scented with 90%–120% jasmine flowers showing the best overall aroma profile. Thirteen key aroma compounds were identified in jasmine yellow tea, including linalool, benzyl acetate, α-farnesene, methyl benzoate, cis-3-hexenol benzoate, indole, and methyl salicylate. Among these, eight compounds were found to be more abundant in jasmine flowers, suggesting that the release of major aroma constituents from jasmine flowers during scenting is closely associated with the aroma characteristics of jasmine yellow tea. Correlation analysis revealed that these eight compounds were significantly positively correlated with both the aroma intensity and overall sensory score of jasmine yellow tea (P < 0.05). Notably, cubaene (woody and resinous notes) and cis-3-hexen-1-ol (grassy aroma) may contribute synergistically to the layered aroma of jasmine yellow tea. This research provides a theoretical foundation for the quality control and processing optimization of jasmine yellow tea. However, further studies are warranted to determine the optimal processing parameters.

Key words: jasmine yellow tea; jasmine flowers; tea processing; tea quality; key aroma components