Abstract: In order to study dynamic changes and variations in aroma between single- and double- petal jasmine flowers (Jasminum sambac) during the opening process, headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was used for qualitative and quantitative analysis of jasmine aroma components at different opening periods. The results showed that phenylacetaldehyde, methyl anthranilate, methyl benzoate, α-farnesene, benzyl acetate were the major aroma components of jasmine flower. The contents of aroma components such as β-ethyl phenylacetate, methyl anthranilate, α-stigmasterol and α-farnesene in single-pedal jasmine flowers initially increased and subsequently decreased during the opening process, and so did the contents of aroma components such as benzyl acetate, cis-3-hexenyl benzoate and benzyl benzoate in double-petal jasmine flowers, being higher at the end than in the beginning of the opening period. In addition, benzaldehyde, phenylacetaldehyde, and β-ethyl phenylacetate were the key substances responsible for the fresh and clean aroma of single-pedal jasmine flowers, while hexyl benzoate, cis-3-hexenyl benzoate, and α-farnesene were the key substances contributing to the strong floral aroma of double-petal jasmine flowers. This study provides a basis for the application of single-pedal jasmine flowers in jasmine tea production.

Key words: Jasminum sambac ‘Bijian Danban Moli’; Jasminum sambac ‘Shuangban Moli’; aroma components; differential metabolites; odor activity value