传统窨制与隔离窨制中茉莉花茶香气成分的比较分析

为探索加工工艺对茉莉花茶香气的影响，采用HS-SPME/GC-MS/RI方法测定并比较传统窨制和隔离窨制2种方式香气组分的变化，并对2种加工方式的成茶进行感官审评，以期为茉莉花茶新工艺的探索奠定理论基础。结果表明，茉莉花茶主要香气组分为芳樟醇、乙酸苄酯、α-法尼烯、苯甲酸顺-3-己烯酯、邻氨基苯甲酸甲酯、吲哚6种，并且头窨时茉莉花茶香气组分的组成特征已基本形成。2种工艺过程中，烯烃类相对含量差异较小；醇类相对含量在传统窨制中较低，比隔离窨制低7.75%；酯类、含氮化合物相对含量在隔离窨制中低；酮类相对含量较少。经感官审评，传统窨制成茶香气得分高于隔离窨制。因此，在其他条件相同的情况下，传统窨制成茶香气优于隔离窨制。

Comparison Analysis of Aromatic Constituents of Jasmine Scented Tea During Orthodox and Isolated Scenting Process

To explore the effects of scenting technologies on jasmine tea aroma quality, the aromatic constituents of jasmine tea of the orthodox and the isolated scenting process were determined and compared by using HS-SPME/GC-MS/RI method, and the sensory evaluation of the two kinds of processed tea was carried out, in order to lay a foundation for the exploration of new jasmine tea processing technology. The results show that the 6 main aromatic constituents of jasmine tea are linalool, benzyl acetate, α-farnesene, (Z)-3-hexenyl benzoate, methyl anthranilate and indole, and the aromatic characteristics are basically formed after the 1^st scenting process. There is little difference of the relative content of alkene during the orthodox and the isolated scenting process. Compared with that of the isolated scenting process, the relative content of alcohols during the orthodox scenting process is 7.75% lower. The relative contents of esters and nitrogenous compounds are both lower during the isolated scenting process. The relative content of ketone is relatively low. According to the sensory evaluation, the aroma score of orthodox scenting tea is higher than that of isolated scenting tea. In conclusion, under the same manufacturing condition, the aroma quality of jasmine tea processed by orthodox scenting is superior to that of isolated scenting.