基于分子感官组学的不同产区茉莉花茶香气组成特征分析

为探明不同产区茉莉花茶香气特征的品质属性，采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术对四大主产区（福建、广西、云南和四川）茉莉花茶挥发性成分进行检测与分析。从4个产地茉莉花茶中共鉴定出 145 种挥发性化合物，其中在119种共有挥发性物质中，芳樟醇、乙酸苄酯、苯甲酸甲酯、乙酸叶醇酯、顺-3-苯甲酸叶醇酯、水杨酸甲酯、吲哚、邻氨基苯甲酸甲酯、苯甲醇、（Z）-3-己烯-1-醇等10种化合物是四大主产区茉莉花茶主要挥发性成分，但不同产地间的茉莉花茶香气品质仍存在一定的差异。多元统计分析筛选出26种重要差异化合物，其中，1,1-二乙氧基己烷、（Z）-3-己烯-1-醇、1-辛烯-3-醇、戊醛、正己醛等11种青草气化合物在四川茉莉花茶中相对含量较高。苯甲酸苄酯、顺-茉莉酮、α-法呢稀、香叶醇等9种花香化合物在广西茉莉花茶中相对含量较高。结合相对香气活度值法（rOAV，relative aroma activity value）、气相色谱-嗅觉测量法（GC-O, gas chromatography-olfactometry）和香气提取物稀释分析（AEDA, aroma extract dilution analysis）对茉莉花茶的特征香气物质分析，经过香气重组发现，芳樟醇、邻氨基苯甲酸甲酯、乙酸苄酯、吲哚、苯甲酸甲酯、（Z）-4-庚烯醛、水杨酸甲酯、β-紫罗酮和乙酸叶醇酯等9 种香气活性物质被确定为茉莉花茶香气特征物质。该研究结果为茉莉花茶香气标准的制定提供参考依据。

Study on the characteristic aroma components of jasmine tea from different producing areas by molecular sensory genomics

To investigate the quality attributes of the aroma characteristics of jasmine tea from different production areas, the volatile components of jasmine tea from four main production areas (Fujian, Guangxi, Yunnan and Sichuan) were detected and analyzed in this study using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 145 volatile compounds were identified from jasmine tea of the four production areas. Among the 119 volatile substances, 10 compounds including linalool, benzyl acetate, methyl benzoate, leaf acetate, leaf cis-3-benzoic acid, methyl salicylate, indole, methyl O-aminobenzoate, benzyl alcohol and (Z)-3-hexen-1-ol were the main volatile components of jasmine tea from the four main producing areas, but there were significant differences in the aroma quality of jasmine tea among the different producing areas. Twenty-six important differential compounds were screened out by multivariate statistical analysis, among which, 11 compounds with a grassy odor note were relatively high in Sichuan jasmine tea, such as 1,1-diethoxyhexane, (Z)-3-hexen-1-ol, 1-octen-3-ol, pentanal and n-hexanal were relatively high in Sichuan jasmine tea. Benzyl benzoate, cis-jasmonone, α-farnesyl alcohol, geraniol and other nine compounds evoking a floral odor were relatively high in Guangxi jasmine tea. The relative aroma activity value (rOAV), gas chromatography-olfactometry (GC-O), and aroma extract dilution analysis (AEDA) were combined to determine the aroma quality of jasmine tea. The key aroma substances of jasmine tea were analyzed by GC-O (gas chromatog raphy- olfactometry) and AEDA (aroma extract dilution analysis). After aroma recombination, nine aroma active substances,