茉莉花茶香气品质评价指标的构建与研究

为客观评价茉莉花茶香气品质,以福州茉莉花茶为试材,测定不同品质花茶的香气成分.结果显示,福州茉莉花茶香气主要由醇类、酯类、萜烯类及含氮化合物组成.通过主成分分析筛选出对主成分载荷有显著影响的6个含量较高的香气成分,构建了香气品质评价得分公式:XFJTF=(顺式-3-己烯醇苯甲酸酯+吲哚+氨茴酸甲酯)含量/(芳樟醇+乙酸...

Construction and Study on Aroma Quality Evaluation Index of Jasmine Tea

The aroma components of Fuzhou Jasmine tea in different grade was detected in order to objectively evaluate the quality of Jasmine tea.The results show that the aroma of Fuzhou Jasmine tea is mainly composed of alcohols,esters,terpenes and N-containing compounds.According to the principal component analysis,six aroma components with a significant influence on the load of the principal component were selected.The aroma quality evaluation score formula was constructed:XFJTF=(cis-3-hexenol benzoate+ind Indole+methyl anthranilate)content/(linalool+leaf alcohol acetate+benyl acetate)content×100.The Jasmine tea is divided into 5 levels(low,medium,high,excellent,extremely excellent)according to the score.The higher the score,the better the quality of Jasmine tea.The accuracy rate of this index on the evaluation of the aroma quality of Fuzhou Jasmine tea samples in the competition of tea King was 85.7%,,which is 20%higher than that of JTF index.The established index does not consider the role ofα-farnesene to exclude the possible influence of magnolia aroma components,and is not affected by subjective factors,which can achieve standardized evaluation,the evaluation results are feasible and objective,and can truly distinguish the aroma quality of Jasmine tea.