茉莉花香气成分及其加工应用研究进展

笔者阐述了茉莉花香气成分的释放机理,分析了影响茉莉花香气成分的因素,指出茉莉花香气成分的释放主要是酶促反应的进行,是由花香前体物质在温度、水分、氧气等作用下经生物酶水解释放出来,认为品种、花的开放程度、产地、环境因子、提取方法都对茉莉花香气成分的组成和含量具有不同程度的影响,其中以花的开放程度、环境因子和提取方法最为明显。文章还对茉莉花在食品、茶叶、香烟及其他方面的应用做了概述,最后对茉莉花的理论研究以及开发新产品方面做了展望。

Research Progress of Aroma Components and Processing and Application of Jasmine Flowers

The release mechanism of aroma components was elaborated in this paper, as well as factors affecting on the aroma components of jasmine flowers. The authors pointed out that the release of jasmine aroma components was mainly carried out by enzymatic reaction, in other words, jasmine aroma components were released by enzymatic hydrolysis of the fragrance precursor substances under the action of temperature, moisture and oxygen. It is considered that variety, opening degree, area, environmental factors and extraction method had different effects on composition and content of jasmine aroma components, most notably in opening degree, environmental factors and extraction method. The application of jasmine flowers in food, tea, cigarette and other aspects was also sketched in this paper. Finally, theory research and development of new products of jasmine flowers were discussed.