茉莉黄茶香气特征及其关键呈香成分解析

摘要/Abstract

摘要： 茉莉黄茶以茉莉花和黄茶为原料窨制而成，赋予黄茶鲜灵的茉莉花香。本研究采用顶空固相微萃取（HS-SPME）与全二维气相色谱-四极杆飞行时间质谱（GC×GC-Q-TOF/MS）联用技术，结合感官审评、气味活度值（OAV），系统分析茉莉黄茶的关键香气成分并探究其来源。结果表明，以茉莉花为材料的窨制处理可显著提升黄茶香气品质，其中配花量为90-120%时窨制的茉莉黄大茶综合香气表现最佳。进一步从茉莉黄茶中筛选出13种关键香气成分，包括芳樟醇、乙酸苄酯、α-法呢烯、苯甲酸甲酯、顺-3-己烯醇苯甲酸酯、吲哚、水杨酸甲酯等，经鉴定其中8种成分在茉莉花具有较高的含量，推测窨制过程中茉莉花主要香气成分的释放与茉莉黄茶香气特征密切相关。相关性分析结果显示，上述8种成分与茉莉黄茶的香气强度和综合得分均呈显著正相关（p<0.05）。值得注意的是，具有木香和树脂香特征的古巴烯及青草香特征的顺-3-己烯-1-醇可能通过协同作用参与构建茉莉黄茶香气的层次感。本研究为茉莉黄茶品质调控与加工优化提供了理论依据，未来仍需通过进一步实验明确其最优加工参数。

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: Jasmine yellow tea is scented with jasmine and yellow tea as raw materials, imparting a fresh jasmine fragrance to the yellow tea. In this study, headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC×GC-Q-TOF/MS), alongside sensory evaluation and odor activity value (OAV) analysis, was employed to systematically identify and trace the key aroma compounds of jasmine yellow tea. The findings indicated that the scenting process using jasmine flowers significantly enhanced the aroma quality of yellow tea, with the optimal overall aroma observed when the flower-to-tea ratio ranged between 90% and 120%. 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 exhibited higher concentrations in jasmine flowers, suggesting that the release of principal aroma constituents from jasmine during scenting is closely associated with the characteristic aroma profile of jasmine yellow tea. Correlation analysis revealed that these eight compounds were significantly positively correlated with both aroma intensity and comprehensive sensory scores of jasmine yellow tea (p<0.05). Notably, cubaene, characterized by woody and resinous notes, and cis-3-hexen-1-ol, associated with grassy aromas, may contribute synergistically to the layered aroma structure of jasmine yellow tea. This research provides a theoretical foundation for quality control and processing optimization of jasmine yellow tea. However, further studies are warranted to elucidate the optimal processing parameters.

Key words: Jasmine yellow tea, jasmine, tea processing, tea quality, key aroma components

中图分类号:

TS272.5

江游仓黄建安. 茉莉黄茶香气特征及其关键呈香成分解析[J]. 食品科学.

游仓江 HUANG JIANAN. Analysis of aroma characteristics and key aroma components of jasmine yellow tea[J]. FOOD SCIENCE.

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